Fettuccine Alfredo with Italian Chicken

Prep Time 25 min
Cook Time 30 Min
Servings 4
Difficulty Moderate

Ingredients

  • 3 to 4 boneless, skinless chicken breasts (about 1 1/2 lb.)
  • 1 large egg
  • 1/4 cup milk
  • 1/4 cup all-purpose flour
  • 1 tbsp. paprika
  • 1 tsp. dried basil leaves
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 cup plain dry bread crumbs
  • 2 to 3 tbsps. Crisco® Pure Vegetable Oil
  • 8 oz. fettuccine
  • 1/2 cup butter
  • 1/2 cup grated Parmesan cheese
  • 2/3 cup heavy cream
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper

Directions

  • Step 1

    HEAT oven to 425ºF. Beat egg in a shallow dish until frothy. Beat in milk. Combine flour, paprika, basil, salt and pepper in another shallow dish. Place bread crumbs in another shallow dish. Coat chicken breasts with flour mixture. Dip in egg mixture. Roll in crumb mixture.

  • Step 2

    POUR oil into a shallow, rimmed baking sheet. Place pan in oven for 3 to 4 minutes or until oil is hot. Place chicken breasts in single layer on baking sheet. Bake 10 minutes. Turn chicken over. Sprinkle with any remaining crumb mixture. Bake 5 minutes more or until internal temperature reaches 165°F. Let stand, loosely covered in foil, while preparing pasta.

  • Step 3

    COOK fettuccine in a large pot of boiling salted water until al dente. Reserve 1/4 cup cooking water before draining pasta.

  • Step 4

    MELT butter in a large saucepot or Dutch oven over low heat. Add 1/2 cup cheese, reserved cooking water, cream, salt and pepper. Stir until cheese melts. Add cooked pasta and toss to coat. Serve with chicken. Sprinkle with additional cheese.

Serving size
(1/4 of recipe)

  • Calories 920
  • Calories from Fat490g
  • Total Fat 55g
  • Saturated Fat 29g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 290mg
  • Sodium 1070mg
  • Potassium 0mg
  • Total Carbohydrates 54g
  • Dietary Fiber 3g
  • Sugars 3g
  • Protein 53g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet