Get ready to indulge in the ultimate comfort food with my q=Crispy+Chicken+Fettuccine+Alfredo recipe! This dish is a symphony of textures and flavors, combining tender, golden-fried halal chicken cutlets with rich, creamy fettuccine Alfredo. It’s a guaranteed crowd-pleaser that’s surprisingly simple to master, bringing gourmet taste to your dinner table.
📜 Ingredients
2 boneless, skinless halal chicken breasts (about 1.5 pounds total)
1 cup all-purpose flour
2 large eggs, beaten
1.5 cups Panko breadcrumbs
1 teaspoon garlic powder
1/2 teaspoon dried Italian herbs (oregano, basil, thyme)
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon black pepper, plus more to taste
1/4 cup olive oil or vegetable oil, for frying
12 ounces fettuccine pasta
4 tablespoons unsalted butter
4 cloves garlic, minced
2 cups heavy cream
1.5 cups freshly grated Parmesan cheese (ensure halal or vegetarian rennet)
1/4 cup fresh parsley or chives, finely chopped, for garnish
📝 Instructions
- Pat the chicken breasts dry with paper towels. Slice each breast horizontally to create two thinner cutlets, then gently pound them to an even 1/2-inch thickness.
- Set up a breading station: Place flour in one shallow dish, beaten eggs in a second, and Panko breadcrumbs mixed with garlic powder, Italian herbs, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a third.
- Dredge each chicken cutlet first in flour, shaking off excess, then dip in the egg wash, allowing excess to drip off, and finally press firmly into the seasoned Panko breadcrumbs to coat completely.
- Heat olive oil in a large skillet over medium-high heat. Once hot, carefully place the breaded chicken cutlets in the skillet, ensuring not to overcrowd. Cook for 4-5 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove chicken and place on a wire rack to drain, then slice into strips.
- While the chicken cooks, bring a large pot of salted water to a rolling boil. Add fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- In a separate large skillet or pot, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Do not let it brown.
- Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Reduce heat to low and gradually stir in the grated Parmesan cheese until melted and the sauce is smooth and creamy. Season with salt and black pepper to taste.
- Add the drained fettuccine to the cream sauce, tossing gently to coat evenly. If the sauce is too thick, add a splash of reserved pasta water until desired consistency is reached.
- Serve the creamy fettuccine Alfredo immediately, topped with the crispy sliced chicken cutlets. Garnish with fresh chopped parsley or chives.
💡 Chef's Tips
For extra tender chicken, consider brining the chicken breasts in a saltwater solution for 30 minutes before breading. If you can't find halal Parmesan, a good quality halal cheddar or mozzarella can be used for a slightly different, but still delicious, cheesy flavor on top of the chicken.
