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From Sandy’s kitchen · Dinner · Comfort food

Chicken Parmesan with Fettuccine Alfredo

When you can’t decide between Chicken Parm and Alfredo… make both. This Faking It Fancy favorite combines crispy chicken Parmesan with creamy homemade fettuccine Alfredo—pure comfort food that looks restaurant-level but comes together easily at home.

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Crispy chicken Parmesan with melted mozzarella over creamy fettuccine on a black plate

Dinner · Comfort food

Let’s make it fancy.

For the chicken Parmesan

  • 2 boneless, skinless chicken breasts, sliced in half lengthwise into thinner cutlets
  • 1 cup flour
  • 2 eggs, beaten
  • 1½ cups Italian-seasoned breadcrumbs
  • ½ cup grated Parmesan cheese
  • Salt and black pepper, to taste
  • Olive oil, for frying
  • 1 cup marinara sauce, store-bought or homemade
  • 1 cup shredded mozzarella cheese
  • Fresh basil, for garnish

For the fettuccine Alfredo

  • 1 stick (½ cup) unsalted butter
  • 4–5 cloves fresh garlic, minced—or more, follow your heart
  • 2 ounces cream cheese, at room temperature
  • 1½ cups heavy cream
  • 1½ cups grated Parmesan cheese, at room temperature
  • Salt, black pepper, and Italian seasoning, to taste
  • A pinch of nutmeg
  • 12 ounces fettuccine

Directions

  1. Prep the chicken. Preheat the oven to 400°F if using the baking option. Pound the cutlets to an even thickness and season both sides with salt and pepper. Dredge in flour, dip into beaten eggs, then coat with the breadcrumbs mixed with Parmesan.
  2. Cook the chicken. Heat olive oil in a skillet over medium heat. Fry each cutlet until golden and cooked through, about 3–4 minutes per side depending on thickness. Check that the thickest part reaches 165°F (74°C). Transfer to a baking sheet.
  3. Add the toppings. Spoon marinara over each cutlet and top with mozzarella. Bake at 400°F for 5–7 minutes, until melted and bubbly. Alternatively, broil briefly on a broiler-safe pan, watching closely until the cheese bubbles and browns.
  4. Cook the pasta. Boil the fettuccine according to the package directions. Drain and set aside.
  5. Make the Alfredo sauce. Melt the butter in a saucepan and cook the garlic for about 1 minute, until fragrant. Stir in the heavy cream and cream cheese until smooth. Season with salt, pepper, Italian seasoning, and a pinch of nutmeg. Reduce the heat to low and gradually whisk in the Parmesan until creamy; avoid boiling after adding the cheese.
  6. Assemble. Toss the fettuccine in the Alfredo sauce. Plate a generous portion of pasta with a crispy chicken cutlet on top. Garnish with basil and extra Parmesan if you’re feeling fancy.

Faking It Fancy tip

A pinch of nutmeg gives the Alfredo its special finishing touch. Add the Parmesan gradually over low heat for a smooth sauce.

Minimal fuss. Maximum flavor. That is how we fake it fancy.