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Ultimate Crispy Chicken Fettuccine Alfredo Recipe

Ultimate Crispy Chicken Fettuccine Alfredo

There's something so heartwarming about a big, creamy bowl of fettuccine Alfredo topped with crispy chicken. It takes me back to cozy family dinners where we all gathered around the table, laughter filling the air as we shared stories and delicious food. This Ultimate Crispy Chicken Fettuccine Alfredo is not just easy to make but also a memory you'll want to create with your loved ones.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Crispy Chicken
  • 2 lb boneless, skinless chicken breasts
  • 1 cup buttermilk for marinating
  • 1 cup all-purpose flour
  • 1 cup breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • Salt and pepper to taste
  • Vegetable oil for frying
For the Fettuccine Alfredo
  • 12 oz fettuccine pasta
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • Fresh parsley, chopped

Equipment

  • Large Skillet
  • Large Pot
  • Shallow Bowl
  • Paper Towels

Method
 

  1. Step 1: Start by marinating the chicken breasts in buttermilk. Cover and refrigerate for at least 1 hour, or overnight for best results.
  2. Step 2: In a shallow bowl, combine flour, garlic powder, onion powder, paprika, salt, and pepper. In another bowl, place the breadcrumbs. Remove the chicken from the buttermilk, letting any excess drip off. Dredge the chicken in the flour mixture, dip it back into the buttermilk, and finally coat with breadcrumbs.
  3. Step 3: In a large skillet, heat vegetable oil over medium heat. Add the breaded chicken and cook for about 6-7 minutes on each side, or until golden brown and cooked through. Remove from the skillet and let drain on paper towels.
  4. Step 4: While the chicken is frying, bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
  5. Step 5: In the same skillet used for the chicken, melt the butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and bring it to a simmer. Stir in the Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
  6. Step 6: Add the cooked fettuccine to the Alfredo sauce, tossing to coat evenly.
  7. Step 7: Slice the crispy chicken and place it on top of the fettuccine Alfredo. Garnish with chopped parsley before serving.

Notes

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of cream or milk if needed.