Ingredients:
- 1 pound spaghetti
- 2 boneless, skinless chicken breasts, pounded to an even thickness
- 1 cup all-purpose flour
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh rosemary
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon sugar
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh basil
- 8 ounces fresh mozzarella cheese, sliced
Instructions:
- Cook the spaghetti according to package directions until al dente.
- Preheat the oven to 375°F.
- Cut the chicken breasts in half horizontally to create four thin cutlets.
- Using a shallow bowl, mix together the flour, some salt, and black pepper.
- In another shallow bowl, whisk together the eggs.
- In a third shallow bowl, mix together the panko breadcrumbs, Parmesan cheese, rosemary, garlic powder, and cayenne pepper.
- Dip each chicken cutlet in the flour mixture, then the egg mixture, and finally the breadcrumb mixture.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken cutlets and cook until golden brown on both sides, about 3 minutes per side.
- Remove the chicken from the skillet and set aside.
- Add the garlic and red pepper flakes to the skillet and cook until fragrant, about 30 seconds.
- Add the crushed tomatoes, sugar, salt, and black pepper to the skillet and bring to a simmer. Cook for 5-10 minutes, stirring occasionally, until the sauce has thickened.
- Stir in the chopped basil.
- Transfer the cooked spaghetti to a large baking dish.
- Arrange the chicken cutlets on top of the spaghetti.
- Pour the tomato sauce over the chicken and spaghetti.
- Top with the sliced mozzarella cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve hot and enjoy!
You can adjust the amount of rosemary to your liking, but it adds a delicious herbaceous flavor to the dish. Enjoy your chicken parmesan pasta with a side salad or garlic bread for a delicious and satisfying meal.
A great stovetop dinner:
My sister gave me this recipe, and it’s one of my go-to meals for a great dinner. It’s a cheesy pasta dish, but it also has enough protein to make it heartier. Plus, I love that it’s quick and easy to make, which makes it perfect for busy weeknights.
One of the best things about this recipe is the combination of tender chicken, tangy marinara sauce, and gooey melted cheese. The fresh rosemary adds a fragrant and earthy flavor that complements the other ingredients perfectly. It’s a great way to add a little bit of sophistication to an otherwise simple dish.
I usually serve this chicken parmesan pasta with a simple side salad or some garlic bread to round out the meal. But it’s also great on its own, especially if you’re looking for something quick and satisfying. It’s the perfect comfort food, and I always feel happy and full after eating it.
Overall, this chicken parmesan pasta is one of my favorite recipes to make at home. It’s simple, delicious, and always a crowd-pleaser. Plus, it’s versatile enough that you can customize it to your liking by adding different vegetables or switching up the cheese. Give it a try – I’m sure you won’t be disappointed!
Other great reads:
- “20 Fun and Creative Pasta Recipes” from Delish: https://www.delish.com/cooking/g4159/fun-creative-pasta-recipes/
- “15 Easy and Delicious Pasta Recipes” from Food Network: https://www.foodnetwork.com/recipes/photos/easy-pasta-recipes
- “Classic Chicken Parmesan” from Bon Appétit: https://www.bonappetit.com/recipe/classic-chicken-parmesan
Curious to know more about the UpFront Foodie? Check out our “About” section to learn more!