Two of my favourite foods come together to create the ultimate 20-minute meal. Crispy chicken schnitzel + fettuccine Alfredo = pure heaven!
If you love a quick dinner that feels a little bit fancy without being a whole production, this one’s for you. Crispy Chicken Schnitzel Alfredo is what happens when two comfort food icons join forces: a creamy, luscious fettuccine Alfredo and crispy golden schnitzel. It’s indulgent, it’s outrageously delicious, and it comes together in just 20 minutes (especially if Past You has stashed some freezer-friendly schnitzels – go you!).
This isn’t your classic Italian Alfredo – we’re not being traditional here and we’re okay with that. We’re skipping the fuss and heading straight for that creamy garlic and parmesan goodness we all crave. The Alfredo sauce is as simple as stir, simmer and toss. It’s all made with familiar supermarket ingredients (no pre-grated cheese allowed with this one, as it doesn’t melt the way we need it to!) and minimal prep. One pot for the pasta, one pan for the sauce. That’s it. Minimal dishes = maximum joy.
Whether you’re pulling schnitzels from the freezer or feeling energetic enough to make them fresh, this meal feels special every single time. The kids love it. The grown-ups really love it. And a glass of crisp white wine on the side? Don’t mind if I do.
Serve it with steamed greens or a simple leafy salad to cut through the richness, or go all in with garlic bread on the side. Whatever your vibe, this is one of those weeknight dinners that never gets old.
What can I serve with Crispy Chicken Schnitzel Alfredo?
As this recipe is creamy and indulgent, I love serving it with some steamed greens or a green leafy salad with a balsamic dressing to cut through the richness. The ultimate pairing is some Freezer Friendly Garlic Bread,
Can I use other types of pasta?
Yes! You can use other long pasta, such as linguine, tagliatelle or spaghetti. However, I do recommend fresh pasta from the refrigerated section of the supermarket to make this an extra speedy dinner, as most of them take only 2–3 minutes to cook.
Why do I need to grate my own parmesan for this dish?
If you want a smooth and creamy sauce, you’ll need to grate your own parmesan. This is because pre-grated and shredded parmesan from the supermarket contain anti-caking agents that can make your sauce feel grainy. Find out more here.
If you enjoyed Crispy Chicken Schnitzel Alfredo, I think you’ll love:
Authentic Fettuccine Alfredo
Chicken Boscaiola Pasta
Creamy Lemon Chicken Risoni (Orzo)
Marry Me Chicken Risoni (Orzo)
Chicken Meatball Parmigiana
Crispy Chicken Schnitzel Alfredo
Creamy pasta topped with chicken schnitzel is the ultimate pairing in this Crispy Chicken Schnitzel Alfredo. It’s the ideal comforting family weeknight meal, but elegant enough to serve to guests.
- Total Time: 20 minutes
- Yield: 4 servings 1x
Ingredients
- 400 g (14 oz) fettuccine
- 4 leftover chicken schnitzels, warmed, or 4 freshly-cooked chicken schnitzels (find my schnitzel recipe here)
- 40 g (11/2 oz) butter
- 1 tsp freshly minced garlic
- 1½ cups (375 ml) thickened (heavy) cream
- 1 cup (100 g) freshly grated parmesan, plus extra to serve (see note 1)
- ½ tsp chicken stock powder
- Cracked black pepper, to taste
- Freshly chopped flat-leaf (Italian) parsley or basil, to garnish (optional)
Instructions
- Cook the pasta in a large pot of salted boiling water for 1–2 minutes less than the packet says. Reserve ½ cup (125 ml) of the pasta cooking water before draining.
- While the pasta cooks, make the schnitzels. Or, if using leftover schnitzels, reheat them in the oven or air fryer at 180°C (350°F) until hot and crispy. Slice into strips.
- Melt the butter a large, deep, heavy-based pan over medium heat. Add the garlic and cook for 30 seconds until fragrant.
- Pour in the cream and bring to a gentle simmer. Stir in the parmesan, chicken stock powder and pepper, then let it bubble for 2–3 minutes until slightly thickened.
- Add the cooked pasta to the sauce and toss using tongs to coat. Add the reserved pasta water to loosen the sauce if needed – the sauce should be glossy and coat the fettuccine (the sauce will thicken as it sits, see note 2).
- Divide the pasta among four bowls, top with the sliced crispy schnitzel, then finish with more parmesan and parsley or basil, if desired.
Notes
Note 1 – The parmesan must be freshly grated, not the pre-grated type at the supermarket. Freshly grated parmesan will melt into the sauce, whereas the supermarket varieties will separate and make the sauce grainy. If you need more details, you’ll find everything you need to know about parmesan cheese here.
Note 2 – The longer the pasta sits, the more sauce will be absorbed. Loosen the sauce by adding a splash of boiling water from the kettle, then use tongs to toss the pasta until your desired consistency is reached.
Make Ahead
The Alfredo sauce is best enjoyed fresh, but you can cut the butter and grate the cheese in advance to save time. Store them separately, refrigerated in airtight containers, until ready to use.
Leftovers
Alfredo sauce and pasta – This recipe is best made and eaten immediately, however you can store the combined pasta and sauce separately in the refrigerator in airtight containers for up to 2 days. Most of the sauce will absorb into the pasta during the reheating process, but you can add 1 tablespoon of water prior to reheating to help loosen the sauce. It is best reheated in the microwave to avoid the pasta drying out. Not suitable to freeze (the pasta turns mushy).
Schnitzels – Refrigerate cooked chicken schnitzel for up to 3 days, reheat in the microwave for juiciest results (the crumbing will soften but the end result is equally delicious).
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Chicken, Pasta, Family Favourites
- Method: Stovetop
- Cuisine: Italian-inspired
