Description
A delicious and creamy pasta dish featuring crispy chicken and homemade Alfredo sauce.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 pound fettuccine pasta
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese (for sauce)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Chicken: Pound the chicken breasts to an even thickness. Season with salt and pepper. Set up a dredging station: one shallow dish with flour, one with beaten eggs, and one with a mixture of breadcrumbs and Parmesan cheese. Dredge each chicken breast in flour, shake off excess, dip in egg, then coat in breadcrumb mixture.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5 minutes on each side until golden brown and cooked through. Remove and let rest on a paper towel-lined plate.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Drain and set aside.
- Make the Alfredo Sauce: In a saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute. Pour in heavy cream, stirring constantly. Bring to a gentle simmer. Add Parmesan cheese gradually, whisking until the sauce thickens. Season with salt and pepper to taste.
- Combine and Serve: Toss the cooked pasta with the Alfredo sauce until well coated. Slice the crispy chicken and place it over the pasta. Garnish with chopped parsley.
Notes
- For extra crunch, double-fry the chicken by frying once, letting it rest, and frying a second time.
- Use freshly grated Parmesan cheese for a more robust flavor.
- If the Alfredo sauce is too thick, thin it out with a little pasta water.
- For added flavor, season the breadcrumb mixture with Italian herbs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-fry, Boil
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate