Parmesan Crusted Chicken Alfredo (Print-Friendly Version)
Enjoy golden, Parmesan-crusted chicken and creamy Alfredo sauce served over fettuccine for a cozy meal.
# What You’ll Need to Make This:
→ Chicken Preparation
01 -
4 boneless, skinless chicken breasts
02 -
120 g grated Parmesan cheese
03 -
120 g dried breadcrumbs
04 -
65 g plain flour
05 -
2 large eggs, beaten
06 -
30 ml olive oil
07 -
Salt, to taste
08 -
Freshly ground black pepper, to taste
→ Alfredo Sauce
09 -
240 ml heavy cream
10 -
60 g grated Parmesan cheese
11 -
60 g shredded mozzarella cheese
12 -
3 garlic cloves, minced
13 -
28 g unsalted butter
14 -
Salt, to taste
15 -
Freshly ground black pepper, to taste
→ For Serving
16 -
225 g fettuccine pasta, cooked
17 -
Fresh parsley, chopped, for garnish
# How to Prepare:
01 -
Preheat oven to 190°C.
02 -
Season chicken breasts with salt and pepper. Prepare three shallow bowls: flour in the first, beaten eggs in the second, and combine grated Parmesan cheese with breadcrumbs in the third. Dredge each breast in flour, dip in egg, and coat in the Parmesan-breadcrumb mixture, pressing lightly so it adheres.
03 -
Heat olive oil in a large oven-safe skillet over medium-high heat. Add prepared chicken breasts and sear for 3–4 minutes per side until golden.
04 -
Transfer the skillet to the preheated oven and bake for 15–20 minutes, or until chicken is cooked through.
05 -
Melt butter in a medium saucepan over medium heat. Add minced garlic and sauté for 1 minute until aromatic. Pour in heavy cream and bring to a gentle simmer. Gradually incorporate grated Parmesan and shredded mozzarella, stirring until sauce is smooth and creamy. Season with salt and pepper.
06 -
Place cooked fettuccine pasta on serving plates. Top each portion with Parmesan-crusted chicken. Spoon Alfredo sauce over the chicken and pasta. Garnish with chopped parsley.
# Extra Tips:
01 -
Substitute heavy cream with half-and-half or milk for a lighter sauce.
02 -
For a gluten-free option, use gluten-free breadcrumbs and pasta.