Chicken Parmesan Alfredo
This Chicken Parmesan Alfredo recipe is like hitting the jackpot for anyone who loves the idea of bringing the best of both worlds together—crispy, crusted chicken meets creamy pasta in a flavorful Alfredo sauce.
Servings: 6
Calories: 763kcal
Ingredients
Chicken Parmesan
- 3 large chicken breasts
- 1 cup panko bread crumbs
- ½ cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
- 1 tsp. salt
- 2 large eggs
- Flavorless oil spray for air frying like avocado oil
- 1 cup marinara sauce
- ½ cup shredded mozzarella cheese
- Parmesan for topping
Pasta and Alfredo Sauce
- 1 pound uncooked fettuccine noodles
- 4 Tbsp unsalted butter
- 4 ounces light cream cheese
- 2 garlic cloves minced
- 2 cups low-fat 2% milk
- 2 tablespoons heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated part skim mozzarella cheese
Instructions
Chicken Parmesan
- Prepare two bowls for dredging – one with beaten eggs and the other with a mixture of panko breadcrumbs, Parmesan cheese, Italian seasoning, and salt.
- Preheat your air fryer to 400°F.
- Dredge the chicken first in the egg mixture, then in the dry bread crumbs mixture.
- Lightly spray the air fryer basket with oil and place the chicken pieces in the basket. Do not overcrowd; cook in batches if necessary.
- Spray the tops of the chicken lightly with oil.
- Air fry for about 5 minutes, then flip the chicken and continue air frying for another 5 minutes or until the chicken is cooked through and golden brown.
- Preheat the oven to 350°F.
- Place the air-fried chicken in a baking dish and top each piece of chicken with marinara sauce, mozzarela cheese, and fresh Parmesan cheese.
- Bake for 10-15 minutes until the cheese melts and the sauce is warmed through.
Alfredo Sauce and Pasta
- Cook the pasta in a large pot of salted water according to the package instructions and set aside.
- Melt butter over medium heat. Add garlic and sauté for 1 minute while stirring frequently.
- Add the light cream cheese, stirring until the cream cheese is melted and mixed well with the butter.
- Gradually add the milk and heavy whipping cream, whisking continuously to integrate the cream cheese and prevent lumps.
- Stir in the hot sauce, grated parmesan and mozzarella cheese until they are completely melted and the sauce is smooth.
- Toss the cooked pasta with Alfredo sauce and adjust seasoning.
- Serve the pasta with a piece of Chicken Parmesan on top.
Notes
I recommend choosing thin chicken breasts as thick ones take more time to cook and tend to dry out more easily. If you've only got thick breasts on hand, you can tenderize them or slice them in half lengthwise to create two thinner pieces.
You can also fry the chicken in a large skillet with oil over medium heat for 4-5 minutes each side until golden and cooked.
Save a bit of pasta water to thin the Alfredo sauce if it gets too thick.
Freshly grated Parmesan cheese really makes a difference. Trust me, it tastes the best!
Be sure to whisk frequently as the sauce simmers. It's key to achieving that creamy texture.
Nutrition
Calories: 763kcal | Carbohydrates: 75g | Protein: 49g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 187mg | Sodium: 1215mg | Potassium: 531mg | Fiber: 4g | Sugar: 11g