There is nothing quite like the comforting embrace of a creamy pasta dish paired with the irresistible crunch of golden chicken. This Crispy Breaded Chicken Fettuccine Alfredo Recipe is a perfect harmony of textures and flavors that will quickly become a go-to in your kitchen. Imagine tender fettuccine noodles coated in a rich, velvety Alfredo sauce, topped with juicy chicken breasts that have been breaded to crispy perfection. It’s an impressive yet surprisingly approachable meal sure to delight family and friends alike.
Ingredients You’ll Need
Every ingredient in this Crispy Breaded Chicken Fettuccine Alfredo Recipe plays a vital role in crafting a dish that’s luxurious, satisfying, and bursting with flavor. From the fresh Parmesan cheese that adds sharpness and depth, to the simple seasonings that bring warmth and aroma, each element contributes to the perfect balance of taste, texture, and color.
- Chicken breasts (2 medium, about 24 ounces): The star protein, tender and juicy once cooked, perfect for breading.
- Eggs (2): Act as a glue to help the breading stick beautifully to the chicken.
- Flour (1/4 cup): Provides the first dry layer ensuring an even coat for the breading.
- Panko bread crumbs (1 cup): These create that signature crispy, light texture you’ll crave.
- Freshly grated Parmesan cheese (1/2 cup for breading, 1 1/2 cups for sauce): Adds savory richness and depth at every bite.
- Dried parsley, basil, paprika, onion powder, garlic powder, salt, and pepper: This blend of spices seasons both chicken and sauce for a well-rounded flavor profile.
- Olive oil: Essential for frying or baking the chicken to golden perfection.
- Unsalted butter (total 6 tablespoons): Used in the sauce and optionally during frying to boost richness.
- Fettuccine (1 pound): The classic noodle that carries the sauce perfectly.
- Garlic (6 cloves, minced): Infuses the Alfredo sauce with its unmistakable aromatic punch.
- Heavy whipping cream (2 cups): Creates the luxuriously creamy base of the sauce.
- Low sodium chicken broth (2 cups): Balances the cream and adds a subtle savory note.
- Cornstarch (2 tablespoons): Works as a thickener to give the sauce its perfect velvety texture.
- Cream cheese (2 ounces, optional): For an even thicker, creamier sauce without overpowering flavors.
- Red pepper flakes (1/4 teaspoon): Adds just a whisper of warmth without making it spicy.
How to Make Crispy Breaded Chicken Fettuccine Alfredo Recipe
Step 1: Prepare the Pasta
Begin by cooking your fettuccine in salted boiling water until it’s al dente. This means tender but still with a little bite, which is perfect to hold the creamy sauce. Don’t forget to reserve a cup of the pasta water before draining—this starchy water will come in handy later for loosening the sauce if needed, ensuring your dish stays silky and smooth.
Step 2: Toast the Panko
If baking the chicken, start by toasting the panko breadcrumbs for extra crunch and a beautiful golden hue. Toss them with a little olive oil and bake in a hot oven until toasted, stirring halfway through. This step elevates the crispy texture you’ll experience, making each bite addictive.
Step 3: Slice and Pound the Chicken
Next, slice each chicken breast in half horizontally to create four thinner cutlets. Place them between plastic wrap and pound gently to an even thickness, about 1/4 to 1/2 inch. This ensures quick and even cooking so the chicken turns out juicy and tender inside with a crunchy outside.
Step 4: Set Up Your Breading Station
Line up three shallow dishes to assemble your breading layers. The first dish holds flour, the second whisked eggs, and the third contains your toasted panko mixed with Parmesan and all the delicious dried herbs and spices. This simple setup makes the breading process efficient and foolproof.
Step 5: Bread the Chicken
One piece at a time, dredge each chicken cutlet first in flour to create a dry surface, followed by the egg wash which acts like a sticky glaze, and finally press firmly into the seasoned panko mixture. This triple-layer coating promises a crust that’s crispy and flavorful, perfectly contrasting the creamy pasta.
Step 6: Cook the Chicken
Choose your favorite cooking method: pan frying, baking, or air frying. Pan frying in olive oil and butter locks in moisture and delivers a deep golden crust. Baking on a wire rack keeps things lighter but still crispy, while the air fryer gives a quick, hands-off approach with excellent crunch. Cook until the internal temperature reaches 165°F for safety and juiciness.
Step 7: Make the Alfredo Sauce
In a saucepan, melt butter and gently sauté minced garlic until fragrant. Whisk together chicken broth and cornstarch to smooth out lumps, then add to the pan along with heavy cream, cream cheese (if using), and a thoughtful blend of herbs and spices. Stir in Parmesan gradually, letting it melt and thicken the sauce to a rich, creamy consistency. This homemade sauce is the heart of the Crispy Breaded Chicken Fettuccine Alfredo Recipe and worth every minute.
Step 8: Combine Pasta and Sauce
Once your sauce is silky and luscious, toss in the drained fettuccine, mixing gently to coat every strand. If the sauce thickens too much, a splash of reserved pasta water will bring it back to spoonable perfection. Then, layer the crispy chicken slices on top or mix them in before serving—either way, each forkful will be a pure indulgence.
How to Serve Crispy Breaded Chicken Fettuccine Alfredo Recipe
Garnishes
Adding a sprinkle of fresh parsley or extra grated Parmesan cheese can brighten the dish visually and add a fresh, herbaceous note that complements the richness perfectly. Some cracked black pepper on top brings a gentle kick without overwhelming the flavors.
Side Dishes
This dish is a meal in itself but pairing it with a crisp green salad dressed simply with lemon vinaigrette or some roasted vegetables can add a refreshing contrast and balanced meal experience. Garlic bread or a crusty loaf is also an excellent choice to soak up any leftover Alfredo sauce.
Creative Ways to Present
For a special occasion, consider serving the pasta directly in shallow bowls with the chicken sliced and fanned on top for an elegant look. Drizzling a little high-quality extra virgin olive oil or a few drops of truffle oil adds a gourmet touch that will impress your guests.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and refrigerate for up to three days. Keep the chicken separate from the pasta if possible to maintain its crispy texture; you can always reassemble before reheating.
Freezing
The Alfredo sauce and chicken can be frozen individually, but the pasta may become mushy once thawed. For best results, freeze cooked chicken cutlets wrapped well, and make a fresh batch of pasta when ready to serve again.
Reheating
Reheat gently on the stove over low heat, adding a splash of cream or pasta water to loosen the sauce if it has thickened. For the chicken, crisp it up again in a skillet or air fryer to revive that delightful crunch before plating.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs will add extra juiciness and flavor. Just adjust cooking time since thighs may take a bit longer to cook through.
Is there a gluten-free option for this recipe?
You can substitute regular flour and panko with gluten-free versions. Make sure to check alfredo sauce ingredients and pasta are gluten-free as well to keep it safe.
Can this recipe be made dairy-free?
It’s possible, but the classic Alfredo sauce relies heavily on dairy for its creamy texture. You could try coconut cream and dairy-free cheese substitutes, but the result will be quite different from the traditional flavor.
How do I get the chicken extra crispy?
To maximize crispiness, ensure the chicken is patted dry before breading, use panko breadcrumbs, and don’t overcrowd the pan when frying. Toasting the panko before breading also helps create an even crunchier crust.
Can I prepare the chicken ahead of time?
Yes! You can bread the chicken and refrigerate it up to 24 hours before cooking. Just keep it covered and sealed to maintain freshness and breading integrity.
Final Thoughts
If you’re craving a soul-satisfying meal that combines crispy chicken with creamy pasta, this Crispy Breaded Chicken Fettuccine Alfredo Recipe is just what you need. It’s versatile enough for a weeknight treat but impressive enough to serve guests with pride. Dive in, savor every bite, and don’t be surprised if it becomes one of your favorite dinner classics to share with loved ones.
Print
Crispy Breaded Chicken Fettuccine Alfredo Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan Frying
- Cuisine: Italian-American
Description
A rich and creamy Chicken Fettuccine Alfredo recipe featuring crispy breaded chicken cutlets atop tender fettuccine pasta coated in a homemade Parmesan Alfredo sauce. This dish combines a crispy golden crust with a luscious, cheesy sauce for a decadent Italian-American favorite, perfect for a satisfying family dinner.
Ingredients
Chicken Cutlets
- 2 medium chicken breasts (about 24 ounces)
- 2 eggs
- 1/4 cup flour
- 1 cup panko bread crumbs
- 1/2 cup freshly grated Parmesan cheese (grated into powder on smallest hole)
- 1/2 tsp dried parsley
- 1/2 tsp dried basil
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- Olive oil (for pan frying or baking)
- 2 tablespoons unsalted butter (optional, for cooking chicken)
Pasta
- 1 pound fettuccine
Alfredo Sauce
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced (about 1 ½ tbsp, may substitute 1 tsp ground garlic)
- 2 cups heavy whipping cream
- 2 cups low sodium chicken broth
- 2 tablespoons cornstarch
- 2 ounces cream cheese, very soft (optional for thicker sauce)
- 1 tsp dried basil
- 1 tsp dried parsley
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 teaspoon red pepper flakes (adds flavor without spiciness)
- 1 1/2 cups freshly grated Parmesan cheese (Parmigiano Reggiano preferred)
Instructions
- Cook pasta: Cook fettuccine in salted boiling water until al dente according to package directions. Reserve 1 cup of pasta water, then drain the pasta. Toss with a drizzle of olive oil if not immediately adding the sauce to prevent clumping.
- Toast panko (if baking chicken): Preheat oven to 425°F. Toss panko with 1/4 cup olive oil on a baking sheet and bake for 5-7 minutes, stirring halfway, until golden. Watch closely to avoid burning. Transfer toasted panko to a shallow dish.
- Prepare chicken cutlets: Slice each chicken breast horizontally to create 4 fillets. Cover with plastic wrap and pound to an even thickness between 1/4 to 1/2 inch using a meat mallet or side of a can.
- Set up breading stations: Use three shallow dishes—Bowl 1 with flour, Bowl 2 with whisked eggs, Bowl 3 with toasted panko, Parmesan cheese, and chicken seasonings (parsley, basil, paprika, onion powder, garlic powder, salt, pepper).
- Bread chicken: One at a time, dredge cutlets in flour, then egg (letting excess drip off), then press into panko mixture firmly to coat well. Place breaded chicken on parchment paper.
- Cook chicken (choose one):
- Pan Fry: Heat 1/4 cup olive oil in a large skillet over medium-high heat. Cook two cutlets at a time for 3-4 minutes per side until golden and internal temp reaches 165°F. Add 1 tablespoon butter for last few minutes if desired. Drain on paper towels.
- Bake: Arrange breaded chicken on wire rack over baking sheet, spray with cooking spray. Bake at 425°F for 10 minutes, turn, then bake additional 5-10 minutes until internal temp reaches 165°F.
- Air Fry: Spray air fryer basket with cooking spray. Add chicken in batches, spray chicken, air fry at 400°F for 8 minutes. Flip, spray again, cook 5-7 minutes until chicken is crispy and 165°F internally.
- Make Alfredo sauce: Whisk chicken broth with cornstarch until smooth; set aside. In a large saucepan over medium heat, melt 4 tablespoons butter. Add minced garlic and sauté 30 seconds. Whisk in broth mixture, heavy cream, cream cheese (if using), and all seasonings. Reduce heat to medium-low and cook until smooth and melted.
- Add Parmesan: Gradually whisk in Parmesan cheese in 4 additions, whisking until smooth after each. Bring sauce to a gentle simmer and cook 3-5 minutes until it thickens and cheese melts completely. Sauce will thicken further with pasta.
- Combine pasta and sauce: Add cooked fettuccine to the sauce and toss to coat well. If sauce is too thick, loosen with reserved pasta water to desired consistency.
- Serve: Adjust seasoning with salt and freshly cracked pepper to taste. Slice cooked chicken and add on top of pasta or serve alongside. Garnish with fresh parsley if desired and serve immediately.
Notes
- For a crunchier panko crust when baking chicken, toast the panko with olive oil first before mixing with cheese and seasoning.
- If you don’t have fresh garlic, substitute with 1 teaspoon ground garlic powder.
- Cream cheese in the Alfredo sauce is optional but adds extra creaminess and thickness.
- The red pepper flakes add flavor but won’t make the sauce spicy.
- Using freshly grated Parmesan cheese and Parmigiano Reggiano yields the best flavor.
- Reserve pasta water to adjust sauce thickness as needed.
- Ensure chicken reaches 165°F internal temperature for safe consumption.
