Crispy Chicken Parmesan Pasta (Printable Version)

Golden breaded chicken topped with tomato and melted cheese, baked and served over pasta.

# List of Ingredients:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - Salt and black pepper, to taste

→ Breading

03 - 1 cup all-purpose flour
04 - 2 large eggs
05 - 2 tablespoons milk
06 - 1 1/2 cups Italian-style breadcrumbs
07 - 1/2 cup grated Parmesan cheese

→ Tomato Sauce

08 - 2 cups marinara sauce
09 - 2 cloves garlic, minced
10 - 1 tablespoon olive oil
11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried basil

→ Cheese

13 - 1 1/2 cups shredded mozzarella cheese
14 - 1/4 cup grated Parmesan cheese (for topping)

→ Pasta

15 - 12 ounces spaghetti or linguine

→ Garnish (optional)

16 - Fresh basil leaves
17 - Extra grated Parmesan cheese

# How-To Steps:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper or lightly oil a baking dish.
02 - Place chicken breasts between two sheets of plastic wrap and pound to 1/2-inch thickness. Season both sides with salt and pepper.
03 - Arrange three shallow bowls: one with flour, one with beaten eggs and milk, and one with breadcrumbs mixed with 1/2 cup grated Parmesan cheese.
04 - Dredge each chicken breast in flour, dip in egg wash, then coat evenly with breadcrumb mixture, pressing gently to adhere.
05 - Heat olive oil in a large skillet over medium-high heat. Fry breaded chicken for 2–3 minutes per side until golden brown. Transfer to a paper towel-lined plate.
06 - In a saucepan, heat olive oil over medium heat. Sauté garlic for 1 minute, add marinara sauce, oregano, and basil. Simmer for 5 minutes.
07 - Spread 1/2 cup tomato sauce on the bottom of the baking dish. Arrange chicken cutlets in a single layer. Top each with remaining sauce, mozzarella, and extra Parmesan.
08 - Bake for 15–20 minutes until cheese is bubbly and chicken reaches an internal temperature of 165°F.
09 - Meanwhile, cook pasta in salted boiling water according to package instructions. Drain and keep warm.
10 - Serve the chicken cutlets over pasta, garnished with fresh basil and extra Parmesan if desired.

# Expert Suggestions:

01 -
  • The crispy-golden exterior gives way to tender, juicy chicken that stays moist under the cheese.
  • It comes together faster than takeout but feels like you spent hours in the kitchen.
  • Pasta night becomes something your family actually gets excited about.
02 -
  • Don't skip pounding the chicken even if you're tempted, because thick cutlets won't cook through before the outside dries out.
  • The breading needs to be truly golden and crispy before it goes in the oven, not pale or it'll taste raw and sad.
  • Pasta that's slightly underdone is your friend here because it finishes cooking a bit from the heat of the sauce and chicken.
03 -
  • Make the sauce ahead of time and let it sit, the flavors actually get better and it saves you time on cooking night.
  • If your chicken is thick and doesn't pound evenly, butterfly each breast before pounding so you get thinner, more consistent pieces.
Go Back