Chicken Alfredo
A creamy, garlicky chicken Alfredo inspired by Olive Garden, featuring breaded chicken and fettuccine pasta, perfect for busy weeknights.
Ingredients
For the Chicken
- 1 to 2 chicken breasts, cut into strips (about 12–16 oz total)
- ½ cup breadcrumbs (panko gives extra crunch) Panko recommended for extra crunch.
- 2 tbsp flour (for breading)
- ¼ cup grated Parmesan (for breading)
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 1 ea egg (beaten, for breading)
For the Pasta and Sauce
- 6 oz fettuccine noodles
- ¼ cup butter, divided (unsalted or adjust salt)
- 1 tsp garlic, minced (about 1 small clove)
- ¼ cup flour (for sauce)
- 1 ½ cup milk (whole milk gives best richness) Whole milk recommended.
- ⅓ cup grated Parmesan (for sauce)
- Fresh parsley chopped (to serve)
Instructions
Preparation
- Set up two shallow bowls: one with beaten egg, and one with a dry mix of breadcrumbs, flour, Parmesan, paprika, garlic powder, salt, and pepper.
- Dredge chicken strips in egg, then press into breadcrumb mix to coat evenly.
- Cook fettuccine according to package directions until al dente; reserve a little pasta water.
Cooking
- Heat a non-stick skillet over medium-high, melt half the butter, and cook chicken until golden and cooked through. Remove and slice.
- In the same skillet, melt remaining butter, sauté garlic briefly, stir in flour to form a roux, then slowly whisk in milk until smooth and thickened.
- Stir in Parmesan until melted, combine pasta into the sauce, then top with the sliced chicken and parsley.
Notes
Serve immediately to enjoy silky sauce and crispy chicken. Pair with a salad or roasted vegetables, and enjoy with a white wine like Pinot Grigio.