Crispy Chicken Alfredo by Thesecarbsdontcount

Ingredients

• 2 large boneless, skinless chicken breasts, halved horizontally
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Italian seasoning
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup all-purpose flour
• 2 tbsp olive oil
• 12 oz fettuccine pasta
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 2 cups heavy cream
• 1 1/2 cups freshly grated Parmesan cheese
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Season chicken cutlets on both sides with garlic powder, onion powder, Italian seasoning, smoked paprika, salt, and pepper, then dredge lightly in flour, shaking off excess.
2. Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook 4–5 minutes per side until deep golden and cooked through (internal temp 165°F). Transfer to a plate and rest.
3. Cook fettuccine in a large pot of salted boiling water according to package directions until al dente, about 10–11 minutes. Reserve 1/2 cup pasta water before draining.
4. In the same skillet over medium heat, melt butter. Add minced garlic and sauté 1 minute until fragrant but not browned.
5. Pour in heavy cream, bring to a gentle simmer, and cook 3–4 minutes, stirring frequently, until slightly thickened.
6. Remove skillet from heat and stir in Parmesan cheese until fully melted and sauce is smooth. Season with salt and pepper. Add a splash of reserved pasta water if sauce is too thick.
7. Add drained fettuccine to the sauce and toss to coat evenly.
8. Slice the crispy chicken and lay it over the pasta. Garnish with fresh parsley and extra Parmesan before serving.