Chicken Parmesan with Fettucine Alfredo
Chicken Parmesan with Fettuccine Alfredo
If you’ve ever had a hard time choosing between two Italian-American classics—Chicken Parmesan and Fettuccine Alfredo—this recipe is for you. Crispy, golden chicken breasts topped with marinara and gooey mozzarella, served over a bed of creamy fettuccine Alfredo, make for a comforting family dinner or an impressive special occasion meal. It’s indulgent, satisfying, and sure to be a crowd-pleaser.
Whether you’re feeding your family on a weeknight, hosting company, or just craving something restaurant-quality at home, this Chicken Parmesan with Fettuccine Alfredo brings the best of both worlds together in one dish.
Check out these other great dishes while you are here!
Spicy Rigatoni with Chicken Cutlets
Creamy Lemon Chicken Orzo (30-Minute One-Pot Recipe)
One-Pot Cheesy Chicken and Broccoli Orzo
Million Dollar Baked Spaghetti with Alfredo and Meat Sauce
Frequently Asked Questions
Do I have to fry the chicken?
No—you can bake it instead! Place breaded chicken on a wire rack set over a sheet pan and bake at 400°F for about 20–25 minutes, flipping halfway through, until golden and cooked through. It won’t be quite as crispy as frying, but it’s lighter and still delicious.
Can I use jarred Alfredo instead of homemade?
Yes. While homemade Alfredo gives the richest flavor, a good jarred Alfredo works in a pinch. If using store-bought, you may want to jazz it up with a little garlic or Parmesan.
Can I use chicken cutlets or tenders instead of whole breasts?
Absolutely. Chicken cutlets or tenders work well—just reduce the cooking time, since they’ll cook faster than full chicken breast halves.
What pasta works best besides fettuccine?
Fettuccine is traditional, but spaghetti, linguine, or penne are all great options. Any pasta that holds creamy sauce will work.
What cheese can I substitute for mozzarella?
Fresh mozzarella melts beautifully, but shredded mozzarella, provolone, or even Parmesan can be used instead. Each gives the dish a slightly different flavor.
Can I make this ahead of time?
Yes! You can bread the chicken earlier in the day, cover it, and refrigerate until ready to fry. This is especially helpful if you’re entertaining.
What sides go well with Chicken Parmesan and Alfredo?
Garlic bread and a crisp green salad are classics. You could also serve roasted vegetables, Caesar salad, or sautéed spinach for balance.
How do I keep the breading from falling off the chicken?
The secret is letting the breaded chicken rest for about 10 minutes before frying. This helps the coating stick firmly and crisp up nicely.
Is this freezer friendly?
The chicken can be frozen after frying and cooling, then reheated in the oven. Alfredo sauce doesn’t freeze well—it tends to separate—so it’s best made fresh.
Can I double this recipe?
Yes! Just be sure not to crowd the pan when frying. For broiling, use two sheet pans so the chicken has space and the cheese melts evenly.
Ingredients You’ll Need
- Chicken breasts – Two large chicken breasts, cut in half lengthwise, make four portions.
- Seasoning – I used Kinder’s The Blend, but any all-purpose seasoning with garlic, salt, and pepper notes will work.
- Egg wash – Two eggs whisked with a splash of heavy cream (or milk) for richness.
- Breadcrumbs – About 7 ½ ounces (half a canister) of Italian-style breadcrumbs. Panko can also be used for extra crunch.
- Oil for frying – Use a neutral oil with a high smoke point like canola, vegetable, or avocado oil.
- Marinara sauce – I used Carbone marinara, but truly any jarred or homemade marinara will work here.
- Cheese – 8 ounces of fresh mozzarella, torn into pieces. Alternatives: shredded mozzarella, provolone, or even Parmesan if you want a sharper bite.
- Fettuccine Alfredo – I served this chicken with my homemade Better Than Olive Garden Fettucine Alfredo
- Fresh parsley – For a pop of color and freshness. (Optional)
Instructions
1. Prepare the Chicken
Cut your chicken breasts in half lengthwise so you have four pieces. Season generously with Kinder’s The Blend (or your favorite all-purpose seasoning). Be sure to get both sides!
2. Set Up the Breading Station
In one bowl, whisk together eggs, a splash of heavy cream, and a little extra seasoning. In another bowl, add your breadcrumbs. Dip each piece of chicken into the egg wash, then into the breadcrumbs, pressing down firmly so the coating sticks well. Place the coated chicken on a plate and let it rest for 10 minutes—this helps the crumbs adhere better when frying.
3. Fry the Chicken
Heat about 1 inch of oil in a large skillet over medium-high heat. Once hot, cook the chicken for 3–4 minutes per side, until golden brown and crispy. Transfer to a wire rack, sprinkle lightly with salt, and keep warm in a 200°F oven while you make the Alfredo.
4. Make the Fettuccine Alfredo
Prepare your Alfredo sauce and pasta according to my Better Than Olive Garden Fettucine Alfredo recipe! Keep it warm while you finish the chicken.
5. Sauce and Cheese the Chicken
Take the chicken out of the oven and spoon marinara sauce over each piece (about 3 ounces per portion). Top with fresh mozzarella pieces. Place the chicken under the broiler on low until the cheese is melted and slightly golden.
6. Serve
Sprinkle the finished chicken with fresh parsley. Serve hot over fettuccine Alfredo, my recipe for that can be found here with a side salad and garlic breadsticks if you like.
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Chicken Parmesan with Fettucine Alfredo
Ingredients
- 2 Large Boneless Skinless Chicken Breasts, sliced in half lenghtwise
- 1-2 tsp Kinder's The Blend Seasoning or any all-purpose blend
- 2 Eggs
- Splash of Heavy Cream
- 7-8 oz Italian Style Bread Crumbs I usad 1/2 of a 15 oz canister
- 1-2 Cups Neutral oil with a high smoke point (canola, vegetable, avocado)
- 12 oz Marinara Sauce I used 1/2 of a 24 oz jar
- 8 oz Fresh Mozzarella, torn into pieces to divide equally
- 1-2 tsp Fresh Chopped Parsley optional for garnish
Instructions
- Season chicken with Kinder’s The Blend.
- Prepare breading station: eggs + cream + seasoning in one bowl, breadcrumbs in another.
- Dip chicken in egg wash, then breadcrumbs, pressing crumbs on. Rest 10 minutes.
- Fry in 1 inch of hot oil, 3–4 minutes per side, until golden brown. Place on rack, sprinkle with salt, and keep warm in a 200°F oven.
- Prepare Fettuccine Alfredo. The link for that recipe can be found down below in the notes section!
- Spoon marinara over chicken, top with mozzarella, and broil on low until cheese is melted and golden.
- Garnish with parsley if desired.
Notes
Make Ahead, Storage & Reheating
- Make ahead – You can bread the chicken earlier in the day and keep it covered in the fridge until ready to fry.
- Storage – Store leftover chicken and Alfredo in separate airtight containers in the fridge for up to 3 days.
- Reheating Alfredo – Warm gently on the stove over low heat, adding a splash of milk or chicken broth to loosen it and prevent separation.
- Reheating chicken – The oven (at a low temperature) or air fryer (at a low setting) will keep the coating crisp. The microwave works too, but the breading won’t be as crunchy.
