Crispy Chicken Fettuccine
Crispy Chicken Fettuccine
Ingredients
For the Crispy Chicken
- 2 boneless, skinless chicken breasts, about 1 1/2 pounds total, cut into 1-inch pieces
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 2 cups vegetable oil, for frying, or as needed
For the Fettuccine and Sauce
- 12 ounces fettuccine pasta
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 cup chicken broth
- 1/4 cup fresh parsley, chopped, for garnish
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
Instructions
- 1
Prepare the chicken: In a shallow dish, combine flour, cornstarch, paprika, garlic powder, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. In another shallow dish, whisk the eggs. Dip each piece of chicken first into the egg mixture, then dredge thoroughly in the flour mixture, ensuring it's fully coated. Set aside on a plate.
⏱️ 10 min
- 2
Heat the oil: In a large, deep skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, a small piece of flour-coated chicken should sizzle immediately when dropped in.
⏱️ 5 min•🌡️ 350
- 3
Fry the chicken: Carefully add the chicken pieces to the hot oil in batches, being careful not to overcrowd the pan. Fry for 4-6 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken with a slotted spoon and place on a wire rack set over paper towels to drain excess oil. Season lightly with a pinch of salt immediately after frying.
⏱️ 10 min
- 4
Cook the pasta: While the chicken is frying, bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining. Drain the pasta and set aside.
⏱️ 10 min
- 5
Make the sauce: In a separate large skillet or pot, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min
- 6
Whisk in the heavy cream and chicken broth. Bring to a gentle simmer, then reduce heat to low. Stir in the grated Parmesan cheese until melted and the sauce is smooth. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, or to taste. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 5 min
- 7
Combine and serve: Add the cooked fettuccine to the sauce and toss to coat evenly. Divide the pasta among serving plates. Top each serving with the crispy fried chicken pieces. Garnish with fresh chopped parsley and additional grated Parmesan cheese, if desired. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken Fettuccine
For the Crispy Chicken
- 2 boneless, skinless chicken breasts, about 1 1/2 pounds total, cut into 1-inch pieces
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 2 cups vegetable oil, for frying, or as needed
For the Fettuccine and Sauce
- 12 ounces fettuccine pasta
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 cup chicken broth
- 1/4 cup fresh parsley, chopped, for garnish
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
Instructions
- 1
Prepare the chicken: In a shallow dish, combine flour, cornstarch, paprika, garlic powder, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. In another shallow dish, whisk the eggs. Dip each piece of chicken first into the egg mixture, then dredge thoroughly in the flour mixture, ensuring it's fully coated. Set aside on a plate.
⏱️ 10 min - 2
Heat the oil: In a large, deep skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, a small piece of flour-coated chicken should sizzle immediately when dropped in.
⏱️ 5 min•🌡️ 350 - 3
Fry the chicken: Carefully add the chicken pieces to the hot oil in batches, being careful not to overcrowd the pan. Fry for 4-6 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken with a slotted spoon and place on a wire rack set over paper towels to drain excess oil. Season lightly with a pinch of salt immediately after frying.
⏱️ 10 min - 4
Cook the pasta: While the chicken is frying, bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining. Drain the pasta and set aside.
⏱️ 10 min - 5
Make the sauce: In a separate large skillet or pot, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min - 6
Whisk in the heavy cream and chicken broth. Bring to a gentle simmer, then reduce heat to low. Stir in the grated Parmesan cheese until melted and the sauce is smooth. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, or to taste. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 5 min - 7
Combine and serve: Add the cooked fettuccine to the sauce and toss to coat evenly. Divide the pasta among serving plates. Top each serving with the crispy fried chicken pieces. Garnish with fresh chopped parsley and additional grated Parmesan cheese, if desired. Serve immediately.
⏱️ 3 min