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Cook the fettuccine pasta according to package instructions. Drain and set aside.
Season the chicken breasts with salt and pepper. Dredge each chicken breast in flour, dip in beaten eggs, and coat with a mixture of panko breadcrumbs and 1/2 cup grated Parmesan cheese.
Heat olive oil in a large skillet over medium-high heat. Cook the chicken breasts until golden brown and crispy, about 5-7 minutes per side. Remove from skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
Add the heavy cream and bring to a simmer. Stir in 1 cup grated Parmesan cheese and continue to simmer until the sauce thickens, about 5 minutes.
Toss the cooked fettuccine pasta in the Alfredo sauce until well coated.
Slice the crispy chicken breasts and arrange them on top of the pasta.
Garnish with chopped fresh parsley and serve immediately.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 750 kcal | Servings: 4 servings
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