Crispy Chicken Alfredo

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the fettuccine pasta according to package directions until al dente.

Step 2: Slice the chicken breasts in half lengthwise to create thinner cutlets.

Step 3: In one bowl place the flour, in a second bowl whisk together the eggs and milk, and in a third bowl combine the breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper.

Step 4: Dredge each chicken cutlet in the flour, then dip into the egg mixture, and finally coat in the breadcrumb mixture.

Step 5: Heat vegetable oil in a large skillet over medium heat and fry the chicken until golden brown and cooked through, about 4–5 minutes per side.

Step 6: Transfer the cooked chicken to a paper towel-lined plate.

Step 7: In a large saucepan melt the butter over medium heat and sauté the garlic for 1 minute.

Step 8: Pour in the heavy cream and bring to a gentle simmer.

Step 9: Stir in the Parmesan cheese, salt, pepper, and Italian seasoning until the sauce becomes smooth and creamy.

Step 10: Add the drained pasta to the Alfredo sauce and toss until fully coated.

Step 11: Plate the creamy Alfredo pasta and top with sliced crispy chicken.

Step 12: Garnish with fresh parsley and extra Parmesan cheese before serving.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the pasta gently on the stovetop or in the microwave with a splash of milk or cream to loosen the sauce. Reheat the chicken separately in the oven or air fryer to help maintain its crispiness.