Chicken Fettuccine Alfredo (Ready-to-Print Version)

Crispy chicken combined with creamy Alfredo sauce and fettuccine for a hearty, flavorful dinner option.

# What You’ll Need:

→ 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

→ 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

# Step-by-Step Guide:

01 - Arrange three shallow dishes: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs combined with Parmesan, garlic powder, kosher salt, and black pepper.
02 - Dredge each chicken breast sequentially in flour, dip into the beaten eggs, then coat thoroughly with the breadcrumb mixture. Allow to rest for 5 minutes.
03 - Heat vegetable oil in a large skillet over medium-high heat. Fry the breaded chicken in batches for 3 to 4 minutes per side until golden brown and fully cooked. Drain on paper towels and set aside to rest before slicing.
04 - Boil fettuccine in generously salted water until al dente. Reserve 1/2 cup of the pasta cooking water and drain the pasta.
05 - Melt unsalted butter over medium heat in a large pan. Briefly sauté minced garlic until fragrant. Stir in heavy cream and simmer gently for 5 to 7 minutes, whisking continuously.
06 - Lower heat to low and gradually whisk in freshly grated Parmesan until the sauce is silky and smooth. Adjust seasoning with salt and freshly ground black pepper. Stir in reserved pasta water to reach the desired sauce consistency.
07 - Add drained fettuccine to the Alfredo sauce and toss to coat evenly. Simmer together for 1 minute to meld flavors.
08 - Slice the rested chicken cutlets and arrange atop the sauced pasta. Serve immediately to preserve the crisp texture of the chicken.

# Handy Tips:

01 - Use reserved pasta water to adjust sauce texture for optimal creaminess and adherence.
02 - Allow breaded chicken to rest before frying to improve coating adhesion.
03 - Maintain consistent oil temperature to ensure crispy, non-greasy chicken.
04 - Rest cooked chicken before slicing to retain juices and tenderness.
05 - A pinch of nutmeg in the Alfredo sauce enhances flavor complexity.

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