Chicken Parmesan Fettuccine Alfredo
Making this creamy fettuccini alfredo and crisp chicken parmesan with marinara sauce at home is an incredible alternative to eating out.
Servings 4
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
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.