Description
Crispy, golden chicken served over silky, garlicky Alfredo sauce makes this a comforting and indulgent dish perfect for any occasion.
Ingredients
- 4–6 thinly sliced chicken breasts (about 1–1.5 lb total)
- ½ cup all-purpose flour, seasoned with a pinch of salt and pepper
- 2 eggs, whisked
- 2 cups panko bread crumbs
- ¼ cup grated Parmesan cheese (for breading), plus ½ cup for the sauce
- 1½ tsp garlic powder
- 1½ tsp onion powder
- 1½ tsp Italian seasoning
- Salt and pepper, to taste
- Oil for frying (vegetable, canola, or light olive oil)
- 1 lb fettuccine
- 2 cups heavy cream
- 2 tbsp butter
- 3 garlic cloves, finely minced
- ¼ cup reserved pasta water
- Optional garnishes: chopped parsley, extra grated Parmesan, lemon zest
Instructions
- Fill a large pot with water, salt it well, and set it to boil for the fettuccine.
- Set up a breading station: seasoned flour, whisked eggs, and a panko mixture.
- Heat oil in a skillet over medium-high heat until around 350–375°F.
- Fry chicken for 2–3 minutes per side until golden and cooked through.
- Drain on a wire rack to keep crust crisp.
- In a separate skillet, melt butter and sauté garlic briefly.
- Pour in heavy cream, bring to a simmer, and whisk in ½ cup Parmesan until smooth.
- Toss hot fettuccine into the sauce, adjusting with reserved pasta water.
- Slice the chicken and arrange on top of the sauced fettuccine.
Notes
For gluten-free options, substitute with gluten-free panko and flour.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian