This breaded chicken alfredo combines crispy buttermilk-marinated fried chicken cutlets with creamy homemade fettuccine alfredo. The chicken is seasoned with cajun spices and smoked paprika before frying to golden perfection, then served over tender pasta.
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Season the chicken cutlets with black pepper, seasoned salt, garlic powder, and smoked paprika.
Place the seasoned chicken in a freezer bag. Add buttermilk and 1 tablespoon of cajun seasoning. Massage to combine and marinate in the refrigerator for at least 1 hour.
In a large pot, bring 3 quarts of water and 1 teaspoon of salt to a boil.
Add the fettuccine to the boiling water, stir immediately, and cook according to package directions, stirring occasionally.
While the pasta cooks, start the alfredo sauce. In a large pan over medium heat, combine the heavy whipping cream and butter. Heat until the butter is completely melted.
Before draining the pasta, reserve 1/2 cup of the starchy pasta water.
In a small bowl, whisk together the reserved pasta water, 1 teaspoon of parsley flakes, and 1 tablespoon of cajun seasoning. Set aside.
Drain the cooked pasta and return it to the pot.
Once the butter has melted into the cream, add the minced garlic, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir and cook for about 2 minutes.
Add the shredded parmesan cheese to the sauce. Stir continuously until the cheese is melted and the sauce is smooth, about 2 minutes.
Remove the sauce from the heat and stir in the seasoned pasta water mixture.
Pour the alfredo sauce over the drained pasta and toss to combine.
Prepare the breading by combining the flour, 1 teaspoon black pepper, 1 tablespoon seasoned salt, 2 tablespoons garlic powder, and 2 tablespoons smoked paprika in a shallow dish.
In a large skillet, heat about an inch of vegetable oil to 350°F.
Remove the chicken from the buttermilk marinade and dredge each piece thoroughly in the seasoned flour, pressing to adhere.
Carefully place the breaded chicken into the hot oil, frying two pieces at a time. Cook for 5-6 minutes per side, turning every 2 minutes, until golden brown, crispy, and cooked through.
Remove the cooked chicken from the skillet and place on a wire rack to drain any excess oil.
Slice the fried chicken into strips and serve over the fettuccine alfredo.
Refrigerate cooked chicken and alfredo separately in airtight containers for up to 3 days. Reheat chicken at 350°F for 8-10 minutes; warm alfredo over low heat with a splash of cream, stirring constantly.
meat mallet or rolling pin (to flatten cutlets evenly) · deep frying pan or Dutch oven · instant-read thermometer (for oil temperature and chicken doneness)
The recipe doesn't specify exact marinating time, but 30 minutes to 2 hours will infuse flavor and tenderize the meat. Overnight marination is also acceptable for deeper flavor.
Yes. Coat marinated chicken with the seasoning mixture and bake at 375°F for 20-25 minutes until internal temperature reaches 165°F, though you won't achieve the same crispy exterior as frying.
Heat oil to 350-375°F for optimal crisping. Use a thermometer to maintain consistent temperature throughout cooking.
Don't overcook—remove chicken when it reaches 165°F internal temperature. The buttermilk marinade helps keep meat moist during frying.
Yes, prepare the sauce up to 1 day ahead and refrigerate. Reheat gently over low heat, stirring frequently and adding pasta water or cream to reach desired consistency.
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