Air Fried Chicken Parm & Roasted Garlic Alfredo

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I love chicken parm, but I’m WAAAAAAAAAY too lazy and hungry to use the oven. I was able to make this in pretty much under an hour; thank God we have air fryers, am I right?

Anyways, I hope you enjoy!

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How to make Air Fried Chicken Parm & Roasted Garlic Alfredo:

Ingredients:

Chicken Tenderizing:

• 1 Chicken Breast
• 1 tbsp salt and pepper
• 2 cups buttermilk

Sauce & Breading:

• 1 cup bread crumbs
• 1/2 cup parmesan cheese (I used pecorino romano)
• 1 tablespoon Italian season blend (oregano, parsley, etc.)
• 1 can diced tomatoes
  • If you can find an Italian herb blend, that’s even better
• 5 garlic cloves (buds cut off)
• 1 egg
• 1 cup all purpose flour
• 1/3 cup heavy cream
• 8oz ball mozzarella cheese
• PAM Oil
• Olive oil

Fettucine Alfredo:

• Fettucine Pasta
• 1/2 cup parmesan cheese (I used pecorino romano)
• 1 tablespoon Italian season blend (oregano, parsley, etc.)
• 1 garlic head (with roughly 1/4 towards the top cut off)
• 1 shallot (minced)
• 1 cup light cream
• 1 tbsp onion powder
• 1 tbsp cream cheese
• Salt and pepper to taste
• Reserved pasta water
• Olive oil

Tips:

• Let the chicken sit overnight, and I also pat it dry and let it rest in the refrigerator for around like 30ish minutes. You really want this chicken to be dry when putting it in the dredge.
• You are going to have to broil this recipe mid way through of assembling it. In my honest experience, it’s way better to broil in an oven than it is in the air fryer for this. My oven gets to like 520°F and my air fryer reaches 450°F
• It tastes a lot better with it, but if you want something to eat real quick and really don’t care, you can totally skip it.

Steps:

Chicken Tenderizing:

• Step 1: Tenderize your chicken by evenly pounding it flatter until a quarter of an inch thick.
• Step 2: In a bowl, combine all the ingredients in the tenderizing section and whisk. Take the chicken and submerge it into the brine.
• Step 3: Leave in the refrigerator overnight.

Chicken Dredge and Air frying:

• Step 1: Remove the excess brine from the chicken
  • Optional but recommended: On a plate or wire rack, let it rest in the fridge for at least 30 minutes to an hour to make sure the skin is bone dry
• Step 2: Grab 3 bowls, one containing all purpose flour, the other containing lightly whisked eggs and heavy cream, and the last containing bread crumbs
  • Optional but recommended: Add your seasoning and some parmesan cheese (not all of it) to the bread crumbs and mix until well combined
• Step 3: Coat one chicken breast in the flour, then in the egg yolk mixture (while leaving the excess to drip), and finally the bread crumb mixture. Make sure every corner and crevasse of the chicken has bread crumbs
• Step 4: Preheat your air fryer to 385°F. Place your chicken inside for 10 minutes, and spray both sides generously with PAM oil. Make sure to flip half way through while cooking.

Marinara Sauce:

• Step 1: In a saucepan over medium heat, apply some olive oil with minced garlic. Sauté until aromatic.
• Step 2: Add in your diced tomatoes and cook on a low simmer. Stir occasionally until the tomato sauce starts to thicken.
• Step 3: In a blender (or better if you have an immersion blender), blend the sauce mixture until chunks of tomatoes are no longer visible. Be sure not to over blend, and do it in short 1-2 second pulses until desired texture.

Fettucine Alfredo:

• Step 1: In an air fryer set to the “Roast” setting place in your garlic with a pinch of salt, pepper, a small drizzle of olive oil. Cover with aluminum foil, and roast for 16-20 minutes.
• Step 2: In a pot over medium heat with a tablespoon of salt, cook the fettucine until aldonate. Strain and reserve roughly a bowl worth to the side.
• Step 3: In the same pot over medium heat, toss in your shallots, roasted garlic, and onion powder. Combine until fragrant.
• Step 4: Add in your light cream and cream cheese. Turn the heat to low and mix until the cream cheese has spread. Turn off the heat and toss in the parmesan cheese. Continue to mix and add in pasta water in small increments until desired texture. Add salt and pepper to taste, and you’re done!

Assembly:

Step 1: Bottom Chicken Cutlet

Step 2: Marinara Sauce

Step 3: Slices of mozzarella cheese

Step 4: Broil until mozzarella is gooey with slightly browned bits

Step 5: Additional parmesan cheese with dried Italian seasonings

Cravings & Comfort Recipe

Air Fried Chicken Parm & Roasted Garlic Alfredo

Air-fried chicken Parmesan topped with melted mozzarella and parsley, served with creamy roasted garlic Alfredo pasta.

Prep Time10 minutes (excluding overnight marinade)

Cook Time45 minutes

Total Time1 hour

Servings1 plate of chicken parm and fettucine alfredo

Calories1,300

CuisineItalian-American

Print Recipe Grocery List

Ingredients

US Customary — Metric

Chicken Tenderizing

• 1 Chicken Breast
• 1 tbsp salt and pepper
• 2 cups buttermilk

Sauce & Breading

• 1 cup bread crumbs
• 1/2 cup parmesan cheese (I used pecorino Romano)
• 1 tablespoon Italian season blend (oregano, parsley, etc.)
• 1 can diced tomatoes
• 5 garlic cloves (buds cut off)
• 1 egg
• 1 cup all purpose flour
• 1/3 cup heavy cream
• 8oz ball mozzarella cheese
• Olive oil

Fettucine Alfredo

• Fettucine Pasta
• 1/2 cup parmesan cheese (I used pecorino romano)
• 1 tablespoon Italian season blend (oregano, parsley, etc.)
• 1 garlic head (with roughly 1/4 towards the top cut off)
• 1 shallot (minced)
• 1 cup light cream
• 1 tbsp onion powder
• 1 tbsp cream cheese
• Salt and pepper to taste
• Reserved pasta water
• Olive oil

Instructions

Chicken Tenderizing

1. Tenderize your chicken by evenly pounding it flatter until a quarter of an inch thick.
2. In a bowl, combine all the ingredients in the tenderizing section and whisk. Take the chicken and submerge it into the brine.
3. Leave in the refrigerator overnight.

Chicken Dredge and Air frying

1. Remove the excess brine from the chicken
2. Optional but recommended: On a plate or wire rack, let it rest in the fridge for at least 30 minutes to an hour to make sure the skin is bone dry
3. Grab 3 bowls, one containing all purpose flour, the other containing lightly whisked eggs and heavy cream, and the last containing bread crumbs
4. Optional but recommended: Add your seasoning and some parmesan cheese (not all of it) to the bread crumbs and mix until well combined
5. Coat one chicken breast in the flour, then in the egg yolk mixture (while leaving the excess to drip), and finally the bread crumb mixture. Make sure every corner and crevasse of the chicken has bread crumbs
6. Preheat your air fryer to 385°F. Place your chicken inside for 10 minutes, making sure to flip half way through.

Marinara Sauce

1. In a saucepan over medium heat, apply some olive oil with minced garlic. Sauté until aromatic.
2. Add in your diced tomatoes and cook on a low simmer. Stir occasionally until the tomato sauce starts to thicken.
3. In a blender (or better if you have an immersion blender), blend the sauce mixture until chunks of tomatoes are no longer visible. Be sure not to over blend, and do it in short 1-2 second pulses until desired texture.

Fettucine Alfredo

1. In an air fryer set to the "Roast" setting place in your garlic with a pinch of salt, pepper, a small drizzle of olive oil. Cover with aluminum foil, and roast for 16-20 minutes.
2. In a pot over medium heat with a tablespoon of salt, cook the fettucine until aldonate. Strain and reserve roughly a bowl worth to the side.
3. In the same pot over medium heat, toss in your shallots, roasted garlic, and onion powder. Combine until fragrant.
4. Add in your light cream and cream cheese. Turn the heat to low and mix until the cream cheese has spread. Turn off the heat and toss in the parmesan cheese. Continue to mix and add in pasta water in small increments until desired texture. Add salt and pepper to taste, and you're done!

Assembly

1. Bottom Chicken Cutlet
2. Marinara Sauce
3. Slices of mozzarella cheese
4. Broil until mozzarella is gooey with slightly browned bits
5. Additional parmesan cheese with dried Italian seasonings

Notes

• Tips:
• Let the chicken sit overnight, and I also pat it dry and let it rest in the refrigerator for around like 30ish minutes. You really want this chicken to be dry when putting it in the dredge.
• You are going to have to broil this recipe mid way through of assembling it. In my honest experience, it's way better to broil in an oven than it is in the air fryer for this. My oven gets to like 520°F and my air fryer reaches 450°F
• It tastes a lot better with it, but if you want something to eat real quick and really don't care, you can totally skip it.

Quick Measurement Converter

Choose an ingredient when density matters. Unknown ingredients are converted by volume instead of guessed by weight.

Amount US unitCupTablespoonTeaspoonFluid ounceOunce (weight)Pound IngredientWaterFlourGranulated sugarPacked brown sugarPowdered sugarButterOilMilkButtermilkHeavy creamHalf & halfLight creamOther / volume only

Metric result240 mL

Cooking conversions are approximate; flour and packed ingredients can vary by brand and measuring technique.

Cravings & Comfort

Nutrition estimate

Calories1,400 caloriesper serving

Serving1 plate

Protein90 grams

Carbs120 grams

Fat75 grams

Calories are an estimate and can change based on brands, serving size, toppings, sauce amount, and oil absorption.

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