If you’re a fan of Italian-American cuisine, there’s a good chance you love both chicken Parmesan and pasta. But what if we told you that you could enjoy both of these mouthwatering dishes in one convenient, easy-to-make meal? Enter Chicken Parmesan Pasta — a delicious fusion of crispy, breaded chicken cutlets, marinara sauce, and a cheesy pasta bake. It’s the best of both worlds, and it’s sure to become a family favorite.
This dish combines all the comfort and flavors of classic chicken Parmesan with the satisfaction of a pasta dinner. It’s baked in the oven until bubbling with gooey cheese, making it an irresistible option for busy weeknights, dinner parties, or even holiday gatherings. Whether you serve it with a side of garlic bread or a fresh salad, this Chicken Parmesan Pasta will hit the spot every time.
Ingredients (in grams)
For this flavorful Chicken Parmesan Pasta, here’s everything you’ll need:
For the Chicken:
- 2 boneless, skinless chicken breasts (about 450g)
- 1/2 cup (50g) all-purpose flour
- 2 large eggs, beaten
- 1 cup (100g) breadcrumbs (preferably panko for extra crispiness)
- 1/2 cup (50g) grated Parmesan cheese
- 1 teaspoon (5g) dried oregano
- 1 teaspoon (5g) dried basil
- 1 teaspoon (5g) garlic powder
- Salt and pepper, to taste
For the Pasta and Sauce:
- 300g penne or rigatoni pasta (you can use any pasta shape you like)
- 2 tablespoons (30g) olive oil
- 3 cloves garlic, minced
- 1 can (400g) crushed tomatoes
- 1 teaspoon (5g) dried oregano
- 1 teaspoon (5g) dried basil
- 1/4 teaspoon (1g) red pepper flakes (optional, for a little heat)
- Salt and pepper, to taste
- 1/4 cup (60g) fresh basil, chopped (for garnish)
For the Topping:
- 1 1/2 cups (180g) shredded mozzarella cheese
- 1/2 cup (50g) grated Parmesan cheese
Instructions
Step 1: Prepare the Chicken
- Preheat your oven to 200°C (400°F). Place a wire rack on a baking sheet and lightly grease with non-stick spray or olive oil.
- Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, Parmesan cheese, oregano, basil, garlic powder, salt, and pepper.
- Dredge each chicken breast in flour, coating it evenly, then dip it into the beaten eggs, and finally coat it with the breadcrumb mixture, pressing gently to ensure the breading sticks.
- Place the breaded chicken breasts onto the prepared wire rack. Bake in the preheated oven for 20-25 minutes, or until the chicken is golden brown and the internal temperature reaches 75°C (165°F). Remove from the oven and let it rest for a few minutes before slicing into strips.
Step 2: Cook the Pasta
- While the chicken is baking, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente, usually about 8-10 minutes. Drain and set aside.
Step 3: Prepare the Sauce
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant.
- Add the crushed tomatoes, oregano, basil, red pepper flakes (if using), salt, and pepper. Stir to combine, then let the sauce simmer for 10-15 minutes, allowing the flavors to meld together.
Step 4: Combine Pasta, Sauce, and Chicken
- Once the sauce is ready, add the cooked pasta to the skillet and toss it until well coated with the sauce.
- Slice the baked chicken into strips and arrange the pieces over the pasta.
- Preheat the broiler in your oven.
- Sprinkle the shredded mozzarella and grated Parmesan cheeses evenly over the top of the chicken and pasta.
Step 5: Broil and Serve
- Place the skillet under the broiler for 3-5 minutes, or until the cheese is melted and bubbly, with a golden brown top.
- Remove from the oven and sprinkle with fresh basil for a burst of color and flavor.
- Serve hot and enjoy your Chicken Parmesan Pasta!
Nutritional Information (per serving)
This recipe makes approximately 4 servings. The following is an estimated breakdown of the nutritional values per serving:
- Calories: 550-600 kcal
- Protein: 42g
- Fat: 23g
- Saturated Fat: 8g
- Carbohydrates: 50g
- Fiber: 4g
- Sugars: 7g
- Sodium: 900mg
- Cholesterol: 100mg
- Calcium: 350mg
Note: Nutritional values may vary depending on the specific brands and types of ingredients used.
Tips and Tricks
- Chicken Variations: If you want a lighter version, you can use chicken thighs instead of breasts for more juicy and flavorful meat. You can also grill the chicken for a smokier flavor if you prefer not to bake it.
- Add Veggies: Try adding vegetables like spinach, mushrooms, or bell peppers to the pasta sauce for more flavor and nutrients.
- Make it Spicy: If you like a little heat, add a bit more red pepper flakes or even a drizzle of hot sauce over the top after baking.
- Substitute the Pasta: You can use any type of pasta you prefer, such as spaghetti, fusilli, or ziti. If you’re watching your carbs, spiralized zucchini or cauliflower pasta are great low-carb alternatives.
- Make it Ahead: This dish can be prepared in advance. You can bread and bake the chicken, make the sauce, and cook the pasta. Store everything separately in the fridge, and when ready to serve, assemble and bake the dish. It’s perfect for meal prep!
- Freezer-Friendly: To freeze, assemble the pasta and chicken but leave off the cheese topping. Cover tightly and freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight, top with cheese, and bake as directed.
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