Creamy Buffalo Chicken Alfredo

Steps

1. 1

   Set up dredging stations: one bowl with flour mixed with salt and pepper, a second bowl with beaten eggs, and a third bowl with breadcrumbs mixed with 3/4 cup Parmesan and 2 tbsp parsley.

2. 2

   Coat the flattened chicken breasts in flour, then dip into the egg, and finally press into the breadcrumb mixture to fully coat.

3. 3

   Heat olive oil in a pan over medium heat. Cook the chicken cutlets for 4–5 minutes per side until they are golden, crispy, and cooked through. Set aside.

   Start 5-minute timer
4. 4

   In a small pan, melt 4 tbsp butter and stir in the Frank’s RedHot sauce until smooth. Toss or brush the cooked chicken cutlets in the buffalo sauce.

5. 5

   Cook the fettuccine in a large pot of salted water until al dente. Reserve 1 cup of the pasta water before draining the pasta.

6. 6

   In a separate pan over medium heat, melt 3 tbsp butter. Add the minced garlic and cook until fragrant.

7. 7

   Pour in the heavy cream and let it simmer until slightly thickened.

8. 8

   Add the cooked pasta and a splash of the reserved pasta water to the cream mixture, tossing to coat the noodles.

9. 9

   Lower the heat and stir in 1 cup of Parmesan cheese until the sauce is smooth and creamy. Adjust the consistency with more pasta water as needed.

10. 10

    Season the Alfredo with salt, pepper, and chopped parsley.

11. 11

    Plate the Alfredo, top with the buffalo chicken cutlets, and finish with a final garnish of parsley.