Description
This Parmesan Chicken Alfredo Bake is an enticing combination of crispy, golden chicken fillets paired with a smooth and creamy Alfredo sauce. Served on a bed of tender fettuccine pasta, this dish elevates the traditional Alfredo experience by merging the robust flavors of Parmesan and the subtle notes of garlic and herbs. It’s a perfect comfort meal that promises to satisfy your cravings for something creamy, cheesy, and utterly delicious.
Ingredients
Scale
- 4 boneless, skinless chicken fillets
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs
- 1/2 cup flour
- 2 eggs, beaten
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 3 cloves garlic, minced
- 2 tbsp butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- 8 oz fettuccine pasta, cooked according to package instructions
Instructions
- Preheat your oven to 375°F (190°C).
- Season the chicken fillets with salt and pepper. Prepare a dredging station with flour, beaten eggs, and a mixture of grated Parmesan cheese and breadcrumbs. Coat the chicken fillets in flour, dip in eggs, and cover with the Parmesan-breadcrumb mixture.
- Cook the chicken in a skillet and then bake in the oven for 15-20 minutes.
- Prepare the Alfredo sauce by sautéing garlic, adding heavy cream, Parmesan, and mozzarella cheeses. Season with salt and pepper.
- Serve the baked chicken on cooked fettuccine pasta, drizzle with Alfredo sauce, and garnish with chopped parsley.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes