Chicken Parmesan with Fettucine Alfredo
Golden, crispy chicken breasts topped with marinara and gooey mozzarella, served over rich fettuccine Alfredo. A comforting, indulgent dinner for family or guests.
Servings 6
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
The recipe for the Fettucine Alfredo can be found here!
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.