Crispy Chicken Fettuccine Alfredo

Ingredients

For the Crispy Chicken:

• 2 large boneless, skinless chicken breasts (butterflied or sliced thin)
• Salt and pepper, to taste
• 1 cup panko breadcrumbs
• ½ cup grated Parmesan cheese
• 1 egg, beaten
• ½ cup all-purpose flour
• 2–3 tablespoons oil (for frying)

For the Alfredo Sauce:

• 2 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1 ½ cups heavy cream
• 1 cup grated Parmesan cheese
• Salt and black pepper, to taste
• Optional: pinch of nutmeg

For the Pasta:

• 12 oz fettuccine pasta
• Salted water (for boiling)

Directions

1. Cook the Pasta:
   Boil fettuccine in salted water according to package directions until al dente. Drain and set aside.
2. Prepare the Chicken:
   Season chicken with salt and pepper. Set up a breading station with flour, beaten egg, and a mix of panko and Parmesan. Dredge each piece in flour, dip in egg, then coat well in panko-Parmesan mixture.
3. Fry the Chicken:
   Heat oil in a large skillet over medium heat. Cook chicken until golden and crispy on both sides and fully cooked through (internal temp should reach 165°F/74°C). Set aside and let rest a few minutes, then slice.
4. Make the Alfredo Sauce:
   In a large skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds. Pour in heavy cream and simmer for 3–4 minutes. Stir in Parmesan cheese and whisk until smooth. Season with salt, pepper, and a tiny pinch of nutmeg (if using).
5. Toss and Serve:
   Add cooked fettuccine to the sauce and toss to coat. Serve immediately, topped with slices of crispy chicken. Garnish with extra Parmesan and chopped parsley if you like.

Nutritional Info
Prep Time: 15 minutes |  Cooking Time: 25 minutes |  Total Time: 40 minutes
Calories per serving: ~650 |  Serves: 4