Parmigiana Thighs with Creamy Noodles
Indulge in the ultimate comfort food duo with this Parmigiana Thighs with Creamy Noodles recipe—a perfect harmony of crispy, golden-baked chicken and velvety, Parmesan-infused fettuccine. Juicy, breaded chicken thighs are pan-seared and smothered in marinara sauce before being crowned with bubbling mozzarella, then paired with a luscious cream sauce made from butter, heavy cream, and garlic. This family-friendly dish combines the richness of Italian-inspired flavors with the irresistible appeal of a cozy pasta dinner, complete with a sprinkle of fresh parsley for a vibrant finishing touch. Ideal for weeknight meals or special gatherings, this dish is both satisfying and easy to prepare in just under an hour.
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Recipe Information
Ingredients
- 4 pieces Boneless chicken thighs
- 0.5 cups All-purpose flour
- 2 large Eggs
- 1 cup Italian-seasoned breadcrumbs
- 0.5 cups Grated Parmesan cheese
- 0.25 cups Olive oil
- 1 cup Marinara sauce
- 1 cup Shredded mozzarella cheese
- 2 tablespoons Butter
- 1 cup Heavy cream
- 0.5 cups Grated Parmesan cheese (for sauce)
- 0.5 teaspoons Garlic powder
- 1 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 8 ounces Fettuccine noodles
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C).
Season the chicken thighs lightly with a pinch of salt and pepper on both sides.
Set up a breading station: Place the flour in a shallow dish. In a separate dish, whisk the eggs. In a third dish, mix the breadcrumbs and 0.5 cups of grated Parmesan cheese.
Dredge each chicken thigh in flour, shaking off excess, then dip in the egg mixture, and finally coat in the breadcrumb mixture.
Heat the olive oil in a large oven-safe skillet over medium heat. Cook the breaded thighs for 3-4 minutes on each side, until golden brown. Remove from heat.
Spoon marinara sauce evenly over the chicken thighs, then top with shredded mozzarella cheese.
Transfer the skillet to the oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
While the chicken bakes, bring a large pot of salted water to a boil and cook the fettuccine noodles according to the package instructions. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the heavy cream, 0.5 cups of grated Parmesan cheese, garlic powder, 0.5 teaspoons salt, and 0.5 teaspoons ground black pepper.
Cook the sauce, stirring occasionally, for 5-7 minutes, or until slightly thickened.
Toss the cooked noodles in the cream sauce until well coated.
Plate the creamy noodles and top with the Parmigiana thighs. Garnish with fresh parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
1183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.8 g | 88% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 316 mg | 105% | |
| Sodium | 1502 mg | 65% | |
| Total Carbohydrate | 77.6 g | 28% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.5 g | ||
| Protein | 57.5 g | 115% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 516 mg | 40% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 365 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.
