Instructions
Step 1: Prepare the Chicken
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Slice each chicken breast in half horizontally to create thinner cutlets.
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Place chicken between parchment and pound lightly for even thickness.
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In a bowl, pour in buttermilk. In another bowl, mix flour, panko, and seasonings.
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Dip chicken in buttermilk, then dredge in the flour mixture until fully coated.
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Heat 1/2 inch of oil in a large skillet over medium heat.
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Fry chicken 3–4 minutes per side until golden brown and cooked through (internal temp 165°F).
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Place on paper towels to drain and keep warm in the oven.
Step 2: Make the Pasta
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Boil fettuccine in salted water according to package directions.
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Reserve 1/2 cup pasta water, then drain and set aside.
Step 3: Make the Alfredo Sauce
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In a large skillet or saucepan, melt butter over medium heat.
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Add garlic and sauté for 1 minute until fragrant.
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Pour in cream and let it gently simmer (don’t boil) for 3–4 minutes.
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Stir in Parmesan, whisking until smooth. Add pasta water if needed for thinning.
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Season with salt, pepper, and optional nutmeg or Italian herbs.
Step 4: Combine & Serve
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Toss cooked fettuccine in the Alfredo sauce until well coated.
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Slice crispy chicken and lay on top of the pasta.
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Garnish with parsley, more Parmesan, and a drizzle of olive oil if desired.
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Serve hot with garlic bread and salad for a full meal.
Tips & Variations
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Add broccoli or spinach to the pasta for veggies.
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Use shrimp or crispy tofu instead of chicken for variation.
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For extra crunch, double coat the chicken (dip twice in flour mixture).
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Reheat gently with a splash of milk or cream to loosen the sauce.
❤️ Final Thoughts
This Crispy Chicken Fettuccine Alfredo is creamy, cheesy, crispy perfection — the kind of meal that impresses guests or makes a weeknight feel like a treat. Each bite balances crunch and comfort, with simple ingredients turned into something extra special.
