Description
A deliciously creamy and comforting Italian-American classic featuring crispy breaded chicken breasts served over tender fettuccine pasta tossed in a rich homemade Alfredo sauce made with garlic, Parmesan, and heavy cream.
Ingredients
Scale
Pasta
- 12 ounces fettuccine pasta
Chicken Breading
- 2 large boneless skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Cooking
- 1/4 cup olive oil for frying
- 2 tablespoons butter
- 2 cloves garlic, minced
Alfredo Sauce
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
Garnish
- Chopped parsley
- Extra Parmesan cheese (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain thoroughly and set aside.
- Prepare the chicken: Pound the chicken breasts to an even thickness for uniform cooking. Set up three shallow bowls for breading: place flour in the first, beaten eggs in the second, and in the third combine seasoned breadcrumbs, 1/2 cup Parmesan cheese, garlic powder, salt, and black pepper. Dredge each chicken breast first in flour, then egg, then breadcrumb mixture, pressing gently to ensure coating adheres well.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Fry the breaded chicken breasts for 4 to 5 minutes on each side until golden brown and fully cooked through. Transfer to a paper towel-lined plate and let them rest before slicing.
- Make the Alfredo sauce: In a separate pan, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese and continue cooking for 3 to 4 minutes until the sauce thickens smoothly. Season with salt and pepper to taste.
- Toss pasta with sauce: Add the cooked fettuccine to the Alfredo sauce and toss well to coat every strand evenly with the creamy sauce.
- Assemble and serve: Slice the crispy chicken breasts into strips and arrange on top of the sauced pasta. Garnish with chopped parsley and extra Parmesan cheese if desired. Serve immediately while hot.
Notes
- For extra flavor, add a pinch of nutmeg to the Alfredo sauce while simmering.
- To make this dish lighter, bake the breaded chicken at 400°F (200°C) for 20 to 25 minutes instead of frying.
- Ensure you do not overcook the pasta to maintain the perfect al dente texture.
- Let the chicken rest after frying to keep it juicy and tender.
