Crispy Chicken Alfredo Recipe

Prepare chicken

Pat the chicken breasts dry with paper towels. If breasts are thick, butterfly or slice horizontally into 1/2-inch cutlets so they cook quickly and evenly.

Season both sides of the chicken cutlets with 1 tsp salt, 1 tsp black pepper and 1 tsp garlic powder.

Set up a three-station breading area: one shallow bowl with 1 cup all-purpose flour; one bowl with 2 large eggs whisked with 2 tablespoons milk; one bowl with 1 cup panko breadcrumbs mixed with 1 tablespoon grated Parmesan.

Working one at a time, dredge a cutlet in flour, shake off excess, dip into the egg mixture, then press into the panko-Parmesan mixture until evenly coated. Repeat with remaining cutlets.

Heat a large skillet over medium-high heat and add 2 tablespoons olive oil and 1 tablespoon unsalted butter. Once foaming and hot (but not smoking), add the breaded cutlets in a single layer without crowding. Fry 3–4 minutes per side until golden brown and an instant-read thermometer reads 165°F (74°C). Adjust heat as needed to avoid burning. Transfer cooked cutlets to a wire rack or plate lined with paper towels to rest 5 minutes. Keep warm.

Bring a large pot of water to a boil. Add 1 tablespoon salt for the pasta water and cook 12 oz fettuccine according to package directions until al dente. Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Start the sauce

While pasta cooks (or after), melt 4 tablespoons unsalted butter in a medium saucepan over medium heat. Add 3 minced garlic cloves and sauté 30–45 seconds until fragrant but not browned.

Pour in 2 cups heavy cream and bring to a gentle simmer, stirring frequently. Reduce heat to medium-low and simmer 3–4 minutes to slightly thicken.

Gradually whisk in 1 cup grated Parmesan cheese until melted and smooth. If sauce is too thick, whisk in up to 1/2 cup of the reserved pasta cooking water a few tablespoons at a time until you reach a creamy consistency that coats the back of a spoon.

Season the sauce with 1 tsp salt, 1 tsp black pepper, and 1 tsp nutmeg (optional). Taste and adjust seasoning as needed. Keep sauce warm on the lowest heat; do not boil vigorously or the sauce may separate.

Add the drained pasta to the saucepan with the Alfredo sauce and toss to coat. If necessary, add additional reserved pasta water 1–2 tablespoons at a time to loosen the sauce so it evenly coats the pasta.

Slice the rested crispy chicken into strips or serve whole over the sauced pasta.

Divide the Alfredo-coated pasta between 4 plates (servings). Top each portion with a chicken cutlet or sliced strips.

Garnish each plate with 2 teaspoons chopped fresh parsley and sprinkle extra grated Parmesan to taste. Serve immediately.