Chicken Parmesan Alfredo Layered Bake

• 8 oz fettuccine pasta
• 2 cups alfredo sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 4 boneless, skinless chicken breasts, pounded thin
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp olive oil
• 1/2 cup marinara sauce

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook pasta according to package instructions; drain and set aside.
3. 3 Season chicken with salt, pepper, and garlic powder.
4. 4 Dip chicken into beaten egg, then coat with breadcrumbs mixed with Parmesan cheese.
5. 5 Heat olive oil in a skillet over medium heat; cook chicken until golden brown on each side, then set aside.
6. 6 In a greased 9x13 inch baking dish, spread 1/2 cup alfredo sauce on the bottom.
7. 7 Layer half the pasta, followed by half the chicken, 1/2 cup mozzarella, and 1/4 cup alfredo sauce. Repeat layers.
8. 8 Top with remaining mozzarella and grated Parmesan cheese.
9. 9 Bake for 20-25 minutes until bubbly and cheese is golden.
10. 10 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• skillet
• mixing bowls

Variations

• Add sautéed spinach or mushrooms for extra flavor and texture.
• Use gluten-free breadcrumbs for a gluten-free option.

Substitutions

• Substitute chicken with turkey cutlets for a lighter option.
• Use store-bought marinara sauce if short on time.

Pairings

• Garlic bread
• Caesar salad

Nutrition

Tips

• For a crispy top, broil for 1-2 minutes at the end, watching closely to avoid burning.
• Prepare ahead and refrigerate overnight before baking to let flavors meld.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge before reheating.

Serving Suggestions

• Serve with a side of garlic bread and a fresh green salad.
• Pair with a crisp white wine like Pinot Grigio.

FAQ