{"id":23,"date":"2025-05-20T18:08:13","date_gmt":"2025-05-20T18:08:13","guid":{"rendered":"https:\/\/art88bcc.com\/edgars\/?p=23"},"modified":"2025-05-20T18:08:13","modified_gmt":"2025-05-20T18:08:13","slug":"alfredo-chicken-parm-pasta","status":"publish","type":"post","link":"https:\/\/art88bcc.com\/edgars\/2025\/05\/20\/alfredo-chicken-parm-pasta\/","title":{"rendered":"Alfredo Chicken Parm Pasta"},"content":{"rendered":"

\"\"<\/h3>\n

Ingredients:<\/strong><\/h3>\n

For the Chicken:<\/strong><\/h4>\n
    \n
  • \n

    2 large<\/strong> boneless, skinless chicken breasts (or 4 small)<\/p>\n<\/li>\n

  • \n

    \u00bd cup<\/strong> all-purpose flour<\/p>\n<\/li>\n

  • \n

    2 large<\/strong> eggs, beaten<\/p>\n<\/li>\n

  • \n

    1 cup<\/strong> Italian-style breadcrumbs<\/p>\n<\/li>\n

  • \n

    \u00bd cup<\/strong> grated Parmesan cheese<\/p>\n<\/li>\n

  • \n

    \u00bd tsp<\/strong> garlic powder<\/p>\n<\/li>\n

  • \n

    \u00bd tsp<\/strong> salt & black pepper<\/p>\n<\/li>\n

  • \n

    1 cup<\/strong> marinara sauce (for topping)<\/p>\n<\/li>\n

  • \n

    1 cup<\/strong> shredded mozzarella cheese<\/p>\n<\/li>\n

  • \n

    Vegetable oil<\/strong>, for frying<\/p>\n

    For the Alfredo Sauce:<\/strong><\/h4>\n
      \n
    • \n

      2 tbsp<\/strong> butter<\/p>\n<\/li>\n

    • \n

      2 cloves<\/strong> garlic, minced<\/p>\n<\/li>\n

    • \n

      1\u00bd cups<\/strong> heavy cream<\/p>\n<\/li>\n

    • \n

      1\u00bd cups<\/strong> freshly grated Parmesan cheese<\/p>\n<\/li>\n

    • \n

      Salt & pepper<\/strong>, to taste<\/p>\n<\/li>\n

    • \n

      Optional:<\/strong> pinch of nutmeg<\/p>\n

      For the Pasta:<\/strong><\/h4>\n
        \n
      • \n

        12 oz<\/strong> fettuccine or penne pasta<\/p>\n

          \n
        • \n

          Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain and set aside.<\/p>\n

          Salt, for boiling water<\/p>\n

          Instructions:<\/strong><\/h3>\n

          1. Cook the Pasta<\/strong>:Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain and set aside.<\/span><\/h4>\n<\/li>\n<\/ul>\n<\/li>\n
        • \n

          2. Prepare the Chicken:<\/strong><\/h4>\n
            \n
          • \n

            Pound chicken breasts to even thickness (about \u00bd\u2013\u00be inch).<\/p>\n<\/li>\n

          • \n

            Set up 3 bowls: flour, beaten eggs, and a mixture of breadcrumbs, grated Parmesan, garlic powder, salt, and pepper.<\/p>\n<\/li>\n

          • \n

            Dredge chicken in flour, dip in egg, then coat in breadcrumbs.<\/p>\n<\/li>\n

          • \n

            Heat oil in a large skillet over medium heat. Fry chicken until golden brown and cooked through (about 4\u20135 minutes per side). Drain on paper towels.<\/p>\n<\/li>\n<\/ul>\n

            3. Make It “Parm”:<\/strong><\/h4>\n
              \n
            • \n

              Preheat broiler. Place cooked chicken on a baking sheet.<\/p>\n<\/li>\n

            • \n

              Spoon marinara over each piece, then top with shredded mozzarella.<\/p>\n<\/li>\n

            • \n

              Broil for 2\u20133 minutes, until cheese is melted and bubbly. Set aside.<\/p>\n<\/li>\n<\/ul>\n

              4. Make the Alfredo Sauce:<\/strong><\/h4>\n
                \n
              • \n

                In a saucepan, melt butter over medium heat. Add garlic and cook 1 minute.<\/p>\n<\/li>\n

              • \n

                Stir in cream and bring to a gentle simmer. Cook 3\u20134 minutes until slightly thickened.<\/p>\n<\/li>\n

              • \n

                Lower heat and whisk in Parmesan until smooth. Season with salt, pepper, and nutmeg if using.<\/p>\n<\/li>\n<\/ul>\n

                5. Assemble the Dish:<\/strong><\/h4>\n
                  \n
                • \n

                  Toss cooked pasta with Alfredo sauce. Transfer to plates or a large serving dish.<\/p>\n<\/li>\n

                • \n

                  Slice chicken and place on top of pasta (or serve whole).<\/p>\n<\/li>\n

                • \n

                  Garnish with chopped parsley, extra Parmesan, or red pepper flakes if desired.<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

                  Ingredients: For the Chicken: 2 large boneless, skinless chicken breasts (or 4 small) \u00bd cup all-purpose flour 2 large eggs, beaten 1 cup Italian-style breadcrumbs \u00bd cup grated Parmesan cheese \u00bd tsp garlic powder \u00bd tsp salt & black pepper 1 cup marinara sauce (for topping) 1 cup shredded mozzarella cheese Vegetable oil, for frying For the Alfredo Sauce: 2 tbsp butter 2 cloves garlic, minced 1\u00bd cups heavy cream 1\u00bd cups freshly grated Parmesan cheese Salt & pepper, to taste Optional: pinch of nutmeg For the Pasta: 12 oz fettuccine or penne pasta Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain and set aside. Salt, for boiling water Instructions: 1. Cook the Pasta:Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain and set aside. 2. Prepare the Chicken: Pound chicken breasts to even thickness (about \u00bd\u2013\u00be inch). Set up 3 bowls: flour, beaten eggs, and a mixture of breadcrumbs, grated Parmesan, garlic powder, salt, and pepper. Dredge chicken in flour, dip in egg, then coat in breadcrumbs. Heat oil in a large skillet over medium heat. Fry chicken until golden brown and cooked through (about 4\u20135 minutes per side). Drain on paper towels. 3. Make It “Parm”: Preheat broiler. Place cooked chicken on a baking sheet. Spoon marinara over each piece, then top with shredded mozzarella. Broil for 2\u20133 minutes, until cheese is melted and bubbly. Set aside. 4. Make the Alfredo Sauce: In a saucepan, melt butter over medium heat. Add garlic and cook 1 minute. Stir in cream and bring to a gentle simmer. Cook 3\u20134 minutes until slightly thickened. Lower heat and whisk in Parmesan until smooth. Season with salt, pepper, and nutmeg if using. 5. Assemble the Dish: Toss cooked pasta with Alfredo sauce. Transfer to plates or a large serving dish. Slice chicken and place on top of pasta (or serve whole). Garnish with chopped parsley, extra Parmesan, or red pepper flakes if desired.<\/p>\n","protected":false},"author":87,"featured_media":24,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-23","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner"],"_links":{"self":[{"href":"https:\/\/art88bcc.com\/edgars\/wp-json\/wp\/v2\/posts\/23","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/art88bcc.com\/edgars\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/art88bcc.com\/edgars\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/art88bcc.com\/edgars\/wp-json\/wp\/v2\/users\/87"}],"replies":[{"embeddable":true,"href":"https:\/\/art88bcc.com\/edgars\/wp-json\/wp\/v2\/comments?post=23"}],"version-history":[{"count":1,"href":"https:\/\/art88bcc.com\/edgars\/wp-json\/wp\/v2\/posts\/23\/revisions"}],"predecessor-version":[{"id":25,"href":"https:\/\/art88bcc.com\/edgars\/wp-json\/wp\/v2\/posts\/23\/revisions\/25"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/art88bcc.com\/edgars\/wp-json\/wp\/v2\/media\/24"}],"wp:attachment":[{"href":"https:\/\/art88bcc.com\/edgars\/wp-json\/wp\/v2\/media?parent=23"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/art88bcc.com\/edgars\/wp-json\/wp\/v2\/categories?post=23"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/art88bcc.com\/edgars\/wp-json\/wp\/v2\/tags?post=23"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}