If you are craving a dish that combines the irresistible crunch of golden chicken with the lusciousness of a creamy sauce, you are in for a treat. This Crispy Breaded Chicken with Creamy Parmesan Fettuccine Alfredo Recipe brings together the best of both worlds: perfectly breaded chicken cutlets with a crispy, flavorful crust paired with tender fettuccine smothered in a rich, garlicky Parmesan Alfredo sauce. It’s an absolute crowd-pleaser and a perfect comfort meal that feels indulgent but is surprisingly simple to make. Ready to impress your taste buds? Let’s dive in!
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role. From the crunchy panko that gives the chicken its signature crispiness to the fresh Parmesan that enriches the Alfredo sauce, each component is essential to the final masterpiece.
- Chicken breasts (2 medium, about 24 ounces): Sliced and pounded for even cooking and maximum tenderness.
- Eggs (2): The perfect binder for coating the chicken evenly.
- Flour (1/4 cup): Helps the egg and breadcrumbs stick to the chicken.
- Panko bread crumbs (1 cup): Provides a delightfully light, crispy crunch.
- Parmesan cheese (1/2 cup grated for breading, 1 1/2 cups freshly grated for sauce): Adds nutty, cheesy depth and richness.
- Seasonings (dried parsley, basil, paprika, onion powder, garlic powder, oregano, salt, pepper, red pepper flakes): These blend together for a flavor-packed crust and sauce with hints of herb and gentle heat.
- Olive oil: For frying or baking the chicken, ensuring the perfect golden color.
- Butter (2 tablespoons for chicken optional + 4 tablespoons for sauce): Elevates richness and flavor, especially in the creamy Alfredo.
- Fettuccine (1 pound): The ideal pasta for clinging to that velvety Alfredo sauce.
- Garlic (6 cloves, minced): Infuses the sauce with aromatic savory goodness.
- Heavy whipping cream (2 cups): Creates the indulgent, silky texture of the Alfredo sauce.
- Low sodium chicken broth (2 cups): Balances creaminess while adding subtle savory depth.
- Cornstarch (2 tablespoons): Ensures the sauce thickens perfectly without any grit.
- Cream cheese (2 ounces, very soft): An optional addition for an even creamier, thicker sauce.
How to Make Crispy Breaded Chicken with Creamy Parmesan Fettuccine Alfredo Recipe
Step 1: Prepare and Cook the Pasta
Start with cooking the fettuccine to al dente in salted boiling water, following the package instructions. Don’t forget to save a cup of the pasta water before draining — this magical starchy water will help loosen your Alfredo sauce if it gets too thick later on. Tossing the drained pasta with a little olive oil prevents sticking if you’re not immediately mixing it with the sauce, ensuring every strand remains perfectly separate and silky.
Step 2: Toast the Panko Breadcrumbs (If Baking)
If you plan to bake your chicken, toasting the panko beforehand is a game changer. Roast the breadcrumbs in the oven with a little olive oil until golden and fragrant. This extra step guarantees a perfectly crisp and flavorful crust that won’t lose its crunch in the oven.
Step 3: Prepare the Chicken Cutlets
Slice each chicken breast horizontally to create four thinner fillets, then gently pound them to an even thickness between 1/4 to 1/2 inch. This ensures quick, even cooking and a tender bite without drying out. The even thickness also helps the crust adhere evenly for maximum crunch.
Step 4: Set Up the Breading Station and Coat the Chicken
Line up three shallow dishes — one with flour, one with whisked eggs, and one with the toasted panko mixed with Parmesan and seasonings. Dredge each chicken cutlet in flour, dip in egg, then firmly press into the breadcrumb mixture, making sure every inch is coated. This triple-layer method locks in juiciness while creating that irresistible crispy texture.
Step 5: Cook the Chicken
Choose your cooking method — pan-fry for a quick golden crust with a buttery finish, bake for an easy hands-off approach, or air fry for the crispiest, healthiest result. For pan-frying, heat olive oil and cook each cutlet until golden on both sides and cooked through. Baking or air frying will give you similar crunch with less oil. Whichever you choose, don’t skip the final rest on paper towels to keep them crisp.
Step 6: Make the Creamy Parmesan Alfredo Sauce
In a large pan, melt butter and sauté minced garlic until fragrant. Whisk together chicken broth and cornstarch until smooth, then stir this mixture into the pan along with heavy cream, cream cheese (if using), and herbs. Add the Parmesan gradually, whisking after each addition for a silky, lump-free sauce. Simmer gently until the sauce thickens, then season to taste. This sauce is the heart of the dish — creamy, garlicky, and utterly luscious.
Step 7: Combine Pasta and Sauce, Then Top with Chicken
Toss the cooked fettuccine into the Alfredo sauce, adding reserved pasta water as needed to loosen everything up and coat each noodle perfectly. Serve immediately, topping with the crispy breaded chicken cutlets. Garnish with fresh parsley if you want a pop of color and herbal brightness that complements the dish beautifully.
How to Serve Crispy Breaded Chicken with Creamy Parmesan Fettuccine Alfredo Recipe
Garnishes
Sprinkle chopped fresh parsley or basil over the dish for a vibrant touch that cuts through the richness. A little extra shaved Parmesan on top adds wonderful texture and cheesy delight with every bite.
Side Dishes
A crisp green salad with a tangy vinaigrette pairs wonderfully here, balancing the richness of the Alfredo and the meatiness of the chicken. Roasted or steamed vegetables like asparagus or broccoli also provide color, crunch, and freshness.
Creative Ways to Present
Plate the fettuccine Alfredo in a shallow bowl or wide plate, then lay the sliced breaded chicken artfully across the top. For a restaurant-worthy presentation, drizzle a bit of olive oil or extra sauce around the edges and add microgreens or edible flowers for charm.
Make Ahead and Storage
Storing Leftovers
Store leftover chicken and pasta separately in airtight containers. This helps keep the chicken crispy longer and prevents the noodles from soaking up too much sauce and becoming mushy. Refrigerate for up to 3 days.
Freezing
While the Alfredo sauce may separate upon freezing and thawing, you can freeze the breaded chicken separately wrapped tightly in foil or plastic wrap for up to 1 month. Reheat gently to restore crispiness.
Reheating
Reheat the pasta gently on the stove with a splash of cream or reserved pasta water to bring back its creaminess. Warm the chicken in a low oven or air fryer to revive the crispy coating without drying it out.
FAQs
Can I use another type of cheese instead of Parmesan?
Parmesan provides a unique nutty and salty flavor essential for authentic Alfredo, but you can substitute Pecorino Romano for a sharper taste or Asiago for creaminess. Avoid milder cheeses, as they won’t melt or flavor the sauce the same way.
Is it necessary to pound the chicken breasts?
Pounding chicken ensures even thickness, allowing the cutlets to cook uniformly and stay juicy. Thinner chicken also crisps up better and is easier to eat with pasta.
Can I make this recipe dairy-free?
You can try substituting dairy-free butter and cream alternatives, but the Alfredo sauce relies heavily on traditional dairy for texture and flavor. For dairy-free versions, consider a cashew cream sauce instead, but it will alter the classic taste.
What’s the best method for cooking the chicken?
Pan-frying gives the richest flavor and crispiness, but baking or air frying cuts down on oil and cleanup. Choose based on your time and equipment, but all methods yield delicious results.
Can I prepare parts of this ahead of time?
You can bread the chicken and store it refrigerated for a few hours before cooking. Alfredo sauce is best made fresh but can be reheated gently with some cream or broth added to loosen it up.
Final Thoughts
This Crispy Breaded Chicken with Creamy Parmesan Fettuccine Alfredo Recipe is a true labor of love on a plate and an absolute feast for all your senses. Its harmonious blend of textures and flavors makes it perfect for weeknight dinners when you want something special without fuss. Trust me, once you make it, you’ll want to keep it in your regular dinner rotation — because who doesn’t love comfort food that feels fancy and tastes incredible? Grab your ingredients and enjoy every delicious bite of this classic dish!
Print
Crispy Breaded Chicken with Creamy Parmesan Fettuccine Alfredo Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan Frying
- Cuisine: Italian
Description
This Chicken Fettuccine recipe features crispy, breaded chicken cutlets served over rich, creamy Alfredo pasta. The homemade Alfredo sauce is velvety with garlic, Parmesan, and a touch of cream cheese for extra thickness. Choose to pan-fry, bake, or air-fry the chicken to your preference. Perfect for a satisfying dinner that combines tender chicken with flavorful, saucy fettuccine noodles.
Ingredients
Chicken Cutlets
- 2 medium chicken breasts (about 24 ounces)
- 2 eggs
- 1/4 cup flour
- 1 cup panko bread crumbs
- 1/2 cup freshly grated Parmesan cheese
- 1/2 tsp dried parsley
- 1/2 tsp dried basil
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- Olive oil (for pan frying or baking)
- 2 tablespoons unsalted butter (optional)
Pasta and Alfredo Sauce
- 1 pound fettuccine
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced (about 1 ½ tablespoons) or 1 tsp ground garlic
- 2 cups heavy whipping cream
- 2 cups low sodium chicken broth
- 2 tablespoons cornstarch
- 2 ounces cream cheese, very soft (optional for thicker, creamier sauce)
- 1 tsp dried basil
- 1 tsp dried parsley
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 teaspoon red pepper flakes (mild, not spicy)
- 1 1/2 cups freshly grated Parmesan cheese (Parmigiano Reggiano preferred)
Instructions
- Cook Pasta: Cook fettuccine in salted boiling water until al dente according to package instructions. Reserve 1 cup of the pasta cooking water before draining. Toss the drained pasta with a drizzle of olive oil if not using immediately to prevent sticking.
- Prepare for Baking Chicken (if chosen): Preheat oven to 425°F. Toss panko breadcrumbs with 1/4 cup olive oil on a large baking sheet. Spread evenly and bake for 5-7 minutes, stirring halfway through, until golden and toasted. Transfer toasted panko to a shallow dish.
- Slice and Pound Chicken: Slice chicken breasts horizontally to create 4 fillets. Cover with plastic wrap and pound to an even thickness about 1/4-1/2 inch using a meat mallet or heavy can.
- Set Up Breading Stations: Prepare three shallow dishes: bowl one with flour, bowl two with beaten eggs, and bowl three with toasted panko mixed with Parmesan cheese and all dried seasonings (parsley, basil, paprika, onion powder, garlic powder, salt, pepper).
- Bread the Chicken: Dip each chicken cutlet first in flour, then egg (allow excess to drip off), then firmly press into panko mixture to coat evenly. Arrange breaded chicken on parchment paper.
- Cook Chicken – Pan Fry Method: Heat 1/4 cup olive oil in a large nonstick skillet over medium-high heat. Add two cutlets and reduce heat to medium. Cook 3-4 minutes until golden on bottom, flip and add 1 tablespoon butter. Cook another 3-4 minutes until golden and internal temperature reaches 165°F. Transfer to paper towels. Repeat with remaining cutlets.
- Cook Chicken – Bake Method: Place breaded chicken on a wire rack atop a baking sheet sprayed with cooking spray. Space apart. Bake at 425°F for 10 minutes, flip, then bake an additional 5-10 minutes until chicken reaches 165°F internal temperature.
- Cook Chicken – Air Fry Method: Spray air fryer basket with cooking spray. Place breaded chicken in basket (work in batches). Spray chicken with cooking spray. Air fry at 400°F for 8 minutes, flip, spray again, cook 5-7 more minutes until crispy and 165°F inside.
- Make Alfredo Sauce: In a liquid measuring cup, whisk chicken broth with cornstarch until smooth; set aside. In a large saucepan over medium heat, melt butter and sauté minced garlic for 30 seconds. Add broth mixture, heavy cream, cream cheese (if using), dried herbs, onion powder, oregano, salt, pepper, and red pepper flakes. Reduce heat to medium-low and cook until melted and smooth.
- Add Parmesan Cheese to Sauce: Add grated Parmesan in 4 batches, whisking until smooth after each addition. Let sauce simmer gently for 3-5 minutes until it thickens and Parmesan fully melts.
- Combine Pasta and Sauce: Add cooked fettuccine to the Alfredo sauce and toss gently to coat. If sauce is too thick, loosen with reserved pasta water as needed.
- Serve: Season to taste with freshly cracked salt and pepper. Plate pasta and top with sliced chicken cutlets. Garnish with fresh parsley if desired. Serve immediately for best texture and flavor.
Notes
- To prevent panko breadcrumbs from burning when toasting in the oven, watch closely during the last few minutes.
- Using olive oil to moisten panko before toasting adds extra flavor and helps achieve a crispier crust.
- Make sure chicken cutlets are evenly pounded for uniform cooking.
- Optional butter added to chicken while pan frying enhances richness and browning.
- Reserve pasta water to adjust Alfredo sauce consistency as needed; the starch helps loosen or thicken the sauce smoothly.
- If you prefer thicker and creamier sauce, adding cream cheese or extra cornstarch works well.
- The red pepper flakes add mild flavor but no heat; omit if preferred.
- Use freshly grated Parmigiano Reggiano for the best flavor in the sauce and breading.
