This Parmesan Crusted Chicken with Fettuccine Alfredo is a show-stopping meal that will impress your family and friends. It’s rich, creamy, and absolutely delicious!
Ingredients:
For the Parmesan Crusted Chicken:
- Chicken breasts
- Flour (for coating)
- Eggs (for dipping)
- Italian style bread crumbs
- Shredded Parmesan cheese
- Salt
- Pepper
- Parsley flakes
- Cooking oil (for frying)
For the Fettuccine Alfredo:
- 3 tablespoons butter
- 1 tablespoon minced garlic
- 1.5 tablespoons flour
- 1.5 cups milk
- 1.5 cups heavy cream
- Salt
- Pepper
- Garlic powder (optional)
- Onion powder (optional)
- 1-2 cups grated Parmesan cheese
- Parsley flakes (for garnish)
Instructions:
Parmesan Crusted Chicken:
- Prepare the Chicken:
- Coat both sides of each chicken breast in flour.
- Dip the floured chicken breasts in beaten eggs.
- Coat both sides of the chicken breasts in a mixture of Italian style bread crumbs, shredded Parmesan cheese, salt, pepper, and parsley flakes.
- Cook the Chicken:
- Heat oil in a pan over medium heat.
- Once the oil is hot, place the coated chicken breasts in the pan.
- Cook on medium heat for a few minutes, then reduce to low heat.
- Cook the chicken for about 15-20 minutes, turning occasionally, until it is cooked through and golden brown.
Fettuccine Alfredo:
- Make the Sauce:
- Melt 3 tablespoons of butter in a saucepan over medium heat.
- Add 1 tablespoon of minced garlic and sauté until fragrant.
- Stir in 1.5 tablespoons of flour until combined.
- Gradually add 1.5 cups of milk and 1.5 cups of heavy cream, stirring constantly.
- Bring the mixture to a simmer and cook until it thickens.
- Season with salt, pepper, garlic powder, and onion powder to taste.
- Slowly add 1-2 cups of grated Parmesan cheese, stirring until the cheese is melted and the sauce is smooth and thick.
- Cook the Pasta:
- While preparing the sauce, cook fettuccine according to package instructions. Drain well.
- Combine:
- Toss the cooked fettuccine with the Alfredo sauce until well coated.
- Sprinkle parsley flakes on top for garnish.
Why You’ll Love It:
- Restaurant Quality: This dish rivals any restaurant meal with its rich flavors and creamy textures.
- Homemade Comfort: Made from scratch, this meal brings a comforting homemade touch.
- Family Favorite: Kids and adults alike will love the cheesy, crispy chicken paired with the creamy Alfredo pasta.
- Impressive Presentation: Perfect for dinner parties or special occasions.
- Flavor Packed: Every bite is filled with the delicious taste of Parmesan, garlic, and herbs.
- Versatile: Can be paired with a variety of side dishes, from vegetables to garlic bread.
- Leftovers: Makes for great leftovers that taste just as good the next day.
- Customizable: Adjust the seasoning and cheese to your preference.
- Easy to Make: Despite its impressive look, this dish is straightforward to prepare.
- Crowd-Pleaser: Sure to be a hit with anyone who tries it.
Tips for Making:
- Even Cooking: Pound the chicken breasts to an even thickness to ensure they cook evenly.
- Hot Oil: Make sure the oil is hot before adding the chicken to get a crispy crust.
- Fresh Parmesan: Use freshly grated Parmesan cheese for the best flavor in both the chicken coating and Alfredo sauce.
- Season Well: Don’t be shy with the seasoning in both the chicken and the Alfredo sauce for maximum flavor.
How to Store:
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions.
- Freeze: You can freeze the chicken and Alfredo sauce separately. Wrap the chicken tightly in plastic wrap and aluminum foil, and store the sauce in an airtight container. Freeze for up to 2 months. Thaw in the refrigerator before reheating.
