Description

Get ready to experience the perfect blend of crispy, golden chicken and rich, velvety Alfredo sauce in this Ultimate Crispy Chicken Alfredo recipe. Tender chicken cutlets are coated and pan-fried until perfectly crunchy, then served over creamy, garlicky fettuccine Alfredo for a restaurant-worthy dish made right at home. It’s the ultimate comfort food—crispy, creamy, and completely satisfying.

Want recipes like this delivered straight to your inbox? Subscribe now for hearty weeknight favorites and crave-worthy pasta dishes you’ll love to make again and again.

Ingredients

Scale

For the Crispy Chicken:

2 large boneless, skinless chicken breasts (sliced horizontally into cutlets)
1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
1 cup all-purpose flour
1 cup breadcrumbs (panko for extra crunch)
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika
½ tsp salt
¼ tsp black pepper
Vegetable oil for frying

For the Alfredo Sauce:

2 tbsp unsalted butter
3 cloves garlic, minced
1½ cups heavy cream
1 cup grated parmesan cheese
¼ tsp salt
¼ tsp black pepper
Optional: pinch of nutmeg or crushed red pepper for depth

For the Pasta:

12 oz fettuccine or pasta of choice
Salt for boiling water
1 tbsp chopped parsley (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Marinate the Chicken
Place chicken cutlets in a bowl with buttermilk. Cover and refrigerate for at least 30 minutes or up to 4 hours.
This helps tenderize the meat and creates juicy, flavorful chicken.

Step 2: Prepare the Breading Station
In one bowl, mix flour, breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper.
Remove chicken from the marinade and dredge each cutlet in the breading mix, pressing to coat evenly.

Step 3: Fry the Chicken
Heat about ½ inch of vegetable oil in a skillet over medium heat.
Fry the breaded chicken in batches for 3–4 minutes per side, or until golden brown and internal temp hits 165°F (74°C).
Transfer to a paper towel-lined plate and let rest.

Step 4: Cook the Pasta
While the chicken is resting, cook pasta according to package instructions in salted water until al dente.
Drain and set aside.

Step 5: Make the Alfredo Sauce
In a saucepan over medium heat, melt butter and sauté garlic for 1 minute.
Add heavy cream and bring to a gentle simmer, stirring frequently.
Stir in parmesan cheese, salt, and pepper. Simmer for 3–4 minutes, or until the sauce thickens slightly.

Step 6: Combine Pasta & Sauce
Add the cooked pasta to the sauce and toss until fully coated and creamy.
If sauce is too thick, add a splash of reserved pasta water to loosen it.

Step 7: Plate & Serve
Slice the crispy chicken cutlets into strips.
Plate the creamy Alfredo pasta and top with crispy chicken.
Garnish with chopped parsley and extra parmesan cheese, if desired.

Notes

Pound Chicken Evenly – Ensures uniform cooking and tenderness.
Use Panko Breadcrumbs – They create a crispier, lighter crust.
Don’t Overcrowd the Pan – Fry in batches for best crisping.
Freshly Grated Parmesan – Melts better and gives richer flavor than pre-shredded.
Serve Immediately – To enjoy that fresh-out-of-the-pan crispness!

Prep Time: 20 minutes
Cook Time: 25 minutes
Cuisine: American-Italian