Fettuccine Alfredo & Parmesan Crusted Chicken
Recipe type: EntrĂ©e
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Fettuccine Alfredo
  • 1 pound Fettuccine Pasta
  • 5 tbsp butter, divided
  • 2 cloves garlic, minced
  • 1 pint heavy cream
  • 1 cup grated parmesan cheese
Parmesan Crusted Chicken
  • 6 boneless chicken breasts
  • ½ cup Panko bread crumbs
  • ¼ cup grated parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 2 eggs
Fettuccine Alfredo
  1. Bring a large pot of water to a boil. Add pasta and cook until al dente. Drain.
  2. While pasta is cooking, melt 2 tbsp butter in a medium sauce pan. Add garlic and saute until fragrant. Add heavy whipping cream and bring to a low simmer. Add 1 cup parmesan cheese and stir until incorporated and melted.
  3. Add cooked pasta to alfredo sauce and mix until pasta is covered.
Parmesan Crusted Chicken
  1. While pasta and sauce are cooking, beat eggs in a bowl. Set aside.
  2. In a plastic storage baggie, mix panko, ¼ cup parmesan cheese, garlic powder, and oregano.
  3. One at a time, dip chicken breast in egg and then place in baggie containing breading mixture. Shake baggie to coat chicken.
  4. In a large skillet, melt 3 tbsp butter over medium heat. Pan-fry chicken until no longer pink in the center and crust is golden brown, about 4 minutes on each side.
Recipe by Love, Pomegranate House at http://www.lovepomegranatehouse.com/fettuccine-alfredo-parmesan-crusted/