Description
This comforting Chicken Smothered in Cheesy Alfredo Three-Cheese Spaghetti Sauce features tender, breaded chicken breasts pan-fried to golden perfection and served atop spaghetti tossed in a rich and creamy Alfredo sauce made with Parmesan, mozzarella, and sharp cheddar cheeses. Garnished with fresh parsley and extra Parmesan, this hearty dish delivers a perfect balance of crispy chicken and velvety pasta for a delightful weeknight dinner.
Ingredients
Scale
For the Chicken
- 2 boneless skinless chicken breasts, pounded thin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Italian breadcrumbs
- ½ cup grated Parmesan cheese (for coating)
- 2 tablespoons olive oil (for pan-frying)
For the Alfredo Sauce
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 ½ cups heavy cream
- ¾ cup grated Parmesan cheese (for sauce)
- 1 cup shredded mozzarella cheese
- ½ cup sharp cheddar cheese
For the Pasta and Garnish
- 8 ounces spaghetti
- 1 tablespoon chopped fresh parsley (for garnish)
- 2 tablespoons shredded Parmesan cheese (for garnish)
Instructions
- Prepare the chicken: Pound chicken breasts to ½-inch thickness for even cooking. Season both sides generously with salt and black pepper to enhance flavor.
- Coat the chicken: Dredge each chicken breast in all-purpose flour to create a dry surface, then dip in beaten eggs, and finally coat thoroughly in a mixture of Italian breadcrumbs and grated Parmesan cheese to ensure a crispy crust.
- Cook the chicken: Heat olive oil in a skillet over medium-high heat. Pan-fry the breaded chicken breasts for 4–5 minutes on each side until they are golden brown and cooked through. Remove from skillet and set aside.
- Cook the spaghetti: Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente according to package instructions. Drain well and set aside.
- Make the Alfredo sauce: In a saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant but not browned. Stir in heavy cream and bring to a low simmer, allowing the flavors to meld.
- Add cheeses: Gradually add Parmesan, mozzarella, and sharp cheddar cheese to the simmering cream. Stir continuously until all cheeses have melted smoothly and the sauce is creamy.
- Toss pasta with sauce: Combine the cooked spaghetti with the creamy three-cheese Alfredo sauce, tossing until every strand is evenly coated and luscious.
- Assemble and serve: Plate the sauced spaghetti, top with the crispy breaded chicken breasts, drizzle with any remaining sauce, and garnish with chopped fresh parsley and extra shredded Parmesan cheese. Serve immediately while hot.
Notes
- For extra crispy chicken, double dip the chicken breasts by repeating the egg and breadcrumb coating.
- Use freshly grated cheeses for the best melting and flavor results.
- To make it lighter, substitute half-and-half for heavy cream, but the sauce may be less rich.
- Leftover chicken and sauce can be stored separately in airtight containers in the refrigerator for up to 3 days.
- Feel free to add crushed red pepper flakes to the sauce for a spicy kick.
