Ingredients
Sauce and Pasta
- 4 ounces cream cheese (room temperature)
- 4 ounces fettuccine noodles (or other long-shaped pasta)
- 3 Tablespoons unsalted butter
- 1/2 cup whole milk (or heavy cream)
- 1/4 cup shredded Parmesan cheese
- 1/2 teaspoon jarred minced garlic (or garlic powder)
- Salt and black pepper (to taste)
Chicken
- 2 boneless skinless chicken breasts (4 oz each)
- Salt and pepper (to taste)
- 1/2 cup flour
- 1 large egg
- 1 cup Panko bread crumbs
- Cooking oil (for frying)
Topping
- 1/3 cup shredded mozzarella cheese
- 1/4 cup shredded Parmesan cheese
- 1 teaspoon fresh chopped basil
Instructions
- Cook Pasta: Bring a large saucepan of water to a boil over medium-high heat and cook the fettuccine noodles according to package directions. Drain them using a colander once cooked al dente.
- Prepare Sauce: While pasta cooks, cut cream cheese into large cubes. Heat a large frying pan over medium heat and add butter and cream cheese cubes. Stir until cream cheese melts but is not yet creamy.
- Finish Sauce: Add milk, Parmesan cheese, minced garlic, salt, and black pepper to the pan. Cook and stir for 3 minutes or until the sauce thickens. Stir in the drained fettuccine and cook for 2 more minutes until warmed through. Cover the pan with a lid, turn off the heat, and keep warm.
- Preheat Oven: Heat your oven to 400 degrees Fahrenheit to prepare for baking the assembled dish.
- Prepare Chicken: Place chicken breasts between two sheets of plastic wrap and lightly pound until about 1/2 inch thick. Season both sides with salt and pepper.
- Bread Chicken: Set up three shallow dishes—one with flour, one with beaten egg, and one with Panko bread crumbs. Coat each chicken breast first with flour, then dip in the beaten egg, and finally coat thoroughly with Panko breadcrumbs.
- Fry Chicken: Heat about 1/4 inch of cooking oil in a large frying pan over medium heat or to 350°F in an electric skillet. Fry chicken breasts until golden brown on each side, about 5 to 7 minutes total, or until internal temperature reaches 165°F. Drain the fried chicken briefly on a wire rack set over paper towels.
- Assemble and Bake: If the Alfredo pasta sauce is too thick or dry, add a little milk to loosen it. Place the pasta mixture into an 8×8-inch baking dish or on oven-safe plates. Top with fried chicken breasts. Sprinkle shredded mozzarella, Parmesan cheese, and fresh basil leaves over the chicken.
- Bake and Serve: Bake in the preheated oven for about 5 minutes or until the cheese is melted and bubbly. Serve immediately and enjoy your Chicken Parmesan Alfredo.
Notes
- Use whole milk or heavy cream for a richer sauce.
- Ensure chicken is pounded to an even thickness for uniform cooking.
- Maintain oil temperature around 350°F for crispy, non-greasy chicken.
- If sauce thickens too much before assembling, add a splash of milk to loosen it.
- Fresh basil can be substituted with dried basil but add less quantity as it is more concentrated.
- Use a wire rack for draining fried chicken to keep it crispy rather than resting directly on paper towels.
- Make sure chicken reaches internal temperature of 165°F for food safety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
- Diet: Halal
