Chicken Parm Over Linguini Alfredo Recipe

Pound and season

Trim any excess fat from the chicken breasts. Place each breast between two pieces of plastic wrap or in a resealable bag and gently pound with a meat mallet or heavy skillet to an even thickness of about 1/2 inch. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Set up breading station

Place the 1 cup flour in a shallow dish. In a second shallow bowl, whisk together 2 eggs and 2 tablespoons milk until combined. In a third shallow bowl, combine 1 1/2 cups breadcrumbs, 1/4 cup grated Parmesan, 1 tsp dried Italian seasoning, and 1/2 tsp garlic powder.

Dredge chicken

Working one piece at a time, dredge each chicken breast in flour, shaking off excess. Dip into the egg mixture, then press into the breadcrumb mixture to coat thoroughly. Set coated breasts on a plate and let rest 5 minutes so coating adheres.

Pan-fry chicken

In a large skillet over medium heat, heat 3 tablespoons olive oil and 1 tablespoon butter until shimmering. Add the breaded chicken and cook 3-4 minutes per side, or until golden brown. The goal is to brown and finish most of the cooking (internal temperature about 150°F / 65°C). If breasts are thick and brown before cooked through, reduce heat to medium-low and cover for a couple minutes. Transfer chicken to a baking sheet.

Top with sauce and cheese and finish

Preheat the broiler (or oven to 425°F / 220°C). Spoon 1 cup of marinara over each chicken breast (reserve remaining marinara for the plate). Sprinkle about 1/2 cup shredded mozzarella and 1/4 cup grated Parmesan evenly over the two breasts (divide if you prefer lighter topping). Broil 2-4 minutes just until cheese is melted and bubbly and edges are lightly browned. Remove from oven and let rest 2 minutes.

Cook pasta

Bring a large pot of water to a rolling boil and add 1 tablespoon salt. Add 12 oz linguini and cook according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain pasta.

Make Alfredo sauce

While pasta cooks, melt 4 tablespoons butter in a large sauté pan over medium heat. Add 2 minced garlic cloves and cook 30-45 seconds until fragrant (do not brown). Pour in 1 cup heavy cream, stir and bring just to a gentle simmer. Reduce heat to low and simmer 2-3 minutes to slightly thicken.

Finish sauce with cheese

Remove pan from heat and stir in 1 cup grated Parmesan until melted and smooth. Season with 1/2 teaspoon freshly ground black pepper and adjust salt to taste (the pasta water was salted). If sauce is too thick, whisk in up to 1/2 cup reserved pasta water a few tablespoons at a time until the sauce coats the back of a spoon and reaches desired consistency.

Toss pasta in sauce

Add drained linguini to the Alfredo sauce and toss well to coat evenly, adding a splash of reserved pasta water if needed to loosen. Keep warm over very low heat, stirring occasionally.

Divide the linguini Alfredo between two plates or shallow bowls (about half the pasta per serving). Place one finished chicken Parmesan breast on top of the pasta on each plate.

Spoon remaining marinara (about 0.5 cup reserved) around or over the chicken if desired. Sprinkle remaining grated Parmesan (use the 1/2 cup listed for topping—some added in chicken step) and a pinch of red pepper flakes if using. Drizzle a little extra virgin olive oil over the dish and garnish with fresh basil leaves.

Serve immediately while hot. Recommended accompaniments: a simple green salad or garlic bread.