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.

Course Main Course

Cuisine Italian-American

Keyword Chicken Parmesan Fettuccine Alfredo

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 1519kcal

Author Ang Paris

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
1/4 teaspoon kosher salt
1/2 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
1/4 teaspoon kosher salt
1/2 teaspoon black pepper
fresh parsley chopped (for garnish)

Get Recipe Ingredients

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, 1/4 teaspoon kosher salt, 1/2 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, 1/4 teaspoon kosher salt, 1/2 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.

Notes

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.

ANG'S RECIPE 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.

Nutrition