Chicken Parm with Alfredo Bucatini
Let’s just say it: this dish is drama. It’s the kind of pasta you’d make for someone to show them you really like them. Like, “I made two sauces and crispy pan-fried chicken” level of like. We’re layering homemade marinara and creamy Alfredo (because why choose?), stacking it over golden breaded cutlets, and finishing with a tangle of bucatini that’s been tossed in silky sauce and showered with freshly grated parm.
This is not the time for sad, store-brand shredded cheese. We’re going full fresh-parm-energy only.
Why You’ll Love It
- It’s double sauced – Marinara for brightness, Alfredo for richness. The combo? Criminally underrated.
- Crispy Chicken Cutlets – Pan-fried until golden, finished in the oven so they stay crisp but fully cooked.
- Big Noodle Energy – Bucatini is like spaghetti that went to private school. Hollow in the center, so it drinks up the Alfredo like it’s been waiting for this moment its whole life.
- Make-it-again worthy – This one’s a repeat offender. Date night, Sunday dinner, or “I deserve this” Tuesday.
An Alfredo x Marinara Love Story
So here’s the vibe: crispy cutlets go down first. They’re seasoned, breaded with panko and parm, and fried until golden brown. Then they go on a rack in the oven to finish cooking while staying crispy. Because soggy breading? No thank you.
Next, we ladle on a layer of bright, garlicky homemade marinara. Simple, classic, a little acidic—aka, the perfect contrast to what’s coming next.
And then. The Alfredo. (Deep breath.)
You’re gonna toss hot, twirly bucatini with your homemade Alfredo sauce—rich, creamy, full of butter, cream, and parmesan—until it’s glossy and glorious. Then pile that right on top of the chicken + marinara stack, sprinkle on a final snowstorm of parm, and you’re done. A literal tower of pasta perfection.
Fun food fact: the name “Parmigiana” doesn’t come from Parmesan cheese—it actually might come from the Sicilian word parmiciana, which refers to the wooden slats of a shutter, stacked like the layers in a dish. Either way, we’re stacking with style.
What You’ll Need:
For the Cutlets
- 2 lbs boneless, skinless chicken breasts, thinly sliced
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups panko breadcrumbs
- 3 cloves garlic, finely minced or grated
- 2 tsp dried parsley
- ½ tsp dried Italian seasoning
- 1¼ cup finely grated Parmesan cheese, divided
- Kosher salt + freshly ground black pepper, to taste
For the Sauces
Pasta
- Bucatini (or fettuccine or your fave pasta—just make sure it layers well)
Tips & Swaps
- No bucatini? Use fettuccine or linguine. Even penne works if you want more of a baked pasta feel.
- Busy week? Use jarred sauces. If you’re short on time (or just not in the mood to wash another saucepan), go ahead and use store-bought marinara and Alfredo. Totally allowed. But—and this is important—if you have the time, homemade marinara is really where this dish shines. That brightness and slow-simmered flavor hits different.
- Shortcut it: You can use store-bought marinara or Alfredo—but homemade really does hit different here.
- Make it gluten-free: Use GF flour and breadcrumbs, and your favorite GF pasta.
Final Thoughts
If Chicken Parm and Alfredo Pasta had a baby, this would be it. And she’s thriving. This dish brings serious flavor, major comfort, and maybe a little bit of main-character energy. Serve it with a green salad and garlic bread if you’re trying to impress, or just eat it out of the pan while standing at the stove. I support either choice.
Chicken Parm with Alfredo Bucatini
Ingredients
For the Cutlets:
- 2 lbs boneless skinless chicken breasts, thinly sliced
- 1 cup all-purpose flour
- 3 large eggs beaten
- 2 cups panko breadcrumbs
- 3 cloves garlic finely minced or grated
- 2 tsp dried parsley
- ½ tsp dried Italian seasoning
- 1¼ cup finely grated Parmesan cheese divided
- Kosher salt + freshly ground black pepper to taste
Alfredo:
- 1/2 cup butter
- 2 cups heavy cream
- 5-6 cloves garlic pressed minced works too
- 1/2 tsp Italian seasoning
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 cup gruyere cheese freshly grated/shredded
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup shredded Italian mix shredded cheese
- 1/2 tbsp sugar
- Salt and pepper to taste
Homemade Marinara:
- 28 oz can whole peeled tomatoes
- 3 cloves of garlic peeled and cut in half
- 1/4 cup avocado oil
- 1 tablespoon tomato paste
- Kosher salt
- Freshly ground black pepper
- 1 tsp dried basil
- 1 tsp sugar
Pasta:
- Bucatini or fettuccine or your fave pasta—just make sure it layers well
Instructions
How to Make the Crispy Chicken Cutlets
- Preheat your oven to 350°F and grab a baking sheet. Set a wire rack on top—this keeps your chicken cutlets crispy while they finish cooking in the oven.
- Set up your breading station: In one shallow bowl, mix the panko, garlic, parsley, Italian seasoning, and ¾ cup of the parmesan. Add a pinch of salt and pepper, and use your fingers to rub the garlic into the breadcrumbs so it’s evenly mixed.
- In a second bowl, whisk the eggs with ½ cup parmesan, a tablespoon of water, and another small pinch of salt and pepper.
- Pour the flour into a third bowl or plate, season with salt and pepper, and give it a quick stir.
- Prep the chicken: Place a piece of thin-sliced chicken on a cutting board and cover it with plastic wrap. Pound it gently with a meat mallet until it’s about ½ inch thick. Repeat with all the chicken. Then season both sides of each piece with salt and pepper.
- Bread the chicken: Line up your station in this order: chicken → flour → egg → breadcrumbs → clean plate.
- Dredge a piece of chicken in the flour, tapping off any extra.
- Dip it into the egg mixture, letting the excess drip off.
- Press it firmly into the breadcrumb mixture so it’s well-coated on all sides.
- Place the breaded chicken on the clean plate and repeat with the rest.
- Pan-fry to golden perfection: In a large skillet, heat a generous layer of olive oil over medium-high heat. Work in batches—don’t crowd the pan. Cook each cutlet for a few minutes per side until beautifully golden. Transfer to the wire rack, and if the chicken isn’t cooked through yet, pop it in the oven to finish (internal temp should hit 165°F).
Marinara Sauce Instructions:
- Start by heating oil in a pot for the marinara. Add the garlic and allow to toast, until they’re golden and fragrant. Stir in the tomato paste and cook for another minute. Pour in the tomatoes and gently crush them up. Season with salt and pepper, then stir in the sugar and seasonings. Bring the sauce to a boil, then reduce the heat and let it simmer, stirring now and then, for about 30 minutes until it thickens and reduces to about 3 cups. Once it’s done, discard the garlic.
Afredo Sauce Instructions:
- Bring a large pot of water to boil for the bucatini and cook as the package instructs.
- While the pasta is cooking, melt the butter in a saucepan over medium heat. Add the garlic and saute for 1 minute, or until fragrant. Stir in the heavy cream and cheeses until smooth and creamy. Add in the remaining spices and sugar. Season with salt and pepper to taste.
- Finally, place your cutlet on your plate, top with marinara, and then some fresh Parmesan cheese. Toss the cooked pasta in with the alfredo sauce. Swirl some around your tongs and place on top of your cutlet. Add more cheese!!
