Crispy Chicken Fettuccine Alfredo (Print-Friendly Version)

Crispy panko chicken tops creamy Alfredo pasta for a quick, satisfying comfort food meal.

# What You Need:

→ For the crispy chicken

01 - 4 thinly sliced boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs, beaten
04 - 1 1/2 cups panko breadcrumbs
05 - 1/2 cup finely grated parmesan cheese
06 - 1 teaspoon garlic powder
07 - 1 teaspoon kosher salt
08 - 1/2 teaspoon freshly ground black pepper
09 - Vegetable oil, for frying

→ For the Alfredo pasta

10 - 12 ounces fettuccine pasta
11 - 4 tablespoons unsalted butter
12 - 3 garlic cloves, minced
13 - 1 1/2 cups heavy cream
14 - 1 cup freshly grated parmesan cheese
15 - Salt and freshly ground black pepper, to taste
16 - 1/2 cup reserved pasta water

# How to Make It:

01 - Prepare three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with parmesan, garlic powder, salt, and pepper.
02 - Dredge each chicken cutlet in flour, then dip in egg, and coat thoroughly with the breadcrumb mixture. Let rest for 5 minutes.
03 - Heat oil in a large skillet over medium-high heat. Fry the breaded chicken cutlets in batches until golden brown and cooked through, about 3–4 minutes per side. Drain on paper towels and rest before slicing.
04 - Boil fettuccine in generously salted water until al dente. Reserve 1/2 cup of pasta water before draining.
05 - In a large pan, melt butter over medium heat. Sauté garlic briefly, then stir in heavy cream and simmer for 5–7 minutes, whisking constantly.
06 - Reduce heat to low and gradually whisk in parmesan until smooth. Season with salt and pepper to taste. Stir in reserved pasta water for desired consistency.
07 - Add drained fettuccine to the Alfredo sauce and toss to coat evenly. Simmer for 1 minute to absorb flavor.
08 - Slice the rested crispy chicken and arrange over the sauced pasta. Serve immediately for best texture and flavor.

# Important Notes:

01 - Use pasta water to adjust the Alfredo sauce texture and help it cling to the noodles.
02 - Resting breaded chicken before frying helps the coating adhere better.
03 - Maintain oil temperature while frying to prevent greasy or burnt chicken.
04 - Let chicken rest after cooking before slicing to retain juices.

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