Fettuccine Alfredo with Parmesan Crusted Chicken


Fettuccine Alfredo with Parmesan Crusted Chicken is another family’s favorite.  The sauce is thick and creamy while the chicken is crispy and crunchy…such a good combination!


        Fetuccinni Alfredo:

    • 1/2 cup butter
    • 4 oz cream cheese
    • 2 cups heavy cream
    • 1 tsp garlic powder
    • 1 cup grated parmesan
    • salt and pepper to taste
    • 1 lb Fettuccine Pasta

        Parmesan Crusted Chicken:

    • 3 boneless chicken breast
    • 1/2 cup Panko breadcrumbs
    • 1 tsp Italian seasoning
    • 5 tbsp grated Parmesan
    • 1  1/2  tsp garlic powder
    • 2 eggs

Cooking Procedure:

        Fettuccine Alfredo:

    1. Bring a large pot of water to a boil. Add pasta and cook until ‘al dente’ or desired softness. Drain.
    2. In a medium saucepan, melt butter then add cream cheese.
    3. When the cream cheese is softened, add heavy cream.
    4. Bring to a low simmer then season with garlic powder, salt, and pepper.
    5. Add 1 cup Parmesan cheese and stir until incorporated and melted.
    6. Mix with cooked pasta.

        Parmesan Crusted Chicken:

    1. While pasta and sauce are cooking, beat eggs in a bowl and set aside.
    2. In another bowl, mix Panko, Italian seasoning, Parmesan cheese, and garlic powder.
    3. One at a time, dip chicken breast in egg and then transfer it into the next bowl to coat with the breading mixture.
    4. In a large skillet, pour some cooking oil.  Pan-fry chicken until no longer pink in the center and crust is golden brown.
    5. Slice the chicken and put on top of the pasta.
    6. Share and enjoy!

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