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
Scale
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.
