What the heck is this?
This is what happens when chicken parmesan and pasta night have a beautiful, cheesy baby that makes everyone at the table lose their absolute minds. We’re talking crispy, golden chicken cutlets sitting on top of perfectly cooked pasta, all smothered in a rich marinara sauce and enough melted mozzarella to make you question your life choices (in the best way). This isn’t just throwing some chicken on spaghetti — this is a full-blown Italian-American comfort food experience that’ll have your family begging you to make it every week. It’s like getting the best of both worlds: the crispy satisfaction of chicken parm and the cozy comfort of a big bowl of pasta.
Why This Recipe Will Become Your New Signature Dish
- Best of both worlds — All the chicken parm glory plus pasta comfort
- Crispy chicken that stays crispy — Even sitting on sauce (magic, I know)
- One-pan situation — Less dishes, more happiness
- Feeds a hungry crowd — Perfect for family dinners or entertaining
- Kid-approved comfort food — Even the pickiest eaters surrender to this
- Restaurant-quality at home — Save your money and get better results
- Leftovers are incredible — If there are any, which is doubtful
The Good Stuff You’ll Need
For the Chicken:
- 2 lbs boneless skinless chicken breasts, pounded to 1/2 inch thickness
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups Italian seasoned breadcrumbs
- 1/2 cup grated parmesan cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Vegetable oil for frying
For the Pasta & Sauce:
- 1 lb penne or rigatoni (something that holds sauce well)
- 3 cups marinara sauce (good quality jarred or homemade)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 2 tbsp fresh basil, chopped
- 2 cloves garlic, minced
Optional Upgrades:
- 1/4 cup sun-dried tomatoes, chopped
- 1/2 cup ricotta cheese for extra creaminess
- Red pepper flakes for heat
- Fresh oregano
Let’s Build This Masterpiece
Step 1: Prep Your Chicken Like a Pro
Pound chicken breasts to even 1/2 inch thickness (put them between plastic wrap and go to town — great stress relief). Season both sides with salt and pepper.
Set up your breading station: flour in one dish, beaten eggs in another, and breadcrumbs mixed with parmesan, garlic powder, and Italian seasoning in a third.
Step 2: Bread Those Beauties
Dredge each chicken piece in flour, then egg, then breadcrumb mixture, pressing gently to make sure it sticks. Let them rest on a wire rack for 10 minutes — this helps the coating stay put.
Step 3: Get That Pasta Going
Bring a large pot of salted water to boil. Cook pasta according to package directions until just shy of al dente (it’ll finish cooking in the oven). Reserve 1/2 cup pasta water before draining.
Step 4: Fry That Chicken to Golden Perfection
Heat about 1/2 inch of oil in a large skillet over medium-high heat. Fry chicken pieces for 3-4 minutes per side until golden brown and cooked through (165°F internal temp). Don’t overcrowd the pan. Drain on paper towels and slice into strips.
Step 5: Assembly Time
Preheat oven to 425°F (220°C). In a large baking dish, toss the cooked pasta with marinara sauce, minced garlic, and a splash of pasta water if needed. Top with half the mozzarella.
Arrange the sliced chicken on top, then cover with remaining mozzarella and parmesan.
Step 6: Bake to Bubbly Perfection
Bake for 15-20 minutes until cheese is melted and bubbly, and everything is heated through. If you want extra browning on top, hit it with the broiler for 2-3 minutes.
Step 7: Finish Like a Champion
Let it rest for 5 minutes (I know, torture), then top with fresh basil and serve immediately.
Pro Tips That’ll Make You Look Like an Italian Grandmother
- Pound that chicken evenly — uneven thickness = uneven cooking
- Don’t skip the rest time after breading — it helps everything stick
- Oil temperature matters — too hot and the outside burns before inside cooks
- Use a thermometer — 165°F internal temp for perfectly cooked chicken
- Fresh mozzarella works too — just pat it dry and tear into pieces
- Save some sauce — keep extra marinara warm for serving
Switch It Up (Because Variety is the Spice of Life)
- Protein swaps: Try veal, pork cutlets, or even eggplant for veggie version
- Pasta shapes: Ziti, mostaccioli, or even spaghetti work great
- Sauce variations: Try arrabbiata for heat or vodka sauce for richness
- Cheese upgrades: Add provolone or fontina to the mix
- Veggie boost: Layer in spinach, mushrooms, or roasted peppers
- Herb power: Fresh oregano, thyme, or even some fresh parsley
Make-Ahead Magic
- Bread the chicken: Up to 4 hours ahead, keep refrigerated
- Cook components separately: Make chicken and pasta day before, assemble and bake
- Sauce prep: Make homemade marinara up to 3 days ahead
- Full assembly: Put together and refrigerate up to 24 hours before baking
- Freezer friendly: Assemble and freeze up to 3 months (thaw before baking)
Storage & Leftover Life
- Fridge storage: Keeps 4-5 days covered
- Reheating: Cover with foil and warm at 350°F until heated through
- Microwave method: Individual portions reheat well
- Crispy chicken tip: Reheat chicken separately in toaster oven to maintain crispiness
- Portion control: Divide into meal prep containers for easy lunches
Questions People Always Hit Me With
Q: How do I keep the chicken from getting soggy? A: Make sure it’s fully cooked and crispy before adding to the pasta, and don’t let it sit too long before serving.
Q: Can I bake the chicken instead of frying? A: Absolutely! Bake at 400°F for 20-25 minutes, flipping once. Won’t be quite as crispy but still delicious.
Q: What’s the best pasta shape for this? A: Anything with nooks and crannies that hold sauce well — penne, rigatoni, or ziti are perfect.
Q: Can I use store-bought rotisserie chicken? A: You can, but you’ll miss that crispy coating magic. If you do, shred it and mix with some Italian seasoning.
Q: How do I know when the oil is ready for frying? A: Drop a pinch of breadcrumbs in — they should sizzle immediately but not violently.
Q: Can I make this gluten-free? A: Sure! Use gluten-free flour, breadcrumbs, and pasta. Just check that your sauce is gluten-free too.
Q: What if my sauce is too thick? A: Thin it out with some of that reserved pasta water or a splash of chicken broth.
Print
Chicken Parmesan Pasta: The Ultimate Italian-American Love Affair
- Total Time: 1 hour
- Yield: 6–8 servings 1x
Description
This is what happens when chicken parmesan and pasta night have a beautiful, cheesy baby that makes everyone at the table lose their absolute minds. We’re talking crispy, golden chicken cutlets sitting on top of perfectly cooked pasta, all smothered in a rich marinara sauce and enough melted mozzarella to make you question your life choices (in the best way). This isn’t just throwing some chicken on spaghetti — this is a full-blown Italian-American comfort food experience that’ll have your family begging you to make it every week. It’s like getting the best of both worlds: the crispy satisfaction of chicken parm and the cozy comfort of a big bowl of pasta.
Ingredients
For the Chicken:
- 2 lbs boneless skinless chicken breasts, pounded to 1/2 inch thickness
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups Italian seasoned breadcrumbs
- 1/2 cup grated parmesan cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Vegetable oil for frying
For the Pasta & Sauce:
- 1 lb penne or rigatoni (something that holds sauce well)
- 3 cups marinara sauce (good quality jarred or homemade)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 2 tbsp fresh basil, chopped
- 2 cloves garlic, minced
Optional Upgrades:
- 1/4 cup sun-dried tomatoes, chopped
- 1/2 cup ricotta cheese for extra creaminess
- Red pepper flakes for heat
- Fresh oregano
Instructions
Pound chicken breasts to even 1/2 inch thickness (put them between plastic wrap and go to town — great stress relief). Season both sides with salt and pepper.
Set up your breading station: flour in one dish, beaten eggs in another, and breadcrumbs mixed with parmesan, garlic powder, and Italian seasoning in a third.
Dredge each chicken piece in flour, then egg, then breadcrumb mixture, pressing gently to make sure it sticks. Let them rest on a wire rack for 10 minutes — this helps the coating stay put.
Bring a large pot of salted water to boil. Cook pasta according to package directions until just shy of al dente (it’ll finish cooking in the oven). Reserve 1/2 cup pasta water before draining.
Heat about 1/2 inch of oil in a large skillet over medium-high heat. Fry chicken pieces for 3-4 minutes per side until golden brown and cooked through (165°F internal temp). Don’t overcrowd the pan. Drain on paper towels and slice into strips.
Preheat oven to 425°F (220°C). In a large baking dish, toss the cooked pasta with marinara sauce, minced garlic, and a splash of pasta water if needed. Top with half the mozzarella.
Arrange the sliced chicken on top, then cover with remaining mozzarella and parmesan.
Bake for 15-20 minutes until cheese is melted and bubbly, and everything is heated through. If you want extra browning on top, hit it with the broiler for 2-3 minutes.
Let it rest for 5 minutes (I know, torture), then top with fresh basil and serve immediately.
Notes
- Pound that chicken evenly — uneven thickness = uneven cooking
- Don’t skip the rest time after breading — it helps everything stick
- Oil temperature matters — too hot and the outside burns before inside cooks
- Use a thermometer — 165°F internal temp for perfectly cooked chicken
- Fresh mozzarella works too — just pat it dry and tear into pieces
- Save some sauce — keep extra marinara warm for serving
- Prep Time: 30 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~520 kcal
- Fat: ~18g
- Carbohydrates: ~55g
- Protein: ~35g