Ingredients
Scale
- Chicken breasts (boneless, skinless) 2 large
- Yukon Gold potatoes 1.5 lbs
- Heavy cream 1.5 cups
- Garlic 6 cloves
- Parmesan cheese (grated, divided) 1.5 cups
- Fettuccine pasta 1 lb
- Olive oil 4 tablespoons
- Butter 4 tablespoons
Instructions
- Step 1: Preheat oven to 400°F (200°C). Cut potatoes into 1-inch cubes, toss with 2 tablespoons olive oil, salt, pepper, and bake for 30-40 minutes, or until golden brown and crispy, flipping halfway through.
- Step 2: While potatoes bake, prepare the chicken. Cut each chicken breast horizontally to create thinner cutlets. Season generously with salt, pepper, and garlic powder. Dredge chicken in 1/2 cup of parmesan cheese.
- Step 3: Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side, or until cooked through and golden brown. Remove chicken from skillet and set aside.
- Step 4: In the same skillet, melt remaining 2 tablespoons butter. Add minced garlic and cook for 1 minute, until fragrant. Pour in heavy cream and bring to a simmer. Reduce heat to low and stir in remaining 1 cup parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- Step 5: Cook fettuccine pasta according to package directions. Drain pasta and add it to the skillet with the Alfredo sauce. Toss to coat.
- Step 6: Slice the parmesan crusted chicken and serve over the fettuccine alfredo with a side of crispy potatoes. Garnish with chopped fresh parsley, if desired.
Notes
- Store leftover alfredo separately from the potatoes to prevent them from becoming soggy.
- For best results when reheating, add a splash of milk or cream to the alfredo sauce to restore its creamy consistency.
- Garnish with a squeeze of fresh lemon juice to brighten the rich flavors of the dish.
- For extra crispy potatoes, ensure they are evenly spaced on the baking sheet and avoid overcrowding.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American