Crispy Chicken Fettuccine Alfredo
This crispy chicken fettuccine alfredo is breaded chicken served over creamy pasta. A satisfying meal that will impress your entire family!
The chicken is crunchy on the outside but juicy on the inside. The pasta is rich and creamy, and pairs wonderfully with the chicken.
– chicken breasts
– all-purpose flour
– panko bread crumbs
– parmesan cheese
– garlic powder
– onion powder
– italian seasoning
– heavy cream
Bring a large pot of water to a boil and add a generous sprinkling of salt. Cook pasta according to package instructions.
In a large dish, combine the bread crumbs and ¼ cup parmesan cheese. Stir to combine. In a separate dish, whisk two eggs.
Coat the chicken in the all-purpose flour, shaking off any excess. Then dip it into the whisked eggs, and finally coat it in the breadcrumb mixture.
Fry the chicken cutlets in vegetable oil over medium-high heat for 2-3 minutes on each side. Once it's done cooking, slice it into bite-sized pieces.
Tips and Recipe Variations
- If using thick chicken cutlets, cook for 5-6 minutes on each side.
- Add about 1/4 cup of pasta water to the Alfredo sauce to thin it out.
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