Love, Pomegranate House


Fettuccine Alfredo & Parmesan Crusted Chicken

Some of you may have realized that I’ve been on a bit of a food kick as of late. I promise this isn’t turning into a foodie blog {I don’t have that many recipes to share!}, and I will be getting back to my usual DIY posts soon. But I’ve been in a cooking and baking mood since the weather has turned and begun to feel like fall!

I started by sharing my Perfect Pumpkin Roll and earlier this week I shared my Slow-Cooker Chili! Now… I have a real treat for you: my Fettuccine Alfredo & Parmesan Crusted Chicken. This recipe has become famous with my family and friends who have come for dinner.

Many of you don’t know this, but I spent quite a bit of time in Italy during m college years. I took a semester off of school to go to Italy. I was based in Florence but traveled around the country quite a bit. I stayed with some family friends and with a missionary couple who had lived there for 30 years.

A year after returning from my first stint in Italy, I went back a second time to visit my favorite place on the planet… but this time I threw in some time in Greece! I’m not sharing this to make you jealous or show how fancy I am {as I sit here in sweats writing this post}, I’m sharing this to help you understand the awesomesauce that is this recipe.

While I was in Italy the first time I learned what real Italian food tastes like. Let me tell ya… you can’t find it here in the states. Nothing tastes quite the same. I was also taught how to make real Italian food. I have a journal scribbled full of some amazing recipes I learned to make while I was there.

Unfortunately, you can’t get all the ingredients in the states, but I’ve learned to improvise and I came up with one amazing and simple recipe. And I love to combine my favorite chicken recipe with my alfredo. So I’m giving you both recipes!

**WARNING: I never said these recipes were good for you! Not in the healthy sense!

4.7 from 3 reviews
Fettuccine Alfredo & Parmesan Crusted Chicken
Prep time
Cook time
Total time
Recipe type: Entrée
Cuisine: Italian
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.

Fettuccine Alfredo & Parmesan Crusted Chicken

I slice the chicken and place on top of Fettuccine Alfredo. But this chicken is also delicious on it’s own with something else! This is probably our favorite dish and it never disappoints!

What is your favorite Italian dish?