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Alfredo Sauce And Parmesan Crusted Chicken, a delicious featured image showcasing the creamy and cheesy dish.

Alfredo Sauce and Parmesan Crusted Chicken

This recipe combines classic creamy Alfredo sauce with perfectly crispy Parmesan-crusted chicken. Learn the secrets to a smooth, non-separating sauce and a golden, flavorful crust for a restaurant-quality dish at home. Pound the chicken, reserve pasta water, and grate your own Parmesan for best results.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 1 cup grated Parmesan cheese
  • 1/2 cup Italian seasoned breadcrumbs
  • 1/4 cup all-purpose flour
  • 2 large eggs, beaten
  • 2 tablespoons olive oil
  • Salt to taste
  • Pepper to taste
  • 2 cloves garlic, minced
  • 1 1/2 cups heavy cream optional
  • 1 cup grated Parmesan cheese, plus more for serving
  • 1/2 cup reserved pasta water
  • Pinch of nutmeg optional
  • 1 pound pasta fettuccine or linguine
  • Salt for pasta water

Equipment

  • large skillet
  • Shallow dishes
  • Meat mallet
  • whisk
  • large pot
  • colander
  • tongs
  • measuring cups and spoons
  • Grater
  • cutting board
  • knife

Method
 

  1. Pound the chicken breasts to an even thickness (about 1/2 inch) to ensure even cooking.
  2. Season the chicken with salt and pepper.
  3. Set up a breading station: In separate shallow dishes, place the flour, beaten eggs, and a mixture of Parmesan cheese and breadcrumbs.
  4. Dredge each chicken breast in flour, then dip in the beaten eggs, and finally coat thoroughly with the Parmesan-breadcrumb mixture. Press gently to ensure the coating adheres.
  5. Heat olive oil in a large skillet over medium heat.
  6. Carefully place the breaded chicken breasts in the skillet (do not overcrowd).
  7. Cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F or 74°C).
  8. Remove the chicken from the skillet and set aside.
  9. While the chicken is cooking, cook the pasta according to package directions in salted boiling water. Reserve about 1/2 cup of pasta water before draining.
  10. Drain the pasta and set aside.
  11. In the same skillet (or a clean one), melt the butter over medium heat.
  12. Add the minced garlic and sauté for about 30 seconds, until fragrant (be careful not to burn the garlic).
  13. (Optional: For a richer sauce, add the heavy cream and bring to a simmer, stirring occasionally.)
  14. Reduce the heat to low. Gradually add the Parmesan cheese, whisking constantly until the cheese is melted and the sauce is smooth.
  15. If the sauce is too thick, add a little of the reserved pasta water, a tablespoon at a time, until it reaches the desired consistency.
  16. Season with salt, pepper, and a pinch of nutmeg (if using).
  17. Add the drained pasta to the Alfredo sauce and toss to coat evenly.
  18. Serve immediately, topping with the Parmesan-crusted chicken. Garnish with extra Parmesan cheese and fresh parsley, if desired.

Notes

For best results, use freshly grated Parmesan cheese as pre-grated cheese may not melt as smoothly. Don't overcrowd the pan when cooking the chicken to ensure even browning. The reserved pasta water is crucial for a creamy Alfredo sauce; add it gradually to adjust the consistency. Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days.