Chicken Parmesan Alfredo
Indulge in the ultimate fusion of comfort food with this Chicken Parmesan Alfredo recipe, where crispy, golden-breaded chicken meets the rich, creamy decadence of Alfredo-coated fettuccine. Featuring perfectly seasoned chicken breasts crusted with Panko breadcrumbs and Parmesan, this dish achieves the perfect crunch before being baked to cheesy perfection. The homemade Alfredo sauce, made with heavy cream, garlic, and freshly grated Parmesan, is the luxuriously silky complement to the tender pasta. Ready in under an hour, this impressive yet approachable meal is ideal for weeknight dinners or special occasions. Garnish with fresh parsley for a touch of color and serve it piping hot for a restaurant-quality experience at home. Perfect for fans of Italian-American cuisine, this dish promises bold flavors, hearty portions, and a comforting, savory finish.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 cup Panko breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 8 ounces Fettuccine pasta
- 1 cup Heavy cream
- 2 cloves Minced garlic
- 0.75 cup Grated Parmesan cheese (for Alfredo sauce)
- 0.5 cup Mozzarella cheese
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt, black pepper, and garlic powder on both sides.
Set up a breading station: place the flour on one plate, beaten eggs in a shallow bowl, and a mixture of Panko breadcrumbs and grated Parmesan cheese on another plate.
Dredge each chicken breast first in the flour, then dip into the beaten eggs, and coat thoroughly with the Panko-Parmesan mixture. Press gently to adhere the coating.
Heat olive oil in a large oven-safe skillet over medium-high heat. Add the breaded chicken breasts and cook for 3–4 minutes per side until golden brown but not fully cooked. Remove from the heat.
Cook the fettuccine in a large pot of salted boiling water according to the package instructions. Drain and set aside.
In a separate saucepan, melt butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Pour in the heavy cream, stirring occasionally, and bring to a simmer. Slowly whisk in grated Parmesan cheese (for the Alfredo sauce) until it fully melts and thickens. Season with a pinch of salt and pepper if desired.
Pour the Alfredo sauce over the drained fettuccine and toss to coat evenly.
Sprinkle mozzarella cheese on top of the chicken breasts in the skillet, then transfer the skillet to the preheated oven. Bake for 10–12 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F/74°C) and the cheese is melted and bubbly.
To plate, divide the Alfredo-coated fettuccine among four plates. Place one chicken breast on top of each serving.
Garnish with fresh parsley if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.1 g | 71% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 1509 mg | 66% | |
| Total Carbohydrate | 78.6 g | 29% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 4.9 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 535 mg | 41% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 410 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
