Crispy Chicken Fettuccine Alfredo

Crispy Chicken Fettuccine Alfredo is the perfect combination of rich, creamy pasta and golden, crunchy chicken. This indulgent dish features tender chicken cutlets coated in seasoned breadcrumbs and pan-fried to perfection, served atop fettuccine tossed in a velvety Alfredo sauce made with garlic, parmesan, and cream. It’s a comforting, restaurant-style meal you can easily recreate at home.

Why You’ll Love This Recipe

This dish combines the best of two favorites—creamy Alfredo pasta and crispy chicken—for a meal that’s both satisfying and impressive. The Alfredo sauce is rich and smooth, and the crispy chicken adds texture and flavor that contrasts beautifully with the pasta. It’s perfect for family dinners, special occasions, or any time you want to enjoy a hearty, comforting meal with minimal fuss.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Chicken Cutlets

• 4–6 thinly sliced chicken breasts
• ½ cup all-purpose flour
• 2 eggs, whisked
• 2 cups panko bread crumbs
• ¼ cup grated parmesan cheese
• 1½ teaspoons garlic powder
• 1½ teaspoons onion powder
• 1½ teaspoons Italian seasoning
• Salt and pepper, to taste
• Oil, for frying

Fettuccine Alfredo

• 1 lb fettuccine, cooked al dente
• 2 cups heavy cream
• 2 tablespoons butter
• 3 garlic cloves, finely minced
• ½ cup grated parmesan cheese
• ¼ cup reserved pasta water
• Salt and pepper, to taste

Directions

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve ¼ cup of the pasta water and drain the rest.

2. Prepare the Breading Station:
   In a shallow dish, mix together panko breadcrumbs, ¼ cup parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, and pepper. In a second dish, add the flour. In a third, whisk the eggs.

3. Bread the Chicken:
   Dredge each chicken breast in the flour, shaking off excess. Dip into the whisked eggs, then coat in the breadcrumb mixture. Set aside.

4. Fry the Chicken:
   Heat oil in a large skillet over medium-high heat. Fry the chicken cutlets for 2–3 minutes per side, or until golden brown and fully cooked. Transfer to a paper towel-lined plate. Slice into bite-sized pieces.

5. Make the Alfredo Sauce:
   In a clean skillet or saucepan, melt butter over medium heat. Add minced garlic and sauté for 10 seconds until fragrant. Pour in the heavy cream and stir in the parmesan cheese. Simmer for 6–8 minutes, stirring often, until slightly thickened. Season generously with salt and pepper.

6. Combine Pasta and Sauce:
   Add the cooked fettuccine to the Alfredo sauce and toss to coat. Stir in the reserved pasta water to loosen the sauce if needed and make it extra creamy. Taste and adjust seasoning as needed.

7. Assemble the Dish:
   Divide the Alfredo pasta onto serving plates. Top with sliced crispy chicken and garnish with extra parmesan, freshly ground black pepper, or chopped parsley if desired.

Servings and Timing

This recipe serves 4 to 6 people.
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes

Variations

• Spicy Kick: Add crushed red pepper flakes to the Alfredo sauce or the chicken breading mix for heat.

• Lighter Version: Use half-and-half instead of heavy cream or swap the chicken for grilled or baked versions.

• Cheese Blend: Add grated Romano or Asiago cheese to the sauce for added flavor.

• Vegetarian Option: Omit the chicken or replace it with crispy tofu or roasted mushrooms.

Storage/Reheating

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm gently in a skillet with a splash of milk or cream to loosen the sauce. Avoid the microwave if possible to preserve the crispy texture of the chicken.
Freezing Not Recommended: Due to the cream-based sauce and breaded chicken, freezing may alter texture and flavor.

FAQs

Can I use store-bought Alfredo sauce?

Yes, but homemade sauce offers a fresher, richer flavor. If in a pinch, high-quality store-bought sauce is fine.

How do I keep the chicken crispy?

Fry right before serving and avoid placing it directly in the sauce. Keep the chicken on top of the pasta for best texture.

Can I bake the chicken instead of frying?

Yes, bake at 400°F (200°C) for 20–25 minutes or until golden and fully cooked.

What kind of pasta works best?

Fettuccine is classic, but you can use linguine, tagliatelle, or even penne for a twist.

Is heavy cream necessary?

Heavy cream provides richness, but half-and-half can be used for a lighter option. Avoid milk alone as the sauce may be too thin.

Can I make this ahead of time?

You can prep the sauce and bread the chicken in advance. Cook just before serving for best results.

What oil is best for frying?

Use a neutral oil with a high smoke point, like canola or vegetable oil.

How do I know when the chicken is fully cooked?

The internal temperature should reach 165°F (74°C). The coating should be golden and crisp.

Can I use chicken tenders or cutlets?

Yes, both work well—just adjust cooking time based on thickness.

Is this recipe kid-friendly?

Absolutely. It’s creamy, cheesy, and familiar—always a hit with kids.

Conclusion

Crispy Chicken Fettuccine Alfredo is a decadent, satisfying dish that combines classic comfort with a crunchy twist. With its golden chicken cutlets and rich, garlicky Alfredo sauce, this meal is perfect for a cozy family dinner or a special occasion. Easy to prepare and impossible to resist, it’s a recipe that brings restaurant-quality flavor to your home kitchen.

Crispy Chicken Fettuccine Alfredo

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• Author: Emma Delaney
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4–6 servings
• Category: Main Course
• Method: Stovetop + Pan-Fried
• Cuisine: Italian-American
• Diet: Vegetarian

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Description

Creamy, cheesy fettuccine Alfredo meets golden, crispy chicken in this next-level pasta dish. With a velvety garlic cream sauce and perfectly fried cutlets, this recipe is everything you love about Italian comfort food — turned all the way up!

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Ingredients

For the Chicken Cutlets:

• 4-6 thinly sliced chicken breasts

• 1/2 cup all-purpose flour

• 2 eggs, whisked

• 2 cups panko breadcrumbs

• 1/4 cup parmesan cheese

• 1 1/2 tsp garlic powder

• 1 1/2 tsp onion powder

• 1 1/2 tsp Italian seasoning

• Salt and pepper, to taste

• Oil, for frying

For the Fettuccine Alfredo:

• 1 lb fettuccine, cooked al dente

• 2 cups heavy cream

• 2 tbsp butter

• 3 garlic cloves, finely minced

• 1/2 cup parmesan cheese

• 1/4 cup reserved pasta water

• Salt and pepper, to taste

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Instructions

1. Prep Pasta Water:
   Bring a large pot of water to a boil. Salt it generously. Cook fettuccine according to package instructions until al dente. Reserve ¼ cup pasta water.

2. Bread the Chicken:
   In a bowl, mix panko, ¼ cup parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper.
   Coat chicken in flour, then dip in whisked eggs, then press into the breadcrumb mixture to coat well.

3. Fry the Chicken:
   Heat oil in a skillet over medium-high heat. Fry chicken cutlets for 2–3 minutes per side until golden and crispy. Let rest briefly, then slice into bite-sized pieces.

4. Make Alfredo Sauce:
   In a separate pan, melt butter and sauté garlic for 10 seconds. Add heavy cream and ½ cup parmesan. Simmer for 6–8 minutes, whisking frequently. Season with salt and pepper.

5. Combine Pasta and Sauce:
   Toss cooked fettuccine in the Alfredo sauce. Add reserved pasta water as needed for extra creaminess. Adjust seasoning.

6. Serve:
   Plate the creamy fettuccine and top with sliced crispy chicken. Garnish with extra parmesan and parsley if desired.

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Notes

• Use store-bought Alfredo for a shortcut, but homemade makes all the difference.

• Can be made with gluten-free pasta and breadcrumbs if needed.

• Add sautéed mushrooms or spinach for extra depth.