Chicken Parmesan Alfredo
Crispy Parmesan-crusted chicken served over creamy homemade Alfredo pasta and topped with melty mozzarella — this easy Chicken Alfredo is rich, comforting, and perfect for a cozy family dinner.
Servings: 4 Servings
Calories: 1289kcal
Equipment
- large pot - for pasta
- Large skillet (oven-safe if broiling)
- Meat mallet or rolling pin
- Shallow bowls for dredging
- tongs
- whisk
- colander
Ingredients
- 2 large boneless skinless chicken breasts sliced in half through the middle
- Salt and black pepper to taste
- ½ cup all-purpose flour
- 2 large eggs beaten
- 1 cup Italian-style breadcrumbs
- ½ cup grated Parmesan cheese divided
- 2 tablespoons olive oil
- 12 ounces fettuccine or penne pasta
For the Alfredo Sauce:
- 4 tablespoons unsalted butter
- 3 cloves garlic minced
- 1 ½ cups heavy cream
- ¾ cup grated Parmesan cheese
- Salt and black pepper to taste
For the Topping:
- 1 cup shredded mozzarella cheese
- Chopped fresh parsley or basil optional
Instructions
- Cook pasta according to package directions until al dente. Drain and set aside.
- Wrap the sliced chicken breast in plastic wrap and pound until evenly flattened.
- Season chicken with salt and pepper. Dredge in flour, dip in eggs, then coat with breadcrumbs mixed with 1/4 cup Parmesan.
- Heat olive oil in a large skillet over medium heat. Cook chicken 4–5 minutes per side until golden and cooked through. Remove from skillet and set aside.
- In the same skillet, melt butter over medium heat. Add garlic and cook for 30 seconds. Stir in heavy cream and simmer for 3–4 minutes.
- Whisk in remaining Parmesan, season with salt and pepper, and simmer until slightly thickened.
- Add cooked pasta to the sauce and toss to coat.
- Place the chicken on top of the pasta, sprinkling with mozzarella and the remaining Parmesan. Place the skillet under the broiler for 2–3 minutes, watching carefully to avoid burning.
- Garnish with parsley or basil if desired and serve warm.
Notes
- Slice chicken breasts in half lengthwise before pounding for quicker cooking.
- Combine breadcrumbs and Parmesan thoroughly for even coating.
- Allow the sauce to thicken slightly before adding pasta.
- Watch closely under the broiler — cheese can brown fast.
- Garnish right before serving for the freshest flavor.
Storage
Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheating:
Reheat gently on the stovetop or in the microwave with a splash of milk or cream to loosen the sauce. Freezing:
You can freeze it, but cream sauces may separate slightly when thawed. If freezing, store without the broiled topping for best results.
Nutrition
Serving: 1Serving | Calories: 1289kcal | Carbohydrates: 104g | Protein: 54g | Fat: 73g | Saturated Fat: 39g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 0.5g | Cholesterol: 310mg | Sodium: 1273mg | Potassium: 760mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2321IU | Vitamin C: 3mg | Calcium: 575mg | Iron: 4mg