Chicken Parmesan Alfredo Pasta

Pasta recipe

Delicious Chicken Parmesan Alfredo Pasta


Who doesn’t love crispy chicken and pasta with rich creamy white sauce drizzle over it? For all the classic Italian food lovers, this is the best dish around for your dinner tonight. The crispy chicken fillet and pasta along with a super creamy and cheesy white sauce is all your taste buds need to satisfy your cravings.

PREP TIME: 35 Minutes

COOK TIME: 25 Minutes

TOTAL TIME: 60 Minute


  • 1 packet of penne pasta

For the Parmesan Crusted Chicken:

  • 4 pieces of boneless chicken breast
  • 2 egg whites
  • 3 teaspoons cornstarch
  • 3 teaspoon lemon juice
  • 1 cup breadcrumbs
  • 2 tablespoons fresh parsley, chopped
  • ⅔ cup grated Parmesan cheese
  • Salt to taste
  • Pepper to taste
  • 2 tablespoons of cooking oil


For the White Cheese Sauce:

  • 1½ tablespoons butter
  • 1 tablespoon all-purpose flour
  • 1¼ cup milk, boiled and cooled
  • 2 cups of water
  • Pepper to taste
  • 1 tablespoon dried oregano or basil or thyme
  • 1 cup cheddar or Parmesan cheese; grated
  • 1 cup of cream
  • Salt to taste



  1. Bring plenty of water in a pot to boil. Add pasta along with a drop of oil and cook till done. Drain well and then set aside the boiled pasta.
For the Chicken:
  1. Pound each chicken breast to about ¾ inch thick.
  2. Combine the egg whites, cornstarch, and a tablespoon of lemon juice in a bowl. Combine the breadcrumbs, Parmesan, parsley, salt, and pepper in another bowl.
  3. Fist dredge each piece of chicken breast in the egg white mixture, and then in the breadcrumb mixture. Make sure to cover all the chicken with the breadcrumbs equally . Then let the chicken sit on a baking sheet for 30 minutes to allow the crust to set.
  4. Preheat oven to 425 degrees F.
  5. Heat oil in a large skillet over medium high heat and add the chicken. Cook for about 2 minutes on each side, until the crust is golden brown.
  6. Transfer the chicken to the oven and finish cooking it for 8-10 minutes, or until it becomes soft and tender.


 For the White Cheese Sauce:
  1. Add butter in a pan and then add all-purpose flour. Whisk very well.
  2. Add boiled milk and into the pan and mix well. Whisk it very well in low flame to avoid lumps. Form a smooth mixture out of these.
  3. Then add water into the mixture and keep whisking in order to avoid any lumps formed in the sauce.
  4. Further add cream in to the sauce.
  5. Once the sauce starts to thicken, add salt, pepper, and dried herbs. Mix well.
  1. Now add cheese into the sauce and cook it further in low flame till the sauce thickens and turns smooth and cheesy.
  2. Sauté some diced tomatoes, capsicum and onion in butter and add some seasoning to it.
  3. Serve the sauce over the chicken along with the boiled penne pasta. Garnish with fresh parsley and sautéed vegetables.