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–+ servings
A round pan filled with Crispy Chicken Fettuccine Alfredo, featuring fettuccine in creamy sauce topped with sliced breaded chicken. A serving spoon rests in the pan, with parmesan, parsley, a napkin, and extra sauce nearby.
Make dinner irresistible with this Crispy Chicken Fettucine Alfredo recipe! Juicy breaded chicken cutlets served over creamy fettuccine Alfredo for the ultimate comfort food classic.

Crispy Chicken Alfredo

Ingredients 

  • 4 chicken breasts pounded to an even thickness
  • oil for frying

Dredge

  • ½ cup all purpose flour

Egg wash

  • 3 eggs large

Breadcrumb mixture

  • 1 ½ cups Italian breadcrumbs
  • ½ cup all purpose flour
  • ½ cup Parmesan grated
  • 2 tsp salt
  • 2 tsp black pepper

Fettucine Alfredo

  • 1 lb fettucine noodles cooked al dente
  • 1 cup reserved pasta water
  • ¼ cup butter ½ stick
  • ¼ cup all purpose flour
  • 1 ¼ cups heavy cream warmed
  • 1 ¼ cups whole milk warmed
  • 3 garlic cloves medium-to-large size, minced
  • 1 cup Parmesan freshly grated, can also sub for Grana Padano for less tang
  • ½ tsp garlic salt
  • black pepper to taste

Instructions

  1. Preheat oven to 350°F. You will be using this to keep your cutlets warm and crispy after frying them.
  2. Fill a large pot with cold water. Salt it generously and place your pasta in it. Place it on high heat and bring it to a boil. Cook the pasta to al dente. Remove 1 cup of pasta water. Set aside. Drain the pasta. Set aside.
    1 lb fettucine noodles, 1 cup reserved pasta water

Heat the frying oil

  1. In a large skillet, such as a wok, heat enough oil to submerge the cutlets to 330°F-350°F. Do not go over 350°F.
    oil

Prep the chicken

  1. On a large cutting board, lay a layer of plastic wrap that covers the entire length of the board. Place two chicken breasts down. Cover them with another layer of plastic food wrap that covers the length of the cutting board. This creates a barrier that prevents you from breaking the skin or shredding the surface when pounding the chicken. Plus, it keeps your utensils clean and free of raw chicken.
    4 chicken breasts
    Two raw chicken breasts, perfect for Crispy Chicken Fettucine Alfredo, are covered with plastic wrap and placed side by side on a white cutting board set on a wooden surface.
  2. Pound the cutlets to an even thickness so they cook evenly. Season lightly with salt and pepper.
    Two raw chicken breasts are on a white cutting board, covered with plastic wrap. A hand uses a meat tenderizer to pound the chicken, preparing it for a delicious Crispy Chicken Fettucine Alfredo recipe.
  3. Repeat for the remaining chicken breasts.
    Two raw chicken breasts are placed side by side on a white surface and covered with clear plastic wrap, ready to be pounded thin for a delicious Crispy Chicken Fettucine Alfredo.

Set up the breading stations

  1. Flour: Place in a shallow dish.
    ½ cup all purpose flour
  2. Eggs: Beat in another shallow dish.
    3 eggs
  3. Breadcrumb mixture: Combine flour, breadcrumbs, Parmesan cheese, salt, and pepper in a separate dish.
    1 ½ cups Italian breadcrumbs, ½ cup all purpose flour, ½ cup Parmesan, 2 tsp salt, 2 tsp black pepper
    Two glass bowls on a wooden surface; the left holds a beaten egg mixture, while the right displays ingredients like flour, breadcrumbs, grated cheese, and seasonings—perfect for making Crispy Chicken Fettucine Alfredo.

Breading process

  1. Dredge chicken in the flour, shaking off excess.
    A white plate with Crispy Chicken Fettucine Alfredo, featuring a perfectly cooked piece of meat on top.
  2. Dip into the beaten eggs.
    A hand dips a piece of raw chicken into beaten eggs next to breadcrumbs on a wooden surface, preparing to bread the chicken for a delicious Crispy Chicken Fettuccine Alfredo.
  3. Press firmly into the breadcrumb mixture so it sticks well.
    Two glass bowls on a wooden surface: the left bowl contains beaten eggs, while the right bowl holds a piece of meat coated in breadcrumbs—perfect prep for making crispy chicken fettucine Alfredo.

Fry

  1. Fry in oil until golden brown on both sides, or until the chicken reaches an internal temperature of 165°F.
  2. Remove from oil and set on a wire rack in a sheet pan to drain. Place in oven to keep warm and stay crispy.

Make the Alfredo

  1. In a medium saucepan, melt butter over medium heat. Add flour and whisk to make a roux. Cook for 1-2 minutes to remove the flour taste. Careful not to burn.
    ¼ cup butter, ¼ cup all purpose flour
    A hand uses a metal whisk to stir a light brown roux in a stainless steel pot on a wooden cutting board, laying the savory base for dishes like Crispy Chicken Fettucine Alfredo. Some flour lumps remain, and the mixture is just beginning to cook.
  2. In a microwave-safe container, pour in milk and heavy cream. Place in microwave and heat for 60 seconds. By warming the milk mixture, you will achieve a smoother consistency. If you place cold liquids into your roux, you will shock the temperature and cause things to seize and possibly be clumpy.
    1 ¼ cups heavy cream, 1 ¼ cups whole milk
  3. Pour in the warmed milk mixture a little at a time while whisking continuously until smooth.
    A metal pot with a light brown mixture inside sits on a wooden surface. Cream is being poured from a measuring cup into the pot, partially blending with the mixture—perfect for making Crispy Chicken Fettucine Alfredo.
  4. Add minced garlic and cook until it begins to thicken, continuously whisking. Once it begins to thicken, immediately remove from the heat. It should be thick like a gravy.
    3 garlic cloves
  5. With the sauce off the heat, add the Parmesan cheese, garlic salt, and pepper. Stir to combine until smooth. Taste and adjust as needed.
    1 cup Parmesan, ½ tsp garlic salt, black pepper
    A metal saucepan filled with a creamy white sauce for Crispy Chicken Fettucine Alfredo, with grated cheese being mixed in using a metal whisk. The pan sits on a striped wooden surface.
  6. At this point, the sauce should be very thick. Pour in 1/2 of the reserved pasta water and whisk until smooth. Pour in the remaining 1/2 of the pasta water and whisk until smooth.
    1 cup reserved pasta water
    A hand pours liquid from a measuring cup into a pot of thick, creamy sauce, perfect for Crispy Chicken Fettucine Alfredo. A whisk rests inside the pot, which sits on a wooden surface with visible grain lines.

Serve

  1. In a large serving plate or skillet, place the pasta on the bottom. Cover it in the Alfredo sauce. Slice the chicken cutlets and lay them on top. Garnish with fresh, chopped parsley.
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