Crispy Chicken Alfredo

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain and set aside.

Step 2: Slice the chicken breasts in half lengthwise or pound them evenly for quicker cooking. Season with salt, black pepper, and garlic powder.

Step 3: Prepare three bowls with flour in the first bowl, beaten eggs in the second bowl, and breadcrumbs mixed with Parmesan cheese in the third bowl.

Step 4: Dredge each chicken piece in flour, dip into the eggs, then coat thoroughly in the breadcrumb mixture.

Step 5: Heat olive oil and butter in a large skillet over medium heat. Fry the chicken for 4–5 minutes per side until golden brown and fully cooked. Remove and let rest before slicing.

Step 6: In another skillet or saucepan, melt the butter and sauté the minced garlic for about 30 seconds until fragrant.

Step 7: Pour in the heavy cream and simmer gently for 3–4 minutes.

Step 8: Stir in the Parmesan cheese, salt, and black pepper until the sauce becomes smooth and creamy.

Step 9: Toss the cooked fettuccine in the Alfredo sauce until evenly coated.

Step 10: Top the pasta with sliced crispy chicken and garnish with chopped parsley before serving.

Storage and Reheating Tips

Store leftover Crispy Chicken Alfredo in an airtight container in the refrigerator for up to 3 days. Reheat the pasta gently with a splash of milk or cream to keep the sauce smooth. Reheat the chicken separately in an oven or air fryer to maintain its crispy texture.