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Prepare the breading mixture: On a flat plate or shallow dish, combine the crushed cornflakes, 1/2 cup grated Parmesan cheese, and 2 tablespoons chopped fresh parsley. Mix these ingredients together thoroughly by hand until well combined.

Coat the chicken: Take each chicken cutlet and press it firmly into the prepared breading mixture, ensuring both sides are completely coated with the cornflake mixture. Set aside on a clean plate.

Fry the chicken: Heat 1/2 cup of vegetable oil in a large skillet over medium-high heat until shimmering. Carefully place the breaded chicken cutlets into the hot oil. Fry for 4-6 minutes per side, or until the chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F). Remove the cooked chicken from the pan and place on a wire rack set over a paper towel-lined plate to drain excess oil. Set aside.

Cook the pasta: While the chicken is frying, bring a large pot of salted water to a rolling boil. Add the fettuccine pasta and cook according to package directions until it reaches an al dente consistency. Drain the pasta, reserving about 1/2 cup of the pasta water, and set aside.

Prepare the Alfredo sauce: In the same large skillet (or a clean one if preferred), melt 1/2 cup of unsalted butter over medium heat.

Add the minced garlic to the melted butter and sauté for 1 minute until fragrant, being careful not to burn it.

Pour in 1 1/2 cups of heavy cream. Bring the mixture to a gentle simmer, stirring occasionally.

Sprinkle in 1 teaspoon of dried Italian herb mix with chili flakes and 1/2 teaspoon of salt. Stir well to combine.

Add 2 tablespoons of cream cheese to the sauce. Stir continuously until the cream cheese has melted and is fully incorporated into the sauce.

Stir in the remaining 1/2 cup of grated Parmesan cheese. Continue stirring until the sauce becomes creamy and smooth. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

Add the drained cooked pasta directly into the prepared Alfredo sauce in the pan. Toss the pasta thoroughly with the sauce, ensuring every strand is evenly coated.

Slice the fried chicken cutlets into strips.
Divide the pasta among serving plates. Arrange the sliced chicken pieces attractively on top of the sauced pasta. Garnish with fresh chopped parsley before serving immediately.


Prepare the breading mixture: On a flat plate or shallow dish, combine the crushed cornflakes, 1/2 cup grated Parmesan cheese, and 2 tablespoons chopped fresh parsley. Mix these ingredients together thoroughly by hand until well combined.

Coat the chicken: Take each chicken cutlet and press it firmly into the prepared breading mixture, ensuring both sides are completely coated with the cornflake mixture. Set aside on a clean plate.

Fry the chicken: Heat 1/2 cup of vegetable oil in a large skillet over medium-high heat until shimmering. Carefully place the breaded chicken cutlets into the hot oil. Fry for 4-6 minutes per side, or until the chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F). Remove the cooked chicken from the pan and place on a wire rack set over a paper towel-lined plate to drain excess oil. Set aside.

Cook the pasta: While the chicken is frying, bring a large pot of salted water to a rolling boil. Add the fettuccine pasta and cook according to package directions until it reaches an al dente consistency. Drain the pasta, reserving about 1/2 cup of the pasta water, and set aside.

Prepare the Alfredo sauce: In the same large skillet (or a clean one if preferred), melt 1/2 cup of unsalted butter over medium heat.

Add the minced garlic to the melted butter and sauté for 1 minute until fragrant, being careful not to burn it.

Pour in 1 1/2 cups of heavy cream. Bring the mixture to a gentle simmer, stirring occasionally.

Sprinkle in 1 teaspoon of dried Italian herb mix with chili flakes and 1/2 teaspoon of salt. Stir well to combine.

Add 2 tablespoons of cream cheese to the sauce. Stir continuously until the cream cheese has melted and is fully incorporated into the sauce.

Stir in the remaining 1/2 cup of grated Parmesan cheese. Continue stirring until the sauce becomes creamy and smooth. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

Add the drained cooked pasta directly into the prepared Alfredo sauce in the pan. Toss the pasta thoroughly with the sauce, ensuring every strand is evenly coated.

Slice the fried chicken cutlets into strips.
Divide the pasta among serving plates. Arrange the sliced chicken pieces attractively on top of the sauced pasta. Garnish with fresh chopped parsley before serving immediately.
