Parmesan Chicken in Alfredo Sauce

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A classic dish, this Parmesan Chicken in Alfredo Sauce is the perfect family dinner recipe with crispy breaded chicken breasts, sharp parmesan and gooey mozzarella cheese, and served over creamy Alfredo pasta.

What is Chicken Parmesan?

If you weren’t already aware, chicken parmesan is one of the most popular chicken dishes in the world! This classic Italian-American dinner recipe is made with chicken breast breaded in breadcrumbs and grated parmesan cheese. It is traditionally served smothered in a tomato sauce and topped with melted mozzarella cheese. This is a super simple dinner recipe that produces a swoon worthy meal for both casual and special occasions!

Why You’ll Love This Recipe:

• Easy Dinner Recipe. While this recipe takes a little over an hour to make, the process is incredibly simple to make at home. It’s a filling and cozy meal to serve any time of year!

• Wholesome and Delicious. Made with whole ingredients, this chicken parmesan recipe is a savory delight. The crispy breading and gooey Alfredo sauce make it an instant classic.

• Customizable. If you aren’t a fan of so much cheese, you can easily customize this recipe by replacing the Alfredo sauce with a homemade tomato sauce or store-bought marinara.

Gathering Ingredients:

• Chicken Breasts. For this recipe, you will need 2 large chicken breasts weighing about 2 lbs (907 g).

• Flour.

• Cornstarch.

• Dried Oregano.

• Eggs.

• Buttermilk. If you don’t have buttermilk on hand, you can use any other type of milk as a substitute.

• Parmesan Cheese.

• Pecorino Romano Cheese. If you do not have Pecorino Romano cheese, you can substitute it with Asiago, Manchego, Grana Padano, or more Parmesan.

• Mozzarella Cheese. You can use shredded or sliced fresh mozzarella.

• Breadcrumbs. I suggest using panko breadcrumbs for this recipe, but any type of plain breadcrumbs will work.

• Vegetable Oil. Use a neutral cooking oil for frying the chicken cutlets.

• Dry Pasta. You can use any dry pasta of your choice. I used Farfalle (bow ties), but you can use Fettucine, spaghetti, Rigatoni, etc.

• Butter.

• Heavy Cream. If you would like your Alfredo to be on the lighter side, replace half of the heavy cream with milk.

• Garlic.

How to Make Parmesan Chicken in Alfredo Sauce:

Step One: Using a sharp knife, slice each chicken breast in half horizontally, creating two thin cutlets from one breast. You should have 4 thin pieces of chicken. Pat the chicken pieces dry with paper towels and season with salt and pepper, to taste. Set these aside on a paper towel lined plate for now.

Step Two: Taking three shallow pans, such as pie plates, create three separate dredging stations. In one pan, whisk together the salt, pepper, flour, cornstarch, and oregano. In the second pan, whisk together the eggs and milk. In the third pan, combine the Parmesan cheese, Pecorino Romano cheese, and breadcrumbs.

Step Three: The dredging order should be: flour, egg, flour, egg, breadcrumbs. I like to use one hand for the dry mixture and the other hand for the wet mixture to prevent build up on both hands. Begin by dredging a chicken cutlet in the flour mixture, coating entirely. With your WET hand, dip the chicken into the egg mixture. Place the chicken back into the flour mixture and flip with the DRY hand, coating entirely. Place the chicken back into the egg mixture, flipping with the WET hand. Finally, coat the chicken in the breadcrumb mixture, coating fully. Place the finished coated chicken on a clean plate lined with paper towels or parchment paper.

Step Four: Repeat the dredging process with the remaining chicken cutlets. Place the breaded chicken into the refrigerator for about 15 to 30 minutes to help the coating stick while you heat the oil. While you wait, set aside a large baking sheet with a wire cooling rack placed over it.

Step Five: In a large skillet, heat the oil to 400° F (204° C). Place the breaded chicken into the hot oil, carefully sliding it in to prevent the oil from splashing. Cook the chicken for about 2 to 3 minutes per side, frying until the coating is a light golden brown. Flip the chicken with tongs and continue to fry until fully cooked or until the internal temperature reaches 165° F (74° C). Remove the chicken from the hot oil and place onto the wire cooling rack. When all of the chicken has been fried you can pop the entire baking sheet with the rack and chicken it into the oven at 180° to 200° F (82° C) while you make the pasta to keep it warm.

Step Six: Next, cook the pasta to al dente in salted water. While the pasta cooks, make the Alfredo sauce. In a large skillet, melt the butter fully. Whisk in the heavy cream and simmer over low heat for about 2 minutes. Whisk in the garlic, salt, and pepper, simmering for another minute. Remove the pan from heat and whisk in the parmesan cheese until fully melted. Set aside some of the sauce to top the chicken with.

Step Seven: Drain the pasta, reserving some of the water in case you wish to thin the sauce. Stir the pasta into the warm sauce until well blended, adjusting the thickness of the sauce as needed.

Step Eight: Finally, remove the chicken from the oven if it has been warming inside. Arrange the chicken evenly on the baking sheet and top each piece with the mozzarella cheese, dividing evenly. Adjust one of the racks in your oven to the highest rung. Turn the broiler on to high and broil the chicken under the heat for about 2 to 4 minutes, watching carefully to make sure that the cheese does not burn.

Step Nine: Remove the chicken from the broiler and serve each cutlet over a helping of pasta in Alfredo sauce, then top with more sauce as desired.

Tips for Making Chicken Parmesan:

• Keep the Oil Hot. If you have ever tried frying chicken only to have a soggy chicken cutlet, then you may have been frying your chicken at too low of a temperature. Make sure that your oil is at least 375° F (191° C) before frying the chicken, bringing the temperature back up before frying the next piece(s).

• Prevent the Breading from Falling Off. Another issue many people have with frying breaded meats is having the breading fall off. This can easily be prevented by using a starch in your dredge, such as cornstarch. Another easy way to prevent this from happening is to chill the chicken cutlets in the refrigerator for about 20 minutes after breading.

• Keep the Chicken Warm. It can be difficult to get the timing for perfect chicken parmesan just right. After you’ve fried the chicken, it’s time to make the pasta. A couple of ways to prevent your chicken from becoming soggy while you cook the other parts of this recipe is to play it on a wire cooling rack set over a baking sheet. Then, place the entire baking sheet into the oven at about 200° F (93° C) until it’s time to broil them.

Serving Suggestions:

While this recipe is served over pasta with Alfredo sauce, there are various ways to serve chicken parmesan. Because it’s such an easy and delicious dinner recipe, it’s really quite versatile! You can serve parmesan chicken with marinara sauce, over mashed potatoes, and alongside some yummy Italian breads!

• Extremely Easy Italian Bread

• Three Bean Salad with Olives and Feta

• Roasted Tomato and Garlic Sourdough Focaccia

Final Thoughts:

I hope you enjoy making this cozy and delicious chicken parmesan served over Alfredo pasta for your next dinner!

xoxo Kayla

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Yield: 4-6

Author: Kayla Lobermeier

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Parmesan Chicken in Alfredo Sauce

This classic dish is the perfect family dinner recipe with crispy breaded chicken breasts, sharp parmesan and gooey mozzarella cheese, and served over creamy Alfredo pasta.

Prep time: 45 MinCook time: 30 MinTotal time: 1 H & 15 M

Cook modePrevent screen from turning off

Ingredients

Parmesan Chicken:

• 2 lbs (907 g) chicken breasts
• 2 tsp kosher salt, plus more to taste
• 1 tsp black pepper, plus more to taste
• 3/4 cup (94 g) all-purpose flour
• 1/4 cup (32 g) cornstarch
• 1 tsp dried oregano
• 2 large eggs
• 1/2 cup (120 ml) milk or buttermilk
• 1 cup (113 g) Parmesan cheese, grated
• 1/2 cup (56 g) Pecorino Romano cheese, grated
• 1 cup (28 g) panko breadcrumbs
• 1/2 cup (120 ml) vegetable oil
• 1/2 cup (43 g) mozzarella cheese, shredded or cut into slices

Alfredo Pasta:

• 1 lb (452 g) dry pasta
• 1/2 cup (114 g) salted butter
• 1 1/2 cups (360 ml) heavy cream
• 4 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 cups (226 g) Parmesan cheese, grated

Instructions

To make the Parmesan Chicken:

1. Using a sharp knife, slice each chicken breast in half horizontally, creating two thin cutlets from one breast. You should have 4 thin pieces of chicken. Pat the chicken pieces dry with paper towels and season with salt and pepper, to taste. Set these aside on a paper towel lined plate for now.
2. Taking three shallow pans, such as pie plates, create three separate dredging stations. In one pan, whisk together the salt, pepper, flour, cornstarch, and oregano. In the second pan, whisk together the eggs and milk. In the third pan, combine the Parmesan cheese, Pecorino Romano cheese, and breadcrumbs.
3. The dredging order should be: flour, egg, flour, egg, breadcrumbs. I like to use one hand for the dry mixture and the other hand for the wet mixture to prevent build up on both hands. Begin by dredging a chicken cutlet in the flour mixture, coating entirely. With your WET hand, dip the chicken into the egg mixture. Place the chicken back into the flour mixture and flip with the DRY hand, coating entirely. Place the chicken back into the egg mixture, flipping with the WET hand. Finally, coat the chicken in the breadcrumb mixture, coating fully. Place the finished coated chicken on a clean plate lined with paper towels or parchment paper.
4. Repeat the dredging process with the remaining chicken cutlets. Place the breaded chicken into the refrigerator for about 15 to 30 minutes to help the coating stick while you heat the oil. While you wait, set aside a small baking sheet or 9x13-inch (20x30-cm) baking dish with some foil to cover it for later.
5. In a large skillet, heat the oil to 400° F (204° C). Place the breaded chicken into the hot oil, carefully sliding it in to prevent the oil from splashing. Cook the chicken for about 2 to 3 minutes per side, frying until the coating is a light golden brown. Flip the chicken with tongs and continue to fry until fully cooked or until the internal temperature reaches 165° F (74° C). Remove the chicken from the hot oil and place it into the baking dish. Cover the dish with the foil while you wait to keep the chicken warm. When all of the chicken has been fried, keep it in the baking dish, covered. If you want to make sure the chicken stays extra warm, you can pop it into the oven at 180° to 200° F (82° C) while you make the pasta.

To make the Alfredo Pasta:

1. Next, cook the pasta to al dente in salted water. While the pasta cooks, make the Alfredo sauce. In a large skillet, melt the butter fully. Whisk in the heavy cream and simmer over low heat for about 2 minutes. Whisk in the garlic, salt, and pepper, simmering for another minute. Remove the pan from heat and whisk in the parmesan cheese until fully melted. Set aside some of the sauce to top the chicken with.
2. Drain the pasta, reserving some of the water in case you wish to thin the sauce. Stir the pasta into the warm sauce until well blended, adjusting the thickness of the sauce as needed.
3. Finally, remove the chicken from the oven if it has been warming inside. Arrange the chicken evenly on the baking sheet and top each piece with the mozzarella cheese, dividing evenly. Adjust one of the racks in your oven to the highest rung. Turn the broiler on to high and broil the chicken under the heat for about 2 to 4 minutes, watching carefully to make sure that the cheese does not burn.
4. Remove the chicken from the broiler and serve each cutlet over a helping of pasta in Alfredo sauce, then top with more sauce as desired.

Nutrition Facts

Calories

2048

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