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Alfredo Chicken Parm Pasta
This Alfredo Chicken Parm Pasta is the perfect fusion of two Italian-American favorites—rich, creamy Alfredo and crispy chicken Parmesan. Breaded and fried chicken cutlets are topped with Alfredo sauce and gooey mozzarella, then broiled until melty and golden. Meanwhile, a garlicky, buttery Alfredo sauce comes together on the stovetop, coating every strand of pasta in velvety richness. Finished with extra Parmesan and served hot, this dish is indulgent, satisfying, and made to impress on any night of the week.
Alfredo Chicken Parm Pasta
By
These Carbs Don't CountIngredients
For the Sauce
Instructions
- Step 1
Cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water and drain the rest.
- Step 2
Set up dredging stations: one plate with flour, salt, pepper, and garlic powder; one bowl with scrambled eggs; and one plate with breadcrumbs.
- Step 3
Dredge each chicken breast in flour, then egg, then breadcrumbs.
- Step 4
Heat canola oil in a pan over medium heat. Fry chicken until golden and crispy on both sides. Remove and set aside.
- Step 5
In a separate pan, melt butter and olive oil. Add minced garlic and sauté until fragrant.
- Step 6
Pour in heavy cream and bring to a simmer. Season with salt, pepper, and garlic powder.
- Step 7
Stir in Parmesan cheese until melted and sauce is smooth.
- Step 8
Add a spoonful of Alfredo sauce to each piece of chicken and top with mozzarella. Broil until cheese is melted and bubbly.
- Step 9
Add cooked pasta to the remaining Alfredo sauce with a splash of pasta water. Toss until creamy.
- Step 10
Serve pasta topped with crispy Alfredo chicken and more Parmesan if desired.
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Per serving
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