Few dishes are as decadent and satisfying as Crispy Chicken Fettuccine Alfredo. This recipe features juicy, golden-brown breaded chicken, paired with rich, creamy Alfredo sauce and perfectly cooked fettuccine pasta. It’s the perfect balance of crispy, creamy, and cheesy—a dish that rivals any restaurant favorite!
The best part? You can make this dish at home in under an hour, using simple ingredients for a luxurious, comforting meal. Whether you’re making it for a family dinner, date night, or a special occasion, this homemade Alfredo recipe will impress everyone at the table.
Ingredients
For the Crispy Chicken:
- Boneless, skinless chicken breasts – 2 large (500 g total)
- Salt – 1 tsp (5 g)
- Black pepper – ½ tsp (2 g)
- Garlic powder – 1 tsp (5 g)
- All-purpose flour – 60 g (½ cup)
- Eggs – 2, beaten
- Panko breadcrumbs – 100 g (1 cup)
- Grated parmesan cheese – 50 g (½ cup)
- Olive oil – 2 tbsp (30 ml)
- Unsalted butter – 2 tbsp (30 g)
For the Alfredo Sauce:
- Unsalted butter – 4 tbsp (60 g)
- Garlic cloves – 4, minced
- Heavy cream – 250 ml (1 cup)
- Whole milk – 125 ml (½ cup)
- Parmesan cheese (grated) – 100 g (1 cup)
- Salt – ½ tsp (2 g)
- Black pepper – ½ tsp (2 g)
- Nutmeg (optional) – ¼ tsp (1 g)
For the Pasta:
- Fettuccine pasta – 300 g
- Water – For boiling
- Salt – 1 tbsp (15 g)
For Garnishing:
- Fresh parsley (chopped) – For topping
- Extra parmesan cheese – For serving
Step-by-Step Instructions
Step 1: Prepare the Crispy Chicken
- Place the chicken breasts between two sheets of plastic wrap and pound them to ½-inch (1.25 cm) thickness for even cooking.
- Season both sides with salt, black pepper, and garlic powder.
- Set up a breading station:
- Bowl 1: Add flour.
- Bowl 2: Beat the eggs.
- Bowl 3: Mix panko breadcrumbs and parmesan cheese.
- Dredge each chicken breast in the flour, then dip into the eggs, and finally coat with the panko-parmesan mixture, pressing to adhere.
Step 2: Cook the Chicken
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add the breaded chicken and cook for 4–5 minutes per side, until golden brown and crispy.
- Transfer to a plate and let it rest for 5 minutes before slicing.
Step 3: Cook the Fettuccine
- Bring a large pot of water to a boil and add salt.
- Cook the fettuccine pasta according to package instructions (8–10 minutes) until al dente.
- Drain and set aside, reserving ½ cup of pasta water.
Step 4: Make the Alfredo Sauce
- In the same skillet, melt butter over medium heat.
- Add the minced garlic and sauté for 30 seconds, until fragrant.
- Pour in the heavy cream and milk, stirring constantly.
- Reduce the heat to low and stir in parmesan cheese, salt, black pepper, and nutmeg (if using).
- Simmer for 3–5 minutes, until the sauce thickens slightly.
- If the sauce is too thick, add a bit of pasta water to loosen it.
Step 5: Assemble the Dish
- Add the cooked fettuccine to the sauce, tossing until well coated.
- Slice the crispy chicken into strips and place on top of the pasta.
- Garnish with fresh parsley and extra parmesan cheese.
Step 6: Serve & Enjoy!
- Serve immediately while warm with garlic bread or a side salad.
Serving Suggestions
- With Garlic Bread – The perfect pairing for scooping up extra sauce.
- Alongside Roasted Vegetables – A great way to add more nutrition.
- With a Side Salad – A fresh green salad balances the richness.
Nutrition Information (Per Serving – 4 Servings)
- Calories: 750 kcal
- Protein: 45 g
- Fat: 40 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Sodium: 900 mg
Tips & Tricks for the Best Crispy Chicken Fettuccine Alfredo
✔ Use Fresh Parmesan – Pre-grated cheese doesn’t melt as smoothly.
✔ Don’t Overcrowd the Pan – Cook the chicken in batches for the crispiest result.
✔ Add Nutmeg to the Sauce – A small amount enhances the creamy flavor.
✔ For Extra Crispiness – Use double breading (dip in egg twice before coating in breadcrumbs).
✔ Make It Spicy – Add red pepper flakes for heat.
Extra Additions for More Flavor
- Sautéed Mushrooms – Adds an earthy richness.
- Crispy Bacon Bits – For extra crunch and smokiness.
- Spinach or Sun-Dried Tomatoes – A great way to add veggies.
- Lemon Zest – Brightens the sauce.
Make-Ahead & Storage Tips
- Make-Ahead – Bread the chicken in advance and store in the fridge for up to 6 hours.
- Refrigerate – Store leftovers in an airtight container for up to 3 days.
- Reheat? – Warm in a skillet over low heat, adding a splash of milk to loosen the sauce.
- Freeze? – The Alfredo sauce may separate, so freezing is not recommended.
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