Description
Ah, the magic of a creamy pasta dish! I remember the first time I tried Fettuccine Alfredo. It was at a cozy little Italian restaurant, and the moment that rich, velvety sauce touched my taste buds, I was hooked. The combination of pasta and cream felt like a warm hug on a chilly evening. But what if I told you that you could elevate this classic dish even further? Enter my Crispy Chicken Fettuccine Alfredo Recipe!
Ingredients
Scale
- 4–6 thinly sliced chicken breasts
- ½ cup all-purpose flour
- 2 eggs, whisked
- 2 cups panko bread crumbs
- ¼ cup parmesan cheese
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon onion powder
- 1 ½ teaspoon Italian seasoning
- Salt and pepper to taste
- Oil, for frying
- 1 lb fettuccine, cooked al dente
- 2 cups heavy cream
- 2 tablespoons butter
- 3 garlic cloves, finely minced
- ½ cup parmesan cheese
- ¼ cup pasta water
Instructions
- Prepare the chicken by coating it in flour, dipping it in whisked eggs, and rolling it in panko breadcrumbs.
- Cook the fettuccine in boiling salted water until al dente, reserving some pasta water.
- Make the Alfredo sauce by melting butter, sautéing garlic, adding heavy cream and parmesan, and simmering.
- Combine the cooked fettuccine with the Alfredo sauce, adding reserved pasta water if needed.
- Plate the fettuccine and top with crispy chicken cutlets.
Notes
- Consider marinating chicken for extra flavor.
- Use fresh ingredients for the best taste.
- Serve immediately for optimal creaminess.
- Experiment with optional add-ons like vegetables or spices.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 700-800
- Sugar: 2g
- Sodium: 800-900mg
- Fat: 35-40g
- Saturated Fat: 20-25g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60-65g
- Fiber: 3g
- Protein: 40-45g
- Cholesterol: 150mg