Description
A show-stopping comfort dish that fuses creamy pasta luxury with crispy, cheesy indulgence. Think rich roasted garlic Alfredo-coated bucatini piled high over a golden, crunchy chicken cutlet smothered in marinara and gooey smoked mozzarella. It’s the kind of plate that turns a regular night into something unforgettable—dig in and enjoy every decadent forkful.
Ingredients
For the Chicken Parm:
2 boneless chicken breasts (pounded thin)
Salt & pepper, to taste
1 cup all-purpose flour
2 eggs, beaten
1 ½ cups panko breadcrumbs
1 tsp garlic powder
1 tsp Italian seasoning
1 cup marinara sauce
1 cup smoked mozzarella, sliced or shredded
Olive oil, for frying
For the Bucatini Alfredo:
8 oz bucatini pasta
4 cloves garlic (roasted until golden and soft)
2 tbsp butter
1 cup heavy cream
3/4 cup grated Parmesan
Salt & black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Prepare Chicken: Season chicken with salt and pepper. Dredge in flour, dip in egg, then coat in panko mixed with garlic powder and Italian seasoning.
Fry Cutlets: Heat oil in a skillet and fry chicken until golden and crisp (3–4 mins per side). Drain on paper towels.
Top with Sauce & Cheese: Spoon marinara over chicken, add smoked mozzarella on top. Broil 2–3 minutes until melted and bubbly.
Make Alfredo Sauce: In a saucepan, melt butter. Add mashed roasted garlic, stir in cream, simmer 2 mins. Mix in Parmesan, salt, and pepper. Toss with cooked bucatini.
Assemble: Plate chicken, top with a generous swirl of bucatini Alfredo. Garnish with parsley and extra cheese.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 750 per serving
- Fat: 42g per serving
- Carbohydrates: 48g per serving
- Protein: 45g per serving