Chicken Parmesan with Whole Wheat Pasta
Indulge in the ultimate Italian comfort food with this Chicken Parmesan with Whole Wheat Pasta recipe—a healthier twist on a beloved classic. Tender, golden-breaded chicken breasts are oven-baked and topped with rich marinara sauce and gooey melted mozzarella, perfectly paired with hearty whole wheat pasta for a nutritious base. Infused with the bold flavors of Parmesan cheese, Italian seasoning, and fresh basil, this dish delivers a satisfying crunch and a burst of freshness in every bite. Whether you're looking for a weeknight dinner or an impressive meal to share, this recipe combines wholesome ingredients and restaurant-quality techniques to create a crowd-pleasing masterpiece. Perfect for fans of Chicken Parmesan, healthy pasta dishes, and Italian cuisine!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 0.5 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 3 tablespoons olive oil
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 12 ounces whole wheat pasta
- 0.25 cup fresh basil leaves
- As needed for boiling pasta water
Instructions
Preheat your oven to 400°F (200°C).
Season the chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper on both sides.
Set up a breading station. Place the flour on one plate. In a shallow bowl, beat the eggs. On another plate, combine the panko breadcrumbs, grated Parmesan, and Italian seasoning.
Dredge each chicken breast in flour, shaking off any excess. Dip it into the beaten eggs, then coat it evenly with the breadcrumb mixture. Set aside.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the breaded chicken breasts. Cook for 2-3 minutes per side, until golden brown. Do not overcrowd the pan; work in batches if needed.
Transfer the skillet with the chicken into the preheated oven. Bake for 15-18 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
While the chicken bakes, bring a large pot of salted water to a boil. Cook the whole wheat pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
In a saucepan, heat the marinara sauce over medium heat.
Once the chicken is fully cooked, remove it from the oven. Spoon 2-3 tablespoons of marinara sauce over each piece of chicken, then sprinkle evenly with mozzarella. Return to the oven and broil on high for 2-3 minutes, or until the cheese is melted and bubbly.
Toss the drained pasta with the remaining marinara sauce, adding a splash of reserved pasta water if needed to loosen the sauce.
Divide the pasta among four plates, top each with a piece of Chicken Parmesan, and garnish with fresh basil leaves.
Serve immediately and enjoy!
Nutrition Facts
Calories |
3191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.9 g | 160% | |
| Saturated Fat | 40.3 g | 201% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1084 mg | 361% | |
| Sodium | 5473 mg | 238% | |
| Total Carbohydrate | 197.2 g | 72% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 16.8 g | ||
| Protein | 308.3 g | 617% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1634 mg | 126% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2564 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
