Tender fettuccine noodles are drenched in a rich Sundried Tomato Alfredo sauce and topped with crispy strips of Parmesan Crusted Chicken! This is fettuccine Alfredo is all grown up and making a statement!

Whenever I think of words to describe my Sundried Tomato Alfredo with Parmesan Crusted Chicken, phrases like "full flavored" keep coming to mind. However, when I hear "full flavored" I feel like I am reading a cigarette advertisement... (In my manliest voice) "Come to where the flavor is. Come to FoxValleyFoodie.com." Or maybe, "I'd walk a mile for Sundried Tomato Alfredo with Parmesan Crusted Chicken!"

You might have to be over 30 to get those references.

However, somehow I don't feel like I will attract a lot of new readers by resurrecting old tobacco advertisements. Perhaps, maybe if I make candy versions of this Sundried Tomato Alfredo with Parmesan Crusted Chicken and give it out to children... 

Or maybe I should stick to what I do best, just sharing ridiculously delicious food and let the recipes speak for themselves.

I don't share a recipe unless I think it is exceptional, however there are still some recipes that stand out from the rest. This Sundried Tomato Alfredo with Parmesan Crusted Chicken is one of the best meals I've served my family in a long time and I am excited to share it with you. If you like fettuccine Alfredo, you will LOVE this flavor infused version!

There is no better side dish to serve with your Sundried tomato Alfredo than my Easy Cheese-Stuffed Breadsticks. They only take 10 minutes to bake, so they will be piping hot and ready to eat by the time you get the family around the table!

Whenever I cook with chicken I always use a digital meat thermometer. It is the best way to ensure the chicken will be as juicy and flavorful as possible, without having to worry about the dangers of under-cooked meat. No more second guessing when to remove it from the oven and ending up with overcooked chicken jerky.

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Sundried Tomato Alfredo with Parmesan Crusted Chicken

Tender fettuccine noodles are drenched in a rich Sundried Tomato Alfredo sauce and topped with crispy strips of Parmesan Crusted Chicken! This is fettuccine Alfredo is all grown up and making a statement!

5 from 1 vote

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Course: Entree

Cuisine: Italian

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 6 servings

Author: Fox Valley Foodie

Ingredients

Sundried Tomato Alfredo

• ▢ 1 lb Fettuccine
• ▢ 2 cups Parmesan cheese room temperature
• ▢ 1 stick Butter
• ▢ ¾ cup Heavy Cream
• ▢ ¾ cup Sundried Tomatoes in oil drained
• ▢ ½ cup Basil julienned
• ▢ 5 cloves Garlic minced
• ▢ ¼ teaspoon red pepper flakes
• ▢ Salt and fresh ground pepper

Parmesan Crusted Chicken

• ▢ 2 chicken breasts
• ▢ ½ cup Panko bread crumbs
• ▢ ½ cup Parmesan grated
• ▢ 1 tablespoon butter melted
• ▢ Pinch Kosher Salt
• ▢ 2 Eggs beaten
• ▢ Flour

Instructions

Sundried Tomato Alfredo

• (Prepare while chicken is in the oven)
• Bring large pot of salted water to a boil then cook Fettuccine according to package instructions.
• In separate saucepan add butter, garlic, and sundried tomatoes and saute until garlic begins to brown.
• Add heavy cream, red pepper flakes and ground pepper, then bring to a simmer.
• Begin slowly adding grated Parmesan to the sauce, ensuring each handful is fully melted before adding the next. Stir as needed.
• Once all Parmesan has been incorporated, add basil and taste for salt.
• If sauce is too thin, simmer longer, otherwise reduce heat and keep warm. If sauce is too thick add a couple splashes of cream or milk.

Parmesan Crusted Chicken

• Preheat oven to 425 degrees.
• Combine panko, Parmesan, salt and melted butter in a large dish and stir.
• Using a meat mallet, pound the chicken breasts to flatten, ~½" thick.
• Dust each chicken breast lightly with flour.
• Dip each chicken breast into beaten eggs and remove, letting the excess drip off.
• Dredge chicken in panko mixture, ensuring even coverage, and place on greased baking sheets.
• Bake for 20 minutes, or until internal temperature reaches 165 degrees.
• Remove from oven, let rest briefly, and slice into 1" strips.

Assembly

• Add sundried tomato Alfredo sauce with pasta and toss to combine.
• Serve onto plates and top with Parmesan Crusted Chicken.

Notes

Regular or Italian Seasoned Panko is fine.

Having Parmesan at room temperature helps it melt into the sauce easier without becoming gritty.

You can use bagged sundried tomatoes, however I think the sundried tomatoes in oil have better texture.

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