Ultra Creamy Chicken Fettuccine Alfredo Recipe
Fettuccine Alfredo, despite being a pretty simple pasta dish, is a hard one to beat in terms of deliciousness and decadence. There are quite a few ways one could prepare fettuccine Alfredo, and perhaps more specifically, there are quite a few proteins that one could pair with the creamy pasta dish.
- 2 chicken breasts, halved lengthwise
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 large egg
- ¼ cup all-purpose flour
- ¾ cup seasoned panko breadcrumbs
- ¼ cup olive oil, divided
- 2 teaspoons kosher salt
- ½ pound fettuccine pasta
- 6 tablespoons unsalted butter
- ¾ cup heavy cream
- 1 cup grated Parmesan cheese, divided
- ½ teaspoon ground black pepper
- ¼ cup fresh parsley, roughly chopped
- Line a rimmed baking sheet with parchment paper and top with a wire rack. Set aside.
- Season the chicken to coat on both sides with salt and pepper.
- Whisk the egg in a shallow bowl with a splash of water.
- Transfer the flour and panko to two separate shallow bowls or plates.
- Working with one piece of chicken at a time, dredge in flour, shaking off the excess, then the egg mixture, then the panko.
- Transfer the coated chicken breasts to a plate.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add two chicken breasts and cook until golden brown on the first side.
- Flip and cook until the internal temperature of the chicken reaches 165 F.
- Transfer to the prepared rack and repeat with the remaining chicken. Optional: Keep chicken warm in a preheated 200 F oven until ready to serve.
- Fill a large pot with at least 3 inches of water, and season with 2 teaspoons salt. Bring to a boil.
- In the meantime, melt the butter in a large skillet over medium-low heat.
- Add the garlic, if using, and cook, stirring, until aromatic.
- Add the cream and cook, stirring, until slightly thickened.
- Remove from heat and stir in half of the Parmesan cheese.
- Cook the pasta in boiling water as directed on the package until al dente.
- Use tongs to the transfer pasta to the skillet.
- Toss the pasta with the sauce, black pepper, and remaining Parmesan cheese to coat.
- Ladle in pasta water as needed to adjust the consistency of the sauce for a creamy result.
- Transfer to a serving plate and garnish with fresh parsley and additional grated Parmesan if desired.
- Serve the pasta with the chicken.
“and this extra creamy version with breaded chicken is the ultimate comfort food, whether you're treating yourself after a long day or sharing a special meal with loved ones.”
If fettuccine Alfredo was your go-to as a kid (or is as an adult), then you'll find comfort with this recipe as well, both thanks to its rich, creamy, cozy flavors and its ease of preparing. Both components — the pasta itself and the breaded chicken — come together in just 40 minutes, and the recipe yields enough to serve a family of four. No Italian restaurant is necessary here; you can whip up a comfort classic in your own kitchen, and with fridge and pantry staples at that.
Gather the ingredients for ultra creamy chicken fettuccine Alfredo
You'll start this recipe by preparing the breaded chicken, for which you'll need two chicken breasts (halved lengthwise), kosher salt, black pepper, an egg, all-purpose flour, seasoned panko breadcrumbs, and olive oil. As for the fettuccine Alfredo, you'll need more salt, fettuccine pasta, butter, heavy cream, grated Parmesan cheese, black pepper, and freshly chopped parsley. Optionally, you can add garlic to the Alfredo sauce, and you may wish to have extra Parmesan on hand to top off the finished dish.
Step 10: Transfer to a rack or warm oven
Use tongs to transfer the pasta to the skillet.
