Description
Golden Panko-crusted chicken served over tender fettuccine coated in a rich homemade garlic-Parmesan Alfredo sauce.
Ingredients
Scale
- 2 boneless, skinless chicken breasts, 6 to 8 ounces each
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Panko breadcrumbs
- 3 to 4 cups vegetable or canola oil, for frying
- 1/2 cup unsalted butter
- 4 garlic cloves, minced
- 2 cups heavy cream
- 1 1/2 cups freshly grated Parmesan cheese
- 1/2 teaspoon salt, for the sauce
- 1/4 teaspoon black pepper, for the sauce
- 1 pinch freshly grated nutmeg
- 1 pound fettuccine pasta
- 2 tablespoons salt, for the pasta water
- 1/4 cup fresh parsley, chopped
- Extra grated Parmesan cheese, for serving
Instructions
- Slice each chicken breast horizontally to create four cutlets. Pound them to an even 1/2-inch thickness.
- Season both sides of the chicken with 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, and garlic powder.
- Place the flour, beaten eggs, and Panko breadcrumbs in three separate shallow bowls.
- Dredge each cutlet in flour, dip it in the eggs, and press it firmly into the Panko.
- Heat the frying oil in a deep skillet to 350°F.
- Fry the chicken for 4 to 6 minutes per side until golden and cooked to an internal temperature of 165°F.
- Transfer the chicken to a wire rack, let it rest for 5 minutes, and slice it into strips.
- Melt the butter in a large skillet over medium-low heat.
- Add the garlic and cook for 1 to 2 minutes while stirring.
- Pour in the heavy cream and simmer gently for 5 to 7 minutes.
- Bring a large pot of heavily salted water to a boil and cook the fettuccine until al dente.
- Reserve 1 1/2 cups pasta water, and then drain the pasta without rinsing.
- Remove the cream sauce from the heat and gradually whisk in the Parmesan.
- Stir in 1/2 teaspoon salt, 1/4 teaspoon black pepper, and nutmeg.
- Add the drained fettuccine to the sauce and toss well.
- Add reserved pasta water a little at a time until the sauce reaches the desired consistency.
- Divide the pasta among four bowls, top with sliced crispy chicken, and garnish with parsley and extra Parmesan.
Notes
- Keep the frying oil close to 350°F so the coating becomes crisp without absorbing excess oil.
- Grate Parmesan from a block for a smoother sauce.
- Remove the skillet from direct heat before adding Parmesan.
- Store the chicken and pasta separately to protect the crisp coating.
- Reheat the chicken in a 375°F oven or air fryer and warm the pasta gently with a splash of milk or cream.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 1280
- Sugar: 5
- Sodium: 1810
- Fat: 85
- Saturated Fat: 42
- Unsaturated Fat: 37
- Trans Fat: 1
- Carbohydrates: 84
- Fiber: 4
- Protein: 55
- Cholesterol: 310