Description
A decadent pasta dish featuring crispy, breaded chicken strips tossed in a rich and creamy garlic Alfredo sauce, served over fettuccine for a comforting meal.
Ingredients
Scale
For the Crust:
- 1 lb fettuccine pasta
- 2 boneless, skinless chicken breasts, cut into strips
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Italian breadcrumbs
- 1/2 cup grated Parmesan cheese
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped
- Vegetable oil for frying
Instructions
1. Prepare the Crust:
- Cook the fettuccine according to package instructions until al dente, then drain and set aside.
- Season chicken strips with salt and pepper. Dredge in flour, dip in beaten eggs, then coat with a mixture of breadcrumbs and 1/2 cup Parmesan.
- Heat vegetable oil in a large skillet over medium-high heat. Fry chicken strips until golden and cooked through, about 4-5 minutes per side. Drain on paper towels.
- In a separate saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Pour in heavy cream and bring to a simmer. Stir in 1 cup Parmesan cheese until melted and sauce thickens. Season with salt and pepper.
- Toss the cooked fettuccine in the Alfredo sauce until well coated. Serve pasta topped with crunchy chicken strips and garnished with fresh parsley.
Notes
You can customize the seasonings to taste.