Description
Olive Garden’s fettuccine alfredo made at home with crispy chicken, creamy parmesan sauce, and perfectly cooked pasta.
Ingredients
For the chicken:
2 chicken breasts (sliced into strips)
2 eggs
3 tbsp water
1.5 cups breadcrumbs (Panko preferred)
1/3 cup parmesan
1/4 cup flour
1.5 tsp garlic powder
3/4 tsp paprika
3/4 tsp salt
1/2 tsp black pepper
2 tbsp butter
1.5 tsp olive oil
For the pasta and sauce:
12 oz fettuccine
4 tbsp butter
1 tbsp minced garlic
3 tbsp flour
3 cups milk
1 tsp salt
1/4 tsp black pepper
1/8 tsp nutmeg
1.5 cups pasta water
3/4 cup parmesan
For garnish:
Fresh parsley
Instructions
In a shallow dish, combine 1.5 cups breadcrumbs, 1/3 cup parmesan, 1/4 cup flour, 1.5 tsp garlic powder, 3/4 tsp paprika, 3/4 tsp salt, and 1/2 tsp black pepper.
In a second shallow dish, whisk together 2 eggs and 3 tbsp water until well combined.
Meanwhile, bring a large pot of salted water to a boil and cook 12 oz fettuccine according to package directions. Before draining, reserve 1.5 cups of pasta water—this starchy water helps create a silky sauce consistency.
Pat 2 chicken breasts (cut into strips) dry with paper towels. Coat each strip in the breadcrumb mixture, dip into the egg mixture, then coat again in the breadcrumb mixture for a double-breaded finish.
Heat 2 tbsp butter and 1.5 tsp olive oil in a large skillet over medium heat until melted and foaming. Add the chicken and cook for 4–5 minutes per side until golden brown and cooked through. Work in batches if needed to avoid crowding the pan. Transfer the cooked chicken to a plate and set aside.
In the same skillet, melt 4 tbsp butter over medium heat. Add 1 tbsp minced garlic and sauté for about 1 minute until fragrant, stirring constantly.
Sprinkle in 3 tbsp flour and stir continuously to form a smooth paste (roux). Cook for 1–2 minutes to remove the raw flour taste.
Gradually whisk in 3 cups milk, adding a little at a time to prevent lumps. Continue whisking over medium heat until the sauce thickens enough to coat the back of a spoon, about 5–7 minutes.
Stir in 1 tsp salt, 1/4 tsp black pepper, and 1/8 tsp nutmeg. Add 3/4 cup parmesan cheese and stir until fully melted and smooth.
Slowly add the reserved pasta water in small amounts, starting with 1/2 cup, whisking constantly until the sauce reaches a smooth, pourable consistency. Add more as needed—the starch helps create a silky texture. Taste and adjust gradually.
Add the cooked fettuccine to the Alfredo sauce and toss gently to coat. Divide into serving plates and top with the pan-fried chicken. Garnish with fresh parsley and serve immediately while hot.
Notes
Use fresh parmesan for best texture.
Whisk milk slowly to avoid lumps.
Cook on medium heat to prevent sauce from breaking.
Use pasta water for a silky finish.