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Smoked Mozzarella Chicken Parm & Bucatini Alfredo

The ultimate indulgence: crispy chicken parmesan topped with smoked mozzarella and a tower of roasted garlic bucatini alfredo.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 2 plates
Course: Dinner, Main Course
Cuisine: Comfort Food, Italian-American
Calories: 1150
Ingredients Equipment Method Notes

Ingredients
  

Chicken Cutlets
  • 2 large Chicken breasts pounded thin
  • 1.5 cups Panko breadcrumbs
  • 2 Eggs beaten
  • 0.5 cup All-purpose flour
  • 6 slices Smoked mozzarella cheese
  • 1 cup Marinara sauce warmed
Roasted Garlic Alfredo
  • 8 oz Bucatini pasta
  • 1 head Garlic roasted and mashed
  • 1.5 cups Heavy cream
  • 4 tbsp Butter unsalted
  • 0.5 cup Parmesan cheese grated
  • 1 tbsp Parsley chopped, for garnish

Equipment

  • Large Skillet
  • Saucepan
  • Pasta pot
  • Meat mallet

Method
 

  1. Roast a head of garlic at 400°F for 40 mins until soft; mash into a paste.
  2. Dredge pounded chicken in flour, then egg, then panko breadcrumbs.
  3. Fry chicken in oil over medium-high heat until golden brown (approx 3-4 mins per side).
  4. Transfer chicken to baking sheet, top with marinara and smoked mozzarella. Broil until cheese melts.
  5. Boil bucatini in salted water until al dente.
  6. In a saucepan, melt butter and cook roasted garlic paste for 1 min. Add cream and simmer to thicken.
  7. Stir parmesan into the sauce until smooth, then toss in drained pasta.
  8. Place chicken on plate, top with a swirl of pasta, and garnish with parsley.

Notes

Serve immediately while the cheese is melty and pasta is hot.