🍗 Crispy Chicken Cutlet Alfredo
Golden, crispy chicken cutlets served over creamy, cheesy Alfredo pasta—an easy restaurant-style dinner that’s comforting and satisfying.
Ingredients
For the Chicken
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2 large boneless, skinless chicken breasts
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½ cup all-purpose flour
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2 large eggs
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1 cup Italian-seasoned breadcrumbs
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½ cup grated Parmesan cheese
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1 teaspoon garlic powder
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½ teaspoon paprika
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½ teaspoon black pepper
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½ teaspoon salt
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3 tablespoons olive oil
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1 tablespoon butter
For the Alfredo
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12 oz (340 g) fettuccine
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3 tablespoons butter
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3 cloves garlic, minced
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1½ cups heavy cream
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1½ cups freshly grated Parmesan cheese
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¼ teaspoon black pepper
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¼ teaspoon salt, or to taste
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¼ teaspoon Italian seasoning
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½ cup reserved pasta water, as needed
For Serving
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Fresh parsley, chopped
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Extra Parmesan
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Lemon wedges, optional
Instructions
1. Prepare the Chicken
Place each chicken breast between two pieces of plastic wrap and gently pound it to about ½ inch thick.
Cut each breast in half if desired to create smaller cutlets.
2. Set Up the Breading
Place the flour in one shallow bowl.
Beat the eggs in a second bowl.
In a third bowl, combine breadcrumbs, Parmesan, garlic powder, paprika, black pepper, and salt.
Dip each chicken cutlet into the flour, then egg, and finally the breadcrumb mixture. Press gently so the coating sticks.
3. Cook the Chicken
Heat the olive oil and butter in a large skillet over medium heat.
Cook the cutlets for approximately 4–5 minutes per side, depending on thickness, until deeply golden and the chicken reaches 165°F (74°C) internally.
Transfer to a plate lined with paper towels.
4. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the fettuccine according to the package directions until al dente.
Before draining, reserve about ½ cup of pasta water.
5. Make the Alfredo Sauce
Melt the butter in a large skillet over medium-low heat.
Add the garlic and cook for about 30 seconds.
Pour in the heavy cream and bring it to a gentle simmer.
Reduce the heat and gradually whisk in the Parmesan until melted and smooth.
Season with black pepper, Italian seasoning, and salt.
If the sauce is too thick, add a little reserved pasta water until you reach your desired consistency.
6. Combine
Add the drained pasta to the Alfredo sauce and toss until thoroughly coated.
7. Serve
Divide the creamy pasta among plates.
Top each serving with a crispy chicken cutlet.
Garnish with fresh parsley and extra Parmesan. Add a squeeze of lemon over the chicken if you like a little brightness.
⭐ Tips for Extra-Crispy Chicken
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Pound the chicken to an even thickness so it cooks evenly.
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Press the breadcrumbs firmly onto the chicken.
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Don’t overcrowd the skillet.
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Keep the heat around medium so the coating becomes golden without burning.
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For an even crunchier crust, use panko breadcrumbs.
Creamy Alfredo + crispy Parmesan chicken = a seriously satisfying weeknight dinner.
