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
Scale
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.
