Chicken Parmesan Pasta recipe
Chicken Parmesan Pasta is a comforting blend of crispy chicken, tender pasta, and rich tomato sauce that will quickly become a family favorite. This recipe is designed to be kid-friendly, with easy steps that will inspire children to get involved in the kitchen.
The homemade tomato sauce, bursting with basil and oregano, perfectly complements the golden breaded chicken and delicate strands of pasta. Plus, you’ll love the convenience of making extra sauce to save for another meal.
Whether you’re preparing a weeknight dinner or a special weekend meal, this dish delivers crowd-pleasing flavors with minimal effort. Simple yet satisfying, it’s a recipe that brings everyone together around the table.
Chicken Parmesan Pasta: Ingredients
Tomato Sauce:
Rich, crushed tomatoes serve as the foundation of this sauce, bursting with vibrant flavor. Garlic adds warmth, while dried basil and oregano infuse a comforting Italian essence. A hint of sugar balances the tang, elevating the sauce’s depth.
Spaghetti or Linguine:
The perfect companion to the crispy chicken, this pasta provides a tender base that absorbs the rich tomato sauce, creating a satisfying bite with every forkful.
Chicken Cutlets:
Thinly pounded, golden-fried chicken breasts, breaded to perfection, deliver a satisfying crunch. Topped with melted mozzarella and Parmesan, they provide the rich, savory heart of the dish.
Mozzarella & Parmesan:
These cheeses bring a creamy and salty layer to the crispy chicken, melting together into a luscious topping that adds irresistible texture and flavor.
Recipe Tips
- Perfectly Pounded Chicken
When pounding the chicken cutlets, aim for even thickness—around ¼ inch. This ensures that the chicken cooks evenly, preventing some pieces from drying out while others remain undercooked. Place the chicken between two sheets of plastic wrap to avoid mess and splattering. You can use a mallet, rolling pin, or heavy pan for pounding. - Crispier Chicken Cutlets
To achieve extra crispy cutlets, let the breaded chicken rest for 10-15 minutes before frying. This helps the coating adhere better and reduces the likelihood of it falling off during cooking. Also, using a wire rack set over a baking sheet ensures airflow around the chicken, helping it stay crisp even after frying. - Sauce Storage Tip
Since this recipe makes twice the amount of tomato sauce needed, store the extra portion properly. Let the sauce cool completely, then transfer it to an airtight container or freezer-safe bag. It will keep in the fridge for up to 5 days or in the freezer for 3 months. Use it for a quick pasta meal or pizza sauce later.
What to Serve with Chicken Parmesan Pasta
- Garlic Bread
A side of crispy garlic bread is a classic companion for this dish. The warm, buttery bread with a hint of garlic complements the richness of the pasta and chicken while providing an irresistible crunch to the meal. - Caesar Salad
A refreshing Caesar salad with crisp romaine, crunchy croutons, and a tangy dressing helps balance the richness of Chicken Parmesan Pasta. The lightness of the salad, combined with the creamy Parmesan, echoes the cheese flavors in the dish without overwhelming the palate. - Roasted Vegetables
Roasted vegetables such as zucchini, bell peppers, or broccoli add a healthy and colorful touch to your meal. The slightly caramelized, earthy flavors of roasted veggies contrast beautifully with the rich, tomatoey chicken and pasta, offering a more balanced, nutritious dinner.
FAQ
1. Can I use pre-made marinara sauce instead of making the tomato sauce from scratch?
Yes, if you’re pressed for time, a good-quality store-bought marinara sauce works well. However, making the sauce from scratch enhances the flavors and gives you control over the seasoning and consistency.
2. How can I make the chicken even more flavorful?
Marinate the chicken in a mixture of olive oil, garlic, and Italian herbs for 30 minutes to 1 hour before breading. This infuses the chicken with extra flavor and pairs perfectly with the tomato sauce.
3. Can I use a different type of pasta?
Absolutely! While spaghetti or linguine are traditional choices, you can opt for any pasta you prefer—penne, rigatoni, or fettuccine. Choose what you enjoy most or what you have on hand.
4. Can I make this dish gluten-free?
Yes, simply substitute the breadcrumbs with gluten-free breadcrumbs and use gluten-free pasta. Ensure your store-bought sauce (if using) is gluten-free, or stick to the homemade version for complete control.
Chicken Parmesan Pasta
Ingredients
- For the Tomato Sauce:
- 2 tablespoons extra-virgin olive oil
- 2 medium garlic cloves crushed
- 1 28-ounce can of crushed tomatoes
- ½ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon sugar
- Salt and freshly ground black pepper to taste
- For the Pasta:
- 8 ounces spaghetti or linguine
- For the Chicken Cutlets:
- 2 large boneless skinless chicken breasts (6-8 ounces each), halved crosswise
- 1 large egg
- ½ cup dry bread crumbs
- Freshly ground black pepper to taste
- ¼ cup extra-virgin olive oil
- ½ cup grated part-skim mozzarella cheese
- ¼ cup grated Parmesan cheese plus extra for serving
Instructions
- Prepare the Tomato Sauce:
- In a large saucepan, heat the olive oil over medium-high heat and add the crushed garlic. When the garlic begins to sizzle, stir in the crushed tomatoes, basil, oregano, and sugar. Season with salt and pepper. Simmer for 10-12 minutes, allowing the sauce to thicken slightly and the flavors to meld. Cover the saucepan and keep the sauce warm. (This recipe makes twice the sauce needed, so reserve half for future use.)
- Cook the Pasta:
- While the sauce is simmering, bring a large pot of salted water to a rolling boil. Cook the spaghetti or linguine according to package instructions, stirring occasionally, until it reaches an al dente texture. Drain the pasta and keep it warm.
- Prepare the Chicken Cutlets:
- Place the chicken breast halves between two sheets of plastic wrap and pound them to a thickness of approximately ¼ inch. In a shallow dish, beat the egg until smooth, and in a separate dish, season the breadcrumbs with freshly ground black pepper.
- Bread the Chicken:
- Preheat the oven broiler to high and position a rack 4-5 inches from the heat. Dip each chicken piece into the beaten egg, followed by the seasoned breadcrumbs, ensuring each cutlet is thoroughly coated. Arrange the breaded cutlets on a wire rack set over a baking sheet to help maintain the integrity of the breading.
- Fry the Chicken:
- In a large skillet, heat ¼ cup of olive oil over medium-high heat until it shimmers. Fry the breaded cutlets until golden brown on both sides, approximately 5 minutes per side. Once cooked, place the fried cutlets back onto the clean wire rack.
- Broil with Cheese:
- Top each chicken cutlet with mozzarella and Parmesan cheese. Place the wire rack under the broiler and broil until the cheese is melted and slightly browned in spots, about 2-3 minutes.
- Assemble the Dish:
- Divide the pasta onto four plates and place a chicken cutlet atop each portion. Spoon 2-3 tablespoons of the prepared tomato sauce over each cutlet and drizzle more sauce over the pasta, as desired. Serve with additional Parmesan at the table.
