Crispy Chicken Fettuccine Alfredo

Instructions:

1. Prepare the Chicken:
   Slice chicken breasts horizontally into thinner cutlets. Season with salt and pepper. Dredge in flour, then dip in eggs, and coat with a mixture of breadcrumbs and Parmesan.
2. Fry the Chicken:
   Heat oil in a skillet over medium. Fry cutlets 3–4 minutes per side until golden and cooked through. Transfer to paper towels and slice into strips.
3. Cook the Pasta:
   Cook fettuccine in salted water according to package directions. Reserve ¼ cup of pasta water, then drain and set aside.
4. Make the Alfredo Sauce:
   In a saucepan, melt butter over medium heat. Add garlic and cook for 1 minute. Add cream, simmer 3–4 minutes, then stir in Parmesan. Season with salt and pepper.
5. Assemble:
   Toss cooked pasta in the Alfredo sauce. Add a splash of reserved pasta water if needed for creaminess. Plate and top with sliced chicken. Garnish with parsley.

Variations:

• Add greens: Stir in sautéed spinach or peas for color and nutrition.
• Spicy version: Sprinkle a pinch of red pepper flakes into the Alfredo for subtle heat.
• Gluten-free: Use gluten-free pasta and breadcrumbs.

Tips:

• Use freshly grated Parmesan for a smoother, silkier sauce.
• To keep chicken extra crisp, slice just before serving and avoid letting it sit too long on hot pasta.