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Crispy Chicken Fettuccine Alfredo

Crispy, golden panko chicken served over creamy fettuccine Alfredo—a cozy, restaurant-style dish you can recreate at home on chilly weeknights.
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Ingredients
  

For the Crispy Chicken

  • 2 large chicken breasts thinly sliced
  • 1 cup panko breadcrumbs
  • ½ cup freshly grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • Salt & freshly ground black pepper to taste
  • 2 large eggs beaten
  • 2 Tbsp olive oil

For the Alfredo Sauce

  • 2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 3 Tbsp unsalted butter
  • 2 cloves garlic minced
  • Salt & freshly ground black pepper to taste

For the Pasta

  • 12 oz fettuccine
  • Salt for pasta water
  • ½ cup reserved pasta cooking water

Optional Garnishes

  • Fresh parsley or basil chopped
  • Extra Parmesan
  • Red pepper flakes for heat

Instructions
 

  • Boil salted water and cook fettuccine until al dente (10–12 minutes). Reserve ½ cup pasta water, then drain and set aside.
  • Slice chicken into ½-inch thick pieces. Mix panko, Parmesan, garlic powder, Italian seasoning, salt, and pepper in one bowl; beat eggs in another. Dip chicken in egg, then coat in breadcrumb mix.
  • Heat 2 Tbsp olive oil in a skillet over medium. Cook chicken 3–4 minutes per side until golden and cooked through. Transfer to paper towels.
  • Melt butter in the same skillet, sauté garlic for 1 minute, then add cream and simmer 3–5 minutes. Whisk in Parmesan until smooth. Season with salt and pepper. Add pasta water if too thick.
  • Add fettuccine to the sauce. Toss over low heat until fully coated and heated through.
  • Plate pasta and top with crispy chicken. Garnish with parsley, extra Parmesan, or red pepper flakes. Serve hot.