Ingredients
For the Crispy Chicken:
1 cup all-purpose flour
2 large eggs, beaten
1½ cups Panko breadcrumbs
½ cup grated Parmesan cheese
1 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning
½ tsp salt
½ tsp black pepper
2 boneless, skinless chicken breasts (sliced in half horizontally to make 4 cutlets)
2–3 tbsp olive oil (for pan frying)
For the Alfredo Sauce:
3 tbsp unsalted butter
3 cloves garlic, minced
1½ cups heavy cream
¾ cup grated Parmesan cheese
½ cup shredded mozzarella (optional, for extra creaminess)
Salt and black pepper, to taste
12 oz fettuccine pasta
Fresh parsley (for garnish)
Instructions
- Prepare the Chicken
Set up three bowls:
Bowl 1: Flour
Bowl 2: Beaten eggs
Bowl 3: Panko, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper mixed together.
Dredge each chicken cutlet first in flour, then dip in egg, and finally coat with the breadcrumb mixture.
Heat olive oil in a large skillet over medium-high heat.
Cook chicken 3–4 minutes per side until golden brown and crispy.
Transfer to a plate lined with paper towels.
- Cook the Pasta
In a large pot of salted water, cook fettuccine according to package directions until al dente.
Drain, reserving about ½ cup of pasta water.
- Make the Alfredo Sauce
In a large skillet or saucepan, melt butter over medium heat.
Add garlic and sauté 1 minute until fragrant.
Pour in heavy cream and bring to a gentle simmer.
Stir in Parmesan (and mozzarella if using) until smooth and creamy.
Season with salt and pepper.
Toss in the cooked pasta, adding a splash of pasta water as needed to loosen the sauce.
- Assemble
Slice crispy chicken and place on top of the creamy fettuccine.
Garnish with chopped parsley and extra Parmesan.