Ingredients

Kosher salt

16 oz. fettuccine

1 cup panko breadcrumbs

1 tsp. garlic powder

1/4 tsp. crushed red pepper flakes

2 oz. Parmesan, finely grated (about 1 cup), divided, plus more for serving

3/4 cup (90 g) all-purpose flour

Freshly ground black pepper

2 large eggs

4 (4- to 6-oz.) boneless, skinless chicken cutlets

Vegetable oil, for frying

3 Tbsp. unsalted butter

1 garlic clove, minced

2 cups heavy cream

Finely chopped fresh parsley, for serving

Instructions

Step 1: In a large pot of boiling salted water, cook fettuccine, stirring occasionally, until al dente according to package directions. Reserve 1/4 cup pasta water, then drain.

Step 2: Meanwhile, in a shallow bowl, combine panko, garlic powder, red pepper flakes, and 1/2 cup Parmesan. Into a second shallow bowl, pour flour; season with salt and black pepper. In a third shallow bowl, beat eggs to blend.

Step 3: Season chicken all over with salt and pepper. Working one at a time, dip chicken into flour, then dip into eggs, shaking off excess. Coat in panko mixture, gently pressing to adhere. Arrange on a wire rack set in a baking sheet.

Step 4: In a large, heavy skillet over medium heat, heat a thin layer of oil. Fry chicken, turning halfway through, until golden brown and an instant-read thermometer inserted into thickest part registers 165°, 3 to 4 minutes per side. Transfer to a clean wire rack and let cool slightly.

Step 5: In a large, high-sided skillet over medium heat, melt butter. Add garlic and cook, stirring frequently, until fragrant, about 2 minutes. Stir in cream and bring to a simmer. Cook, stirring occasionally, until sauce slightly thickens, about 10 minutes.

Step 6: Remove skillet from heat. Gradually add remaining 1/2 cup Parmesan, whisking constantly, until sauce is smooth and creamy; season with salt and black pepper, if needed. Add pasta and 2 Tbsp. pasta water and toss to coat, adding more pasta water as needed, to help sauce coat pasta.

Step 7: Slice chicken and serve over pasta. Top with parsley and more black pepper and Parmesan.

Tips & Variations

Use fresh grated Parmesan for the best flavor and creaminess in the sauce.

For extra heat, increase the crushed red pepper flakes or add a pinch of cayenne.

Swap fettuccine for another pasta shape like linguine or tagliatelle if preferred.

Try using half-and-half instead of heavy cream for a lighter sauce, though it won’t be as rich.

To keep chicken crispy, place cooked cutlets on a wire rack instead of paper towels.

FAQs

Can I use chicken breasts instead of cutlets?

Yes, you can use chicken breasts; just pound them to an even thickness similar to cutlets for even cooking and better breading adherence.

What if I don’t have panko breadcrumbs?

You can substitute with regular breadcrumbs, but the texture won’t be as light and crispy. Toasting regular breadcrumbs lightly before coating can help.

Dinner

Crispy Chicken Fettuccine Recipe

Introduction