Chicken Fettuccine Alfredo Recipe

5 from 11 votes

This chicken fettuccine alfredo recipe is a twist on a classic. A rich, creamy fettuccine alfredo is topped with a crunchy, breaded chicken breast.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American, Italian

Keyword: baked chicken, baked chicken breast, breaded chicken breast, chicken alfredo, chicken fettuccine alfredo recipe, fettuccine alfredo

Servings:

Calories: 549kcal

Preheat the oven to 400 degrees, and lightly grease a large baking sheet with olive oil.
Slice the chicken breasts evenly down the middle. Then, place each piece between layers of parchment paper and pound them to even thickness with a meat mallet.
Whisk the eggs in a medium bowl. Then, combine the breadcrumbs, parmesan, and coating seasonings in a large bowl.
Dip the chicken breasts in the egg mixture. Then, dip them in the breadcrumb mixture and place them on the prepared baking sheet.
Drizzle the coated chicken with olive oil and bake for 18 to 25 minutes until the internal temperature reaches 165 degrees and the coating is golden brown.
Make the pasta and sauce while the chicken breasts are cooking.

Boil the pasta according to the package directions for al dente and set aside.
Preheat the olive oil in a large skillet over medium-low heat. Then, cook the minced garlic and onions for 2 minutes.
Add the heavy cream, chicken broth, and butter and bring it to a light bubble.
Add the sauce seasonings and stir.
Add the chopped spinach, flour, and parmesan cheese. Stir and simmer for 10 or more, stirring constantly, until the sauce reaches your desired consistency.
Gently mix the fettuccine into the sauce. Then, plate and top with the chicken. Enjoy!

Storage

Refrigerate leftover chicken for up to 3 days in an airtight container. The fettuccine alfredo can be refrigerated for up to 5 days.
The chicken can be frozen for up to 3 months in an airtight, freezer-safe container. The sauce shouldn't be frozen.
To reheat the dish, place the fettuccine alfredo in a skillet with a splash of milk and cook on medium-low until heated through. Then, microwave the chicken at 1-minute intervals until heated through.

General Tips

Placing your chicken between sheets of parchment paper not only protects your chicken from ripping, but it also protects your kitchen against bacteria spread.
Use the flat side of your mallet to flatten the chicken. The goal is to even it out, not tenderize it.
Don't wash your chicken before working with it. This is a myth that has been debunked. In fact, studies show that washing chicken actually spreads bacteria across surfaces thanks to water droplets, often too small to see with the naked eye.