Crispy Chicken Fettuccine Alfredo 🍗🍝 A deliciously crispy panko-breaded chicken served over creamy homemade Alfredo sauce tossed with tender fettuccine pasta.

3 tablespoons unsalted butter — for richness

2 cloves garlic — minced, to infuse flavor

Salt and pepper, to taste

For the Pasta:
12 ounces fettuccine pasta

Salt — for seasoning pasta water

½ cup reserved pasta water — helps loosen and bind the sauce

Optional Garnishes:
Fresh parsley or basil — chopped, for color and freshness

Extra Parmesan cheese — for serving

Red pepper flakes — for a bit of heat

Step-by-Step Instructions
Step 1: Cook the Fettuccine
Fill a large pot with water and bring to a rolling boil.

Add a generous amount of salt — it should taste like the sea.

Add fettuccine pasta and cook according to package directions until al dente (usually about 10-12 minutes).

Before draining, scoop out and reserve ½ cup of the pasta cooking water — this starchy water will help you achieve a silky sauce.

Drain the pasta and set aside.