Chicken parmesan with alfredo sauce is one of those meals that feels like a treat every single time we make it. The first time I tried it, I had leftover breaded chicken and a jar of Alfredo just sitting in the fridge. I reheated both, poured the sauce over the chicken, and served it with fettuccine. That bite—crispy, creamy, and cheesy—was enough to make this dish a permanent part of our dinner routine.
Growing up in St. Francisville, we always made chicken parmesan with marinara. But here in New Orleans, I’ve learned to mix things up. Alfredo sauce gives chicken parm a totally new personality—more luxurious, more comforting, and somehow even easier. Whether you bake or pan-fry your chicken, it gets even better when smothered in garlicky cream sauce and topped with melty mozzarella or Parmesan.
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Chicken Parmesan with Alfredo Sauce – Crispy, Creamy, Family-Favorite
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This chicken parmesan with alfredo sauce is crispy, creamy, and comforting. Made with golden-breaded chicken and rich Alfredo, it’s a perfect quick dinner.
Ingredients
2 large boneless, skinless chicken breasts (sliced into cutlets)
½ cup all-purpose flour
2 eggs, beaten
1 cup Italian-style breadcrumbs
½ cup grated Parmesan cheese
1 tsp garlic powder
Salt and pepper, to taste
2 tbsp olive oil
2 cups Alfredo sauce (jarred or homemade)
1 cup shredded mozzarella cheese
Fresh parsley or basil (optional)
8 oz cooked pasta (fettuccine, penne, or spaghetti)
Instructions
1. Set up three shallow bowls—flour, eggs, and a breadcrumb-Parmesan mixture.
2. Season chicken with salt and pepper. Dredge in flour, dip in eggs, then coat with breadcrumbs.
3. Heat oil in skillet and pan-fry chicken cutlets 3–4 minutes per side until golden and cooked through.
4. Warm Alfredo sauce in a saucepan over low heat.
5. Place chicken over pasta, spoon Alfredo on top, and sprinkle with mozzarella.
6. Cover skillet or broil for 2–3 minutes to melt cheese.
7. Garnish with parsley or basil and serve immediately.
Notes
Use freshly grated Parmesan for the best flavor and texture.
To make it spicier, add red pepper flakes or a spoonful of pesto.
For make-ahead, cook chicken and store separately from the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pan-Fry
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 3g
- Sodium: 720mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 110mg
Keywords: chicken parmesan with alfredo sauce, creamy chicken pasta, easy weeknight dinner
If you love this style of rich, creamy pasta, don’t skip my spicy alfredo sauce. It’s just as fast and delivers a bold kick that pairs beautifully with crispy chicken.
Chicken parmesan with alfredo sauce has become our go-to when we want something filling and cozy but don’t want to spend hours in the kitchen. It’s versatile, family-approved, and makes great leftovers—though we rarely have any.
Whether it’s your first time trying it or your fiftieth, chicken parmesan with alfredo sauce delivers comfort and flavor every time.
Table of Contents
Ingredients & How to Make Chicken Parmesan with Alfredo Sauce
What You’ll Need for Chicken Parmesan with Alfredo Sauce
The beauty of chicken parmesan with alfredo sauce is that it uses simple ingredients but delivers big flavor. Here’s everything you’ll need to get started:
- 2 large boneless, skinless chicken breasts (sliced horizontally into cutlets)
- ½ cup all-purpose flour
- 2 eggs, beaten
- 1 cup Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 2 tablespoons olive oil (for pan-frying)
- 2 cups Alfredo sauce (homemade or jarred)
- 1 cup shredded mozzarella cheese
- Fresh parsley or basil for garnish (optional)
- 8 oz cooked pasta (fettuccine, penne, or spaghetti work great)
You can use jarred sauce or make your own if time allows. Either way, the creamy Alfredo plays beautifully against the crispy chicken.
How to Prepare Chicken Parmesan with Alfredo Sauce
- Prep your station: Set up three shallow bowls—flour in one, beaten eggs in the second, and a breadcrumb + Parmesan mixture in the third.
- Coat the chicken: Season the cutlets with salt and pepper. Dredge in flour, dip in eggs, then press into the breadcrumb mixture until fully coated.
- Pan-fry: Heat olive oil in a large skillet over medium heat. Cook each cutlet 3–4 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate.
- Heat the Alfredo sauce: In a separate saucepan, warm the Alfredo sauce gently over low heat.
- Assemble the dish: Lay the cooked chicken over a bed of pasta. Spoon warm Alfredo over the top and sprinkle with mozzarella.
- Melt the cheese: Either cover the skillet to melt the cheese or place everything in a baking dish and broil for 2–3 minutes until bubbly.
- Garnish and serve: Top with chopped parsley or basil and serve immediately.
This method keeps the chicken crispy, the sauce silky, and the whole thing ready in about 30 minutes. If you love quick comfort meals like this, you’ll also enjoy my mac n cheese with alfredo sauce. It’s another family-favorite that delivers serious flavor in minimal time.
Easy Variations for Chicken Parmesan with Alfredo Sauce
How to Customize Chicken Parmesan with Alfredo Sauce
One of the reasons I keep coming back to chicken parmesan with alfredo sauce is how versatile it is. Once you master the base, there are so many ways to switch it up based on what’s in your fridge or who’s coming to dinner.
Want to make it spicy? Add a pinch of red pepper flakes to the Alfredo sauce or stir in a spoonful of spicy pesto. Craving more veggies? Toss in some sautéed spinach or roasted broccoli right before serving. You can even substitute chicken thighs for a juicier bite, or use gluten-free breadcrumbs if you need to adapt the recipe.
I’ve even swapped the mozzarella for provolone or fontina—both melt beautifully. The key is keeping that crisp-on-the-outside, juicy-on-the-inside chicken and pairing it with a smooth, flavorful Alfredo.
This dish is also perfect for making ahead. Bread and cook the chicken early, refrigerate, then reheat and assemble when you’re ready to serve. The Alfredo can be reheated gently, keeping its creamy texture.
When You Want a Twist, Add Roasted Flavor
If you want to give this dish even more personality, try combining it with a bold sauce like my roasted red pepper alfredo sauce. That smoky-sweet flavor blends beautifully with crispy Parmesan chicken, creating a sauce that’s rich but a little lighter than cream alone.
Chicken parmesan with alfredo sauce is already delicious, but a small twist—spice, herbs, or a new sauce—can make it unforgettable.
How to Store and Reheat Chicken Parmesan with Alfredo Sauce
Tips for Storing Chicken Parmesan with Alfredo Sauce
Once you’ve made chicken parmesan with alfredo sauce, you’ll probably have some leftovers—though not for long. To store them properly, let everything cool completely before transferring to an airtight container. Refrigerate for up to 4 days.
If you’ve made a big batch and want to freeze, store the chicken and Alfredo sauce separately. The chicken holds up well frozen for up to 2 months, especially when wrapped tightly in foil or placed in a zip-top freezer bag. Alfredo sauce can be frozen too, but it may need a little cream or milk added when reheating to restore its silky texture.
Label everything with the date, and try to use it within the ideal timeframe for the best taste and texture.
How to Reheat Chicken Parmesan with Alfredo Sauce and Serve It Well
When you’re ready to reheat, you’ve got a few great options:
- Oven: Reheat the chicken in a preheated oven at 350°F for 10–15 minutes to keep the crust crispy.
- Stovetop: Warm Alfredo sauce slowly in a saucepan over low heat. Add a splash of milk or cream to refresh it.
- Microwave (if in a rush): Reheat in 30-second intervals, stirring often to prevent the sauce from separating.
Pair this dish with a crisp green salad or roasted vegetables for a balanced meal. I especially love serving it with my roasted red pepper salad dressing—it adds brightness and a little zing that cuts through the richness of the Alfredo.
Chicken parmesan with alfredo sauce is the kind of recipe that tastes even better the next day. And with the right storage and reheating steps, it stays just as creamy and comforting as when it was first made.
FAQs about Chicken Parmesan with Alfredo Sauce
What is the difference between chicken parmesan and chicken parmigiana?
There’s no real difference—chicken parmesan and chicken parmigiana are the same dish, just with a different name. “Parmigiana” is the Italian name, while “parmesan” is the Americanized version. Both involve breaded chicken, cheese, and sauce—though in this version, we use Alfredo instead of tomato-based marinara.
What can I make with a jar of Alfredo sauce?
Alfredo sauce is one of the most versatile ingredients in my kitchen. Besides using it in chicken parmesan with alfredo sauce, you can make baked pasta, drizzle it over roasted vegetables, stir it into mac and cheese, or even use it as a white pizza base. It’s creamy, rich, and works with so many flavors.
Can I use already grated parmesan for Alfredo?
Yes, but be cautious. Pre-grated Parmesan works in a pinch, but it often contains anti-caking agents that can affect the smoothness of your sauce. If you’re making Alfredo from scratch to use in chicken parmesan with alfredo sauce, freshly grated Parmesan will melt better and deliver a richer taste.
How to make your own chicken parmigiana sauce?
If you’re looking for a homemade Alfredo base, it’s simple: melt butter, stir in heavy cream, and simmer gently. Then add freshly grated Parmesan cheese, a little garlic powder, salt, and pepper. Stir until smooth. You can use this sauce right away in chicken parmesan with alfredo sauce, or store it for up to a week.
How to make chicken parmesan with alfredo sauce?
You’ll bread and pan-fry chicken cutlets, warm your Alfredo sauce, then layer the two over cooked pasta. Top with mozzarella or Parmesan and either melt it on the stove or finish under the broiler. For full step-by-step directions, scroll up to the Ingredients & Instructions section in this article.
Conclusion
Chicken parmesan with alfredo sauce is one of those rare meals that feels comforting and special all at once. The crispy chicken, rich Alfredo, and gooey cheese come together in a way that never fails to satisfy. Whether you’re making it for a weeknight dinner or a weekend gathering, this dish brings big flavor without the fuss.
It’s become a favorite in my home because it’s easy, adaptable, and always a hit with kids and adults alike. From the crunchy Parmesan crust to the creamy sauce, every bite delivers something to love. And since you’re working with ingredients you likely already have, it’s a meal that feels gourmet but is totally doable.
If you’re new to this twist on a classic Italian-American dish, I hope you’ll give it a try. And if you’re already a fan, you might also enjoy some of my other creamy favorites—like mac n cheese with alfredo sauce or roasted red pepper alfredo sauce.
Thank you for stopping by my kitchen today. I hope chicken parmesan with alfredo sauce brings as much comfort and joy to your table as it has to mine. Want more easy and delicious ideas from New Easy Recipe? Check out our full collection on Pinterest.
