Ingredients
- 12 ounces fettuccine or your favorite long pasta
- 2 boneless skinless chicken breasts (about 1 pound total)
- 1 cup all purpose flour for dredging
- 2 large eggs beaten with a splash of milk
- 1 cup panko breadcrumbs for extra crunch
- Salt and black pepper to taste
- 4 tablespoons unsalted butter
- 1 cup heavy cream
- 1 cup grated Parmesan cheese plus extra for serving
- 2 cloves garlic minced
- 1 tablespoon olive oil for the pan
- Fresh parsley chopped for garnish (optional)
- Lemon wedges (optional)
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Instructions
- Prep the chicken. Slice each breast in half horizontally so you have four thinner cutlets. Pound slightly to even thickness. Season both sides with salt and pepper.
- Set up dredging stations. Put flour in one shallow bowl, beaten eggs mixed with a splash of milk in another, and panko in a third.
- Fry the chicken. Heat about 1-2 inches of neutral oil or a mix of oil and butter in a skillet over medium high heat. Fry cutlets 2 to 3 minutes per side until golden and cooked through.
- Cook the pasta. While frying, boil salted water and cook pasta until al dente according to package directions. Reserve a cup of pasta water then drain.
- Make the Alfredo base. In a clean skillet, melt butter over medium heat. Add garlic and cook until fragrant. Pour in heavy cream and bring to a simmer stirring.
- Toss pasta into the sauce. Add pasta directly into the skillet and toss to coat.
- Plate like you mean it. Divide the sauced pasta between plates or a bowl, slice or leave the chicken whole on top, and garnish.
- Serve immediately. Enjoy your delicious creation!
Notes
- For added flavor, consider adding Italian seasoning to the flour. Substitute gluten-free options if needed.