I love to cook. I love making meals for me and my wife, who works endlessly and tirelessly. I like finding new dinner ideas, and so far, we haven’t had a meal where we said, “Never Again!”
When we lived at the cottage for three months, we had an old gas stove, but I didn’t trust it. Perhaps because of our house fire, I was very cautious about things like that. So, we grilled outside or cooked on an open fire in a fire pit (that was a fail!).
When we moved into the hotel, the only source to “cook” in our room was a microwave, so, needless to say, we ate out a lot. I feel I am so over fast food for a while!
Since we’ve moved into Becky’s sister’s house, I’ve been excited to get back to cooking for her again. You never realize how much you miss home-cooked meals until you don’t have access to all the necessities. I want to share this exciting meal that came about by accident, and my sometimes lack of reading comprehension!
I saw an article on Facebook, about Olive Garden making Parmesan-Alfredo Crusted Steak, and I misread the headline as a recipe for it! I was a little bummed; but, I took that and created my own version of this meal, but with boneless/skinless chicken breasts.
The prep and overall cook/bake process is super simple. I took a big Ziploc bag, poured some bread crumbs that you can get at any supermarket, and I added some shredded Parmesan cheese.
Before I placed them in the bag, I ran water over the chicken, so the breading would adhere better. Next, I took the chicken breasts and coated them with that and then placed them on a baking sheet. Next time, I’ll use a baking dish, as the sheet was a little difficult to clean! Chalk that up to live and learn!
As the chicken was baking, I made the Alfredo sauce. Nothing fancy, but the flavor was so delicious! It’s so easy, I have it recalled to memory!
You can use any style of pasta you like, but I used angel hair pasta. It cooks very quickly, which is a plus. Once the chicken is done, I plated it and then drizzled some Alfredo sauce over it. I tossed the pasta in the pan with the remaining sauce and then plated it on the side of the chicken breast. It was such an enjoyable meal!
I hope that you will make this, and enjoy the flavors of the chicken and the pasta. Bon Appetit!
- Boneless/Skinless Chicken Breasts (depending on how many you're feeding. I did 2)
- Bread crumbs (from the baking section at your local supermarket)
- 1 1/3 cups Shredded Parmesan Cheese
- 2 cups Heavy Cream
- 6 tbsp butter, divided
- Garlic Powder to taste
- Salt and Pepper to taste
- In a plastic zippered bag, add bread crumbs and some Parmesan cheese (you just need enough to coat the chicken). Dip or run your chicken under water, and add chicken, one breast at a time. This makes it easier to coat. Place chicken into baking dish. Make sure you use cooking spray to coat the dish prior to adding the chicken.
- Heat oven to 425° F . Place dish into oven when fully heated, and bake for about 40 minutes. Times may vary in certain ovens, depending on electric or gas ovens.
- Cook pasta according to directions on the box. TIP: Add a little olive oil and salt to the water. This should keep the water from boiling over while cooking the pasta.
- In a deep skillet, add the divided butter, and melt. Add the 2 cups of cream, salt, pepper and garlic powder. Bring to a boil, and stir for 2-3 minutes. Reduce heat to low, let simmer and add the remaining Parmesan cheese, and stir until thickened.
- Remove chicken from the oven when done, place on a plate and drizzle sauce over top. When the pasta is done, toss in the sauce until coated. Plate pasta on the side of the chicken, and enjoy!
Prep time is 15-20 minutes
Amount Per Serving: Calories: 1496Total Fat: 138gSaturated Fat: 87gTrans Fat: 4gUnsaturated Fat: 42gCholesterol: 450mgSodium: 1537mgCarbohydrates: 20gFiber: 1gSugar: 8gProtein: 48g