Chicken Fettuccine Alfredo

Our easy Chicken Fettuccine Alfredo recipe is a popular Italian dish made with chicken cutlets, and fettuccine noodles tossed in an amazing Alfredo sauce. This recipe is simple to make and it rivals any restaurant Chicken Alfredo out there. 

If you love Chicken Alfredo like my family does, this is an easy recipe for you to make your own restaurant quality Chicken Fettuccine Alfredo at home to impress your family and friends with.

Why You’ll Love This Recipe

Chicken Alfredo is a delicious indulgent treat (or cheat) meal. The Alfredo sauce is rich and creamy and has a perfect garlic Parmesan flavor, while the Chicken Milanese cutlets are perfectly breaded and deliciously crispy and they also taste AMAZING. This combo is SO good! Your whole family will love it and ask for it on repeat!

Easy Chicken Alfredo Recipe Ingredients

For The Chicken Milanese

• Chicken breasts. We use thinly sliced boneless and skinless chicken breasts for this recipe.
• All Purpose Flour. The chicken cutlets are coated with all-purpose flour.
• Eggs. We dip the thin chicken breasts in eggs before coating them with bread crumbs.
• Italian Bread Crumbs. We dredge the chicken breasts in Italian bread crumbs after dipping them in egg.  To make your own Italian breadcrumbs (f you only have plain breadcrumbs), add 1 tablespoon dried parsley, 1-1/2 teaspoons Italian herbs (crumbled), 1 teaspoon dried oregano, 1/4 teaspoon fennel seed (crumbled), 1/2 teaspoon each of onion powder and garlic powder. Crumble all of the dried herbs between your fingers to release the oils for better flavor before adding them to the breadcrumbs.
• Olive Oil + Butter. The chicken is cooked in a skillet with olive oil and butter.
• Seasoning. We season the cutlets with a little salt and freshly cracked black pepper. 

For The Alfredo Sauce

• Fettuccine. We use fettuccine pasta. They come in different widths with some fettuccine noodles wider than others.
• Butter. We use unsalted butter for this recipe. 
• Garlic. We like to add about 3 finely minced (or grated) garlic cloves to our sauce.
• Cream. You’ll need about 2 cups heavy cream.
• Parmesan Cheese. Use a good Parmesan cheese to finely grate for this sauce. Don’t use the package stuff or the powdery stuff in a carton. 

Find printable recipe with the measurements below.

How To Make Chicken Fettuccine Alfredo

For The Chicken Milanese

1. Prepare Flour. Pour the measured flour on a shallow plate and season with salt and freshly ground black pepper.
2. Whisk Eggs. In a shallow bowl, whisk the eggs together.
3. Prepare Breadcrumbs. Pour the measured Italian breadcrumbs out on a shallow plate and whisk in the grated parmesan cheese using a fork.
4. Pound Chicken. Lay chicken breast between two layers of plastic wrap. Gently pound it with a meat tenderizer until it is about 1/2 inch thick (pound more if you want thinner cutlets). Alternatively, you can purchase thin cutlets at the store, or slice larger breasts in half lengthwise to make thinner cutlets.
5. Season Chicken. Sprinkle both sides of the prepared chicken with salt and freshly ground black pepper.
6. Dredge Chicken In Flour. Preparing one piece of chicken at a time, dredge a chicken cutlet in the flour so both sides are coated, giving it a little shake to remove any excess flour. 
7. Coat Chicken In Egg. Dip the chicken cutlet in the prepared egg so both sides are coated letting excess egg drip off into the bowl.
8. Dredge Chicken In Breadcrumbs. Dredge both sides of the chicken in the prepared breadcrumbs. Continue preparing all the chicken cutlets, placing them each on a large plate or baking sheet until you’re ready to fry them.
9. Line Baking Sheet With Paper Towels. Place paper towels on a baking sheet. After the cutlets are removed from the frying pan, you’ll place them on a prepared baking sheet to absorb excess oil.
10. Heat Oil + Butter. In a large skillet, heat the oil and butter. Sprinkle a pinch of flour or breadcrumbs in the oil to test if it’s hot enough to fry you chicken in. The flour or breadcrumbs should bubble and pop.
11. Fry Cutlets. Place 2-3 cutlets in the frying pan (careful not to overcrowd the pan) and fry for about 3 minutes on each side, or until the cutlets are golden brown on both sides. Transfer the cooked chicken to the baking sheet lined with paper towels. Continue cooking all chicken, adding more butter and oil if needed. Just be sure that if you add more butter and oil to the skillet, that it is good and hot before adding more chicken to fry.

For the Alfredo Sauce

1. Cook Fettuccine Pasta. Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the directions on the package (often between 9-12 minutes), or until pasta is al dente. Transfer pasta noodles to a colander and drain completely. Set aside.
2. Make Sauce. Melt the butter in a large skillet over low heat. Add the minced garlic and saute for about 2 minutes or until soft and aromatic. Pour the cream into the skillet and whisk.  Cook the cream over low heat for about 5-6 minutes, whisking often until cream is slightly thickened and bubbling. Add the Parmesan cheese a little at a time and whisk until it melts into the sauce.
3. Add Noodles. Using tongs, add cooked fettuccine noodles to the sauce and toss until the noodles are all well coated.
4. Season. Season with freshly ground black or white pepper (optional).
5. Garnish. Garnish with extra finely grated Parmesan cheese and finely chopped parsley.

Tips For Making The Best Chicken Milanese 

1. Wear cooking gloves if you have them so your fingers don’t get coated with flour, egg and breadcrumbs.
2. Make sure your oil is hot, but not burning, before you lay the chicken in to cook. This will help keep the chicken coating from falling off while the chicken cooks.
3. Use tongs to turn the chicken if you have them. Their easier to use than a fork.

Tips For Making The Best Alfredo Sauce

1. Use freshly grated Parmesan cheese. Don’t use prepackaged cheese or the powdery stuff in the carton.
2. Use a good flavorful unsalted butter.
3. Cook slowly over low heat.
4. Whisk continuously to keep the cream from clotting.
5. Add the grated Parmesan cheese in slowly and in batches (not all at once) so you can whisk each addition until it melts into the sauce.
6. Add the fettuccine to the noodles immediately after the sauce has thickened.
7. If the sauce becomes too thick, you can add reserved pasta water by the spoonfuls until. you reach the desired consistency.

Storing Leftovers

Store leftover fettuccine alfredo in an airtight container in the refrigerator. If properly stored, it should last up to 3 days. Reheat in a skillet with a little milk or cream to regain a creamy consistency. Store leftover chicken cutlets in an airtight container in the refrigerator as well. Leftover cutlets should also last up to 3 days if properly stored.

More Dinner Recipes

• Grilled Chicken Sandwich
• Easy Parmesan Crusted Chicken
• Lemon Chicken Piccata
• Chicken Shawarma
• Chicken Continental

Continue to Content

Print

Yield: 4 Servings

Chicken Fettuccini Alfredo

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Our easy Chicken Fettuccine Alfredo recipe is a popular Italian dish made with chicken cutlets, and fettuccine noodles tossed in an amazing Alfredo sauce. This recipe is simple to make and it rivals any restaurant Chicken Alfredo out there. 

Ingredients

For the Chicken Milanese

• 2-1/2 pounds boneless, skinless chicken
• Salt and freshly ground black pepper
• 1 cup all-purpose flour
• 3 eggs
• 1-1/2 cups Italian bread crumbs
• 1 cup Parmesan cheese, finely grated
• 1/4 cup olive oil
• 1/4 cup unsalted butter

For the Alfredo Sauce

• 1 pound fettuccine
• 1/2 cup unsalted butter (8 tablespoons)
• 3 garlic cloves, finely minced
• 2 cups heavy cream
• 1-1/2 cups Parmesan cheese, finely grated

For Garnish

• Additional finely grated Parmesan cheese
• Finely chopped parsley

Instructions

For the Chicken Milanese

1. Pour the measured flour on a shallow plate and season with salt and freshly ground black pepper.
2. In a shallow bowl, whisk the eggs together.
3. Pour the measured Italian breadcrumbs out on a shallow plate and whisk in the grated parmesan cheese using a fork. I like to use my fingers to kind of break the Parmesan up into smaller pieces as I mix it with the flour.
4. Lay chicken breast between two layers of plastic wrap. Gently pound it with a meat tenderizer until it is about 1/2 inch thick (pound more if you want thinner cutlets). Alternatively, you can purchase thin cutlets at the store, or slice larger breasts in half lengthwise to make thinner cutlets.
5. Sprinkle both sides of the prepared chicken with salt and freshly ground black pepper.
6. Preparing one piece of chicken at a time, dredge a chicken cutlet in the flour so both sides are coated, giving it a little shake to remove any excess flour. 
7. Dip the chicken cutlet in the prepared egg so both sides are coated letting excess egg drip off into the bowl.
8. Dredge both sides of the chicken in the prepared breadcrumbs.
9. Continue preparing all the chicken cutlets, placing them each on a large plate or baking sheet until you're ready to fry them.
10. Place paper towels on a baking sheet. After the cutlets are removed from the frying pan, you'll place them on a prepared baking sheet to absorb excess oil.
11. In a large skillet, heat the oil and butter until the butter is melted and the oil is hot. Sprinkle a pinch of flour or breadcrumbs in the oil to test if it's hot enough to fry your chicken in. The flour or breadcrumbs should bubble and pop.
12. Place 2-3 cutlets in the frying pan (careful not to overcrowd the pan) and fry for about 3 minutes on each side, or until the cutlets are golden brown on both sides.
13. Continue cooking all chicken, adding more butter and oil if needed. Just be sure that if you add more butter and oil to the skillet, that it is good and hot before adding more chicken to fry.
14. Transfer the cooked chicken to the baking sheet lined with paper towels.
15. Slice the chicken cutlets into strips or bite-sized pieces.

For the Alfredo Sauce

1. Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the directions on the package (often between 9-12 minutes), or until pasta is al dente. Transfer pasta noodles to a fine mesh colander and drain completely. Set aside.
2. Melt the butter in a large skillet over low heat. Add the minced garlic and saute for about 2 minutes or until soft and aromatic. Pour the cream into the skillet and whisk.  Cook the cream over low heat for about 5-6 minutes, whisking often until cream is slightly thickened and bubbling. Add the Parmesan cheese a little at a time and whisk until it melts into the sauce.
3. Using tongs, add cooked fettuccine noodles to the sauce and toss until the noodles are all well coated.
4. Season with freshly ground black or white pepper (optional).
5. Evenly divide the noodles on 4 plates and add slices of Chicken Milanese over the top of the pasta.
6. Garnish with extra finely grated Parmesan cheese and finely chopped parsley.

Notes

Tips For Making The Best Chicken Milanese

1. Wear cooking gloves if you have them so your fingers don't get coated with flour, egg and breadcrumbs.
2. Make sure your oil is hot, but not burning, before you lay the chicken in to cook. This will help keep the chicken coating from falling off while the chicken cooks.
3. Use tongs to turn the chicken if you have them. Their easier to use than a fork.

Tips For Making The Best Alfredo Sauce

1. Use freshly grated Parmesan cheese. Don't use prepackaged cheese or the powdery stuff in the carton.
2. Use a good flavorful unsalted butter.
3. Cook slowly over low heat.
4. Whisk continuously to keep the cream from clotting.
5. Add the grated Parmesan cheese in slowly and in batches (not all at once) so you can whisk each addition until it melts into the sauce.
6. Add the fettuccine to the noodles immediately after the sauce has thickened.
7. If the sauce becomes too thick, you can add reserved pasta water by the spoonfuls until. you reach the desired consistency.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 2153Total Fat: 137gSaturated Fat: 69gTrans Fat: 2gUnsaturated Fat: 56gCholesterol: 634mgSodium: 2543mgCarbohydrates: 114gFiber: 5gSugar: 8gProtein: 114g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.