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Chicken Parmesan Pasta Recipe

Italian-American · Main course · 40 min total

A comforting weeknight dinner combining crispy chicken cutlets, marinara sauce, and melted cheese over tender pasta.

Ingredients

• 1 lb boneless skinless chicken breasts, halved horizontally
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp olive oil
• 12 oz penne pasta
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• Fresh basil for garnish

Instructions

1. Preheat oven to 400°F. Cook pasta according to package directions until al dente; drain and set aside.
2. Place chicken between plastic wrap and pound to even thickness. Set up breading station: flour in a shallow dish; beaten eggs in another; mix panko, Parmesan, garlic powder, oregano, salt, and pepper in a third.
3. Dredge each chicken piece in flour, then egg, then panko mixture, pressing to adhere.
4. Heat olive oil in a large oven-safe skillet over medium-high heat. Cook chicken 3-4 minutes per side until golden and cooked through. Remove and set aside.
5. In the same skillet, add marinara sauce and bring to a simmer. Stir in cooked pasta.
6. Nestle chicken into the pasta and sauce. Sprinkle mozzarella over chicken and pasta.
7. Transfer skillet to oven and bake 10-12 minutes until cheese is melted and bubbly. Garnish with basil and serve.

Tips

• For extra crispiness, use a wire rack on a baking sheet instead of a skillet for baking.
• Store leftovers in an airtight container in the fridge for up to 3 days; reheat in oven or microwave.
• Substitute gluten-free pasta and breadcrumbs for a gluten-free version.

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