Chicken Parmesan Alfredo

Chicken Parmesan Alfredo has boneless chicken coated in Panko breadcrumbs, fried crispy and golden brown, on top of fettuccine and smothered in melted Mozzarella, Parmesan cheese, and basil. Make it in an 8x8 dish or on individual baking dishes. It’s ready in 45 minutes.

Prep Time 10

Cook Time 35

Total Time 45

Equipment

Ingredients

For the pasta and sauce

▢ 4 ounces cream cheese (room temperature)
▢ 4 ounces fettuccine noodles (or other long-shaped pasta)
▢ 3 Tablespoons unsalted butter
▢ ½ cup whole milk (or heavy cream)
▢ ¼ cup shredded Parmesan cheese
▢ ½ teaspoon jarred minced garlic (or garlic powder)
▢ Salt and black pepper (to taste)

For the chicken

For the bake

▢ ⅓ cup shredded mozzarella cheese
▢ ¼ cup shredded Parmesan
▢ 1 teaspoon fresh chopped basil

Instructions

For the Sauce and Pasta

In a large saucepan, boil water over medium-high heat and cook the fettuccine according to the package directions, then drain the pasta water using a colander.
At the same time, cut the cream cheese into large cubes.
Heat a large frying pan over medium heat. Add in the butter and cream cheese cubes, stirring until melted. It will not be creamy yet.
Add in the milk, Parmesan cheese, jarred minced garlic, salt, and pepper. Cook and stir for 3 minutes or until thickened.
Stir in the fettuccine and cook until warmed through, about 2 minutes.
Add a lid, turn off the heat. Set aside and keep warm.
Preheat the oven to 400 degrees F.

For the Chicken

Gently pound the chicken breasts between two slices of plastic wrap until about 1/2 inch thick.
Season the chicken with the salt and pepper.
Gather 3 wide dishes and fill the first dish with the flour.
Fill the second with the egg and whisk until beaten.
Fill the third with the Panko bread crumbs. Set them side by side.
Coat the chicken breasts on both sides with the flour.
Dip them in the beaten egg on both sides.
Then coat them well in the Panko bread crumbs.
Preheat the oil about ¼ inch deep in a large frying pan over medium heat or to 350 degrees in an electric skillet.
Fry the chicken pieces until golden brown on each side, about 5-7 minutes or until internal temperature reaches 165 degrees F.
Drain briefly on a wire rack over paper towel.

For the Bake

If the pasta sauce is to dry or thick for your preference, add a little milk and stir to combine. Place the pasta with sauce into an 8 x 8-inch baking dish or on individual oven-safe dinner plates.
Top the fettuccine Alfredo with the chicken.
Top each piece of chicken with Mozzarella cheese, Parmesan cheese, and basil.
Bake for about 5 minutes or until the cheese is melted. Serve and enjoy.

Notes

Notes about ingredients and substitutions

Fettuccine noodles are the ideal choice for this recipe, but feel free to use any long-shaped pasta you prefer.
For the best texture and consistency, always opt for whole milk or heavy cream.
You can use Alfredo sauce from a jar instead. However, I guarantee that my homemade Alfredo recipe will elevate your taste buds to new heights.

Storage instructions

To store Chicken Parm Alfredo, put the leftovers in an airtight container and refrigerate for 3 to 4 days. Freezing isn’t really the best idea if you want to keep the texture nice.

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