This restaurant-quality Crispy Chicken Fettuccine Alfredo brings together golden, panko-crusted chicken breast and silky, parmesan-rich Alfredo sauce for an unforgettable dinner experience. I’ve perfected this recipe through years of testing to achieve the perfect balance of textures and flavors – crispy exterior giving way to juicy chicken, all complemented by perfectly al dente fettuccine in a luxuriously creamy sauce.
Quick Info
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Servings: 6
- Calories: 785 per serving
Ingredients
For the Crispy Chicken
- 4 boneless, skinless chicken breasts (about 6-7 oz/170-200g each)
- 3 garlic cloves, finely minced
- 1½ teaspoons (7.5g) garlic powder
- 1½ teaspoons (7.5g) onion powder
- 2 large eggs
- ½ cup (60g) all-purpose flour
- 1½ teaspoons Italian seasoning
- 1 cup (90g) panko breadcrumbs
- Salt and freshly ground black pepper
- Vegetable oil for frying
For the Fettuccine Alfredo
- 1 pound (450g) fettuccine pasta
- 2 tablespoons (30g) unsalted butter
- 2 cups (480ml) heavy cream
- ¾ cup (75g) freshly grated Parmesan cheese
- ¼ cup (60ml) reserved pasta water
- Salt and freshly ground black pepper
Step-by-Step Instructions
Preparing the Crispy Chicken
- Start by butterflying each chicken breast horizontally to create two thinner cutlets. Place them between plastic wrap and gently pound to an even ¼-inch thickness.
- Create your breading station with three shallow dishes:
- First dish: Mix flour with ½ teaspoon each of garlic powder and onion powder
- Second dish: Beat eggs until well combined
- Third dish: Combine panko breadcrumbs with remaining garlic powder, onion powder, and Italian seasoning
- Season each chicken cutlet generously with salt and pepper.
- Dredge each piece in the seasoned flour, shaking off excess, then dip in beaten egg, and finally coat thoroughly with the seasoned panko mixture, pressing gently to adhere.
- Heat ½ inch of vegetable oil in a large skillet over medium heat until it reaches 350°F (175°C).
- Fry chicken cutlets for 4-5 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
- Transfer to a wire rack set over a baking sheet to maintain crispiness.
Making the Fettuccine Alfredo
- Bring a large pot of water to a rolling boil. Add 2 tablespoons of salt and cook fettuccine according to package instructions until al dente.
- Before draining, reserve ¼ cup of pasta cooking water.
- While pasta cooks, start the sauce:
- Melt butter in a large skillet over medium heat
- Add minced garlic and sauté for 30 seconds until fragrant
- Pour in heavy cream and bring to a gentle simmer
- Reduce heat to medium-low and simmer for 3-4 minutes until slightly thickened
- Gradually stir in the grated Parmesan cheese until completely melted and sauce is smooth.
- Add cooked fettuccine to the sauce, tossing gently to coat every strand.
- Gradually add reserved pasta water as needed to achieve desired consistency.
Assembly and Serving
- Slice the crispy chicken cutlets into strips.
- Portion the Alfredo-coated fettuccine onto warmed plates.
- Top with sliced crispy chicken.
- Garnish with extra grated Parmesan and freshly chopped parsley if desired.
Pro Tips for Perfect Results
- Use freshly grated Parmesan cheese rather than pre-grated for the smoothest sauce
- Let the breaded chicken rest for 5 minutes before frying to help the coating adhere better
- Keep the fried chicken warm in a 200°F (95°C) oven while preparing the pasta
- Don’t skip the pasta water – it’s essential for achieving the perfect sauce consistency
Nutrition Information (per serving)
- Calories: 785
- Protein: 42g
- Carbohydrates: 65g
- Fat: 41g
- Saturated Fat: 22g
- Cholesterol: 195mg
- Sodium: 680mg
- Fiber: 3g
- Sugar: 3g
This Crispy Chicken Fettuccine Alfredo recipe serves 6 generously and can be stored in an airtight container in the refrigerator for up to 3 days. For best results, store the chicken separately from the pasta and reheat them individually, adding a splash of cream to refresh the sauce.
