Crispy Chicken Alfredo

Ingredients

• 11 lb Fettuccine pasta or similar(454g)
• 22 tablespoon Butter(27g)
• 32 cloves Garlic, minced(10g)
• 42 Chicken breasts, cut into cutlets(300g)
• 51 cup Heavy cream(240g)
• 62 cups Parmesan cheese, freshly grated(180g)
• 70.5 cup Breadcrumbs (Panko is best for crispiness)(60g)
• 82 tablespoon Fresh parsley, chopped(8g)
• 91 teaspoon Freshly cracked black pepper(2g)
• 102 tablespoon Extra Parmesan cheese (for grating)(18g)

Instructions

1. 1Dredge the chicken cutlets in flour, egg wash, and then breadcrumbs to fully coat them.
2. 2Pan-fry or bake the breaded chicken until it is golden brown and crispy, then slice it and set aside.
3. 3Cook the fettuccine according to package directions, reserving about 1/2 cup of the cooking water.
4. 4In a skillet, melt the butter and sauté the minced garlic for about 30 seconds until fragrant.
5. 5Pour in the heavy cream and let it simmer for two minutes; remove from heat and slowly whisk in the Parmesan cheese until a smooth sauce forms.
6. 6Toss the drained pasta with the Alfredo sauce, adding reserved pasta water as needed for consistency.
7. 7Transfer the creamy pasta to a bowl, arrange the sliced crispy chicken on top, and garnish with parsley and pepper.