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–+ servings

Crispy Chicken Alfredo

Delicious Crispy Chicken Alfredo served on a plate with fresh parsley garnish.
Crunchy chicken fillets served on creamy fettuccine Alfredo, combining comforting textures and rich flavors perfect for weeknights or entertaining guests.
Prep Time 12 minutes
Cook Time 23 minutes
Total Time 35 minutes
Serving Size 4 servings

Ingredients

For the Chicken

  • 2 pieces chicken breasts Pound to even thickness if thick.
  • 1 cup breadcrumbs Panko gives extra crunch.
  • 1 cup all-purpose flour Use GF flour for a gluten-free option.
  • 2 pieces eggs, beaten
  • 1 tablespoon olive oil Add a little butter if desired.
  • Salt and pepper to taste

For the Fettuccine Alfredo

  • 8 oz fettuccine pasta
  • 2 cups heavy cream Substitute with half-and-half for a lighter option.
  • 1 cup grated Parmesan cheese Freshly grated is best.
  • 2 cloves garlic, minced
  • Chopped parsley for garnish

Instructions

Preparation

  • Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Drain and set aside.
  • Pat chicken breasts dry and season both sides with salt and pepper. Pound to an even thickness if thick.
  • Set up a dredging station: one plate with flour, one bowl with beaten eggs, and one plate with breadcrumbs. Coat each breast in flour, shake off excess, dip in egg, then press into breadcrumbs to fully coat.

Cooking

  • Heat the olive oil in a large skillet over medium heat until shimmering. Add the chicken and cook until golden brown, 5–7 minutes per side, until internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest 5 minutes.
  • In the same skillet, lower heat slightly and add the minced garlic; sauté for 20–30 seconds until fragrant.
  • Pour in the heavy cream and bring to a gentle simmer without boiling. Whisk in the grated Parmesan until it melts and the sauce is smooth. Season with salt and pepper.
  • Add the cooked fettuccine to the skillet and toss to coat evenly in the sauce. Slice the rested chicken and arrange on top. Garnish with chopped parsley and serve immediately.

Notes

For best results, serve pasta in shallow bowls with extra Parmesan and parsley. Store leftovers in an airtight container for up to 3 days, keeping chicken separate from pasta to maintain crispness.