Description
Succulent parmesan chicken alfredo bake delivers creamy comfort straight from Italian kitchens. Melted cheese and tender chicken create a satisfying meal you’ll crave again and again.
Ingredients
Scale
- 4 boneless, skinless chicken fillets
- 8 oz (226 g) fettuccine pasta, cooked according to package instructions
- 2 eggs, beaten
- 1 cup (240 mL) grated Parmesan cheese
- ½ cup (120 mL) grated Parmesan cheese
- ½ cup (120 mL) shredded mozzarella cheese
- 1 cup (240 mL) heavy cream
- 2 tbsps (30 mL) butter
- 1 cup breadcrumbs
- ½ cup flour
- 2 tbsps (30 mL) olive oil
- 3 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Dredging Preparation: Establish a trio of coating stations using flour, whisked eggs, and a fusion of grated Parmesan and breadcrumbs for chicken fillets.
- Chicken Coating: Meticulously envelop each chicken piece in flour, submerge in beaten eggs, then lavishly coat with the cheese-breadcrumb blend, ensuring comprehensive coverage.
- Searing Process: Heat a skillet with oil and delicately brown chicken pieces, cultivating a golden, crisp exterior that promises rich flavor and texture.
- Oven Transformation: Slide chicken into a preheated 375°F (190°C) oven, baking for 15-20 minutes until the internal temperature confirms complete cooking.
- Alfredo Sauce Creation: Infuse a pan with minced garlic, releasing aromatic essence, then introduce heavy cream and gradually melt Parmesan and mozzarella cheeses into a silky, luxurious sauce.
- Seasoning Refinement: Enhance the sauce with strategic pinches of salt and freshly ground black pepper, calibrating the flavor profile to perfection.
- Pasta Preparation: Immerse fettuccine in salted boiling water, cooking until achieving ideal al dente consistency, then drain completely.
- Culinary Assembly: Arrange crisp-baked chicken atop pasta, cascade the velvety Alfredo sauce generously, and crown with finely chopped parsley for a vibrant, aromatic finish.
Notes
- Perfecting the Chicken Coating: Create an even, crispy exterior by patting chicken dry before dredging to help breading adhere perfectly and prevent sogginess.
- Searing Technique Matters: Use medium-high heat when browning chicken to develop a golden crust without burning, which seals in moisture and creates textural complexity.
- Cheese Sauce Success: Gradually add cheese to prevent clumping and ensure a smooth, creamy Alfredo sauce that coats pasta beautifully without separating.
- Temperature Control: Allow chicken to rest for 5 minutes after baking to redistribute juices, ensuring each bite remains tender and succulent.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 600
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 36 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 150 mg