Smoked Mozzarella Chicken Parm with Roasted Garlic Bucatini

If you have ever been torn between ordering the Chicken Parmesan or the Fettuccine Alfredo, this recipe is your dream come true. This is not just a meal; it is an event. We are taking the concept of “comfort food” and dialing it up to eleven. This dish features a perfectly crispy, golden-fried chicken cutlet topped with rich marinara and smoky melted cheese. But we don’t stop there. Instead of a side of plain spaghetti, the chicken itself serves as the platter for a tall, swirling mound of Roasted Garlic Bucatini Alfredo.

The combination of textures here is mind-blowing. You get the crunch of the panko breading, the stringy pull of the smoked mozzarella, the acidity of the tomato sauce, and finally, the velvety, garlic-infused creaminess of the pasta. It is decadent, it is hearty, and it is exactly the kind of meal you make when you want to impress someone (or just treat yourself after a long week). In this guide, I’ll show you how to time everything perfectly so your chicken stays crisp while your pasta stays hot and creamy.

Why This Recipe Works

This dish works because it balances intense flavors. Traditional mozzarella is great, but smoked mozzarella adds a depth of flavor that stands up to the rich Alfredo sauce. The use of bucatini—that thick, hollow spaghetti-like pasta—is crucial because it holds onto the heavy cream sauce much better than thin angel hair. By roasting the garlic beforehand, we remove the sharp bite and replace it with a sweet, caramelized savory note that permeates the entire white sauce.

Ingredients

To get that restaurant-quality taste, fresh ingredients are key, especially for the Alfredo sauce.

The Chicken

• Chicken Breasts – 2 large breasts, pounded thin (about 1/2 inch thick).
• Panko Breadcrumbs – 1.5 cups. Panko ensures a crunchier crust than standard breadcrumbs.
• Flour – 1/2 cup, seasoned with salt and pepper.
• Eggs – 2 large, beaten.
• Smoked Mozzarella – 6-8 slices. If you can’t find sliced, shredded works too.
• Marinara Sauce – 1 cup. Use a high-quality jarred sauce or your favorite homemade recipe.
• Oil – For frying (vegetable or canola).

The Roasted Garlic Bucatini

• Bucatini Pasta – 8 oz. The hollow center captures the sauce beautifully.
• Garlic – 1 whole head, roasted.
• Heavy Cream – 1.5 cups. Do not substitute with milk; you need the fat for the emulsion.
• Butter – 4 tbsp, unsalted.
• Parmesan Cheese – 1/2 cup, freshly grated.
• Parsley – Fresh, chopped for garnish.

Instructions

1. Roast the Garlic: Preheat oven to 400°F (200°C). Cut the top off a head of garlic, drizzle with olive oil, wrap in foil, and bake for 40 minutes until soft and caramelized. Squeeze the cloves out and mash them into a paste.
2. Prep the Chicken: Set up a dredging station: one bowl with flour, one with beaten eggs, and one with panko breadcrumbs. Season the chicken cutlets with salt and pepper. Dip each cutlet into flour, then egg, then press firmly into the panko.
3. Fry the Cutlets: Heat about 1/2 inch of oil in a large skillet over medium-high heat. Fry the chicken for 3-4 minutes per side until golden brown and cooked through. Transfer to a wire rack.
4. Melt the Cheese: Place the fried chicken on a baking sheet. Top each piece with a spoonful of marinara sauce and slices of smoked mozzarella. Place under the broiler for 2-3 minutes until the cheese is bubbly and browned. Watch closely!
5. Make the Alfredo: While the chicken rests, melt butter in a saucepan over medium heat. Add the mashed roasted garlic paste and cook for 1 minute. Pour in the heavy cream and simmer for 3-4 minutes until slightly thickened. Stir in the parmesan cheese until melted and smooth. Season with salt and pepper.
6. Cook Pasta: Boil the bucatini in salted water according to package directions (al dente). Reserve 1/4 cup of pasta water.
7. Combine: Toss the drained bucatini directly into the Alfredo sauce. Add a splash of pasta water if needed to thin the sauce. Toss vigorously to coat every strand.
8. Assembly: Place a cheesy chicken cutlet on a plate. Using tongs and a ladle, twirl a large portion of the Alfredo pasta and stack it directly on top of the chicken. Garnish generously with parsley and extra parmesan.

Tips for Success

Timing is Everything: Roast your garlic ahead of time (even days before) to save time. Make the Alfredo sauce while the pasta boils. Fry the chicken last so it’s hot and crispy when you plate.

The Pasta Swirl: To get that high restaurant-style mound of pasta shown in the photo, use a meat fork or long tweezers inside a ladle to twist the pasta before gently sliding it onto the chicken.

Don’t Drown the Chicken: Notice we put the sauce on top of the cheese and marinara, but we don’t soak the bottom of the chicken. This keeps the breading underneath crispy while the top absorbs the delicious sauces.

Variations

Spicy Version: Add a teaspoon of Calabrian chili paste to the marinara sauce for a fiery kick that cuts through the rich cheese.

The “White” Parm: Skip the marinara entirely and do a white-sauce-only version with provolone and Alfredo.

Greens: Sauté some spinach with the garlic before adding the cream for a pop of color and nutrition within the pasta.

Serving Suggestions

This is a very heavy meal, so keep the sides light. A simple arugula salad with lemon vinaigrette is perfect to cleanse the palate between bites. Serve with a bold red wine like a Cabernet Sauvignon or a Chianti to stand up to the rich garlic and smoked cheese flavors.