Name: Crispy Chicken Fettuccine in Creamy Parmesan Sauce Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 16 oz. fettuccine; Kosher salt (for pasta water); 1 c. panko breadcrumbs; 1 tsp. garlic powder; 1/4 tsp. crushed red pepper flakes; 2 oz. Parmesan, finely grated (about 1 cup), divided; 3/4 c. (90 g) all-purpose flour; Freshly ground black pepper; Kosher salt (for seasoning chicken and flour); 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 c. heavy cream; Finely chopped fresh parsley, for serving; Additional grated Parmesan, for serving; Freshly ground black pepper, for serving

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 the fettuccine, stirring occasionally, until al dente according to package directions. Reserve 1/4 cup pasta water, then drain the pasta.

Step 2: Meanwhile, in a shallow bowl, combine panko, garlic powder, crushed red pepper flakes, and 1/2 cup of the Parmesan. In a second shallow bowl, pour the flour and season with salt and freshly ground black pepper. In a third shallow bowl, beat the eggs until blended.

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

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

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

Step 6: Remove skillet from heat. Gradually add the remaining 1/2 cup Parmesan, whisking constantly until the sauce is smooth and creamy. Season with salt and black pepper to taste. Add the cooked pasta and 2 tablespoons of reserved pasta water; toss to coat the pasta evenly, adding more pasta water as needed to achieve desired sauce consistency.

Step 7: Slice the crispy chicken and serve it over the creamy fettuccine. Garnish with fresh parsley, extra black pepper, and additional Parmesan cheese if desired.

Tips & Variations

For extra flavor, marinate chicken cutlets briefly in lemon juice and herbs before breading.

Use panko seasoned with Italian herbs for a fragrant twist on the coating.

Substitute half-and-half for heavy cream for a lighter sauce, though it will be less rich.

If you prefer spicy, add more crushed red pepper flakes to the breadcrumb mix or sauce.

To keep chicken crispy, place fried cutlets on a wire rack rather than paper towels to avoid sogginess.

FAQs

Can I use a different type of pasta?

Yes, this sauce works well with many pasta shapes like linguine, tagliatelle, or even penne. Just adjust cooking times accordingly.

How do I know when the chicken is cooked through?

The best way is to use an instant-read thermometer; the internal temperature should reach 165°F. Alternatively, cut into the thickest part to ensure no pink remains and juices run clear.