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Sundried Tomato Alfredo with Parmesan Crusted Chicken
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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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Entree
Cuisine: Italian
Servings: 6 servings

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 tsp red pepper flakes
  • Salt and fresh ground pepper

Parmesan Crusted Chicken

  • 2 chicken breasts
  • ½ cup Panko bread crumbs
  • ½ cup Parmesan grated
  • 1 tbsp 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.