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Parmesan Crusted Chicken with Alfredo Recipe

Parmesan Crusted Chicken with Alfredo Recipe
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★★★★★

4.9 from 20 reviews

A delicious Italian-American main course featuring crispy Parmesan crusted chicken breasts baked to perfection and served over fettuccine pasta, topped with a creamy garlic Alfredo sauce and garnished with fresh parsley.

Ingredients

Scale

For the Chicken:

  • 4 boneless, skinless chicken breasts
  • 1 cup grated Parmesan cheese
  • 1 cup breadcrumbs
  • 1/2 cup flour
  • 2 eggs, beaten
  • 2 tbsp olive oil
  • Salt and pepper to taste

For the Alfredo Sauce:

  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 3 cloves garlic, minced
  • 2 tbsp butter
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

For Serving:

  • 8 oz fettuccine pasta, cooked according to package instructions

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken after searing.
  2. Prepare Chicken: Season the chicken breasts with salt and pepper. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of grated Parmesan cheese and breadcrumbs. Coat each chicken breast first in flour, then dip in the beaten eggs, and finally coat with the Parmesan-breadcrumb mixture, pressing gently to make sure the coating sticks well.
  3. Cook Chicken: Heat olive oil in a large ovenproof skillet over medium-high heat. Add the breaded chicken breasts and cook for 3-4 minutes on each side until they develop a golden-brown crust. Then transfer the skillet to the preheated oven and bake for an additional 15-20 minutes, or until the chicken is thoroughly cooked and reaches an internal temperature of 165°F (74°C).
  4. Prepare Alfredo Sauce: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Pour in the heavy cream and bring to a gentle simmer. Gradually add the grated Parmesan cheese and shredded mozzarella cheese, stirring continuously until the sauce becomes smooth and creamy. Season with salt and pepper to taste.
  5. Combine and Serve: Serve the crispy Parmesan-crusted chicken breasts over a bed of cooked fettuccine pasta. Pour generous amounts of the creamy Alfredo sauce over the chicken and pasta. Garnish with freshly chopped parsley for a bright, fresh finish.

Notes

  • For a lighter Alfredo sauce, substitute the heavy cream with half-and-half or milk to reduce fat content.
  • Use gluten-free breadcrumbs and flour alternatives to make this recipe gluten-free if needed.
  • Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
  • For extra flavor, you can add a pinch of nutmeg to the Alfredo sauce.
  • Leftover Alfredo sauce can be stored in the refrigerator for up to 3 days and reheated gently.

Nutrition

Keywords: Parmesan crusted chicken, Alfredo sauce, fettuccine pasta, Italian-American recipe, chicken dinner, creamy garlic sauce

Find it online: https://messykitchenmagic.com/parmesan-crusted-chicken-with-alfredo-recipe/