Description
A golden, one-bake comfort dish blending crispy chicken, creamy alfredo, and gooey mozzarella. This Italian-American classic delivers restaurant-style flavor with a layered, moist texture that stays fork-tender.
Ingredients
12 oz penne pasta
2 large chicken breasts, sliced into strips
1 1/2 cups all-purpose flour
3 large eggs, beaten
1 1/2 cups breadcrumbs
1 tbsp garlic powder
1 tbsp onion powder
1 tsp Italian seasoning
1 tsp paprika
1 tbsp salt
1 tsp black pepper
2 tbsp olive oil
4 tbsp butter (non-alcoholic if needed)
3 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese (about 4 oz)
Instructions
Set up three bowls: flour in one, beaten eggs in another, and breadcrumbs mixed with garlic powder, onion powder, Italian seasoning, paprika, salt, and pepper in the third. Coat chicken in flour, dip into eggs, then press into seasoned breadcrumbs.
Boil salted water and cook penne pasta until al dente. Drain and set aside.
Heat olive oil in a skillet. Cook chicken until golden and crispy on both sides, about 4-5 minutes per side. Set aside on a paper towel-lined plate to drain excess oil.
Melt butter in a saucepan. Add minced garlic and cook for 1 minute. Pour in heavy cream and simmer. Stir in Parmesan until smooth.
Preheat oven at 375°F. Combine pasta with Alfredo sauce, add mozzarella, and layer crispy chicken on top. Bake until golden and bubbly.
Notes
Use room temperature chicken for better breading adhesion
Press chicken strips gently onto breadcrumbs for maximum coat
Swap breadcrumbs with gluten-free flour for gluten-free option
Use non-alcoholic butter if needed for dietary restrictions
- Prep Time: 30
- Cook Time: 45
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (based on 4-6 portions)
- Calories: 550
- Sugar: 4g
- Sodium: 900mg
- Fat: 34g
- Saturated Fat: 22g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 160mg