Alfredo sauce is not traditionally part of Italian cuisine, and it is not commonly found in authentic Italian restaurants in Italy. But the creamy, cheesy pasta sure found its way into our hearts as one of our favorite Italian-American cuisines for generations! Did you know that the original recipe for Alfredo sauce was invented by a man named Alfredo di Lelio in Rome, way back in 1914? Alfredo owned a restaurant called Alfredo alla Scrofa, and according to legends, he created the sauce as a way to please his pregnant wife’s picky appetite. It was a simple combination of butter, Parmesan cheese, and pasta water, but it quickly became a sensation among diners all over the world.
As Leonardo da Vinci once said, “simplicity is the ultimate sophistication,” and that’s certainly true for Alfredo sauce. Today we’re taking it up a notch by adding some crispy, juicy chicken to the mix. I’m sharing a secret ingredient to give the alfredo sauce a flavor boost, too. Trust me, your taste buds are in for a treat. Let’s get cooking and make this classic comfort food dish even yummmier!
Crispy Chicken Fettucine Alfredo
Ingredients
- 4-6 chicken breasts (skinless and boneless)
- 2 cups panko bread crumbs
- 3 eggs whisked
- 1/2 cup all-purpose flour
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 2 tbsp Italian seasoning
- 2 tbsp butter
- 2 tbsp olive oil
- 1/4 cup vegetable oil for frying (neutral oil)
- 1 lb fettucine
- 3 cloves garlic minced
- 2 cups heavy whipping cream
- 2 tbsp vermouth
- 1/2 cup parmesan cheese
- salt and pepper to taste
Instructions
- Slice each skinless, boneless chicken breast horizontally into two even pieces. Then, place the chicken pieces in a zip-loc bag and add a drizzle of olive oil. Seal the bag tightly.
- Use a meat tenderizer to gently pound the chicken.
- Create a breading station by setting up three bowls in a row. Fill the first bowl with all-purpose flour, the second with 3 whisked eggs, and the third with a mixture of seasoned panko breadcrumbs.
- Season the panko breadcrumbs with garlic powder, onion powder, Italian powder, salt and pepper.
- Coat each chicken cutlet in flour, then dip it in the egg mixture before coating it with breadcrumbs. For an extra crispy texture, double coat in egg and breadcrumbs.
- Fry the chicken cutlets in vegetable oil over medium-high heat for 2-3 minutes on each side. Once both sides are medium brown, slice it into bite-sized pieces. *Preheat your oven to 200 F and place the chicken in the oven so it remains warm.*
- Bring a large pot of water to a boil and add a generous sprinkling of salt. Cook fettucine according to package instructions (~12 mins).
- Turn the heat to medium. In a saucepan, melt 2 tablespoons of butter and add in 3 cloves of minced garlic. Stir and sauté for 30-45 seconds.
- Add in 2 cups of whipping cream.
- Add salt, pepper, and 2 tbsp of Vermouth. Let the sauce simmer for 8-10 minutes.
- Add in parmesan cheese.
- Toss alfredo sauce with fettucine pasta and add the pasta water to make it extra creamy.
- Place the crispy chicken pieces over the pasta and enjoy!
Video
Looking for more pasta dishes? Try this:
Baked Lemon Garlic Salmon Pasta
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @yummmier on Instagram and hashtag #yummmier! Follow me @xixiyang.
