Description
A deliciously creamy and comforting Italian-American dish featuring crispy pan-fried chicken breasts served over tender fettuccine pasta tossed in a rich Parmesan Alfredo sauce. This recipe balances crispy textures with smooth, cheesy flavors to create a satisfying main course perfect for family dinners or special occasions.
Ingredients
Scale
Pasta
- 12 oz fettuccine pasta
Chicken
- 2 boneless skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 large egg (beaten)
- 1 cup Italian-style breadcrumbs
- 1/4 cup grated Parmesan cheese (for coating)
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 3 tablespoons olive oil
Alfredo Sauce
- 2 tablespoons butter
- 3 cloves garlic (minced)
- 1 1/2 cups heavy cream
- 3/4 cup freshly grated Parmesan cheese (for sauce)
Garnish
- Chopped parsley (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain well and set aside.
- Prepare the chicken: Pound the chicken breasts to even thickness for uniform cooking. Season both sides with salt, black pepper, and garlic powder. Dredge each breast in flour, dip into the beaten egg, then coat thoroughly with a mixture of Italian-style breadcrumbs and 1/4 cup grated Parmesan cheese.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Fry the coated chicken breasts for 4 to 5 minutes per side until golden brown and cooked through. Remove from pan and rest on paper towels to drain excess oil before slicing.
- Make the Alfredo sauce: In a separate pan, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer. Stir in the remaining 3/4 cup Parmesan cheese and continue cooking the sauce for 3 to 4 minutes until thickened.
- Toss pasta with sauce: Add the cooked fettuccine to the sauce and toss well to coat every strand with the creamy Alfredo.
- Assemble and serve: Plate the Alfredo-coated pasta and top with the sliced crispy chicken breasts. Garnish with chopped parsley if desired and serve immediately while warm and comforting.
Notes
- For extra crispy chicken, bake the breaded chicken in a preheated oven at 400°F for 10 minutes after pan-frying.
- Store-bought breaded chicken tenders can be used as a shortcut for convenience.
- Add steamed broccoli or sautéed spinach to the pasta for a nutritious vegetable boost.