Crispy Chicken Served Over Creamy Lemon Alfredo Fettuccine

Preparation Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 4

Difficulty: Intermediate

This recipe guide will teach you how to prepare a restaurant quality Crispy Chicken Lemon Alfredo at home in under an hour. The recipe combines crispy breaded chicken with a rich Parmesan Alfredo sauce brightened by fresh lemon. This results in a creamy pasta dish balanced with crispy texture and fresh citrus.

Equipment

1. Large pot
2. Large skillet
3. Medium saucepan
4. Tongs
5. Mixing bowls (x3)
6. Cutting board
7. Chef’s knife
8. Whisk or large spoon
9. Measuring cups
10. Colander
11. Zester or small grater
12. Meat thermometer
13. Meat mallet or rolling pin

Ingredients

Chicken

1. 2 large boneless skinless chicken breasts
2. Salt
3. Black pepper
4. 1 tsp garlic powder
5. 1 tsp onion powder
6. ½ tsp paprika
7. Vegetable or avocado oil

Breading

1. ½ cup all-purpose flour
2. 2 eggs
3. 1 tbsp milk
4. 1 ½ cups Italian panko breadcrumbs
5. ½ cup grated Parmesan cheese
6. 1 tsp Italian seasoning

Pasta

1. 12 oz fettucine pasta

Lemon Alfredo Sauce

1. 3 tbsp butter
2. 4 cloves garlic minced
3. 2 cups of heavy whipping cream
4. 1 ½ cups grated Parmesan cheese
5. 1 tbsp cream cheese (optional but recommended for creaminess)
6. 1 fresh lemon
7. Salt & pepper to taste

Garnish

1. Fresh parsley
2. Extra Parmesan
3. Lemon slices

1. Wash hands thoroughly with soap before preparing food, and after handling raw chicken.
2. Keep raw chicken separate from other ingredients or surfaces.
3. Cook chicken to an internal temperature of 165°F.
4. Use caution when working with knifes, hot surfaces, oil, and boiling water.
5. When frying, use tongs to lower chicken into the oil facing away from your body to reduce risk of splashes and burns.

1. Slice each chicken breast horizontally to create four thin cutlets.
2. Cover with plastic wrap or parchment paper
3. Pound chicken to an even thickness about ½ inch
4. Season both sides with salt, pepper, garlic powder, onion powder, and paprika

1. Arrange 3 bowls combining and mixing ingredients
2. Bowl 1: Flour
3. Bowl 2: Eggs, milk (whisk until smooth)
4. Bowl 3: Panko, Parmesan, Italian seasoning
5. For each cutlet:
6. Coat in flour
7. Dip into egg mixture
8. Press firmly into breadcrumb mixture until completely coated on both sides.

Pro Tip: Allow the chicken to rest for 5 minutes before frying. This helps the coating adhere better and creates a crispier crust.

1. Bring a large pot of salted water to boil.
2. Add fettucine, stir occasionally to ensure pasta noodles are fully submerged in water to cook evenly
3. Cook until al dente (about 10-11 minutes) Al dente: pasta tender but still slightly firm when bitten
4. Reserve ½ cup pasta water
5. Drain pasta in colander

1. Heat vegetable oil or avocado oil in a large skillet over medium heat.
2. Oil should reach approximately 350°F
3. Carefully place each chicken cutlet into the hot oil, laying it away from you to prevent hot oil from splashing
4. Fry on each side 3-4 minutes until golden brown, check with a thermometer to ensure chicken has reached 165°F in the thickest part
5. Transfer to wire rack or paper towel-lined plate

1. On medium-low heat, melt butter in saucepan
2. Add garlic and cook 30 seconds (until garlic becomes fragrant but cooking too long can cause garlic to burn)
3. Pour in heavy cream and let simmer for 2-3 minutes
4. Add cream cheese and stir until smooth and melted
5. Add Parmesan gradually while stirring or whisking
6. Stir in lemon zest and juice from 1 small lemon or half large lemon
7. Salt and pepper to taste

Pro Tip: If the sauce becomes too thick, add reserved pasta water one tablespoon at a time. If the sauce is too thin, simmer for additional time or gradually add some additional Parmesan.

1. Reserve about ½ cup of Alfredo sauce for serving
2. Add remaining sauce to pasta
3. Toss until each noodle is coated evenly

1. Place pasta onto plate
2. Slice chicken into strips and arrange over pasta
3. Garnish with:
4. Additional sauce over chicken
5. Fresh parsley
6. Parmesan
7. Lemon zest or lemon slice

Tips for Best Results

1. Use freshly grated Parmesan instead of pre-shredded cheese
2. Fresh lemon juice provides better flavor and more freshness than bottled juice
3. Do not overcrowd the skillet when frying chicken
4. Let the chicken rest for several minutes before slicing to retain the juices
5. Reserve some pasta water before draining the noodles

Expected Results: Crispy Chicken Lemon Alfredo

1. Crispy golden chicken with a crunchy Parmesan crust
2. Creamy Alfredo sauce that coats every noodle
3. Bright lemon flavor without overpowering the cheese
4. Tender juicy chicken