Description
Crispy Chicken Fettuccine combines golden-fried breaded chicken cutlets with tender fettuccine pasta coated in a rich and creamy Parmesan garlic sauce. This comforting Italian-inspired dish is perfect for a satisfying dinner that balances crispy textures with silky, cheesy sauce.
Ingredients
Scale
Pasta
- 16 oz. fettuccine
- Kosher salt, for boiling water
- 2 Tbsp. reserved pasta water (plus more as needed)
Chicken Coating
- 1 cup panko breadcrumbs
- 1 tsp. garlic powder
- 1/4 tsp. crushed red pepper flakes
- 2 oz. Parmesan cheese, finely grated (about 1 cup), divided
- 3/4 cup (90 g) all-purpose flour
- Freshly ground black pepper, to taste
- Salt, to taste
- 2 large eggs
Chicken and Frying
- 4 (4- to 6-oz.) boneless, skinless chicken cutlets
- Vegetable oil, for frying (enough for a thin layer in skillet)
Sauce
- 3 Tbsp. unsalted butter
- 1 garlic clove, minced
- 2 cups heavy cream
Garnish
- Finely chopped fresh parsley, for serving
- Additional Parmesan cheese, for serving
- Freshly ground black pepper, for topping
Instructions
- Cook Pasta: In a large pot of boiling salted water, cook the fettuccine, stirring occasionally, until al dente according to package directions. Reserve 1/4 cup of the pasta water, then drain the pasta.
- Prepare Coatings: In a shallow bowl, combine panko breadcrumbs, garlic powder, crushed red pepper flakes, and 1/2 cup of the Parmesan cheese. In a second shallow bowl, place the flour and season it well with salt and freshly ground black pepper. In a third shallow bowl, beat the eggs thoroughly.
- Coat Chicken: Season the chicken cutlets all over with salt and pepper. Working one at a time, dredge each piece first in the seasoned flour, then dip into the beaten eggs, shaking off any excess. Finally, coat the chicken in the panko mixture, gently pressing to ensure it adheres well. Arrange the coated chicken on a wire rack set over a baking sheet to keep the coating crisp.
- Fry Chicken: Heat a thin layer of vegetable oil in a large heavy skillet over medium heat. Fry the chicken cutlets, turning once halfway through, until they are golden brown and an instant-read thermometer inserted into the thickest part registers 165°F, about 3 to 4 minutes per side. Transfer the cooked chicken to a clean wire rack and let it cool slightly to maintain crispiness.
- Make Sauce: In a large, high-sided skillet over medium heat, melt the unsalted butter. Add the minced garlic and cook while stirring frequently until fragrant, about 2 minutes. Stir in the heavy cream and bring the mixture to a gentle simmer. Cook, stirring occasionally, until the sauce thickens slightly, approximately 10 minutes.
- Finish Sauce and Combine: Remove the skillet from the heat. Gradually whisk in the remaining 1/2 cup of Parmesan cheese, stirring constantly until the sauce is smooth and creamy. Season with salt and freshly ground black pepper to taste. Add the cooked fettuccine and 2 tablespoons of the reserved pasta water, tossing to coat the pasta evenly with the sauce. Add additional pasta water as needed to achieve the desired sauce consistency.
- Serve: Slice the crispy chicken cutlets and serve them over the creamy fettuccine. Garnish with freshly chopped parsley, additional freshly ground black pepper, and extra Parmesan cheese as desired.
Notes
- Reserve some pasta water as its starchiness helps the sauce cling better to the pasta.
- Adjust the red pepper flakes in the panko coating to manage spice levels according to preference.
- Use a wire rack to keep both the chicken before and after frying crispy by allowing excess oil and moisture to drain.
- If the sauce gets too thick, thin it with a little more reserved pasta water or cream.
- Ensure the oil is properly heated before frying to achieve a golden crust without greasy batter.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Keywords: crispy chicken, fettuccine, creamy Parmesan sauce, breaded chicken, Italian pasta, garlic cream sauce, panko chicken, skillet-fried chicken
