Can I make the alfredo sauce ahead of time?

Yes, prepare the sauce up to 2 hours ahead and reheat gently over low heat, stirring frequently. Add a splash of pasta water if it thickens too much.

How do I keep the fried chicken crispy after cooking?

Place cooked chicken on a wire rack over a baking sheet instead of paper towels to prevent steam from softening the crust. Serve immediately for best crispness.

Can I use bone-in chicken thighs instead of boneless breasts?

Yes, but increase frying time by 3-5 minutes and ensure the internal temperature reaches 165°F. Thighs stay juicier but take longer to cook through.

What's the best way to achieve a crispy crust?

Marinate chicken for at least 30 minutes, ensure the buttermilk coating is fully absorbed before dredging in seasoned flour, and maintain oil temperature at 350°F.

Can I make fresh fettuccine for this dish?

Yes, fresh or dried fettuccine both work well. Fresh pasta cooks in 2-3 minutes; adjust boiling time accordingly.

Fried Chicken Fettuccine Alfredo Recipe

Name: Fried Chicken Fettuccine Alfredo Recipe
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1.5 lbs boneless, skinless chicken breasts; 1 tsp black pepper, for marinade; 1 tbsp seasoned salt, for marinade; 1 tbsp garlic powder, for marinade; 1 tbsp smoked paprika, for marinade; 1 cup buttermilk; 2 cups all-purpose flour; 1 tsp black pepper, for dredge; 1 tbsp seasoned salt, for dredge; 2 tbsp garlic powder, for dredge; 2 tbsp smoked paprika, for dredge; 2 cups cooking oil, for frying; 16 oz fettuccine pasta; 4 tbsp unsalted butter; 2 cups heavy cream; 1 tbsp minced garlic; 1 tbsp Italian seasoning; 1/2 tsp salt; 1/4 tsp black pepper, for sauce; 1.5 cups shredded Parmesan cheese

CookOSBeta

Fried Chicken Fettuccine Alfredo Recipe | CookOS

Ingredients

1.5 lbs boneless, skinless chicken breasts
1 tsp black pepper, for marinade
1 tbsp seasoned salt, for marinade
1 tbsp garlic powder, for marinade
1 tbsp smoked paprika, for marinade
1 cup buttermilk
2 cups all-purpose flour
1 tsp black pepper, for dredge
1 tbsp seasoned salt, for dredge
2 tbsp garlic powder, for dredge
2 tbsp smoked paprika, for dredge
2 cups cooking oil, for frying
16 oz fettuccine pasta
4 tbsp unsalted butter
2 cups heavy cream
1 tbsp minced garlic
1 tbsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper, for sauce
1.5 cups shredded Parmesan cheese

20 Ingredients

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Instructions

1
Season chicken breasts on both sides with black pepper, seasoned salt, garlic powder, and smoked paprika.
2
Place the seasoned chicken in a large resealable bag and pour the buttermilk over it. Seal the bag, massage to coat the chicken, and let it marinate for at least 30 minutes.
3
Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente.
4
While the pasta is cooking, begin the alfredo sauce. In a large skillet over medium heat, melt the butter.
5
Pour in the heavy cream and bring to a gentle simmer.
6
Add the minced garlic, Italian seasoning, salt, and pepper to the sauce. Stir to combine.
7
Gradually stir in the shredded Parmesan cheese until it's completely melted and the sauce is smooth.
8
Before draining the pasta, reserve about 1/2 cup of the starchy pasta water. Add a splash of pasta water to the sauce to reach your desired consistency.
9
Drain the pasta and add it to the skillet with the alfredo sauce. Toss well to coat.
10
In a shallow dish, combine the flour with the dredge seasonings: black pepper, seasoned salt, garlic powder, and smoked paprika.
11
Heat the cooking oil in a separate large skillet over medium-high heat.
12
Remove the chicken from the buttermilk marinade, allowing any excess to drip off, and dredge it thoroughly in the seasoned flour mixture.
13
Carefully place the coated chicken into the hot oil and fry for 4-6 minutes per side, until golden brown, crispy, and cooked through.
14
Remove the fried chicken from the skillet and let it rest on a wire rack for a few minutes before slicing.
15
Serve the sliced fried chicken over the fettuccine alfredo. Enjoy!

Fried Chicken Fettuccine Alfredo

Ingredients

20 Ingredients

Instructions

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Storage & make-ahead

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Common Questions

Can I make the alfredo sauce ahead of time?

How do I keep the fried chicken crispy after cooking?

Can I use bone-in chicken thighs instead of boneless breasts?

What's the best way to achieve a crispy crust?

Can I make fresh fettuccine for this dish?

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