Crispy Chicken Fettuccine (Printer-Friendly)

Crunchy chicken topped over creamy Alfredo-coated fettuccine for a comforting, easy-to-make dinner option.

# What You'll Need:

→ Crispy Chicken

01 - 4 thinly sliced boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs, beaten
04 - 1½ cups panko breadcrumbs
05 - ½ cup finely grated Parmesan cheese
06 - 1 teaspoon garlic powder
07 - 1 teaspoon kosher salt
08 - ½ teaspoon freshly ground black pepper
09 - Vegetable oil for frying

→ Alfredo Pasta

10 - 12 ounces fettuccine pasta
11 - 4 tablespoons unsalted butter
12 - 3 garlic cloves, minced
13 - 1½ cups heavy cream
14 - 1 cup freshly grated Parmesan cheese
15 - Salt and freshly ground black pepper, to taste
16 - ½ cup reserved pasta water

# Steps to Follow:

01 - Arrange three shallow dishes: one with all-purpose flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, grated Parmesan, garlic powder, salt, and pepper.
02 - Dredge each chicken breast in flour, dip into beaten eggs, then coat evenly with the breadcrumb mixture. Allow the breaded chicken to rest for 5 minutes to improve adhesion.
03 - Heat vegetable oil in a large skillet over medium-high heat to half an inch depth. Fry the chicken in batches for 3 to 4 minutes per side until golden brown and cooked through. Drain on paper towels and let rest before slicing to retain juices.
04 - Boil the fettuccine in generously salted water until al dente. Reserve ½ cup of the pasta water before draining the noodles.
05 - Melt butter in a large pan over medium heat and sauté minced garlic briefly until fragrant without browning. Stir in heavy cream and simmer gently for 5 to 7 minutes, whisking constantly to thicken naturally.
06 - Lower heat to simmer and gradually whisk in freshly grated Parmesan until the sauce is smooth. Season with salt and freshly ground black pepper. Add reserved pasta water gradually to attain a creamy consistency that clings well to the pasta.
07 - Toss drained fettuccine in the Alfredo sauce thoroughly and simmer for 1 minute to meld flavors evenly.
08 - Slice rested chicken cutlets and arrange over the sauced fettuccine. Serve immediately to maintain textural contrast between crisp chicken and creamy pasta.

# Extra Suggestions:

01 - Utilize reserved pasta water to perfect sauce texture and ensure it adheres smoothly to noodles.
02 - Resting the breaded chicken before frying enhances coating adherence and prevents peeling.
03 - Maintain consistent cooking oil temperature to achieve crisp, non-greasy crust.
04 - Allow chicken to rest after frying before slicing to keep juices intact.
05 - A pinch of nutmeg in the Alfredo sauce adds subtle traditional warmth and depth.

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