Crispy Chicken Fettuccine Alfredo

5 from 25 votes

This crispy chicken fettuccine alfredo is breaded chicken served over creamy pasta. A satisfying meal that will impress your entire family!

Prep Time20

Cook Time15

Total Time35

Course: Entree

Cuisine: Italian American

Servings:

Calories: 960kcal

Bring a large pot of water to a boil and add a generous sprinkling of salt.
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.
Cook pasta according to package instructions.
Add butter to a large skillet. Once it melts, add the garlic and cook for 10 seconds. Add the heavy cream and parmesan cheese. Cook for 6-8 minutes while whisking frequently. Season the sauce generously with salt and pepper.
While the sauce simmers, 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.
Toss Alfredo sauce with fettuccine pasta and add the pasta water to make it extra creamy. Check for seasoning and add more salt, if needed.
Place the crispy chicken bites over the pasta and enjoy!

You can certainly prepare the Alfredo sauce and fry the chicken cutlets at the same time but if not, preheat your oven to 200 F and place the chicken in the oven so it remains warm.
If using thinly sliced chicken cutlets, season on both sides lightly with Kosher salt. Don't season too generously otherwise they can turn out salty.
Add about 1/4 cup of pasta water to the Alfredo sauce to thin it out. It also makes it extra saucy and creamy.
Because I used thinly sliced chicken cutlets, they cooked for 2-3 minutes on each side. If you plan on using thick chicken cutlets, cook for 5-6 minutes on each side or until the chicken reaches an internal temperature of 165 degrees F.