Main Dishescarlsbadcravings5.0
Chicken Fettuccine
This Chicken Fettuccine Alfredo recipe looks and tastes gourmet but is quick, easy and will have everyone head over heels in love! This recipe features golden, crispy, panko, Parmesan crusted chicken breasts (pan-fried, baked or air fried) and the dreamiest, creamiest Parmesan garlic Alfredo sauce. This dizzyingly delicious duo is comfort food at its most addictive, ready in just over 45 minutes! Serve this cozy Chicken Fettuccine classic with Caesar salad or roasted Parmesan broccoli along with some Parmesan breadsticks for a complete meal the whole family will adore!
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
- whisk
- pan
- skillet
- saucepan
- measuring cup
📝 Preparation Steps
1
Cook pasta: Cook fettuccine al dente in salted water according to package directions. Reserve 1 cup pasta water, drain and toss pasta with a drizzle of olive oil if not immediately adding to the sauce (prevents it from clumping).
fettuccine1 poundolive oil (if pan frying or baking)
2
IF BAKING CHICKEN
3
Preheat oven to 425 degrees F. Add panko to a large baking sheet and toss with ¼ cup olive oil until evenly moistened or spray with cooking spray (I suggest olive oil, see Notes). Spread panko into an even layer and bake at 425 degrees F for about ⏱️ 5-7 minutes, or until deeply golden, stirring half way through cooking. Keep an eye on the panko the last few minutes so it doesn’t burn. Transfer toasted panko to a shallow dish.
olive oil (if pan frying or baking)
4
BREAD CHICKEN
5
Make cutlets: Slice the chicken through the equator to create 4 fillets. Cover with plastic wrap and pound to an even thickness with a meat mallet or side of a can, about 1/4-1/2-inch.
6
Breading stations: Line up 3 shallow dishes. In BOWL 1: add flour, BOWL 2: whisk eggs, BOWL 3: mix panko, Parmesan cheese and all Chicken seasonings.
eggs2
7
Bread chicken: Working with one chicken cutlet at a time, dip both sides of the chicken into the flour, followed by the egg (let excess drip off) followed by the panko. Press the panko firmly into the chicken so it’s evenly coated and breadcrumbs stick. Place finished chicken on parchment paper.
8
COOK CHICKEN (Choose One)
9
Pan Fry: Heat 1/4 cup olive oil in a large nonstick skillet over medium-high heat. Once hot, add two chicken cutlets and reduce heat to medium. Cook until golden and crispy on the bottom, about ⏱️ 3-4 minutes, flip the chicken over, then add 1 tablespoon of butter (optional). Continue to cook another ⏱️ 3-4 minutes, until golden and the chicken reaches an internal temperature of 165 F on an instant read thermometer. Transfer chicken to paper towels. Wipe out skillet and repeat.
olive oil (if pan frying or baking)
10
To bake: Top a baking sheet with a wire rack and spray with cooking spray. Space the chicken evenly apart so they aren't touching. Bake at 425 degrees F for ⏱️ 10 minutes, turn each piece over, and continue to bake for an additional ⏱️ 5-10 minutes or until the chicken reaches an internal temperature of 165 F on an instant read thermometer.
11
Air fry: Spray the air fryer basket with cooking spray. Working in batches, add the chicken to the basket and spray the chicken with cooking spray. Air fry at 400 degrees F for ⏱️ 8 minutes, flip, spray with cooking spray, and continue to cook an additional ⏱️ 5-7 minutes, until crispy and the chicken reaches an internal temperature of 165 F on an instant read thermometer.
12
ALFREDO SAUCE
13
Note: You can make the Alfredo in the same pan as the chicken or I switched to a larger saucepan to also fit the pasta.
14
Whisk the chicken broth with the cornstarch in a liquid measuring cup (or bowl) until completely smooth; set aside.
cornstarch2 tablespoons
15
Melt the butter in a large saucepan over medium heat. Add the garlic and sauté for ⏱️ 30 seconds. Whisk in the broth/cornstarch, heavy cream, cream cheese and all seasonings. Reduce heat to medium-low and cook until melted and smooth.
garlic, (minced (1 ½ TBS) (may sub 1 tsp ground))6 clovescornstarch2 tablespoonscream cheese, very soft (optional for even thicker, creamier, or add 1 extra tsp cornstarch)2 ounces
16
Add the grated Parmesan cheese a handful at time in 4 batches, whisking until smooth in between each addition. Bring the sauce to a gentle simmer and continue to cook for about ⏱️ 3-5 minutes or until it starts to thicken and the Parmesan is completely melted. Keep in mind the sauce will continue to thicken once you add the starchy pasta and it's removed from heat.
17
COMBINE
18
Add the fettuccine and toss to combine (if you're not serving immediately, wait to add the pasta). If at any time the Alfredo sauce gets too thick, just add a little splash of the reserved pasta water to loosen it up.
fettuccine1 pound
19
Taste and season with additional freshly cracked salt and pepper to taste (we like pepper). Add sliced chicken to the pasta or individual servings. Garnish with fresh parsley if desired and serve immediately.
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