Chicken Parmesan Pasta
A comforting and flavorful dish that combines tender breaded chicken, marinara sauce, melted mozzarella cheese, and al dente pasta. Perfect for family dinners or special occasions, this recipe brings the classic flavors of Chicken Parmesan to a pasta dish.
Equipment
- Large pot for boiling pasta
- Skillet or frying pan
- Mixing bowls
- Tongs or spatula
- Knife and cutting board (for chopping ingredients)
- Colander (for draining pasta)
Ingredients
- For the Chicken:
- 1 pound boneless skinless chicken breasts (cut into bite-sized pieces)
- 1/2 cup all-purpose flour
- 2 large eggs beaten
- 1 cup Italian-seasoned breadcrumbs
- 1/4 cup grated Parmesan cheese mixed with breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil for frying
- For the Pasta:
- 8 ounces spaghetti or your preferred pasta
- 2 cups marinara sauce homemade or store-bought
- 1 cup shredded mozzarella cheese
- Fresh basil leaves chopped, for garnish
Instructions
- Cook the Pasta :
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- Prepare the Chicken :
- Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with the breadcrumb mixture (breadcrumbs, Parmesan cheese, garlic powder, oregano, salt, and pepper).
- Dredge each piece of chicken in the flour, shaking off excess. Dip it into the beaten eggs, then coat thoroughly with the breadcrumb mixture, pressing gently to adhere.
- Cook the Chicken :
- Heat olive oil in a skillet over medium-high heat. Fry the breaded chicken pieces for 3–4 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove and set aside.
- Assemble the Dish :
- In the same skillet, add the marinara sauce and bring it to a gentle simmer. Add the cooked chicken pieces to the sauce, stirring to coat them evenly.
- Sprinkle shredded mozzarella cheese over the chicken and sauce. Cover the skillet and let it cook for 2–3 minutes, or until the cheese is melted and bubbly.
- Combine with Pasta :
- Add the cooked spaghetti to the skillet and toss everything together until the pasta is coated with the sauce and cheese.
- Serve :
- Divide the pasta and chicken into serving bowls. Garnish with chopped fresh basil before serving.
Notes
For extra crispiness, bake the breaded chicken in the oven at 400°F (200°C) for 15–20 minutes instead of frying.
Substitute spaghetti with penne, fettuccine, or any pasta shape you prefer.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of water or broth to loosen the sauce.
Double the marinara sauce recipe if you want extra sauce for serving.
Substitute spaghetti with penne, fettuccine, or any pasta shape you prefer.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of water or broth to loosen the sauce.
Double the marinara sauce recipe if you want extra sauce for serving.