Alfredo Chicken Parm

Here’s how I built it:

Chicken – Sliced two large breasts into 4 cutlets. Seasoned, dredged in flour, dipped in egg, coated in Italian breadcrumbs + Parmesan, then fried golden and crispy.

Alfredo Sauce – Made a creamy garlic Alfredo with butter, garlic, heavy cream, and plenty of Parmesan. Rich, silky, and dangerously delicious.

Sheet Pan Cheese Hack – Alfredo puddles on a baking sheet topped with mozzarella, provolone, and Parm. Broiled until melted, bubbly, and golden brown.

Final Move – Scooped the cheesy Alfredo stacks onto the crispy chicken. Optional parsley or basil if you’re feeling fancy.