Crispy Chicken Parmesan over Creamy Alfredo Orzo
Updated Aug 31, 2025, Published on Feb 15, 2025
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Crispy Chicken Parmesan over Creamy Alfredo Orzo is a cozy, crowd-pleasing dinner with golden, breaded chicken served on a bed of tender orzo in a rich, garlicky Alfredo sauce. This recipe combines my popular Orzo al Limone with Crispy Parmesan Chicken with the creamy one-pan method from my One Pan Cajun Chicken Alfredo Orzo for a dish that’s easy to make and full of flavor.
Love orzo recipes? Try out my Tomato, Boursin, and Shrimp Baked Orzo or One Pan French Onion Orzo next!
Watch how to make it here!
Recipe Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Panko and Italian Breadcrumbs: I used a mixture of Panko and Italian Breadcrumbs for this recipe. Using a mixture of panko and Italian breadcrumbs creates a perfect balance of texture and flavor for breading. The panko adds crispness, while the Italian breadcrumbs contribute seasoning and a richer, more cohesive coating.
- 1 lb Boneless Skinless Chicken Breast: Purchase a pack with 2 pieces of chicken. Slice each piece in half to create thinner cuts, then pound them out to an even thinner thickness for uniform cooking.
- Milk, Chicken Broth: I used a combination of milk and chicken broth to create a creamy sauce for the orzo. Throughout cooking, I added splashes of water as needed to keep the liquid from absorbing too quickly, ensuring the orzo remains saucy and creamy.
Recipe Tip
If you flip the chicken and notice any less crispy spots, don’t worry! Simply spoon some of the hot oil from the pan over those areas to help them crisp up evenly. This trick ensures perfectly golden, crispy chicken without overcooking.
Crispy Chicken Parmesan over Creamy Alfredo Orzo (Step-by-Step Instructions)
See the recipe card below for the full list of instructions.
- Prepare the breading for the chicken and pre-heat the oven to 450°F.
- Cut the chicken into cutlets and then dredge each piece into flour, egg wash, and panko breadcrumbs.
- Fry the chicken cutlets. Cook 2-3 minutes each side until golden and crispy. The chicken doesn't need to be fully cooked through because it will finish cooking in the oven.
- Spread 1/4 cup of marinara sauce evenly across the bottom of a baking dish. Place the fried chicken on top and pour the remaining 3/4 cup of marinara sauce on top.
- Sprinkle mozzarella cheese evenly on top. Bake for 12 minutes. For an extra golden and bubbly finish, you can broil for 1-2 minutes at the end.
- While the chicken bakes, cook the orzo. Melt the butter and cook the minced garlic. Then add the liquids, orzo, and black pepper.
- Bring the mixture to a boil, then reduce the heat to a simmer. Stir often, adding water as needed. Once the orzo is cooked, lower the heat and add the heavy cream and freshly grated Parmesan cheese.
- Place a piece of chicken Parmesan on top of the orzo. Finish by topping with fresh basil, additional Parmesan cheese, and a drizzle of olive oil, if desired.
Ready to try it? Scroll to the recipe card below for exact ingredient amounts and full instructions.
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Crispy Chicken Parmesan over Creamy Alfredo Orzo
This recipe features crispy, breaded chicken pan-fried then baked with marinara sauce and cheese. The crispy Parmesan chicken is served over a bed of incredibly creamy one-pan Alfredo orzo pasta. Serve with fresh basil and dig in!
Equipment
- 9" x 13" Baking Dish oven safe
Ingredients
Crispy Chicken Parmesan
- ¾ cup All Purpose Flour
- 1 teaspoon Kosher Salt, divided
- 1 teaspoon Black Pepper, divided
- 2 Eggs
- ½ cup Panko Breadcrumbs
- ¼ cup Italian Breadcrumbs
- ¾ cup Parmesan Cheese, finely grated
- ½ teaspoon Garlic Powder
- 1 pound Boneless Skinless Chicken Breasts, 2 pieces (cut each piece in half for 4 pieces total)
- ¼ cup Avocado Oil, or neutral oil of choice (more as needed)
- 1 cup Marinara Sauce, divided (more as needed)
- 1 cup Low Moisture Mozzarella Cheese, shredded (more as needed)
Creamy Alfredo Orzo
- 2 tablespoons Butter
- 4 cloves Garlic, minced
- 1 ½ cups Milk, I used 2% milk
- 1 cup Chicken Broth
- 1 cup Orzo Pasta, uncooked
- ½ teaspoon Black Pepper
- Kosher Salt, to taste
- 1 cup Water, use as needed
- ¼ cup Heavy Cream
- ½ cup Parmesan Cheese, freshly grated
- Fresh Basil, to serve
Instructions
Crispy Chicken Parmesan
- Preheat the oven to 450°F.
- In a shallow bowl, combine the flour, ½ tsp kosher salt, and ½ tsp black pepper. In another shallow bowl, whisk the eggs with a fork. In a third shallow bowl, mix the panko breadcrumbs, Italian breadcrumbs, Parmesan cheese, and garlic powder.
- Cut the chicken breasts in half horizontally to create four thin pieces. Place one piece on a cutting board and cover it with plastic wrap or parchment paper. Using the bottom of a heavy pan, a rolling pin, or a meat mallet, pound the chicken evenly until it is about ¼ inch thick. Repeat with the remaining pieces.
- Season the chicken with the remaining ½ teaspoon of kosher salt and ½ teaspoon of black pepper. Dredge each piece in the flour mixture, ensuring an even coating. Dip into the whisked eggs, then coat thoroughly with the breadcrumb mixture. Place the breaded chicken on a large plate and repeat with the remaining pieces.
- Heat the oil in a large sauté pan over medium-high heat. Once the oil is shimmering, add the breaded chicken cutlets in a single layer. Cook for 2-3 minutes, or until the chicken releases from the pan and is golden and crispy. Flip the chicken and cook for another 2-3 minutes, or until the other side is golden and crispy. The chicken doesn't need to be fully cooked through, as it will finish cooking in the oven. If needed, cook the chicken in batches, adding more oil to the pan as necessary.
- Spread ¼ cup of marinara sauce evenly across the bottom of a baking dish. Arrange the fried chicken pieces in a single layer over the sauce. Pour the remaining ¾ cup of marinara sauce over the chicken, ensuring each piece is well coated. Add more sauce if needed to fully cover the chicken. Sprinkle mozzarella cheese evenly on top. If you prefer extra cheese, feel free to add more.
- Place the baking dish in the preheated oven and bake for 12 minutes. For an extra golden and bubbly finish, you can broil for 1-2 minutes at the end.
Creamy Alfredo Orzo
- While the chicken bakes, cook the orzo. In a large, high-rimmed pan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, stirring constantly to prevent burning.
- Pour in the milk and chicken broth, then add the uncooked orzo and black pepper. Optionally, season with kosher salt to taste. Bring the mixture to a boil, then reduce the heat to a simmer. Stir often, adding water as needed (about ½ cup at a time) to keep the orzo saucy and creamy. The orzo will take about 15-20 minutes to cook.
- Lower the heat and add the heavy cream and freshly grated Parmesan cheese. Stir well to combine, ensuring the sauce becomes creamy and smooth.
- Spoon the creamy orzo onto the bottom of a shallow bowl. Place a piece of chicken Parmesan on top of the orzo. Finish by topping with fresh basil, additional Parmesan cheese, and a drizzle of olive oil, if desired.
Video
Nutrition
Serving: 4g, Calories: 956kcal, Carbohydrates: 71g, Protein: 57g, Fat: 49g, Saturated Fat: 20g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 19g, Trans Fat: 0.3g, Cholesterol: 243mg, Sodium: 2027mg, Potassium: 1068mg, Fiber: 4g, Sugar: 10g, Vitamin A: 1381IU, Vitamin C: 7mg, Calcium: 614mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
Loved, loved this recipe! Easy to make and very delicious! Thanks Carolyn!
Thank you, Pam! SO happy to hear you loved this recipe. Thank you for making it and leaving such a nice review 🙂