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Your classic favorite with a twist! Crispy chicken cutlet coated in pesto and seasoned breadcrumbs, herbs and parmesan pan fried and topped with creamy alfredo sauce, mozzarella, and more parmesan!
Okay, this is one of those recipes that I have to sit and think ” what took me so long”. I was actually quite tired of your classic chicken parmesan. Ya know chicken cutlet, marinara and mounts of cheese. but I wasn’t tired of the convenience and simplicity that is involved with it. It’s generally one of those dishes that I can just throw together without any thought and I don’t have to put too much brain power into it. So I thought I’d change it up by switching the sauce and swapping that spaghetti for fettuccini it’s like a whole different dish! The shakeup was welcomed by the whole family. Check out my tips and tricks below for the best chicken parmesan alfredo and don’t forget to try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST CHICKEN PARMESAN ALFREDO:
remove the excess pesto: for this recipe your going to marinade the chicken in pesto. as tempting as it may be to keep that excess pesto on the chicken shake some off because it can cause the crust not to seal properly.
add your wine with your stock: wine and lemon can be an alfredo killer. if you add them at the wrong point it can curdle the entire sauce and there is no saving it. so bring your acid to a boil with stock to keep it from curdling before you add in your half and half.
let your breaded chicken sit for 30 minutes: once your chicken is coated let it stiffen to the chicken a little bit that way when its added to the pan your crust stays in tact.
have your oven preheated: once its time to cook the chicken turn on the oven that way once your chicken is done and its time to build you can pop it straight in the oven so there is no down time resulting in much crisper chicken.
SIMILAR INGREDIENTS TO:
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