Chicken Parmigiana Pasta
Indulge in the comfort of Italian-inspired flavors with this Chicken Parmigiana Pasta recipe—a hearty dish that seamlessly blends crispy, breaded chicken with a bed of marinara-coated pasta. Tender chicken breasts are coated in a golden Parmesan breadcrumb crust, layered with rich marinara sauce, and topped with melty mozzarella cheese before a quick bake to perfection. Served over spaghetti or fettuccine, this dish combines the best of two classics: chicken parmigiana and pasta. Perfect for family dinners or special occasions, it’s a satisfying meal that’s both comforting and elegant. Garnish with fresh basil for a burst of herbaceous flavor and a stunning finishing touch. Ideal for fans of Italian-American cuisine, this recipe is quick to prepare and sure to impress.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 pieces eggs
- 1 cup breadcrumbs
- 0.5 cup grated Parmesan cheese
- 0.25 cup olive oil
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 12 ounces spaghetti or fettuccine pasta
- 4 quarts water
- 1 tablespoon salt (for pasta water)
- 2 tablespoons fresh basil leaves (optional)
Instructions
Place the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet, gently pound them to an even 1/2-inch thickness.
Season both sides of the chicken breasts with 1 teaspoon of salt and 1 teaspoon of black pepper.
Set up a breading station: Place the flour in one dish, beat the eggs in a second dish, and mix the breadcrumbs with grated Parmesan cheese in a third dish.
Dredge each chicken breast in the flour, shaking off the excess. Dip it into the beaten eggs, then coat it completely with the breadcrumb-Parmesan mixture. Set aside.
Heat 1/4 cup of olive oil in a large skillet over medium heat. Cook the breaded chicken breasts for 3-4 minutes per side, or until golden brown and cooked through. Remove from heat and set aside.
Preheat your oven to 375°F (190°C).
Transfer the chicken breasts to a baking dish. Spoon 1/2 cup of marinara sauce over each breast, then sprinkle shredded mozzarella cheese on top.
Bake the chicken in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Meanwhile, bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt to the water and cook the pasta according to the package instructions until al dente. Drain the pasta and set aside.
In a separate saucepan, heat the remaining marinara sauce over low heat.
Toss the cooked pasta with the warmed marinara sauce until evenly coated.
To serve, plate a portion of pasta on each plate. Place a chicken Parmigiana breast on top of the pasta. Garnish with fresh basil leaves, if desired.
Enjoy your Chicken Parmigiana Pasta!
Nutrition Facts
Calories |
762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 2789 mg | 121% | |
| Total Carbohydrate | 64.1 g | 23% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 5.5 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 474 mg | 36% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 360 mg | 8% | |
*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.
