Description
Enjoy a comforting yet upscale dish with crunchy panko-crusted chicken slices served over creamy fettuccine Alfredo.
Ingredients
- 4–6 thinly sliced chicken breasts (about 1.5–2 lb total)
- ½ cup all-purpose flour
- 2 eggs, whisked
- 2 cups panko bread crumbs
- ¼ cup Parmesan cheese (for breadcrumb mix)
- 1½ teaspoons garlic powder
- 1½ teaspoons onion powder
- 1½ teaspoons Italian seasoning
- Salt and pepper, to taste
- Oil for frying (neutral oil like canola or vegetable)
- 1 lb fettuccine (cooked al dente)
- 2 cups heavy cream
- 2 tablespoons butter
- 3 garlic cloves, finely minced
- ½ cup Parmesan cheese (for the sauce)
- ¼ cup reserved pasta water (as needed)
- Additional salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a rolling boil for the fettuccine. Add pasta and cook according to package directions until al dente. Reserve ¼ cup pasta water before draining.
- In a shallow dish, combine panko crumbs, ¼ cup Parmesan, garlic powder, onion powder, Italian seasoning, and a pinch of salt and pepper.
- In a separate shallow bowl, whisk the eggs until smooth.
- Place the flour in a third shallow dish. Pat chicken breasts dry. Dredge each piece in flour, shake off excess, dip in the eggs, then press into the panko mixture to fully coat. Set aside on a plate.
- In a large skillet over medium heat, melt 2 tablespoons butter. Add minced garlic and cook about 10 seconds until fragrant — do not brown.
- Pour in 2 cups heavy cream and add ½ cup Parmesan cheese. Whisk continuously until cheese melts. Let sauce simmer gently for 6–8 minutes, stirring so it thickens slightly. Season to taste with salt and pepper. If sauce looks too thick, whisk in reserved pasta water a tablespoon at a time.
- Meanwhile, heat about 1/3 inch of oil in another skillet over medium-high heat until shimmering and about 350–375°F (180–190°C). Carefully add breaded chicken. Fry 2–3 minutes per side until deeply golden and crisp. Thin slices cook quickly; don’t overcrowd the pan. Transfer to a wire rack to drain and rest.
- Slice the chicken into bite-sized strips after resting 2–3 minutes. This preserves juiciness.
- Toss cooked fettuccine with the Alfredo sauce in the sauce pan over low heat. Add reserved pasta water as needed to reach a silky consistency.
- Plate the pasta, top with sliced crispy chicken, and finish with extra grated Parmesan, cracked black pepper, and chopped parsley if desired.
Notes
For a lighter sauce, substitute half-and-half, but it won’t be as rich or thick. Use grated fresh Parmesan for better melting and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian