Crispy Chicken Fettuccine Alfredo (Print Version)

# Ingredients:

→ For the Chicken Cutlets

01 - 4-6 thinly sliced chicken breasts (cutlets)
02 - ½ cup all-purpose flour
03 - 2 large eggs, whisked
04 - 2 cups panko bread crumbs
05 - ¼ cup freshly grated Parmesan cheese
06 - 1½ teaspoons garlic powder
07 - 1½ teaspoons onion powder
08 - 1½ teaspoons Italian seasoning
09 - Salt and freshly ground black pepper, to taste
10 - Vegetable oil, for frying (about 1 cup)

→ For the Fettuccine Alfredo

11 - 1 pound fettuccine pasta
12 - 2 cups heavy cream
13 - 2 tablespoons unsalted butter
14 - 3 garlic cloves, finely minced
15 - ½ cup freshly grated Parmesan cheese
16 - ¼ cup reserved pasta cooking water
17 - Salt and freshly ground black pepper, to taste

# Instructions:

01 - Bring a large pot of water to a boil. Add a generous amount of salt (about 1 tablespoon per 4 quarts of water) - this will season the pasta as it cooks. Keep the water at a gentle boil while you prepare the other components.
02 - Create a breading station with three separate dishes: one with ½ cup all-purpose flour, one with the 2 whisked eggs, and one with a mixture of panko breadcrumbs, ¼ cup Parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix the breadcrumb mixture well to ensure the seasonings are evenly distributed.
03 - Season the chicken cutlets lightly with salt on both sides. Working with one cutlet at a time, dredge it in the flour, shaking off any excess. Next, dip it into the whisked eggs, allowing any excess to drip off. Finally, press it firmly into the seasoned breadcrumb mixture, ensuring an even coating on both sides. Place the breaded cutlets on a plate or tray, without stacking them.
04 - Add the fettuccine to the boiling water and cook according to package instructions until al dente (typically 8-10 minutes). Before draining, reserve about ¼ cup of the starchy pasta water for the sauce. Drain the pasta but do not rinse it, as the starch on the surface will help the sauce adhere better.
05 - While the pasta is cooking, start the sauce. In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and cook for just 10 seconds until fragrant, being careful not to brown it. Pour in the heavy cream and bring to a gentle simmer (not a full boil). Reduce heat to medium-low and simmer for about 2 minutes to slightly reduce the cream.
06 - Gradually whisk the grated Parmesan cheese into the simmering cream until smooth and fully incorporated. Continue to simmer the sauce, whisking frequently, for about 6-8 minutes until it thickens enough to coat the back of a spoon. Season with salt and freshly ground black pepper to taste. If the sauce becomes too thick, add a splash of the reserved pasta water to reach your desired consistency.
07 - While the sauce is simmering, heat about ¼ inch of vegetable oil in a large skillet over medium-high heat until it reaches approximately 350°F (175°C). A good test is to drop a breadcrumb in - it should sizzle immediately but not burn. Working in batches to avoid overcrowding, fry the breaded chicken cutlets for 2-3 minutes per side until golden brown and crispy. If using thicker cutlets, cook for 5-6 minutes per side or until the internal temperature reaches 165°F (74°C). Transfer the cooked chicken to a wire rack or paper towel-lined plate to drain excess oil.
08 - Add the drained fettuccine to the prepared Alfredo sauce and toss gently to coat all the pasta evenly. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it. The starch in the water will help the sauce cling to the pasta and create a silky texture. Taste and adjust seasoning if necessary.
09 - Once all the chicken is cooked, let it rest for a minute, then slice it into strips or bite-sized pieces. This makes the dish easier to eat and distributes the crispy chicken throughout the serving.
10 - Divide the Alfredo pasta among serving plates and top with the sliced crispy chicken. For an extra touch, you can garnish with a sprinkle of additional Parmesan cheese, some chopped fresh parsley, or a crack of black pepper. Serve immediately while hot and enjoy!

# Notes:

01 - For the crispiest chicken, make sure your oil is hot before adding the breaded cutlets, and don't overcrowd the pan - cook in batches if necessary.
02 - The key to a smooth, creamy Alfredo sauce is to use room temperature ingredients and avoid boiling the sauce after adding the cheese, which can cause it to separate or become grainy.
03 - If you're preparing both components simultaneously, you can keep the chicken warm in a 200°F (93°C) oven while finishing the pasta.
04 - For the best flavor and texture, use freshly grated Parmesan cheese rather than pre-grated, which often contains anti-caking agents that can affect the sauce's consistency.

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