Description
A delightful blend of crispy chicken cutlets atop creamy fettuccine drenched in rich Alfredo sauce, perfect for cozy family dinners.
Ingredients
- 4-6 thinly sliced chicken breasts
- ½ cup all-purpose flour
- 2 eggs (whisked)
- 2 cups panko bread crumbs
- ¼ cup parmesan cheese
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon onion powder
- 1 ½ teaspoon Italian seasoning
- Salt and pepper to taste
- Oil for frying
- 1 lb fettuccine (cooked al dente)
- 2 cups heavy cream
- 2 tablespoons butter
- 3 garlic cloves (finely minced)
- ½ cup parmesan cheese
- ¼ cup pasta water
- Salt and pepper to taste
Instructions
- Bring a large pot of water to a boil and add a generous sprinkling of salt.
- In a large dish, combine the panko breadcrumbs and ¼ cup parmesan cheese. Stir to combine.
- In a separate dish, whisk two eggs until smooth.
- Coat the chicken in all-purpose flour, shaking off any excess.
- Dip the floured chicken into the whisked eggs, ensuring it’s fully coated.
- Finally, coat the chicken in the breadcrumb mixture, pressing gently to adhere the crumbs.
- Cook the pasta according to the package instructions until al dente.
- In a large skillet, melt butter over medium heat. Add minced garlic and sauté for approximately 10 seconds.
- Pour in the heavy cream and half a cup of parmesan cheese. Cook while whisking for 6-8 minutes, allowing the sauce to thicken. Season generously with salt and pepper.
- While the sauce simmers, heat oil in another skillet over medium-high heat. Fry the breaded chicken cutlets for 2-3 minutes on each side until golden brown. Once cooked, slice into bite-sized pieces.
- Toss the fettuccine with the Alfredo sauce, adding pasta water for creaminess. Adjust seasoning as necessary.
- Serve the crispy chicken bites over the creamy fettuccine and enjoy!
Notes
Tips for perfecting the dish include not skipping the pasta water for creaminess and allowing fried chicken to rest briefly for extra crispiness.
