Parmesan Chicken Alfredo Bake A delightful twist on a classic dish, this Parmesan Chicken Alfredo Bake features crispy chicken fillets topped with a creamy Alfredo sauce served over fettuccine pasta. Ingredients For the Chicken: 4 boneless, skinless chicken fillets 1 cup grated Parmesan cheese 1 cup breadcrumbs 1/2 cup flour 2 eggs, beaten 2 tbsp olive oil Salt and pepper to taste For the Alfredo Sauce: 1 cup heavy cream 1/2 cup grated Parmesan cheese 1/2 cup shredded mozzarella cheese 3 cloves garlic, minced 2 tbsp butter Salt and pepper to taste Fresh parsley, chopped (for garnish) For Serving: 8 oz fettuccine pasta, cooked according to package instructions Instructions Preheat Oven: Preheat your oven to 375°F (190°C). Prepare Chicken: Season the chicken fillets with salt and pepper. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of grated Parmesan cheese and breadcrumbs. Coat each chicken fillet in flour, then dip in beaten eggs, and finally coat with the Parmesan-breadcrumb mixture. Press gently to adhere. Cook Chicken: In a large ovenproof skillet, heat olive oil over medium-high heat. Add the breaded chicken fillets and cook for 3-4 minutes per side until golden brown. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through. Prepare Alfredo Sauce: In a medium saucepan, melt butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a simmer. Gradually stir in the grated Parmesan cheese and shredded mozzarella until smooth and creamy. Season with salt and pepper to taste. Combine and Serve: Serve the Parmesan-crusted chicken over a bed of fettuccine pasta. Pour the Alfredo sauce over the chicken and pasta. Garnish with chopped parsley.
