Chicken Parmesan and Fettuccine Alfredo

My family loves chicken parmesan and fettuccine alfredo. We have it 2-3 times per month. I start with chicken breast that I have slice the thickness in half to make them thinner. Then, I pound them until my arm is numb and they are almost paper thin.

Chicken Breasts
Milk
2 cups bread crumbs
1/4 C flour
1/2 C Parmesan cheese
1/4 C olive oil
Shredded Mozzarella

Combine the bread crumbs, flour, and Parmesan cheese. Dip the chicken in the crumb mixture, the milk, then in the crumb mixture, again. Fry in the olive oil for about 5 min, turning once. In a 9×13 pan spread a little spaghetti sauce. Place the breaded chicken breasts in the pan and top with remaining sauce. Sprinkle with shredded mozzarella cheese. Bake at 350 for 25 min. or until bubbly.

Fettuccine Alfredo (from my Betty Crocker Cookbook)
16 oz fettuccine
1 C butter
1 C heavy cream (or evaporated milk or whole milk)
1 1/2 C Parmesan cheese
1 tsp. salt
dash of pepper
chopped parsley

Cook fettuccine. Meanwhile heat butter and cream over medium heat, stirring frequently. Simmer 6 minutes. Stir in cheese, salt, and pepper. Pour sauce over fettuccine and toss. Garnish with parsley.

Be sure you do NOT brag to your friends, while you are cooking, about how good this meal is and how your husband prefers this to any old Olive Garden Chicken Parmesan and Fettuccine Alfredo. Otherwise, you may forget to fry the chicken in the olive oil before you smother it with sauce and cheese, what with all the bragging you’re busy doing. Then, you would have a big mess on your hands and be terribly embarrassed. Plus, you won’t be able to get that “Pride goeth before a fall,” thing out of your head for days… or longer.

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Comments

  1. This looks so yummy! I can’t wait to try it.

  2. This sounds just fabulous.

    Two quick questions:
    1) About the chicken…Are you just pan frying the chicken before cooking in the oven? I can do this on my electric griddle I assume, so I can do it in a big batch?

    2) Do you use special-bought parmesan cheese and shred yourself? Or just use Kraft from the green shaker jar?

    Thanks!
    Lauren

    • Smockity Frocks says:

      @Mama Laundry, Yes, I pan fry large batches in my large electric skillet, and I use the parmesan cheese in the green jar. ‘Cause I’m a food purist. :)

      • @Smockity Frocks,

        Okay. Well, let me tell you that I am totally relieved you’re not sitting around grating $15 cheese! Not that there’s anything wrong with that! But my growing family is partial to the Kraft. :) Tee hee :) They wouldn’t know what to do if we had parmesan cheese in a wedge.

        And my big electric griddle is one of my favorite appliances. So happy to have another use for it.

        Thanks for getting back to me :)

        -Lauren

  3. Bless you! I have chicken breasts defrosting for tomorrow night and had no idea what I was going to do with them! YUM:)

  4. Just made this for tonight’s supper– so very tasty! I especially like that your alfredo recipe does NOT call for cream cheese. I like cream cheese well enough, but it has NO place in an alfredo sauce, in my opinion. ;)

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