Chicken Parmesan Alfredo – Crispy & Creamy
Chicken Parmesan Alfredo combines crispy chicken with rich, creamy Alfredo sauce – a perfect fusion of flavors for a hearty and delicious dinner.
Equipment
- Skillet
- Pot
- Oven
- Whisk
Ingredients
For the Chicken
- 4 pieces Boneless, skinless chicken breasts
- 1 tsp Salt & Pepper to taste
- 1 cup All-purpose flour for dredging
- 2 pieces Eggs beaten
- 1.5 cups Panko or Italian-style breadcrumbs
- 0.5 cups Grated Parmesan cheese
- 0.25 cups Olive oil for frying
For the Alfredo Sauce
- 4 tbsp Unsalted butter
- 3 cloves Garlic minced
- 2 cups Heavy cream
- 1.5 cups Freshly grated Parmesan cheese
- Salt & Pepper to taste
For Assembly
- 2 cups Marinara sauce warmed
- 2 cups Shredded mozzarella cheese
- 12 oz Fettuccine or preferred pasta
- Fresh basil or parsley for garnish
Instructions
- Pound chicken breasts evenly and season with salt & pepper.
- Dredge chicken in flour, dip in beaten eggs, and coat with Parmesan breadcrumb mixture.
- Heat olive oil in a skillet and fry chicken until golden brown. Drain on paper towels.
- Boil pasta in salted water until al dente, then drain.
- Melt butter in a pan, sauté garlic, add heavy cream, and whisk in Parmesan cheese.
- Toss cooked pasta with Alfredo sauce and plate.
- Top pasta with marinara sauce, place fried chicken on top, and sprinkle with mozzarella cheese.
- Broil in the oven for 2-3 minutes until cheese melts and is bubbly.
- Garnish with fresh basil or parsley and serve immediately.
Notes
For a lighter version, replace heavy cream with whole milk or half-and-half.