Chicken Fettuccine

1. 1

   Cook pasta: Cook fettuccine al dente in salted water according to package directions. Reserve 1 cup pasta water, drain and toss pasta with a drizzle of olive oil if not immediately adding to the sauce (prevents it from clumping).

IF BAKING CHICKEN

1. 2

   Preheat oven to 425 degrees F. Add panko to a large baking sheet and toss with ¼ cup olive oil until evenly moistened or spray with cooking spray (I suggest olive oil, see Notes). Spread panko into an even layer and bake at 425 degrees F for about 5-7 minutes, or until deeply golden, stirring half way through cooking. Keep an eye on the panko the last few minutes so it doesn’t burn. Transfer toasted panko to a shallow dish.

   5 min

BREAD CHICKEN

1. 3

   Make cutlets: Slice the chicken through the equator to create 4 fillets. Cover with plastic wrap and pound to an even thickness with a meat mallet or side of a can, about 1/4-1/2-inch.

2. 4

   Breading stations: Line up 3 shallow dishes. In BOWL 1: add flour, BOWL 2: whisk eggs, BOWL 3: mix panko, Parmesan cheese and all Chicken seasonings.

3. 5

   Bread chicken: Working with one chicken cutlet at a time, dip both sides of the chicken into the flour, followed by the egg (let excess drip off) followed by the panko. Press the panko firmly into the chicken so it’s evenly coated and breadcrumbs stick. Place finished chicken on parchment paper.

COOK CHICKEN (Choose One)

1. 6

   Pan Fry: Heat 1/4 cup olive oil in a large nonstick skillet over medium-high heat. Once hot, add two chicken cutlets and reduce heat to medium. Cook until golden and crispy on the bottom, about 3-4 minutes, flip the chicken over, then add 1 tablespoon of butter (optional). Continue to cook another 3-4 minutes, until golden and the chicken reaches an internal temperature of 165 F on an instant read thermometer. Transfer chicken to paper towels. Wipe out skillet and repeat.

   3 min
2. 7

   To bake: Top a baking sheet with a wire rack and spray with cooking spray. Space the chicken evenly apart so they aren't touching. Bake at 425 degrees F for 10 minutes, turn each piece over, and continue to bake for an additional 5-10 minutes or until the chicken reaches an internal temperature of 165 F on an instant read thermometer.

   10 min
3. 8

   Air fry: Spray the air fryer basket with cooking spray. Working in batches, add the chicken to the basket and spray the chicken with cooking spray. Air fry at 400 degrees F for 8 minutes, flip, spray with cooking spray, and continue to cook an additional 5-7 minutes, until crispy and the chicken reaches an internal temperature of 165 F on an instant read thermometer.

   8 min

ALFREDO SAUCE

1. 9

   Note: You can make the Alfredo in the same pan as the chicken or I switched to a larger saucepan to also fit the pasta.

2. 10

   Whisk the chicken broth with the cornstarch in a liquid measuring cup (or bowl) until completely smooth; set aside.

3. 11

   Melt the butter in a large saucepan over medium heat. Add the garlic and sauté for 30 seconds. Whisk in the broth/cornstarch, heavy cream, cream cheese and all seasonings. Reduce heat to medium-low and cook until melted and smooth.

   30s
4. 12

   Add the grated Parmesan cheese a handful at time in 4 batches, whisking until smooth in between each addition. Bring the sauce to a gentle simmer and continue to cook for about 3-5 minutes or until it starts to thicken and the Parmesan is completely melted. Keep in mind the sauce will continue to thicken once you add the starchy pasta and it's removed from heat.

   3 min

COMBINE

1. 13

   Add the fettuccine and toss to combine (if you're not serving immediately, wait to add the pasta). If at any time the Alfredo sauce gets too thick, just add a little splash of the reserved pasta water to loosen it up.

2. 14

   Taste and season with additional freshly cracked salt and pepper to taste (we like pepper). Add sliced chicken to the pasta or individual servings. Garnish with fresh parsley if desired and serve immediately.