This Chicken Parmesan Alfredo combines crispy breaded chicken with creamy Alfredo sauce and pasta for a hearty, comforting meal. It brings together classic chicken Parmesan flavors with a rich, smooth sauce in one dish.

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Noodles drenched in Alfredo sauce topped with a crispy chicken cutlet and melty cheese on a white plate.

Deliciously Comforting Chicken Parmesan Alfredo

This Chicken Parmesan Alfredo brings together two beloved favorites in one skillet — tender chicken, a rich and velvety Alfredo sauce, and plenty of melted Parmesan cheese coating every bite of pasta. It’s the kind of meal that feels hearty and satisfying without requiring complicated ingredients or techniques.

This recipe is perfect for those evenings when you want something warm and filling on the table without a lot of fuss. With simple pantry staples and a generous sprinkle of Parmesan, you can create a dinner that tastes like it came from a cozy Italian kitchen. Serve it with a slice of crusty bread and a simple vegetable on the side, and you have a comforting meal the whole family will happily gather around.

Want More Quick and Hearty Dinner Recipes? Here are a few of our favorites:

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A slice of Cheeseburger Pie on a white plate with a pickle and fork. — Smothered Pork Chops

Ingredients for Parmesan Chicken Alfredo

boneless, skinless chicken breasts
Salt and black pepper
all-purpose flour
eggs
Italian-style breadcrumbs
grated Parmesan cheese
olive oil
fettuccine
butter
garlic
heavy cream
shredded mozzarella cheese
fresh parsley or basil

How to Make Parmesan Chicken Alfredo

Cook pasta according to package directions. Drain and set aside.

Wrap the sliced chicken breast in plastic wrap and pound until evenly flat.

Thin chicken breast inbetween plastic wrap.

Season chicken with salt and pepper.

Dredge in flour, dip in eggs, then coat with breadcrumbs mixed with 1/4 cup Parmesan.

Two small bowls, one filled with flour and the other an egg wash with a thin piece of chicken in the egg wash.

Heat olive oil in a large skillet over medium heat.

Cook chicken 4–5 minutes per side until golden and cooked through.

Two thin crispy pieces of chicken in a frying pan.

Remove from skillet and set aside.

In the same skillet, melt butter over medium heat.

Add garlic and cook for 30 seconds.

Stir in heavy cream and simmer for 3–4 minutes.

Whisk in remaining Parmesan, season with salt and pepper, and simmer until slightly thickened.

Creamy sauce topped with Parmesan cheese in a pot.

Add cooked pasta to the sauce and toss to coat.

Noodles drenched in a homemade Alfredo sauce in a pot.

Place the chicken on top of the pasta, sprinkling with mozzarella and the remaining Parmesan. Place the skillet under the broiler for 2–3 minutes, watching carefully to avoid burning.

Alfredo drenched noodles topped with crisp pieces of chicken with cheese melted on top in a pot.

Garnish with parsley or basil if desired and serve warm.

Print Recipe

Chicken Parmesan Alfredo

Noodles drenched in Alfredo sauce topped with crispy chicken and melted cheese.

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: American, Italian

Servings:

Calories: 1335kcal

Ingredients

2 large boneless skinless chicken breasts, sliced in half through the middle
Salt and black pepper to taste
1/2 cup all-purpose flour
2 large eggs beaten
1 cup Italian-style breadcrumbs
1/2 cup grated Parmesan cheese divided
2 tablespoons olive oil
12 ounces fettuccine or penne pasta

For the Alfredo Sauce:

4 tablespoons unsalted butter
3 cloves garlic minced
1 1/2 cups heavy cream
3/4 cup grated Parmesan cheese
Salt and black pepper to taste

For the Topping:

1 cup shredded mozzarella cheese
Chopped fresh parsley or basil optional

Instructions

Cook pasta according to package directions. Drain and set aside.
Wrap the sliced chicken breast in plastic wrap and pound until evenly flat.
Season chicken with salt and pepper.
Dredge in flour, dip in eggs, then coat with breadcrumbs mixed with 1/4 cup Parmesan.
Heat olive oil in a large skillet over medium heat.
Cook chicken 4–5 minutes per side until golden and cooked through.
Remove from skillet and set aside.
In the same skillet, melt butter over medium heat.
Add garlic and cook for 30 seconds.
Stir in heavy cream and simmer for 3–4 minutes.
Whisk in remaining Parmesan, season with salt and pepper, and simmer until slightly thickened.
Add cooked pasta to the sauce and toss to coat.
Place the chicken on top of the pasta, sprinkling with mozzarella and the remaining Parmesan. Place the skillet under the broiler for 2–3 minutes, watching carefully to avoid burning.
Garnish with parsley or basil if desired and serve warm.