Ingredients
Equipment
Method
- Step 1: Season the chicken breasts with salt, pepper, garlic powder, and paprika. Set up a breading station with flour, beaten eggs, and breadcrumbs. Dredge each chicken breast in flour, dip it in the egg, and coat with breadcrumbs.
- Step 2: Heat oil in a large skillet over medium heat. Add the breaded chicken breasts and cook for about 5-7 minutes per side until golden brown and cooked through. Remove and let rest on a paper towel-lined plate.
- Step 3: In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.
- Step 4: In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- Step 5: Add the cooked fettuccine to the Alfredo sauce and toss to coat the pasta evenly.
- Step 6: Slice the crispy chicken and place it on top of the fettuccine Alfredo. Garnish with chopped parsley and additional Parmesan cheese if desired.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of cream if the sauce thickens.