Creamy Chicken Parmesan Alfredo Pasta

Ingredients

• 2 chicken breasts (large, sliced into thin cutlets)
• 0.5 cup all-purpose flour (for breading)
• 2 eggs (beaten, for egg wash)
• 1 cup Italian breadcrumbs (mixed with parmesan for coating)
• 1 lb fettuccine pasta
• 2 cup heavy cream
• 4 tbsp unsalted butter
• 3 cloves garlic (minced)
• 1 cup parmesan cheese (freshly grated, plus more for garnish)
• 0.25 cup olive oil (for frying chicken)
• salt and black pepper (to taste)

Steps

1. 1

   Prepare the chicken by slicing the breasts into thin cutlets. Season both sides with salt and black pepper.

2. 2

   Set up a breading station with three shallow bowls: one with flour, one with the beaten eggs, and one with a mixture of breadcrumbs and a handful of grated parmesan.

3. 3

   Dredge each chicken cutlet in flour, dip into the egg wash, and then coat thoroughly with the breadcrumb mixture, pressing down to ensure the coating sticks.

4. 4

   In a large skillet, heat olive oil over medium-high heat. Fry the chicken cutlets for 4-5 minutes per side until golden brown and cooked through (internal temperature of 165°F). Remove and set aside on a paper towel-lined plate.

5. 5

   Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain, reserving a small splash of pasta water.

6. 6

   In a separate large pan or pot, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.

7. 7

   Pour in the heavy cream and bring to a gentle simmer. Let it cook for 2-3 minutes to slightly thicken.

8. 8

   Whisk in the grated parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.

9. 9

   Add the cooked fettuccine to the sauce and toss well to coat, adding a little pasta water if the sauce is too thick.

10. 10

    Slice the fried chicken cutlets and serve them over the creamy pasta. Garnish with extra parmesan and fresh parsley if desired.

Notes

For a crispier chicken, you can use Panko breadcrumbs instead of Italian breadcrumbs. If the alfredo sauce breaks or becomes too thick, whisk in a tablespoon of hot pasta water at a time until the desired consistency is reached.

Nutrition per serving

• Pasta
• Main Course
• Chicken Alfredo
• Italian-American
• Dinner Ideas
• Comfort Food
• Easy Meals