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
Scale
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.
