Pin
This Parmesan crusted chicken with Alfredo brings comfort food home with crispy, golden crusted chicken nestled on creamy fettuccine and wrapped in a velvety homemade Alfredo sauce. It has just enough elegance for guests but is easy enough for a cozy weeknight. Every bite blends crunch from the cheese crust with the silky richness of Alfredo, a combination my family absolutely adores.
The first time I made this after a long weekend trip my family devoured it without a word then asked for seconds. It is that kind of meal.
Ingredients
- Boneless skinless chicken breasts: makes a meaty and tender centerpiece opt for fresh never frozen for best texture
- Grated Parmesan cheese: gives the chicken a nutty salty crust choose a wedge and grate for more flavor
- Breadcrumbs: deliver perfect crunch use panko for extra crispness
- Flour: helps the breading stick dust chicken evenly for great coverage
- Eggs: make a glue for the crust beating well helps coating adhere evenly
- Olive oil for frying: adds flavor and a golden crust use good quality extra virgin if possible
- Salt and pepper: to enhance the chicken and balance the sauce grind fresh for the best taste
- Heavy cream: brings richness to the Alfredo go for full fat to get the silkiest sauce
- Shredded mozzarella cheese: adds meltiness and stretch select whole milk mozzarella for that classic pull
- Minced garlic: infuses the sauce with savory depth use fresh cloves for the richest taste
- Butter for the sauce: means flavor and silkiness always use real unsalted butter
- Fresh parsley: brightens up the finished plate look for vivid green leaves to chop for garnish
- Fettuccine pasta: acts as the perfect bed for all those flavors choose high quality pasta for best results
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 375 degrees Fahrenheit. Give it enough time to fully heat while you prepare the rest to ensure your chicken bakes evenly.
- Set Up the Breading Station:
- Prepare three shallow dishes one for flour one for beaten eggs and one for a blend of grated Parmesan and breadcrumbs. This setup helps you work quickly and keeps the breading even.
- Bread the Chicken:
- Season chicken breasts all over with salt and pepper. Lightly coat each breast in flour shaking off any excess. Dip in beaten eggs making sure both sides are covered. Press into the Parmesan breadcrumb mixture coating evenly and pressing gently so the mixture sticks and forms a thick crust.
- Brown the Chicken:
- Heat olive oil in a large ovenproof skillet over medium-high. Lay the breaded chicken breasts in the pan and let them cook for three to four minutes per side. Do not move them early let the crust form and turn golden before flipping.
- Bake the Chicken:
- Transfer the whole skillet to your preheated oven. Bake the chicken for fifteen to twenty minutes until cooked through and juices run clear. If using a thermometer look for 165 degrees Fahrenheit at the thickest part.
- Make the Alfredo Sauce:
- In a medium saucepan melt butter over medium heat. Stir in the minced garlic and cook for just a minute it should smell fragrant but not brown. Pour in heavy cream and bring the mixture to a gentle simmer. Slowly stir in grated Parmesan and shredded mozzarella whisking until everything is melted and silky. Taste and season with salt and pepper if needed.
- Cook the Pasta:
- While the chicken bakes cook fettuccine according to the package directions. Drain and set aside until ready to serve.
- Assemble and Serve:
- Plate a bed of fettuccine. Arrange the golden Parmesan crusted chicken on top. Spoon Alfredo sauce generously over the chicken and pasta. Finish with chopped fresh parsley for color and a fresh pop of aroma.
Pin
The Parmesan crust has always been my favorite part I can still remember my mom letting me sneak a crispy piece straight from the pan Those little cheesy edges might be the best bites
Storage Tips
Keep leftovers in an airtight container in the refrigerator for up to three days. Warm gently in the oven or on the stovetop with a splash of cream or milk to keep the Alfredo sauce from thickening too much. Freezing the fully cooked dish is not recommended since creamy sauces can separate but you can freeze the breaded cooked chicken on its own.
Ingredient Substitutions
Swap half and half or even whole milk for a lighter Alfredo sauce. For gluten free needs look for GF breadcrumbs or use finely crushed rice crackers. Chicken thighs can work in place of breasts for a juicier texture just adjust cooking time and watch for doneness.
Serving Suggestions
Add bright green steamed broccoli or roasted asparagus to bring freshness and balance. Garlic bread or a simple salad make it a restaurant style meal at home. Top with extra Parmesan right before serving for another layer of flavor.
Cultural Inspiration
Alfredo originated from Rome with just cheese and butter but Americans love adding cream for more richness. The Parmesan crust on chicken is a nod to classic breaded cutlets that show up everywhere from family dinners in Italy to favorite stateside comfort food spots.
Recipe FAQs
- → How do I get the chicken extra crispy?
Press the Parmesan-breadcrumb mixture firmly onto the chicken and brown both sides over medium-high heat before finishing in the oven.
- → What pasta pairs best with this dish?
Fettuccine works especially well, but you may also use linguine or spaghetti for great results.
- → Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs are a flavorful option and can be substituted for breasts if you prefer.
- → Is it possible to lighten the Alfredo sauce?
Try swapping heavy cream with half-and-half or milk for a lighter, yet still creamy, sauce.
- → How do I know when the chicken is cooked through?
The chicken is done when it reaches an internal temperature of 165°F (74°C) and is no longer pink inside.
- → Can this dish be made gluten-free?
Replace the flour and breadcrumbs with gluten-free alternatives for a gluten-free version without sacrificing taste.