If you're looking for an easy weeknight dinner recipe that will wow your family and friends, look no further than these Chicken Cutlets Parmesan Recipe with pasta and Alfredo sauce.
Thin, crispy breaded boneless chicken breasts served with a delicious Parmesan Alfredo sauce that's creamy and full of flavor.
Craving more delicious chicken cutlet inspiration? Be sure to explore our collection of mouthwatering recipes perfect for your family!
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Many of you have asked for meal plans for two, and this recipe is specifically made to serve two. But if you need to feed a larger crowd, simply double or triple the ingredients!
This dish is simple to make but tastes restaurant-quality good. Plus, it's perfect for a weeknight dinner or a special occasion when you have guests over.
Looking for more family favorite chicken recipes to add to your Weekly Meal Plan? Check out a few of my family's favorites like Baked Chicken Cutlet Recipes or my Chicken Cutlets with Gravy.
Table of Contents
- Helpful Kitchen Tools
- Main Ingredients Needed
- Recipe Substitutions and Variations
- Step-by-Step Directions
- How to Make Thin Chicken Breast?
- Prepare the Creamy Parmesan Alfredo Sauce
- LOVE this recipe? SAVE it for Later!
- Serving Tips
- Storing, Freezing, Thawing and Reheating Tips
- Recipe FAQ's
- More Recipes to Love
- Mouth-Watering Recipes Ready in 30 Minutes for Busy Weeknights
- 📖 Recipe Card
- 💬 Comments
Helpful Kitchen Tools
4 Pieces Breading Trays SetMore InformationStainless-Steel Breading TraysMore InformationThe Pioneer Woman Baking DishMore InformationDigital Instant Read Meat Thermometer KitchenMore InformationMeat Tenderizer, Heavy Duty Hammer MalletMore Information
Main Ingredients Needed
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Recipe Substitutions and Variations
Use boneless, skinless chicken thighs instead of chicken breasts.
Use half-and-half or milk instead of heavy cream. This will lighten the sauce slightly, but it will still be creamy and delicious.
Use spaghetti, linguine, or other long pasta noodles instead of fettuccine noodles.
Step-by-Step Directions
Step 1: Start by placing breadcrumbs in a shallow baking dish and whisking an egg in a separate dish. Then, dip each chicken cutlet in the egg, followed by the breadcrumbs, ensuring complete coverage on both sides.
How to Make Thin Chicken Breast?
The secret to cooking chicken FAST is to have thin sliced chicken cutlets.
Check out my post, How to Make Thin Chicken Cutlets, for step-by-step photo instructions on how I easily get boneless, skinless chicken breasts thin and ready for fast cooking!
Step 2: Heat oil in a heavy pan and cook the chicken cutlets for about 4 minutes per side until golden brown. Use a meat thermometer to ensure the internal temperature reaches 165°F, then remove the chicken from the pan and cover with foil while preparing the Alfredo sauce.
Prepare the Creamy Parmesan Alfredo Sauce
Step 3: In a small saucepan, melt the butter and add the heavy cream, bringing it to a boil. Stir in the Parmesan cheese and let the mixture cook for a few minutes until thickened. Finally, toss the cooked Fettuccine noodles into the creamy sauce.
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Serving Tips
- Place the chicken on a plate with the Fettuccine noodles beside it.
- Spoon a little of the sauce over the top of the chicken.
- Serve immediately.
Storing, Freezing, Thawing and Reheating Tips
Refrigerator: Leftovers should be stored in an airtight container in the refrigerator. It's best to store the chicken and noodles separately, as the noodles can become mushy if left in the sauce for too long.
Freezing Leftover Chicken: For the chicken cutlets, place them in an airtight container or wrap each one individually in aluminum foil and then place them in a plastic storage bag to prevent freezer burn.
Freezing Leftover Pasta with Alfredo Sauce: It's generally not recommended to freeze cooked pasta as it can become mushy when thawed and reheated. It's best to cook fresh pasta when you're ready to eat the leftovers.
Thawing and Reheating: Thaw the chicken in the refrigerator overnight. Then reheat in a preheated 400°F oven by placing them on a wire rack on a baking sheet, and bake for 10-15 minutes until crispy and heated through.
Recipe FAQ's
To view the answers, simply click on the plus sign (+) next to each question.
I like to fry chicken in vegetable or canola oil.
You can, but the taste will not be as rich and the sauce may be a bit watery.
More Recipes to Love
- Thin Chicken Cutlet Recipes - chicken so thin these recipes cook in under 30 minutes!
- Stuffed Chicken Cutlets – pounded thin boneless, skinless chicken breasts rolled up with a savory bread stuffing. Then cooked in a delicious gravy till tender.
- Rolled Chicken Cutlets - thin sliced chicken breasts stuffed with ham and cheese then rolled in a mixture of Parmesan cheese and seasoned breadcrumbs to make them crispy.
Mouth-Watering Recipes Ready in 30 Minutes for Busy Weeknights
10 mouth-watering recipes that are ready in just 30 minutes, this e-cookbook is the perfect solution for busy weeknight dinners.
📖 Recipe Card
Chicken Cutlets Parmesan Recipe
Ingredients
- 1 boneless skinless chicken breast sliced thin and pounded thin.
- ½ cup seasoned breadcrumbs
- One egg; slightly beaten
- Vegetable oil
- ¾ cup heavy cream
- 3 tablespoons butter
- ½ cup freshly grated Parmesan cheese
- 4 ounces Fettuccine noodles; cooked according to package directions.
- Freshly ground black pepper
Method
- Add the breadcrumbs to a shallow baking dish. Then whisk the egg in a small flat dish that’s big enough to hold the chicken.
- Next, dip the chicken cutlets one at a time in the egg and then into the breadcrumbs. Make sure both sides of the chicken are covered in breadcrumbs.
- Heat the oil in a heavy pan and add the chicken cutlets to the hot oil. Allow them to cook in the oil for about 4 minutes on each side until they are golden brown.
- Check the chicken with an digital meat thermometer to make sure it reaches 165° internally. Remove from the pan and cover with aluminum foil to keep warm while you prepare the creamy Alfredo sauce.
- In a small saucepan, melt the butter. Then add the heavy cream and bring to a boil. Finally add the Parmesan cheese.
- Allow the mixture to cook for a few more minutes until it has thickened up. Stir in the cooked Fettuccine noodles.
- Serve alongside the chicken. Spoon a little of the sauce on top of the chicken if desired.
sara says
very simple foods n very deliciuuuss. thaks
Lois says
Thank you!
Donna @ Modern on Monticello says
Your recipes always looks so delicious. I definitely pinned this one. Thanks for sharing with us again. #HomeMattersParty
Lois says
Thank you Donna!