There’s something timeless and utterly satisfying about the pairing of golden, crispy chicken with rich, creamy Alfredo pasta. This dish is a perfect balance of textures and flavors: crunchy, juicy chicken layered over silky fettuccine drenched in a homemade Parmesan garlic sauce. It’s indulgent without being overly complicated—an ideal dinner that feels restaurant-worthy yet entirely doable in your own kitchen.
Breaded chicken cutlets are the centerpiece here, fried to a crisp perfection that holds up beautifully against the creamy Alfredo. The breadcrumbs are seasoned and mixed with Parmesan cheese to bring extra flavor, while the chicken remains juicy inside. It’s sliced and laid over a generous bed of pasta, making each bite a delightful combination of crunch, creaminess, and tender noodles.
The Alfredo sauce is a classic blend of butter, garlic, heavy cream, and fresh Parmesan. It comes together quickly on the stovetop and clings beautifully to every strand of fettuccine, especially when finished with a bit of reserved pasta water for that extra velvety texture.
This is comfort food elevated—perfect for a weeknight meal that tastes like it took all day, or a weekend dinner that will impress without stress.
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Servings and timing:
Total Time: 40 minutes
Yield: 4 servings
Ingredients:
For the Chicken:
- 2 boneless, skinless chicken breasts
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup seasoned breadcrumbs
- ½ cup grated Parmesan cheese
- Salt and black pepper, to taste
- Olive oil or vegetable oil, for frying
For the Alfredo Sauce:
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1½ cups heavy cream
- ¾ cup grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh chopped parsley, for garnish
For the Pasta:
- 12 oz fettuccine
- Salt, for boiling water
Instructions:
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