Chicken Parmesan Fettuccine Alfredo perfectly combines classic fettuccine alfredo and chicken parmesan in one decadent restaurant-style dish.
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Chicken Parmesan Fettuccine Alfredo combines two delicious Italian-American favorites: chicken parmesan with marinara and fettuccini alfredo, into a new family favorite.
This recipe has quite a few more steps than most of the other pasta recipes that I recommend for weeknights (Check out our 30-minute meals). However, this scrumptious dish is fun to make with another person - and perfect for date night at home.
Ingredients
- Fettuccine: The flat wide fettuccine noodles, meaning 'little ribbons' in Italian, are perfect for holding the cheese sauce. However, any long pasta such as spaghetti, linguine, or angel hair will work.
- Chicken: Because this chicken gets pounded out thinly, boneless skinless chicken works best. You could also use turkey breasts.
- Breadcrumbs: I like to use seasoned breadcrumbs, but plain work as well.
- Grated Parmesan Cheese: The pre-grated cheese works best as part of the breading for the chicken.
- Eggs: The eggs will be used to help the breadcrumbs stick to the chicken.
- Marinara Sauce: Any store-bought or homemade tomato sauce will work.
- Mozzarella Cheese: Pre-shredded cheese often contains anti-caking agents, which will prevent it from melting smoothly on top of the chicken.
- Fresh Parmesan Cheese: Parmesan (or Parmigiano-Reggiano) cheese that's freshly grated works best because of its superior flavor, and it will melt into the sauce, creating a creamy sauce.
- Heavy Cream: The cream is the base of the sauce. You might find it in your grocery store labeled as heavy whipping cream.
- Butter: I choose unsalted butter so I can control the saltiness of the overall dish.
- Fresh Garlic: For the best texture, mince the garlic finely. If the garlic burns, throw it out, wash the pan, and start over; otherwise, the whole meal will taste like burnt garlic.
- Fresh Parsley: This adds a nice freshness to the finished pasta dish. You could use fresh basil instead.
- Kosher Salt & Black Pepper: Start with our recommended amount (as indicated in the recipe card), taste and add additional seasoning as needed.
This is meant to be a brief overview of this great recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
Ang's Tips
✔️ Punch up store-bought marinara sauce's flavor by adding a bit of garlic powder, onion powder, and Italian seasoning.
✔️ If you do not have heavy cream, you can use heavy whipping cream instead.
✔️ A shortcut I sometimes use for this chicken parmesan fettuccine alfredo recipe is to make the chicken ahead of time. Allow it to cool, then store it in the fridge overnight.
Storage
To Store: Leftover chicken parmesan fettuccini alfredo should be stored in an airtight container in the fridge. (These are my favorite airtight containers.)
To Reheat: Microwave individual portions in 30 second intervals until heated throughout.
Serving Suggestions
This hearty pasta dish doesn't require a whole love in the way of sides, but it's always good with Italian breadsticks, garlic bread, or rosemary focaccia. It's also great with a side salad.
Similar Recipes
Next time you're craving pasta, try one of these delicious recipes:
Related: Eggplant Parmesan Bake
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Chicken Parmesan Fettuccine Alfredo
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Ingredients
- 16 oz fettuccine pasta
For the chicken:
- 1 pound boneless skinless chicken breasts
- 1 cup breadcrumbs
- 1 cup grated Parmesan cheese
- 2 eggs beaten
- 2 tablespoons olive oil
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- ¼ teaspoon kosher salt
- ½ teaspoon black pepper
For the fettuccine sauce:
- 2 cups heavy cream
- 1 cup unsalted butter
- 4 cloves fresh garlic minced
- 1 cup fresh Parmesan cheese shredded
- ¼ teaspoon kosher salt
- ½ teaspoon black pepper
- fresh parsley chopped (for garnish)
Instructions
- Cook the pasta according to the package instructions. Drain and set aside.16 oz fettuccine pasta
- Preheat the oven to 375F.
- One at a time, place each chicken breast between two pieces of plastic wrap. Use a kitchen mallet to pound the chicken into an even thickness. (If you don't have a mallet, you can use a small frying pan.)1 pound boneless skinless chicken breasts
- Set up a station for breading the chicken.In a shallow dish, combine the breadcrumbs, black pepper, kosher salt, and pre-grated Parmesan cheese.In a second dish, beat together the eggs.1 cup breadcrumbs, 1 cup grated Parmesan cheese, 2 eggs, ¼ teaspoon kosher salt, ½ teaspoon black pepper
- Heat a large skillet with olive oil.2 tablespoons olive oil
- Bread each chicken breast by dipping it first into the egg, then into the breadcrumb mixture.
- Add the olive oil to the skillet over medium-high heat. Pan fry the breaded chicken until crispy and golden brown, about 5-7 minutes depending on the size of your chicken breast.
- Place the cooked chicken into the baking dish and spoon marinara sauce over the top.2 cups marinara sauce
- Sprinkle the shredded cheese on top of the marinara sauce.1 cup shredded mozzarella cheese
- Bake for 10-15 minutes until the cheese is bubbly.
- While the chicken bakes, start the alfredo sauce by melting the butter in a saucepan over medium heat.1 cup unsalted butter
- Once the butter is melted, add the garlic and cook 1-2 minutes.4 cloves fresh garlic
- Whisk in the grated Parmesan and heavy cream. Season with salt and pepper.2 cups heavy cream, 1 cup fresh Parmesan cheese, ¼ teaspoon kosher salt, ½ teaspoon black pepper
- Simmer until the sauce is thickened, about 4 minutes, then toss the cooked fettuccini with the alfredo sauce.
- Serve the fettuccini alfredo with chicken parmesan on top or on the side. Garnish with fresh basil or parsley if desired.
Equipment
- Mallet to pound out the chicken
- Shallow Baking Dishes I use glass 9x9 baking pans for this
- Large Skillet to pan fry the chicken
- Large stock pot to cook the pasta
- 9x13 Baking dish to bake the chicken parm
- Medium saucepan to make the alfredo sauce
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