Are you craving a comforting, flavorful meal that's surprisingly easy to make? Look no further! This Chicken Parmesan Alfredo recipe combines the best of Italian-American classics into one delicious dish. Forget takeout; tonight, we're making restaurant-quality food in the comfort of our own kitchens. This recipe is perfect for busy weeknights, offering a quick dinner idea without compromising on taste or satisfaction. Get ready to experience a delightful blend of creamy Alfredo sauce, crispy parmesan-crusted chicken, and rich, flavorful ragu. This is homemade cooking at its finest!
Ingredients:
This recipe serves 2-3 people. Adjust quantities as needed for larger servings.
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Italian-seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons olive oil
For the Ragu:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1/2 cup chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
For the Alfredo Sauce:
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
Instructions:
Prepare the Chicken:
- Cut each chicken breast in half horizontally to create thinner cutlets. This ensures even cooking.
- Season chicken with salt and pepper.
- Prepare three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese.
- Dredge each chicken cutlet in flour, then dip in the egg, and finally coat thoroughly in the breadcrumb mixture.
- Heat olive oil in a large skillet over medium-high heat.
- Cook chicken for about 3-4 minutes per side, until golden brown and cooked through. Set aside.
Make the Ragu:
- In the same skillet, add 1 tablespoon of olive oil. Sauté the chopped onion until softened.
- Add minced garlic and cook for another minute until fragrant.
- Stir in crushed tomatoes, chicken broth, oregano, basil, salt, and pepper.
- Bring to a simmer, reduce heat, and let it simmer for at least 15 minutes, stirring occasionally, to allow the flavors to meld. The longer it simmers, the richer the flavor becomes.
Create the Alfredo Sauce:
- In a separate saucepan, melt butter over medium heat.
- Pour in heavy cream and bring to a gentle simmer.
- Gradually stir in Parmesan cheese until melted and smooth.
- Season with salt and pepper to taste.
Assemble and Serve:
- Add the cooked chicken to the ragu and gently toss to coat.
- Pour the creamy Alfredo sauce over the chicken and ragu.
- Serve immediately over your favorite pasta, such as fettuccine or spaghetti. Garnish with extra Parmesan cheese and fresh parsley if desired.
Cooking Tips & Variations:
- For extra crispy chicken, you can bread the cutlets twice.
- Feel free to add other vegetables to your ragu, such as mushrooms, bell peppers, or zucchini.
- For a spicier kick, add a pinch of red pepper flakes to the ragu or Alfredo sauce.
- If you prefer a lighter sauce, use half-and-half instead of heavy cream for the Alfredo.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
Calories: Approximately 600-700 (depending on pasta and serving size) Protein: Approximately 40-50g Fat: Approximately 35-45g Carbohydrates: Approximately 40-50g
This nutritional information is an estimate and may vary based on specific ingredients and portion sizes.
This Ragu Recipes Chicken Parmesan Alfredo is a truly satisfying and delicious meal that's perfect for a weeknight dinner or a special occasion. Enjoy!