Chicken Parmesan Fettuccine Alfredo (Print Format)
Crispy chicken with marinara, mozzarella, and rich Alfredo fettuccine—perfect for cozy family dinners.
# Ingredients:
01 -
2 large boneless skinless chicken breasts, sliced in half lengthwise
02 -
1-2 teaspoons all-purpose seasoning blend
03 -
2 eggs
04 -
Splash of heavy cream
05 -
7-8 ounces Italian-style breadcrumbs
06 -
1-2 cups neutral oil with a high smoke point (e.g., canola, vegetable, avocado)
07 -
12 ounces marinara sauce
08 -
8 ounces fresh mozzarella, torn into pieces
09 -
1-2 teaspoons fresh chopped parsley, optional for garnish
# Steps:
01 -
Season chicken breasts with an all-purpose seasoning blend.
02 -
In one bowl, combine eggs, splash of heavy cream, and seasoning. Place breadcrumbs in a separate bowl.
03 -
Dip each chicken piece into the egg wash, then coat with breadcrumbs, pressing lightly to adhere. Allow to rest for 10 minutes.
04 -
Heat 1 inch of neutral oil in a skillet over medium-high heat. Fry the chicken for 3-4 minutes per side until golden brown. Place fried chicken on a rack, sprinkle with salt, and keep warm in a 200°F oven.
05 -
Spoon marinara sauce over each chicken piece, top with torn mozzarella, and broil on low until the cheese is melted and golden.
06 -
Garnish with freshly chopped parsley if desired.
# Tips:
01 -
The recipe for the Fettuccine Alfredo can be found on the referenced website.
02 -
You can bread the chicken earlier in the day and refrigerate it until ready to fry.
03 -
Store leftover chicken and Alfredo sauce in separate airtight containers in the refrigerator for up to 3 days.
04 -
Reheat Alfredo gently on the stove over low heat, adding a splash of milk or chicken broth to prevent separation.
05 -
Reheat chicken in the oven or air fryer to maintain crispness. The microwave is less effective for maintaining texture.