Alfredo Chicken Parmesan Recipe
Alfredo Chicken Parmesan combines crispy breaded chicken cutlets with creamy Alfredo sauce and melted mozzarella. To make, bread chicken in breadcrumbs and Parmesan, fry until golden, then top with Alfredo sauce and cheese. Bake until bubbly and golden. Serve over pasta or with a side of vegetables. This dish is a rich and comforting twist on classic chicken Parmesan.
Equipment
- Cutting board & knife
- Shallow bowls (for egg and breadcrumbs)
- Baking dish (9×13 inch works well)
- Oven or stovetop-safe skillet (if pre-searing)
- Oven (preheated to 375°F / 190°C)
- Cooking spray or oil
Ingredients
- 4 boneless skinless chicken breast halves (approx. 1 1/4 lbs)
- 3/4 cup Italian-seasoned dry breadcrumbs
- 1 large egg beaten
- 2 cups Alfredo sauce store-bought or homemade
- 1/2 cup shredded mozzarella cheese about 2 oz
- 1 medium tomato chopped
- 1/4 teaspoon paprika optional, for extra flavor or color
Instructions
Preheat:
- Your oven to 375°F (190°C).
Prepare the chicken:
- If needed, lightly flatten the chicken breasts to an even thickness using a meat mallet. This helps them cook evenly.
Coat the chicken:
- In one shallow bowl, place the beaten egg. In another, place the Italian-seasoned breadcrumbs. Dip each chicken breast first into the egg, then coat thoroughly with breadcrumbs.
Bake the chicken:
- Place the coated chicken breasts in a lightly greased baking dish. Sprinkle with paprika if using. Bake for 20 minutes.
Add Alfredo and toppings:
- Remove from oven. Spoon Alfredo sauce evenly over each chicken breast. Top with chopped tomatoes and mozzarella cheese.
Finish baking:
- Return to oven and bake for an additional 5–7 minutes, or until the cheese is melted and bubbly, and the internal temperature of the chicken reaches 165°F (75°C).
Serve:
- Garnish with fresh basil or parsley if desired. Serve hot with pasta, garlic bread, or a side salad.