Cook by the Book: Magnolia Table’s Chicken & Fettuccine Alfredo

Hello, friends! I’m back with another new recipe from a cookbook! This is my challenge to myself to pull those cookbooks off the shelf and refer to them when I’m needing a recipe rather than just automatically googling what I’m looking for. Not that there’s anything wrong with using the internet or Pinterest! But I tire of looking at screens and I have a nice collection of cookbooks which I’ve either picked up at different vacation spots or received as gifts from family or friends.

One of those gifts has been Joanna Gaines’s Magnolia Table! My younger girly gave me this lovely cookbook last year and it is wonderfully homey and sort of farmish! One week during our summer break I told my girl to select a recipe that she’d like for us to make together. She was in a pasta mood and chose “Mrs. Gail’s Chicken and Fettucine Alfredo”!

Mrs. Gail’s Chicken and Fettuccine Alfredo

Chicken:

2 1/4 to 2 1/2 lbs. boneless, skinless chicken (I used chicken tenders)

Kosher salt and freshly ground pepper

1 cup all-purpose flour

3 large eggs

1 1/2 cups panko or breadcrumbs

1 1/2 cups grated Parmesan (about 3 ounces)

1/2 cup olive oil, or as needed

Fettuccine Alfredo:

Kosher salt

1 pound fettucine (I had spaghetti so that’s what we used)

1 stick salted butter

3 garlic cloves, minced

2 cups heavy cream

1 1/2 cups grated Parmesan (about 3 ounces)

1/4 tsp. ground white pepper (optional)

For serving:

2 lemons, cut into wedges

1 Tbsp. chopped fresh flat-leaf parsley or dried parsley flakes

Preheat the oven to 200 degrees.

To make the chicken: The original recipe calls for whole chicken breastw, pounded and cut lengthwise. I used chicken tenders instead, lightly seasoned on both sides with salt and pepper, which saved some time.

In a large, shallow dish, whisk together the flour, 1 tsp. salt, and 1 tsp. pepper. In another large, shallow dish, beat the eggs. In a third large, shallow dish, whisk together the panko or breadcrumbs with the Parmesan.

Working with one piece at a time, dredge the chicken in the flour, shaking to remove any excess. Coat the chicken on both sides in the egg. Let the excess run off and then dredge both sides in the crumb/Parm mixture. Place the chicken strips on a large baking sheet or platter and continue with the remaining chicken.

I started boiling the water to cook the pasta according to the box directions while cooking the chicken. Once boiled, drain and set aside.

Line 1 or 2 large platters or baking sheets with paper towels. In a large skillet, heat 1/4 cup of the olive oil and 2 Tbsp. of the butter over medium heat until the oil is shimmery, and the butter is melted.

Place as many pieces of the chicken in the pan as can fit without crowding. Fry until golden brown in both sides, about 3 minutes per side.

Transfer the chicken to the paper towels. Continue with the remaining chicken, adding more oil and butter as necessary so that there’s plenty in the pan for each batch.

At this point, if desired, you can place the chicken in the oven while you finish the dish and wipe out the skillet to use for the Alfredo sauce.

To make the sauce: In a large skillet, melt the butter over low heat. Add the garlic and sauté until aromatic and softened, about 2 minutes. Whisk in the cream and cook over low heat, whisking often, until bubbling and slightly thickened, about 6 minutes.

Whisk in the Parmesan and white pepper (if using) until melted and well combined.

I did not have fresh parsley for the garnish so since I had to use dried parsley flakes, I went ahead and added those in at this point to soften and cook into the sauce.

Add the drained pasta to the skillet and use tongs to gently toss until the strands are well coated in the sauce.

Now for the good part: EATING IT!

Serve the fettuccine alongside the chicken. Garnish with lemon wedges and parsley. We added some crusty bread and an Italian salad for a very colorful plate!

We all loved this recipe! The chicken was crunchy and full of flavor and the pasta was perfectly creamy and soooo good! This is definitely going in the meal rotation, just probably not on a super busy weeknight since there are some steps to each part–but totally worth it!! There are so many great recipes in the Magnolia Table cookbook, and I would definitely recommend it if you’re looking for some new recipes that are sure to please.

If you missed my first two Cook by the Book recipes, you can go back and read about Scotch Eggs here and Mahogany Chicken here. Hey, and if any of you would like to join the challenge, let me know! Whether you have a blog or not, I’d love to hear how you’re using your cookbooks! Just comment below.

Happy cooking!