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Chicken Parmesan Pasta
Chicken Parmesan Pasta
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Kid-friendly chicken Parmesan pasta with crispy breaded chicken and flavorful tomato sauce.
Ingredients:
  • 2 tablespoons extra-virgin olive oil
  • 2 medium garlic cloves, peeled and crushed
  • 1 (28 ounce) can crushed tomatoes
  • 0.5 teaspoon dried basil
  • 0.25 teaspoon dried oregano
  • 0.25 teaspoon sugar
  • salt and freshly ground black pepper to taste
  • 8 ounces spaghetti or linguine
  • 2 large boneless, skinless chicken breasts (6 to 8 ounces each), halved crosswise
  • 1 large egg
  • 0.5 cup dry bread crumbs
  • 0.25 cup extra-virgin olive oil
  • 0.5 cup grated part-skim mozzarella cheese
  • 0.25 cup grated Parmesan cheese, plus more for serving
Instructions:
  • For the tomato sauce: Heat oil and garlic in a large saucepan over medium-high heat until garlic sizzles. Add tomatoes, basil, oregano, and sugar; season with salt and pepper. Bring to a simmer; cook until the sauce slightly thickens and flavors blend, about 10 to 12 minutes. Cover and keep warm. (Note: This recipe yields double the sauce needed, so reserve half for another meal.)
  • In a large pot, bring salted water to a gentle boil. Cook spaghetti, stirring occasionally, until al dente, for about 12 minutes. Drain and keep warm.
  • Place the chicken pieces between plastic wrap and gently pound with a mallet or heavy pan until they are about 1/4-inch thick.
  • Whisk the egg in a shallow dish until fully blended. Season bread crumbs with black pepper in a separate shallow dish.
  • Preheat the oven broiler to high and position a rack 4 to 5 inches from the heat source.
  • Take one cutlet and coat it first in beaten egg, followed by bread crumbs. Place the breaded cutlet on a wire rack set over a cookie sheet to ensure the breading stays in place.
  • In a large skillet, heat 1/4 cup of oil over medium-high heat until it shimmers.
  • In a hot oil pan, fry breaded cutlets until golden brown on each side for about 5 minutes. Once done, place the fried cutlets on a clean wire rack set on a cookie sheet. Wash and dry the wire rack before using it.
  • Add a generous sprinkle of mozzarella and Parmesan cheese on top of each cutlet. Place under broiler and cook until cheese is melted and golden brown in spots, about 2 to 3 minutes.
  • Divide the pasta evenly among 4 plates and place a chicken cutlet on top of each. Drizzle 2 to 3 tablespoons of tomato sauce over each cutlet, then pour sauce over the pasta as desired. Serve with additional Parmesan cheese on the side.

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