Description
Chicken Parmesan Pasta: Juicy chicken, savory Parmesan, and al dente pasta come together in this easy, flavorful, and crowd-pleasing dish.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts, cut into ½-inch cutlets
- ¾ cup (94g) all-purpose flour
- 2 large eggs, beaten
- 1½ cups (150g) panko breadcrumbs
- ½ cup (50g) grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 3 tablespoons olive oil
- 12 ounces (340g) penne pasta (or rigatoni)
- 3 cups (720ml) marinara sauce (high-quality store-bought or homemade)
- 2 cloves garlic, minced
- 1 tablespoon fresh basil, chopped, plus more for garnish
- 8 ounces (226g) fresh mozzarella, sliced or torn
- ½ cup (50g) additional Parmesan cheese, freshly grated
Instructions
- Step 1: Prepare the Chicken Start by setting up your breading station with three shallow dishes: flour seasoned with ½ teaspoon salt and ¼ teaspoon pepper in the first; beaten eggs in the second; and panko breadcrumbs mixed with Parmesan, Italian seasoning and garlic powder in the third. Pat the chicken cutlets dry with paper towels – this crucial step ensures your breading adheres properly. Dredge each piece first in flour (shake off excess), then egg, and finally in the breadcrumb mixture, pressing gently to adhere.
- Step 2: Cook the Chicken Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Cook the breaded chicken for 3-4 minutes per side until golden brown and crispy. You’re looking for that distinctive golden-amber color that signals perfect flavor development. Transfer the chicken to a paper towel-lined plate and slice into strips once slightly cooled. Don’t clean the skillet – those browned bits will add tremendous flavor to your pasta.
- Step 3: Cook the Pasta Bring a large pot of generously salted water to a boil. Cook your pasta until just shy of al dente – about 2 minutes less than package directions. The pasta will continue cooking when combined with the sauce. Before draining, reserve ½ cup of the starchy cooking water – this liquid gold will help bind your sauce to the pasta beautifully.
- Step 4: Assemble the Dish Return the skillet to medium heat and add the minced garlic, stirring for 30 seconds until fragrant. Pour in the marinara sauce and bring to a simmer. Stir in the drained pasta and half the fresh basil, tossing to coat evenly. If the sauce seems too thick, add a splash of the reserved pasta water. Nestle the sliced chicken pieces into the pasta, then arrange the fresh mozzarella on top. Sprinkle with the remaining Parmesan cheese.
- Step 5: Finish and Serve Place the skillet under the broiler for 3-4 minutes until the cheese is melted, bubbly and spotted with appetizing golden-brown patches. Watch carefully to prevent burning! Remove from the oven and let rest for 5 minutes – this allows the flavors to meld and the sauce to thicken slightly. Garnish with remaining fresh basil and serve your Chicken Parmesan Pasta while still warm, when the cheese is at its most gloriously stretchy.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 550 calories per serving
- Sugar: 7 grams
- Sodium: 1050 mg
- Fat: 23 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 11 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 3 grams
- Protein: 38 grams
- Cholesterol: 115 mg