Chicken Parmesan with Creamy Fettuccini
Chicken Parmesan with Creamy Fettuccini is one of our favorite family meals. I begin this meal by making the crispy, cheesy Chicken Parmesan. And, I serve it with fettuccini in a lemony Alfredo sauce that is dotted with cherry tomatoes, kale, and garlic. I love this dish for several reasons. First of all, I like that this is a very hearty meal. So, it’s perfect for a day when everyone is really hungry. Secondly, we love eating this dish as leftovers the next day. And, this chicken makes great Chicken Parmesan sandwiches. Lastly, I like making this because it features familiar Chicken Parmesan, but also offers the lemony pasta. So, this is a nice change up from the old fashioned spaghetti with tomato sauce.
The Equipment I Used
- A Cast Iron Skillet- I like to fry my chicken in this, but you can use any large skillet.
- A Dutch Oven- Use this to make your tomato sauce. Or, use any four quart or larger pot.
- A Large Skillet- I like to make my cream sauce in a large skillet, because it gives plenty of room for the sauce to reduce.
The Ingredients Needed for Chicken Parmesan with Creamy Fettuccini
- Extra Virgin Olive Oil-Use a good quality olive oil. I like California Olive Ranch brand.
- Tomatoes- I really like the Pomi strained tomatoes. They are so much less acidic than canned tomatoes. But, you could also use about 24 ounces of canned pureed tomatoes.
- Breadcrumbs- I like the 4C brand crumbs. Use plain, not seasoned, crumbs.
- Vegetable Oil- Use this to fry your chicken.
- Chicken- Use boneless, skinless chicken breasts. I always use Bell and Evans chicken.
- Fettuccini- I like DeCecco egg fettuccini.
- Heavy Cream- Be sure and use heavy cream, not half and half.
- Chicken Stock- I always use homemade stock. the recipe is linked below.
How I Made my Chicken and Pasta
- First, I made some homemade tomato sauce. To save time, use a jarred sauce.
- Next, I fried the chicken cutlets.
- Then, I made the Alfredo sauce. It’s important to simmer this until it thickens up.
- Finally, I baked the chicken to melt the cheese, and tossed the pasta with the sauce.
If you like fried chicken cutlets and Alfredo sauce, you need to try this fabulous Chicken Parmesan with Creamy Fettuccini.
Chicken Parmesan with Creamy Fettuccini
Chicken Parmesan served with a Lemony, creamy Kale and Tomato pasta.
Ingredients
For the Chicken Parmesan:
- 1 tbsp. extra virgin olive oil
- 1 tbsp. minced garlic
- 1 box Pomi strained tomatoes, or 20 ounces of pureed tomatoes
- ½ tsp. red pepper flakes
- 1 tsp. sugar
- 1 tbsp. fresh oregano
- ½ cup chicken stock
- 2 boneless, skinless chicken breasts
- ⅔ cups all purpose flour
- ¼ tsp. black pepper
- 2 beaten eggs
- 2 cups plain dried breadcrumbs
- 2 tbsp. each fresh rosemary, thyme, and oregano
- 1 cup grated Parmesan
- 1 cup vegetable oil
- 1 cup shredded mozzarella cheese
For the Creamy Fettuccini:
- 12 ounces fettuccini
- 2 tbsp. unsalted butter
- ¾ cup heavy cream
- ¾ cup chicken stock
- 2 tbsp. minced garlic
- 1 cup halved grape tomatoes
- 2 cups baby kale
- 2 tbsp. lemon juice
- ¼ tsp. each kosher salt and pepper
- ¼ cup basil leaves, for garnish
Instructions
- Begin by making the Chicken Parmesan: Preheat the oven to 350 degrees. For the sauce: In a Dutch oven, heat the olive oil on low heat and add the tomatoes, one teaspoon of the garlic, sugar, a tablespoon of the oregano, chicken stock, a half teaspoon of the kosher salt, and a quarter teaspoon of the red pepper flakes. Simmer this while you fry the chicken.
- Split each breast in half, so that you have four thin cutlets. Using a meat pounder, pound them a bit thinner. Prepare a dredging station with three bowls: fill the first bowl with the flour and a quarter teaspoon each of the salt and pepper. Fill the second bowl with the eggs. Fill the third bowl with the breadcrumbs, a quarter teaspoon each of the salt and red pepper flakes, a tablespoon of the garlic, the herbs, and the Parmesan.
- Heat a cast iron skillet with a quarter inch of the vegetable oil on medium high heat. The oil is ready when a small piece of chicken sizzles immediately. Dip each piece of chicken in each of the three bowls- starting with the flour and ending with the crumbs. Fry two cutlets at a time until they're golden brown on each side and cooked through. Drain the chicken on a wire rack over a baking dish.
- While the chicken fries, begin cooking the fettuccini and making the sauce: In a large skillet melt the butter. Stir in the cream, garlic and chicken stock. Simmer for six minutes, until the cream thickens. Stir in the tomatoes, kale, salt, pepper, lemon juice. Stir in the drained fettuccini and keep warm.
- Top the chicken with a few tablespoons of sauce for each cutlet. You can freeze the rest of the sauce. Top each cutlet with some mozzarella cheese, and bake just until the cheese melts, for about five minutes. Garnish with basil.
Nutrition
Calories: 400kcal
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Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Tried this recipe?Let us know how it was!
