Instructions
Step 1: Cook fettuccine pasta according to package instructions. Drain and set aside.
Step 2: Set up a breading station: Place flour in one bowl, beaten egg in another, and combine panko, Parmesan, garlic powder, and Italian seasoning in a third.
Step 3: Season chicken slices with salt and pepper. Dredge each piece in flour, then egg, then breadcrumb mixture.
Step 4: Heat olive oil in a skillet over medium heat. Fry chicken until golden and cooked through, about 3-4 minutes per side. Remove and let rest.
Step 5: In a saucepan, melt butter and sauté garlic until fragrant. Stir in heavy cream and bring to a simmer. Reduce heat and add Parmesan. Stir until melted and smooth. Season with salt and pepper.
Step 6: Toss cooked fettuccine with Alfredo sauce. Slice crispy chicken and place on top.
Step 7: Garnish with chopped parsley and serve immediately.
Storage Information
Store leftover pasta and chicken separately in airtight containers in the refrigerator for up to 3 days. Reheat pasta gently with a splash of cream or milk to loosen the sauce. Chicken can be reheated in the oven or air fryer to maintain crispiness.
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