Dinner

Parmesan Crusted Chicken with Alfredo Recipe

ByAndria Russo January 11, 2026January 11, 2026

Introduction

Parmesan Crusted Chicken with Alfredo is a deliciously crispy dish topped with a rich, creamy sauce. This recipe combines golden-breaded chicken breasts with a homemade Alfredo sauce that’s perfect for a comforting dinner.

A round white pan sits on a white marbled surface, filled with creamy pasta. The pasta forms the base layer, light yellow in color and smooth in texture. On top, there are evenly spaced strips of golden-brown grilled chicken breast with a light crust of seasoning. The creamy sauce coats the pasta and is visible in the spaces between the chicken strips, with hints of green herbs scattered lightly throughout. The dish has a warm and inviting look with a balanced layer of sauce, pasta, and chicken. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
1 cup grated Parmesan cheese
1 cup breadcrumbs
1/2 cup flour
2 eggs, beaten
2 tablespoons olive oil
Salt and pepper to taste
1 cup heavy cream
1/2 cup grated Parmesan cheese (for sauce)
1/2 cup shredded mozzarella cheese
3 cloves garlic, minced
2 tablespoons butter
Fresh parsley, chopped (for garnish)

Instructions

Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: Season the chicken breasts with salt and pepper on both sides.
Step 3: Prepare three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of Parmesan cheese and breadcrumbs.
Step 4: Dredge each chicken breast in flour, then dip in the beaten eggs, and finally coat with the Parmesan-breadcrumb mixture, pressing gently to adhere.
Step 5: Heat olive oil in a skillet over medium-high heat. Sear the chicken for 2–3 minutes per side until golden brown.
Step 6: Transfer the seared chicken to the prepared baking sheet and bake for 15–20 minutes, or until the chicken is cooked through and the crust is crispy.
Step 7: While the chicken bakes, melt butter in a saucepan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Step 8: Pour in the heavy cream and simmer gently for 3–4 minutes.
Step 9: Stir in Parmesan and mozzarella cheeses until the sauce is melted and smooth. Season with salt and pepper to taste, then keep warm.
Step 10: Serve the baked chicken hot, topped with the creamy Alfredo sauce and a sprinkle of fresh parsley.

Tips & Variations

For extra crunch, use panko breadcrumbs instead of regular breadcrumbs.
Try adding Italian seasoning or smoked paprika to the breadcrumb mixture for a flavor boost.
Serve this dish over cooked pasta or steamed vegetables for a complete meal.

Storage

Store any leftover chicken and Alfredo sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to avoid drying out the chicken. The sauce may thicken upon cooling; add a splash of milk or cream when reheating to restore its consistency.

How to Serve

A skillet filled with creamy white sauce pasta layered with fettuccine noodles in the bottom and creamy sauce covering the noodles, topped with evenly sliced and grilled golden-brown chicken strips arranged in a circular pattern. The chicken has a crispy, slightly charred texture with a sprinkle of green herbs and red seasoning on top. The skillet sits on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used. They will be juicier but may require a slightly longer baking time to ensure they are cooked through.

Is it possible to make this recipe gluten-free?

Absolutely. Substitute the all-purpose flour and breadcrumbs with gluten-free alternatives. Make sure your Parmesan cheese and other ingredients are also gluten-free.