A creamy, comforting pasta dish that combines crispy buttermilk-fried chicken with rich Alfredo-coated fettuccine. Made with garlic, Parmesan, and heavy cream, this Crispy Cheesy Chicken Alfredo is the perfect recipe to indulge your comfort food cravings.
For the chicken:
For the Alfredo sauce:
For the pasta:
Preheat a large skillet with vegetable oil over medium heat.
Slice the chicken breasts in half horizontally to create thinner cutlets. Soak them in buttermilk for 15–30 minutes.
In a separate bowl, mix flour with garlic powder, onion powder, paprika, salt, and pepper. Dredge the buttermilk-soaked chicken pieces in the flour mixture, pressing to adhere.
Fry the chicken in the hot oil for 4–5 minutes per side or until golden and crispy. Remove and place on a paper towel-lined plate.
Cook the fettuccine pasta according to package instructions. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Add minced garlic and cook for about 1 minute until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and cook until the sauce thickens. Season with salt and pepper.
Add the cooked pasta to the Alfredo sauce and toss to coat.
Slice the crispy chicken and place it on top of the Alfredo pasta. Garnish with chopped parsley if desired. Serve warm.
Use freshly grated Parmesan for best melting and flavor.
Double the Alfredo sauce if you like extra creamy pasta.
For extra crispiness, fry chicken just before serving.
Add vegetables like spinach or mushrooms to boost nutrition.
Want a baked version? Assemble in a dish, top with mozzarella, and broil for 5–10 minutes.