Chicken Parmesan Pasta

This bake combines two comfort food favorites, pairing fried chicken Parmesan cutlets with a bed of marinara-coated pasta, then finishing everything under melted mozzarella and Parmesan in the oven. Breading and frying the chicken first gives it a crispy edge that holds up even after baking. It's a heartier, feeds-a-crowd version of a classic chicken Parmesan dinner.

Fried chicken Parmesan cutlets bake over marinara-coated pasta under melted mozzarella and Parmesan cheese.

Why You'll Love This Recipe

• Fast: ready in about 60 minutes (20 min prep, 40 min cook)
• Simple: 16 everyday ingredients
• Feeds the family: 6 servings
• Light: about 678 calories per serving

Ingredients

• 2 large boneless (skinless chicken breasts)
• 1 cup all-purpose flour
• 2 large eggs (beaten)
• 1 cup Italian-style breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 cup vegetable oil (for frying)
• 12 oz penne or spaghetti pasta
• 3 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil or parsley (optional, for garnish)

Instructions

1. Slice each chicken breast horizontally into two thin cutlets and pound them gently for even thickness, then set up a breading station with flour, beaten eggs, and a mixture of breadcrumbs, Parmesan, salt, pepper, garlic powder, oregano, and basil, dredging each cutlet through all three.
2. Heat the vegetable oil in a large skillet over medium-high heat and fry the chicken cutlets in batches until golden brown and cooked through, about 4 to 5 minutes per side, then drain on a paper towel-lined plate.
3. While the chicken cooks, bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente, then drain.
4. Heat the oven to 375°F (190°C), spread a thin layer of marinara in a large baking dish, add the cooked pasta and mix with the remaining marinara until coated.
5. Arrange the fried chicken cutlets on top of the pasta and sprinkle the shredded mozzarella and grated Parmesan evenly over everything.
6. Bake for 20 to 25 minutes, until the cheese is melted and bubbly, then garnish with fresh basil or parsley and serve hot.

Cooking Tips

• Pound the chicken cutlets to an even thickness so they cook evenly.
• Let the fried chicken drain on paper towels before assembling, to keep the dish from getting greasy.
• Toss the pasta with sauce before baking so every bite is coated.

Substitutions

• Chicken thighs, pounded thin, can replace chicken breasts.
• Gluten-free breadcrumbs and pasta can make this dish gluten-free.
• Provolone can be used in place of some of the mozzarella for a sharper flavor.

Storage

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat individual portions in the microwave or the whole dish covered in the oven.
• Freeze baked and cooled portions for up to 2 months.

Serving Suggestions

• Garnish with fresh basil or parsley before serving.
• Serve with garlic bread and a simple green salad.
• Add extra marinara sauce on the side.

Nutrition (per serving)

Nutrient	Amount
Calories	678 kcal

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