If you are craving a dish that combines crispy, flavorful chicken with a luscious, velvety sauce, look no further than this Parmesan Crusted Chicken with Creamy Alfredo Sauce Recipe. It brings together tender chicken breasts crusted with golden Parmesan and crunchy breadcrumbs, perfectly complemented by a rich Alfredo sauce that blankets the pasta in a dreamy, cheesy embrace. This recipe is perfect for elevating a weeknight dinner or impressing guests with a dish that feels like a restaurant favorite but is easy enough to prepare at home.
Ingredients You’ll Need
These ingredients form the foundation of this comforting dish, each carefully selected to build layers of flavor, texture, and color. From the crunchy coating to the silky sauce, every element enhances the overall experience without any fuss.
- 4 boneless, skinless chicken breasts: The star protein, lean and tender, to soak up the delicious crust and sauce.
- 1 cup grated Parmesan cheese: Adds a nutty, salty punch to the crust and sauce.
- 1 cup breadcrumbs: Provides that irresistible crispy texture on the chicken exterior.
- 1/2 cup flour: Helps the crust stick evenly to the chicken.
- 2 eggs, beaten: Acts as the binding agent for the Parmesan and breadcrumbs.
- 2 tablespoons olive oil: For perfectly searing the chicken to a golden brown.
- Salt and pepper to taste: Essential seasonings to enhance every bite.
- 1 cup heavy cream: The creamy base of the luscious Alfredo sauce.
- 1/2 cup grated Parmesan cheese: Enriches the sauce with sharpness and depth.
- 1/2 cup shredded mozzarella cheese: Adds gooey, melty texture to the sauce.
- 3 cloves garlic, minced: Infuses the sauce with aromatic warmth.
- 2 tablespoons butter: Brings richness and smoothness to the sauce.
- Fresh parsley, chopped (for garnish): Adds a fresh, colorful finish.
- 8 oz fettuccine pasta, cooked: Provides the perfect bed for the chicken and creamy Alfredo sauce.
How to Make Parmesan Crusted Chicken with Creamy Alfredo Sauce Recipe
Step 1: Prepare the Chicken Coating
Start by seasoning your chicken breasts with salt and pepper on both sides. Set up a breading station with three shallow dishes: one with flour, another with the beaten eggs, and the last with a mix of Parmesan cheese and breadcrumbs. Dredge each chicken breast first in flour, shaking off the excess, then dip into the eggs, and finally coat thoroughly with the Parmesan-breadcrumb mixture. This triple-step not only locks in moisture but creates that signature crispy crust we all love.
Step 2: Cook the Chicken
Heat olive oil in a large skillet over medium heat until shimmering. Carefully place the coated chicken breasts in the pan and sear for 5 to 7 minutes per side, or until the crust is golden brown and the chicken reaches an internal temperature of 165°F. Remove the chicken from the pan and set aside to rest while you prepare the Alfredo sauce, allowing the juices to settle and stay juicy.
Step 3: Prepare the Creamy Alfredo Sauce
In the same skillet, reduce the heat to medium-low and melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to let it brown. Pour in the heavy cream and slowly stir in the Parmesan and mozzarella cheeses. Keep stirring gently until the cheese melts completely and the sauce thickens to a decadent, creamy consistency. Season with salt and pepper to taste, tasting often so you end up with just the right balance.
Step 4: Combine and Serve
Return the chicken breasts to the skillet, spooning some of the Alfredo sauce over each piece. Let the chicken gently simmer in the sauce for a couple of minutes to absorb the flavors and warm through. Plate the cooked fettuccine as a base, then nestle the chicken on top, generously ladling extra sauce over everything. Garnish with chopped fresh parsley for a pop of color and an herbal hint that brightens every bite.
How to Serve Parmesan Crusted Chicken with Creamy Alfredo Sauce Recipe
Garnishes
A sprinkle of freshly chopped parsley not only brings vibrancy to the plate but also adds a freshness to balance the richness of the creamy Alfredo sauce. For an extra touch, a dash of freshly grated Parmesan or cracked black pepper enhances both appearance and flavor wonderfully.
Side Dishes
This dish shines on its own but pairs beautifully with sautéed or steamed green vegetables like broccoli, asparagus, or green beans. A light salad with a tangy vinaigrette also complements the creamy textures well, cutting through the richness with a crisp bite.
Creative Ways to Present
For a special occasion, try serving the Parmesan Crusted Chicken with Creamy Alfredo Sauce Recipe on a large wooden board alongside a colorful vegetable medley. Alternatively, arrange the chicken and pasta in individual ramekins or baking dishes and broil for a few minutes to create a bubbly, golden topping that’s as pleasing to the eye as it is to the palate.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. To preserve the crispy texture of the chicken crust, store the chicken and sauce separately from the pasta if possible.
Freezing
You can freeze the cooked chicken with sauce in a well-sealed container for up to 2 months. Be sure to cool it completely before freezing to maintain the best texture and flavor. Pasta is best prepared fresh, so it’s recommended to cook it when ready to serve.
Reheating
Reheat the frozen or refrigerated Parmesan Crusted Chicken with Creamy Alfredo Sauce Recipe gently in a covered skillet over low heat, adding a splash of cream or milk if the sauce feels too thick. Avoid microwaving if possible to keep the crust from becoming soggy, but if in a hurry, microwave in short bursts to prevent overheating.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs will add extra juiciness and flavor to this recipe. Just keep in mind that thighs may require a slightly longer cooking time to reach the right internal temperature.
Is there a substitute for heavy cream in the Alfredo sauce?
You can substitute half-and-half or whole milk mixed with a bit of butter for heavy cream, but the sauce may not be as rich or thick. For a healthier option, consider using Greek yogurt stirred in at the end off the heat to mimic creaminess without thinning the sauce.
How can I make this dish gluten-free?
Simply swap the regular flour and breadcrumbs for gluten-free versions available at most grocery stores. Make sure all other ingredients, including Parmesan and mozzarella, do not contain added gluten.
Can I prepare this dish ahead of time?
You can prep the chicken coating and have the chicken breaded ahead of time, but it’s best to cook the chicken and make the Alfredo sauce just before serving for optimal texture and freshness.
What pasta works best with this recipe?
Fettuccine is traditional and holds the creamy sauce beautifully, but you could also use linguine, tagliatelle, or even penne if you prefer. Just make sure to cook the pasta al dente according to package instructions.
Final Thoughts
This Parmesan Crusted Chicken with Creamy Alfredo Sauce Recipe is one of those heartwarming dishes that feels like a special treat yet is surprisingly simple to make. It’s rich, comforting, and guaranteed to satisfy anyone who loves crispy chicken paired with the indulgence of Alfredo sauce. Trust me, once you try this recipe, it will find a permanent spot in your meal rotation. So get cooking and enjoy every delicious bite!
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Parmesan Crusted Chicken with Creamy Alfredo Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Description
This Parmesan Crusted Chicken with Alfredo is a creamy, indulgent dish featuring crispy chicken breasts coated in a golden Parmesan breadcrumb crust, served over rich and velvety homemade Alfredo sauce with tender fettuccine pasta. Perfect for a comforting family dinner or special occasion.
Ingredients
For the Parmesan Crusted Chicken
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs
- 1/2 cup flour
- 2 eggs, beaten
- 2 tablespoons 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 tablespoons butter
- Salt and pepper to taste
For Serving
- Fresh parsley, chopped (for garnish)
- 8 oz fettuccine pasta, cooked according to package instructions
Instructions
- Prepare the chicken: Pat the chicken breasts dry and season with salt and pepper on both sides. 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 the chicken: Dredge each chicken breast in flour, shaking off any excess, then dip into the eggs, and finally coat evenly with the Parmesan and breadcrumb mixture. Press gently to adhere.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the coated chicken breasts and cook for 5-7 minutes on each side until golden brown and cooked through. Remove from skillet and keep warm.
- Make the Alfredo sauce: In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese and shredded mozzarella, stirring until the cheeses melt and the sauce thickens slightly. Season with salt and pepper to taste.
- Combine and serve: Toss the cooked fettuccine pasta in the Alfredo sauce until well coated. Plate the pasta, top with a Parmesan crusted chicken breast, and garnish with chopped fresh parsley. Serve immediately for best taste.
Notes
- You can use panko breadcrumbs for an extra crispy crust.
- Adjust the garlic quantity based on your preference.
- For lighter Alfredo sauce, substitute half-and-half for heavy cream.
- Make sure the chicken cooks fully to an internal temperature of 165°F (74°C).
- Freshly grate your Parmesan cheese for best flavor and texture.
