Chicken Smothered in Cheesy Alfredo Three-Cheese Spaghetti Sauce

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This dish is a true comfort food masterpiece. Golden, crispy chicken cutlets are smothered in a rich, creamy Alfredo sauce that’s been upgraded with not one, not two, but three types of melty cheese. Nestled beside a generous portion of tender spaghetti, every forkful is a luxurious bite of indulgence.

Whether you’re making this for Sunday dinner, a cozy date night, or just because you need something decadent after a long day, this recipe delivers big flavor without being overly complicated. It’s the kind of meal that feels special but comes together in your own kitchen with everyday ingredients.

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What Kind of Chicken Should I Use?

Boneless, skinless chicken breasts work best for this recipe because they cook quickly and provide a clean canvas for the cheesy Alfredo sauce to shine. You can also use chicken cutlets to save time on slicing and pounding, or even boneless thighs if you prefer dark meat’s juiciness. Just be sure to flatten them to an even thickness for perfect browning and even cooking.

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Ingredients for the Chicken Smothered in Cheesy Alfredo Three-Cheese Spaghetti Sauce

Chicken breasts: The main protein in the dish. Pounded thin for even cooking and a crisp crust.

Salt and pepper: To season the chicken and enhance all the flavors throughout the dish.

All-purpose flour: Helps form a crisp coating on the chicken when pan-fried.

Eggs: Used as a binder to help the breadcrumb mixture stick.

Italian breadcrumbs: Provides that crave-worthy golden crunch on the chicken.

Parmesan cheese: Mixed into the breadcrumb coating for salty, nutty richness and also melted into the sauce.

Mozzarella cheese: Brings melty stretch and creaminess to the Alfredo sauce.

Sharp cheddar cheese: Adds bold flavor and that signature gooey texture to the cheese blend.

Butter and heavy cream: The base of the Alfredo sauce, giving it a silky, luxurious mouthfeel.

Garlic: Freshly minced for a punch of aroma and depth.

Spaghetti: The perfect pasta to soak up every drop of cheesy Alfredo goodness.

Fresh parsley and shredded parmesan (for garnish): A final flourish to bring brightness and visual appeal.

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How To Make the Chicken Smothered in Cheesy Alfredo Three-Cheese Spaghetti Sauce

Step 1: Prep the Chicken

Start by pounding the chicken breasts until they’re about 1/2-inch thick. Season both sides with salt and pepper. Dredge each piece first in flour, then dip into beaten eggs, and finally coat with a mixture of Italian breadcrumbs and grated Parmesan.

Step 2: Pan-Fry Until Crispy

In a large skillet, heat oil over medium-high heat. Add the chicken and cook until golden brown and fully cooked through—about 4–5 minutes per side. Set aside on a wire rack or paper towel-lined plate.

Step 3: Cook the Pasta

Boil a pot of salted water and cook the spaghetti according to package instructions until al dente. Drain and set aside.

Step 4: Make the Alfredo Sauce

In a clean skillet or saucepan, melt butter over medium heat. Add the minced garlic and cook until fragrant. Pour in the heavy cream and bring to a simmer. Stir in Parmesan, mozzarella, and cheddar cheese until completely melted and the sauce becomes thick and creamy.

Step 5: Assemble the Dish

Toss the cooked spaghetti in the Alfredo sauce until well coated. Plate the pasta and lay the crispy chicken slices on top. Spoon extra sauce over the chicken and garnish with chopped parsley and more shredded Parmesan.

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How to Serve and Store Chicken Smothered in Cheesy Alfredo Three-Cheese Spaghetti Sauce

Serve this dish fresh off the stove while the cheese is gooey and the chicken still crispy. It pairs beautifully with garlic bread, a fresh salad, or even roasted veggies. For a family dinner or entertaining guests, serve on a large platter for an eye-catching presentation.

To store leftovers, transfer the chicken and pasta separately to airtight containers. Refrigerate for up to 3 days. Reheat gently in the microwave or stovetop with a splash of cream or milk to revive the sauce’s creamy consistency.

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Frequently Asked Questions

Can I use store-bought Alfredo sauce?

You can, but homemade is creamier and more flavorful. If you’re short on time, use a high-quality store-bought version and stir in the cheeses.

What’s the best pasta to use?

Spaghetti is great, but fettuccine or linguine also works well. Choose a long pasta that holds sauce beautifully.

Can I bake the chicken instead?

Yes, bake at 400°F for 20-25 minutes or until crispy and cooked through. You can also air-fry it for a lighter option.

What cheeses can I swap in?

You can substitute Monterey Jack, provolone, or gouda for mozzarella or cheddar depending on your taste preferences.

Is this freezer-friendly?

Not ideal. The sauce may separate when reheated from frozen. It’s best enjoyed fresh or refrigerated.

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Want More Chicken Pasta Ideas?

If you loved this creamy and crispy chicken pasta combo, here are a few more flavorful dishes you should try next:

• Lemon Garlic Butter Chicken Bites with Savory Parmesan Linguine
• Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta
• Garlic Parmesan Chicken and Potatoes
• One Skillet Cheesy Spicy Garlic Butter Steak Pasta
• One Pot Creamy Chicken Pasta Dinner

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time: Life with Nina on Pinterest

And let me know in the comments how yours turned out. Did you go all in on the three cheeses? Maybe tossed in a little spinach or sun-dried tomato? I’d love to hear your twist!

Got questions? Ask away—let’s make this the best dinner yet.

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