Chicken Parmesan Alfredo

Indulge in the ultimate fusion of comfort food with this Chicken Parmesan Alfredo recipe, where crispy, golden-breaded chicken meets the rich, creamy decadence of Alfredo-coated fettuccine. Featuring perfectly seasoned chicken breasts crusted with Panko breadcrumbs and Parmesan, this dish achieves the perfect crunch before being baked to cheesy perfection. The homemade Alfredo sauce, made with heavy cream, garlic, and freshly grated Parmesan, is the luxuriously silky complement to the tender pasta. Ready in under an hour, this impressive yet approachable meal is ideal for weeknight dinners or special occasions. Garnish with fresh parsley for a touch of color and serve it piping hot for a restaurant-quality experience at home. Perfect for fans of Italian-American cuisine, this dish promises bold flavors, hearty portions, and a comforting, savory finish.

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Garlic powder
• 0.5 cup All-purpose flour
• 2 large Eggs
• 1 cup Panko breadcrumbs
• 0.5 cup Grated Parmesan cheese
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 8 ounces Fettuccine pasta
• 1 cup Heavy cream
• 2 cloves Minced garlic
• 0.75 cup Grated Parmesan cheese (for Alfredo sauce)
• 0.5 cup Mozzarella cheese
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Season the chicken breasts with salt, black pepper, and garlic powder on both sides.

Step 3

Set up a breading station: place the flour on one plate, beaten eggs in a shallow bowl, and a mixture of Panko breadcrumbs and grated Parmesan cheese on another plate.

Step 4

Dredge each chicken breast first in the flour, then dip into the beaten eggs, and coat thoroughly with the Panko-Parmesan mixture. Press gently to adhere the coating.

Step 5

Heat olive oil in a large oven-safe skillet over medium-high heat. Add the breaded chicken breasts and cook for 3–4 minutes per side until golden brown but not fully cooked. Remove from the heat.

Step 6

Cook the fettuccine in a large pot of salted boiling water according to the package instructions. Drain and set aside.

Step 7

In a separate saucepan, melt butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

Step 8

Pour in the heavy cream, stirring occasionally, and bring to a simmer. Slowly whisk in grated Parmesan cheese (for the Alfredo sauce) until it fully melts and thickens. Season with a pinch of salt and pepper if desired.

Step 9

Pour the Alfredo sauce over the drained fettuccine and toss to coat evenly.

Step 10

Sprinkle mozzarella cheese on top of the chicken breasts in the skillet, then transfer the skillet to the preheated oven. Bake for 10–12 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F/74°C) and the cheese is melted and bubbly.

Step 11

To plate, divide the Alfredo-coated fettuccine among four plates. Place one chicken breast on top of each serving.

Step 12

Garnish with fresh parsley if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	(1371.8g)

Amount per serving	% Daily Value*
Calories	4293.9

Total Fat 234.0g	0%
Saturated Fat 119.8g	0%
Polyunsaturated Fat 5.1g
Cholesterol 1189.4mg	0%
Sodium 7094.7mg	0%
Total Carbohydrate 265.1g	0%
Dietary Fiber 12.1g	0%
Total Sugars 13.2g
Protein 260.0g	0%

Vitamin D 94.5IU	0%
Calcium 2932.4mg	0%
Iron 10.6mg	0%
Potassium 1321.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.1%

Protein: 24.7%

Carbs: 25.2%