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

Step 2: Prepare the Crispy Chicken
Slice the chicken breasts thinly — about ½ inch thick. If breasts are thick, you can butterfly them or pound them slightly for even cooking.

In a shallow bowl, combine the panko breadcrumbs, grated Parmesan, garlic powder, Italian seasoning, salt, and pepper.

In another bowl, beat the eggs.

Dip each chicken slice into the egg mixture, allowing excess to drip off.

Dredge the chicken in the breadcrumb mixture, pressing lightly so the crumbs stick well.

Heat olive oil in a large skillet over medium heat.

Add chicken slices carefully, cooking 3-4 minutes per side or until golden brown and cooked through.

Remove chicken from the skillet and place on a paper towel-lined plate to absorb excess oil.

Step 3: Make the Alfredo Sauce
In the same skillet, melt butter over medium heat.

Add minced garlic and sauté for about 1 minute until fragrant — do not let it brown.

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