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