Parmesan Crusted Chicken with Creamy Alfredo Pasta

Craving a dish that brings together crispy chicken and decadent pasta? Look no further than this Parmesan Crusted Chicken with Alfredo Pasta. It’s a satisfying meal that’s perfect for a special occasion or a comforting weeknight dinner. With a crunchy exterior and tender, juicy chicken inside, it’s sure to impress everyone at your table.

Imagine the rich, creamy texture of Alfredo sauce coating perfectly cooked pasta, paired with golden, crispy chicken that adds an irresistible crunch. This dish is not just a meal; it’s an experience that tantalizes your taste buds and warms your soul.

Irresistible Parmesan Crusted Chicken with Alfredo Pasta

This flavorful recipe combines crunchy Parmesan crusted chicken breasts served over a bed of creamy fettuccine Alfredo. The chicken is seasoned to perfection, and the Alfredo sauce is rich and velvety, creating a harmony of textures and flavors that is simply delightful.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup grated Parmesan cheese
• 1 cup breadcrumbs
• 2 eggs, beaten
• Salt and pepper to taste
• 2 tablespoons olive oil
• 8 ounces fettuccine pasta
• 1 cup heavy cream
• 1/2 cup unsalted butter
• 1 cup grated Parmesan cheese for sauce
• 1 teaspoon garlic powder
• Chopped parsley for garnish

Instructions

1. Prep the Chicken: Preheat the oven to 400°F (200°C). Season the chicken breasts with salt and pepper.
2. Coat the Chicken: Set up a breading station with beaten eggs, a mixture of breadcrumbs, and grated Parmesan cheese. Dip each chicken breast in the egg, then coat with the breadcrumb mixture, pressing firmly to adhere.
3. Bake the Chicken: Place the coated chicken breasts on a baking sheet lined with parchment paper. Drizzle with olive oil and bake for 20-25 minutes, or until the chicken is golden brown and cooked through.
4. Cook the Pasta: Meanwhile, cook the fettuccine according to package instructions until al dente. Drain and set aside.
5. Make the Alfredo Sauce: In a large saucepan, melt the butter over medium heat. Stir in the heavy cream, garlic powder, and grated Parmesan cheese. Cook until the sauce is smooth and slightly thickened.
6. Combine: Toss the cooked fettuccine in the Alfredo sauce until well coated. Slice the baked chicken and serve it on top of the pasta.
7. Garnish: Finish with a sprinkle of chopped parsley for a fresh touch.

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

• Servings: 2 servings
• Calories: 850kcal
• Fat: 48g
• Protein: 40g
• Carbohydrates: 70g