Chicken Alfredo Recipe

Butterfly a chicken breast and pound it out until thin and even on all sides. Grab two prep trays and fill one with bread crumbs, salt and pepper. Fill the other one with 2 eggs and whisk the eggs.

Coat the chicken in the egg wash, then into the bread crumbs and be sure to cover all of the chicken. (If you have trouble keeping the breadcrumbs on during the cooking process make sure the chicken breast is patted dry with a paper towel before doing this process).

Preheat a pan to medium-high heat. While it is preheating, add the fettucine and salt to the boiling water and follow package instructions.

Add oil to the pan and let it heat up. Add the chicken and cook for 3 minutes on each side until golden brown and crispy.

Preheat a new pan to medium heat and add butter. Add heavy cream and a squeeze of fresh lemon juice.

Add the red pepper flakes, black pepper, and stir. Add a TBSP of pasta water and let it cook for 2-3 minutes on low. Once the sauce has thickened, add freshly grated Parmesan cheese and stir well.

Add the cooked pasta, a little bit more Parmesan cheese if needed, and toss to coat in sauce.

Plate it up and garnish with fresh Parmesan cheese. Enjoy.