Chicken Parm with Angel Hair Alfredo

Chicken Parm with Angel Hair Alfredo

This week for lunch, I made chicken parm with angel hair alfredo. It’s my favorite combo because I always get bored of too much tomato sauce or too much alfredo. Together, they make this nice pink sauce that hits the spot. So, let’s make it!

Notes

• Pound the chicken evenly: This helps it cook evenly so you don’t end up with dry edges or undercooked centers.

• Breadcrumb mix: Mixing panko and italian breadcrumbs gives the chicken a crispier exterior.

• Let it rest before frying: Giving the breaded chicken 10–15 minutes to sit helps the coating stick better when it hits the hot oil.

• Oil check: Drop a breadcrumb in—if it sizzles, you're good.

• Broil at the end: If you like bubbly, browned cheese, don’t skip the broiler for the last 1–2 minutes.

• Cream cheese shortcut: Cut it into cubes before melting—it’ll mix in smoother and faster.

• Save your pasta water: It loosens up the Alfredo if it thickens too much or sits in the fridge overnight.

• Rehea: Add a splash of milk or water when reheating the Alfredo so it gets creamy again.

Chicken Parm Recipe

Ingredients:

• 2 chicken breasts, halved

• 2 eggs

• 1 cup panko bread crumbs

• 1 cup Italian bread crumbs

• 1 cup freshly grated parmesan

• ¼ cup flour

• 1 cup tomato sauce (I like Rao’s marinara)

• ½ cup olive oil (for frying)

• ¼ cup fresh mozzarella

• 4 slices of provolone or shredded provolone

• ¼ cup fresh basil, chopped

• Salt and pepper to taste

Directions:

1. Cut each chicken breast in half. Place in a freezer bag and pound with the smooth side of a meat mallet until about ½ inch thick.

2. Season chicken with salt and pepper.

3. Set up your dredging station:

   • Bowl 1: flour

   • Bowl 2: beaten eggs

   • Bowl 3: panko + Italian breadcrumbs + parmesan

4. Coat each chicken piece in flour, then egg, then press firmly into the breadcrumb mixture.

5. Let the breaded chicken rest for 10–15 minutes so the coating sticks when frying.

6. Heat olive oil in a large pan over medium-high heat (about ½ inch deep).

7. Once the oil is hot and bubbling, fry chicken for about 2 minutes per side until golden brown. (It’ll finish cooking in the oven.)

8. Preheat oven to 450°F.

9. Place fried chicken in a baking pan. Top each piece with tomato sauce, mozzarella, provolone, fresh basil, and extra parmesan.

10. Drizzle with olive oil and bake for 15–20 minutes, or until the cheese is browned and bubbly and internal temp hits 165°F.

11. Optional: Broil for the last 2 minutes to get that golden cheese top.

12. Set aside.

    

    

Angel Hair Alfredo

Ingredients:

• 1 lb angel hair pasta

• 4 Tbsp butter

• 1 (8 oz) block of cream cheese

• 2 cups heavy whipping cream

• 1½ cups parmesan cheese

• 1½ cups gruyère cheese

• 1½ cups mozzarella cheese

• 2 tsp salt

• 1 tsp black pepper

• 1 tsp smoked paprika

• ½ tsp garlic powder

• ½ tsp dried parsley

• Fresh parsley, for garnish

Directions:

1. In a large pot over medium heat, melt butter and cream cheese, stirring occasionally until combined.

2. In a separate pot, boil pasta according to package instructions. Drain and set aside. Reserve about ¼ cup of pasta water

3. Whisk heavy cream into the melted cheese mixture until smooth.

4. Gradually stir in the parmesan, gruyère, and mozzarella until melted and creamy.

5. Add salt, pepper, smoked paprika, garlic powder, and parsley.

6. Stir in the cooked pasta, adding a splash of reserved pasta water to help everything coat evenly.

Assembly

1. Divide the chicken parm into four meal prep containers.

2. Add a serving of angel hair alfredo to each.

3. Garnish with black pepper and fresh parsley.

Storage: Keeps well in the fridge for 3–4 days in airtight containers.