Dinner

Parmesan Crusted Chicken with Alfredo Recipe

ByGabriel Langdon January 14, 2026January 14, 2026

Introduction

Parmesan Crusted Chicken with Alfredo is a comforting and delicious dish that combines crispy, cheesy chicken with a rich, creamy sauce. Perfect for a weeknight dinner or a special occasion, this recipe is sure to impress your family and guests.

A round pan filled with creamy fettuccine pasta layered with sliced, crispy golden-brown chicken breasts arranged in a circular pattern on top. The pasta is coated in a rich white sauce with herbs visible, giving it a smooth texture, while the chicken has a crunchy breadcrumb crust with a light golden color. The pan rests on a white marbled surface. 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
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, dip in the egg, then coat thoroughly in the Parmesan-breadcrumb mixture, pressing gently to adhere.
Step 5: Heat olive oil in a skillet over medium-high heat and 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 cooked through and crispy.
Step 7: While the chicken bakes, melt butter in a saucepan over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Step 8: Pour in the heavy cream and simmer gently for 3–4 minutes. Stir in Parmesan and mozzarella cheeses until melted and the sauce is smooth.
Step 9: Season the Alfredo sauce with salt and pepper to taste and keep warm.
Step 10: Serve the baked chicken hot, topped with the creamy Alfredo sauce and a sprinkle of fresh parsley.

Tips & Variations

Use panko breadcrumbs for an extra crispy coating.
For a lighter version, substitute half the heavy cream with milk.
Add a pinch of nutmeg to the Alfredo sauce for deeper flavor.
Serve with steamed vegetables or over pasta for a complete meal.

Storage

Store leftover chicken and Alfredo sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently to prevent the sauce from breaking.

How to Serve

A white pan filled with creamy pasta covered evenly by two layers: the bottom layer is long, thin noodles in a light beige sauce with specks of green herbs; on top, slices of breaded chicken breast are arranged in a circular pattern, each piece showing a golden-brown crispy crust with some darker fried spots, giving it a crunchy texture. The background is a white marbled surface. 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 may require a slightly longer baking time to ensure they are cooked through.

How can I make the crust extra crispy?

Press the Parmesan and breadcrumb mixture firmly onto the chicken and sear it well before baking. Using panko breadcrumbs also helps achieve a crispier texture.