My Crispy Chicken Fettuccine Is The Ultimate Date Night Meets Comfort Food Meal
A crispy chicken cutlet can do no wrong. It makes every dish better, including the classically indulgent fettuccine Alfredo.
- Kosher salt
- 16 oz. fettuccine
- 1 c. panko breadcrumbs
- 1 tsp. garlic powder
- 1/4 tsp. crushed red pepper flakes
- 2 oz. Parmesan, finely grated (about 1 cup), divided, plus more for serving
- 3/4 c. (90 g) all-purpose flour
- Freshly ground black pepper
- 2 large eggs
- 4 (4- to 6-oz.) boneless, skinless chicken cutlets
- Vegetable oil, for frying
- 3 tbsp. unsalted butter
- 1 garlic clove, minced
- 2 c. heavy cream
- Finely chopped fresh parsley, for serving
- In a large pot of boiling salted water, cook fettuccine, stirring occasionally, until al dente according to package directions. Reserve 1/4 cup pasta water, then drain.
- Meanwhile, in a shallow bowl, combine panko, garlic powder, red pepper flakes, and 1/2 cup Parmesan. Into a second shallow bowl, pour flour; season with salt and black pepper. In a third shallow bowl, beat eggs to blend.
- Season chicken all over with salt and pepper. Working one at a time, dip chicken into flour, then dip into eggs, shaking off excess. Coat in panko mixture, gently pressing to adhere. Arrange on a wire rack set in a baking sheet.
- In a large, heavy skillet over medium heat, heat a thin layer of oil. Fry chicken, turning halfway through, until golden brown and an instant-read thermometer inserted into thickest part registers 165°, 3 to 4 minutes per side. Transfer to a clean wire rack and let cool slightly.
- In a large, high-sided skillet over medium heat, melt butter. Add garlic and cook, stirring frequently, until fragrant, about 2 minutes. Stir in cream and bring to a simmer. Cook, stirring occasionally, until sauce slightly thickens, about 10 minutes.
- Remove skillet from heat. Gradually add remaining 1/2 cup Parmesan, whisking constantly, until sauce is smooth and creamy; season with salt and black pepper, if needed. Add pasta and 2 Tbsp. pasta water and toss to coat, adding more pasta water as needed, to help sauce coat pasta.
- Slice chicken and serve over pasta. Top with parsley and more black pepper and Parmesan.
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A crispy chicken cutlet can do no wrong. It makes every dish better, including the classically indulgent fettuccine Alfredo.
A piece of grilled chicken is common on top, but a crunchy bite of chicken with the creamy pasta is truly superb. I find this to be one of the most comforting meals, and since it can be done in just under an hour, it’s one of my go-tos whenever I need a weeknight to feel extra special with very little effort required.
If you have never made an Alfredo sauce from scratch, it’s actually quite easy—take this as your sign to try it. You essentially just let the cream simmer for 10 minutes, then add finely grated Parmesan to thicken it. Really, that’s it!
It’s perfectly rich without being complicated; it’s easy enough for a weeknight, but good enough to serve for a dinner party. Made this recipe?
Rate and review it below!
Ingredients
- 1 cup panko breadcrumbs
- 3/4 cup (90 g) all-purpose flour
- 2 cups heavy cream
