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Parmesan Crusted Chicken Alfredo

Parmesan Crusted Chicken Alfredo with crispy Parmesan-coated chicken and a creamy, homemade Alfredo sauce that clings to fettuccine. Cook the crusted chicken until golden and rest it for juicy slices, then simmer the garlic cream and toss everything with pasta water for a silky finish.
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Prep Time 25 minutes
Cook Time 25 minutes
rest 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 980
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 boneless, skinless chicken breasts, halved lengthwise
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 0.5 tsp Italian seasoning
  • 0.5 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup grated Parmesan cheese
  • 0.75 cup Italian-style breadcrumbs
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
For the Alfredo
  • 2 tbsp unsalted butter
  • 3 garlic cloves, minced
  • 2 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp ground nutmeg (optional)
Pasta
  • 12 oz fettuccine
  • 2 tbsp chopped fresh parsley

Equipment

  • 1 large skillet
  • 1 clean skillet

Method
 

Cook the fettuccine
  1. Bring a pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
Season and set up the breading
  1. Season the chicken breasts with salt, black pepper, garlic powder, and Italian seasoning.
  2. Place all-purpose flour in one shallow bowl, beaten eggs in another, and combine Parmesan cheese with Italian-style breadcrumbs in a third bowl.
Crust the chicken
  1. Coat each chicken piece in flour, dip into the eggs, then press firmly into the Parmesan breadcrumb mixture until evenly coated.
Pan-fry the chicken
  1. Heat olive oil and 2 tbsp butter in a large skillet over medium heat. Cook the chicken for 4–5 minutes per side until golden brown and the internal temperature reaches 165°F.
  2. Transfer the chicken to a plate and let rest for 5 minutes.
Make the Alfredo sauce
  1. Melt 2 tbsp butter in a clean skillet over medium heat. Add the garlic and cook for 30 seconds until fragrant.
  2. Pour in the heavy cream and simmer for 3–4 minutes, stirring occasionally, until slightly thickened.
  3. Stir in the Parmesan cheese, salt, black pepper, and nutmeg. Mix until the sauce is smooth and creamy.
Toss and serve
  1. Toss the cooked fettuccine with the Alfredo sauce. Add a splash of reserved pasta water if needed for a silky consistency.
  2. Slice the Parmesan crusted chicken and arrange it over the Alfredo pasta. Garnish with chopped parsley and additional Parmesan before serving.

Notes

For the crispiest crust, press the chicken firmly into the Parmesan breadcrumb mixture so it adheres evenly. Store leftovers covered in the refrigerator for up to 3 days; reheat gently to avoid drying out the chicken, and note the sauce may thicken—thin with a splash of cream or pasta water. Freezing is not recommended for best texture. For a lighter option, use half-and-half instead of heavy cream and simmer slightly longer until thickened.