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Alfredo Chicken Parmesan

This Alfredo Chicken Parmesan is the ultimate comfort food fusion. I take crispy, golden chicken cutlets, layer them with rich Alfredo sauce, and top it all with melted mozzarella and parmesan. It’s creamy, cheesy, and full of flavor—perfect for an easy dinner that feels extra indulgent.
Print Recipe
Prep Time 20 minutes
Cook Time 2 days 30 minutes
Total Time 48 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Parmesan:
  • 2 large boneless skinless chicken breasts, halved horizontally
  • 1 cup all-purpose flour
  • 2 large eggs beaten
  • 1 cup Italian-seasoned breadcrumbs
  • ½ cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons olive oil
For the Alfredo Sauce:
  • 2 tablespoons unsalted butter
  • 2 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • Salt and black pepper to taste
  • 8 ounces fettuccine pasta

Equipment

  • Large skillet
  • Large pot
  • Baking sheet
  • Mixing bowls
  • Tongs
  • Whisk

Method
 

Prepare the Chicken
  1. Butterfly the Chicken: Slice each chicken breast horizontally to create two thinner pieces.
  2. Season: Sprinkle both sides with salt, pepper, and garlic powder.
Bread the Chicken
  1. Set Up Dredging Station: Place flour in one bowl, beaten eggs in another, and a mixture of breadcrumbs and grated Parmesan in a third.
  2. Dredge: Coat each chicken piece in flour, dip in egg, then press into the breadcrumb mixture, ensuring even coverage.
Cook the Chicken
  1. Sear: Heat olive oil in a skillet over medium heat. Cook chicken until golden brown on both sides, about 3-4 minutes per side.
  2. Bake: Transfer chicken to a baking sheet. Top each piece with marinara sauce and mozzarella. Bake in a preheated oven at 400°F (200°C) for 10 minutes, or until cheese is melted and bubbly.
Prepare the Alfredo Sauce
  1. Cook Pasta: While chicken bakes, cook fettuccine according to package instructions. Drain and set aside.
  2. Make Sauce: In a saucepan, melt butter over medium heat. Sauté minced garlic until fragrant.
  3. Add heavy cream, bringing to a gentle simmer. Whisk in grated Parmesan until smooth. Season with salt and pepper.
Combine and Serve
  1. Toss Pasta: Mix cooked fettuccine with Alfredo sauce until well-coated.
  2. Plate: Serve chicken over a bed of fettuccine Alfredo. Garnish with additional Parmesan and fresh parsley, if desired.

Notes

This dish is indulgent and best enjoyed occasionally as part of a balanced diet.