Crispy chicken fettuccine alfredo

Name: Crispy chicken fettuccine alfredo
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 chicken breasts, boneless, skinless; 1/2 cup all-purpose flour; 2 large egg; 1 tbsp. milk; 1 cup breadcrumbs or panko; 1/2 tsp. garlic powder; 1/2 tsp. paprika; 1/2 tsp. salt, or to taste; 1/4 tsp. black pepper; As required oil; As required fettuccine pasta; 3 tbsp. unsalted butter; 4 cloves garlic, finely minced; 1 1/2 cups heavy cream; 1 cup Parmesan cheese, freshly grated; 1/4 tsp. black pepper; To taste salt; 1/4 tsp. Italian seasoning (optional); 1/4 cup reserved pasta water, as needed; Extra grated Parmesan cheese; Fresh chopped cilantro; Cracked black pepper

Sarvat Hanif @sarvathanif

Canada

CRISPY CHICKEN FETTUCCINE ALFREDO: A cozy, restaurant-style dish that's simple to prepare at home is Crispy Chicken Fettuccine Alfredo. Tender fettuccine and golden, crispy chicken are combined in a rich, creamy Parmesan Alfredo sauce. It's a great option for special weekend meals or family dinners since each bite combines the smooth, garlicky richness of the pasta with the crispiness of the chicken.
This recipe combines two favorites: creamy Alfredo pasta and crunchy fried chicken. While the homemade sauce is created with butter, garlic, heavy cream, and Parmesan cheese, the chicken is seasoned, covered with breadcrumbs, and deep-fried until golden.
It's also easy to customize. Add a pinch of red pepper flakes for a little heat, stir in sautéed mushrooms for extra flavour, or serve it with garlic bread and a fresh salad for a complete meal.
Store leftover pasta and chicken in separate airtight containers in the refrigerator for up to 3 days. Reheat the pasta gently in a skillet over low heat with a splash of milk or cream, stirring until smooth. Reheat the chicken in an oven or air fryer to help restore its crispiness.
For the best results, serve the chicken freshly fried over freshly tossed Alfredo pasta.
Enjoy your homemade Crispy Chicken Fettuccine Alfredo — creamy, comforting pasta topped with golden chicken for a satisfying meal any day of the week!
#AWorldOfNoodles

Sarvat Hanif @sarvathanif

Saved

Ingredients

45minutes

4 servings

2chicken breasts, boneless, skinless
1/2 cupall-purpose flour
2large egg
1 tbsp.milk
1 cupbreadcrumbs or panko
1/2 tsp.garlic powder
1/2 tsp.paprika
1/2 tsp.salt, or to taste
1/4 tsp.black pepper
As required oil
As required, fettuccine pasta
3 tbsp.unsalted butter
4 clovesgarlic, finely minced
1 1/2 cupsheavy cream
1 cupParmesan cheese, freshly grated
1/4 tsp.black pepper
To taste salt,
1/4 tsp.Italian seasoning (optional)
1/4 cupreserved pasta water, as needed
Extra grated Parmesan cheese
Fresh chopped cilantro
Cracked black pepper

Saved

Steps

45minutes

1

Pat dry with the chicken with paper towels.
2

Place between plastic wrap and pound flat until evenly thin.
3

Season both sides with salt and pepper.
4

In one bowl, combine the flour with garlic powder, paprika, salt, and black pepper..
5

In a second bowl, whisk the egg with milk.
6

Place the breadcrumbs in a third bowl.
7

Coat each piece of chicken in the seasoned flour, dip it into the egg mixture, and press it into the breadcrumbs until evenly coated.
8

Heat about oil in a skillet over medium heat.
9

Fry the chicken in batches for approximately 3–5 minutes per side, depending on thickness, until golden brown and cooked through. The chicken should reach an internal temperature of 165°F (74°C).
10

Transfer to a wire rack or paper towel-lined plate and let it rest briefly before slicing.
11

Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente.
12

Before draining, reserve about ¼ cup of pasta water.
13

In a large skillet over medium-low heat, melt the butter.
14

Add the garlic and sauté for 30–60 seconds until fragrant, being careful not to brown it.
15

Pour in the heavy cream and stir gently. Let it simmer for 3–5 minutes until slightly thickened.
16

Lower the heat and gradually stir in the grated Parmesan cheese until melted and smooth.
17

Season with black pepper, salt as needed, and Italian seasoning if using. Add a splash of reserved pasta water if the sauce becomes too thick.
18

Add the cooked fettuccine directly to the Alfredo sauce. Toss gently until every strand is coated in the creamy sauce. Let it warm through for about a minute.
19

Taste and adjust the seasoning as needed.
20

Divide the creamy fettuccine Alfredo among serving plates. Slice the crispy chicken into strips and arrange over the pasta.
21

Finish with freshly grated Parmesan, chopped cilantro, and a little cracked black pepper.
22

Serve immediately while the sauce is creamy and the chicken is crunchy.