Highlight
This creamy chicken fettuccine Alfredo brings together tender, golden-crusted chicken and a rich homemade sauce that wraps every strand of pasta in silky comfort. Perfect for a special weeknight dinner or when you want to impress without spending all day in the kitchen, this recipe delivers restaurant-quality flavor with relative ease. It strikes the right balance between indulgence and simplicity, making it one of my go-to dishes to cozy up with.
I tried this recipe on a chilly weekend, and the whole family raved about how the sauce was perfectly creamy without being too heavy. Now it’s a staple whenever we want comfort food that feels a little special.
Gather Your Ingredients
- Fettuccine pasta: the perfect long pasta that holds creamy sauce well
- Butter: melts into that smooth base of the Alfredo sauce
- Garlic cloves minced: infuses the sauce with fragrant depth & fresh is best
- Cream: the heart of the sauce, choose full-fat for silkiness
- Mascarpone cheese: adds richness and creaminess beyond typical Alfredo
- Parmesan cheese grated: sharp and nutty, freshly grated is essential for melting evenly
- Italian herbs: bring a balanced aromatic note & dried is convenient but fresh can be lovely
- Chili flakes: a gentle kick to brighten the sauce, optional depending on your heat level
- Salt and pepper: seasoning should be balanced and layered
- Chicken breasts: pounded thin for quick even cooking
- Egg, flour, crushed corn flakes mixed with Parmesan and parsley: for that flavorful, crunchy crust
- Olive oil: flavorful oil for frying the chicken until golden and crisp
How to Make It
- Prepare the Alfredo Sauce:
- Melt butter gently in a saucepan over medium heat. Add the minced garlic and let it cook slowly until it becomes fragrant but not browned to avoid bitterness. Pour in the cream and bring it off a full boil, just a gentle simmer is perfect so it thickens slightly. Season carefully with salt, pepper, chili flakes, and Italian herbs, stirring so everything melds. Whisk in the mascarpone cheese until completely smooth, then gradually add the grated Parmesan cheese while stirring continuously. Let it melt fully into the creamy sauce, keeping it warm on low as you finish the rest.
- Cook the Pasta:
- Bring a large pot of salted water to a boil and cook the fettuccine until al dente according to package directions. Before draining, reserve a cup of pasta water to adjust the sauce if needed. Drain the pasta well and set aside.
- Prepare the Parmesan Crusted Chicken:
- Start by pounding the chicken breasts to about half an inch thickness for even cooking. Season both sides with salt and pepper. Set up three shallow bowls in a row: one with flour, one with beaten egg, and one with the combo of crushed corn flakes, grated Parmesan, and fresh chopped parsley. Dredge each chicken breast in the flour first, then dip into the egg, and finally coat thoroughly with the cornflake mixture to ensure a crispy crust. Heat olive oil in a skillet over medium-high heat and fry each breast for about 4 to 5 minutes on each side until golden brown and cooked through. Transfer to paper towels to drain excess oil.
- Assemble:
- Toss the cooked pasta with the warm Alfredo sauce until well coated, adding a splash of reserved pasta water if the sauce needs loosening. Slice the Parmesan crusted chicken and arrange it on top of the pasta. Garnish with extra Parmesan and parsley for a fresh touch.
My favorite ingredient is the mascarpone cheese—it gives this sauce that unparalleled silky smoothness and luxuriously mild tang. A memorable moment was sharing this meal during a family gathering where everyone complimented how the homemade sauce made it taste miles better than a takeout version.
Flavor Boosters
Pair with a crisp green salad dressed in lemon vinaigrette to cut through the richness. Steamed or roasted broccoli complements the dish well. A glass of crisp white wine like Pinot Grigio or Chardonnay works beautifully to balance creamy flavors.
Serving Suggestions
This dish marries classic Italian-American comfort food with homemade touches that elevate it above standard takeout fare. Alfredo sauce is a staple in Italian-American kitchens but rarely made fresh at home—this recipe honors those culinary roots while adding the crispy chicken component popular in US adaptations.
Creative Twists
This creamy pasta is perfect in colder months when you crave warmth and comfort. For spring or summer, add fresh cherry tomatoes, basil, or peas to brighten the dish. You can also swap chicken for shrimp or roasted seasonal vegetables for variety.
Follow these tips carefully for the best creamy, crispy chicken Alfredo experience that feels truly homemade.
Common Questions About the Recipe
- → What pasta type is best for this dish?
Fettuccine works perfectly as it holds the creamy Alfredo sauce well, enhancing each bite.
- → How is the Parmesan crust achieved on the chicken?
The chicken is coated in a mixture of crushed corn flakes, grated Parmesan, and parsley before frying, creating a flavorful, crunchy crust.
- → Can I adjust the sauce thickness?
Yes, reserved pasta water can be added gradually to thin the sauce to your preferred consistency.
- → What spices enhance the Alfredo sauce?
Italian herbs and chili flakes add aromatic and subtle spicy notes, complementing the creamy base.
- → How long does it take to prepare this dish?
About 45 minutes total, including prep and cooking time, making it suitable for weeknight meals.