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Crispy Chicken Fettuccine in Creamy Parmesan Sauce Recipe

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★★★★★

4.7 from 62 reviews

This Crispy Chicken Fettuccine recipe features tender, golden-fried chicken cutlets served atop a creamy Parmesan sauce-coated fettuccine pasta, garnished with fresh parsley and extra cheese for a satisfying and flavorful dinner.

Ingredients

Scale

Pasta

  • 16 oz. fettuccine
  • Kosher salt (for pasta water)

Breading Mixture

  • 1 c. panko breadcrumbs
  • 1 tsp. garlic powder
  • 1/4 tsp. crushed red pepper flakes
  • 2 oz. Parmesan, finely grated (about 1 cup), divided

Breading and Coating

  • 3/4 c. (90 g) all-purpose flour
  • Freshly ground black pepper
  • Kosher salt (for seasoning chicken and flour)
  • 2 large eggs

Chicken

  • 4 (4- to 6-oz.) boneless, skinless chicken cutlets
  • Vegetable oil, for frying

Sauce

  • 3 tbsp. unsalted butter
  • 1 garlic clove, minced
  • 2 c. heavy cream

Garnish

  • Finely chopped fresh parsley, for serving
  • Additional grated Parmesan, for serving
  • Freshly ground black pepper, for serving

Instructions

  1. Cook the fettuccine: 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 the pasta well.
  2. Prepare breading mixtures: In a shallow bowl, combine panko breadcrumbs, garlic powder, crushed red pepper flakes, and half of the Parmesan cheese (1/2 cup). In a second shallow bowl, pour the flour and season it with kosher salt and freshly ground black pepper. In a third shallow bowl, beat the eggs until blended.
  3. Bread the chicken: Season the chicken cutlets all over with salt and black pepper. Working one at a time, dredge each cutlet in the seasoned flour, then dip into the beaten eggs, shaking off excess. Finally, coat each piece in the panko mixture, gently pressing to adhere. Arrange the breaded chicken on a wire rack set over a baking sheet.
  4. Fry the chicken: Heat a thin layer of vegetable oil in a large, heavy skillet over medium heat. Fry the chicken cutlets, turning halfway through, until golden brown and cooked through with an internal temperature of 165°F, about 3 to 4 minutes per side. Transfer the cooked chicken to a clean wire rack and let cool slightly.
  5. Make the sauce: In a large high-sided skillet over medium heat, melt the butter. Add the minced garlic and cook, stirring frequently, until fragrant, about 2 minutes. Stir in the heavy cream and bring the mixture to a simmer. Cook, stirring occasionally, until the sauce slightly thickens, about 10 minutes.
  6. Finish the sauce and toss pasta: Remove the skillet from heat. Gradually whisk in the remaining 1/2 cup Parmesan cheese until the sauce is smooth and creamy. Season with salt and freshly ground black pepper to taste. Add the drained pasta and 2 tablespoons of reserved pasta water to the sauce; toss to coat the pasta, adding more pasta water as needed to achieve a silky consistency.
  7. Serve: Slice the fried chicken cutlets and arrange them over the coated pasta. Garnish with finely chopped fresh parsley, additional black pepper, and more grated Parmesan cheese as desired. Serve immediately.

Notes

  • Cooking times for the chicken may vary depending on thickness; ensure the internal temperature reaches 165°F for safety.
  • Use a heavy skillet for frying to maintain consistent temperature and achieve a crispy crust.
  • Reserve pasta water to help adjust the sauce’s consistency for better coating.
  • For a spicier flavor, adjust the amount of crushed red pepper flakes to your preference.
  • Freshly grated Parmesan melts better than pre-grated for a creamier sauce.

Keywords: Crispy Chicken, Fettuccine, Parmesan Cream Sauce, Fried Chicken Cutlets, Italian Pasta Recipe

Find it online: https://flavorsbymaya.com/crispy-chicken-fettuccine-in-creamy-parmesan-sauce-recipe/