Crispy Chicken Parmesan Pasta

The sound of breadcrumbs hitting hot oil still takes me back to my tiny apartment kitchen, where I made Chicken Parmesan for the first time on a Tuesday night just because I'd had a rough day at work. Something about the rhythm of dredging, dipping, and coating felt therapeutic, like I was creating something substantial from nothing. My roommate wandered in, drawn by the smell of garlic and melting cheese, and we ended up eating standing up at the counter because we couldn't wait to sit down.

I made this for my dad's birthday last year, and he quietly went back for thirds without saying a word until he was done. Then he told me it reminded him of the Italian place we used to go to when I was little, before they closed down. Sometimes food is just food, but sometimes it's a time machine.

Ingredients

• 4 boneless skinless chicken breasts: Pounding them thin ensures even cooking and that satisfying crispy to tender ratio in every bite
• Salt and black pepper: Don't be shy here, this is your foundation flavor
• 1 cup all purpose flour: The first layer that helps everything stick
• 2 large eggs plus 2 tablespoons milk: Whisked together, this creates the perfect adhesive for your breadcrumbs
• 1 1/2 cups Italian style breadcrumbs: The seasonings already mixed in save you a step
• 1/2 cup grated Parmesan: Mixed into the breading for salty, nutty depth
• 2 cups marinara sauce: Homemade is wonderful but quality store bought won't let you down
• 2 cloves garlic minced: Fresh garlic in the sauce makes all the difference
• 1 tablespoon olive oil: For sautéing the garlic into the sauce
• 1 teaspoon dried oregano and basil: Classic Italian herbs that tie everything together
• 1 1/2 cups shredded mozzarella: The cheese that creates that irresistible blanket over the chicken
• 1/4 cup grated Parmesan: Extra for sprinkling on top because more is more
• 350 g spaghetti or linguine: The bed that catches all that delicious sauce and cheese
• Fresh basil leaves: For a pop of color and fresh flavor at the end

Instructions

Prep your oven and pan:

Preheat that oven to 400°F and line a baking sheet with parchment paper, or give a baking dish a quick coat of oil.

Pound the chicken:

Wrap each breast between plastic sheets and pound to about 1/2 inch thick, seasoning both sides generously with salt and pepper.

Set up your breading station:

Grab three shallow bowls and arrange them like an assembly line, flour first, then eggs whisked with milk, then breadcrumbs mixed with that half cup of Parmesan.

Coat the chicken:

Dredge each piece through flour, shake off excess, dip in egg wash, then press into the breadcrumb mixture until evenly coated.

Fry until golden:

Heat olive oil in a large skillet over medium high heat and cook chicken for 2 to 3 minutes per side until golden and crispy, working in batches if your pan is crowded.

Build your sauce:

In a saucepan, heat olive oil and sauté garlic for one minute before adding marinara, oregano, and basil, letting it simmer for five minutes to meld the flavors.

Assemble and bake:

Spread some sauce on your baking dish, arrange chicken on top, then cover each cutlet with remaining sauce, mozzarella, and that extra Parmesan.

Bake to bubbly perfection:

Slide it into the oven for 15 to 20 minutes until the cheese is bubbling and chicken reaches 165°F internally.

Cook the pasta:

While the chicken bakes, cook your spaghetti in salted boiling water until al dente, then drain and keep warm.

Plate it up:

Mound pasta onto plates, top with chicken and all that sauce, and finish with fresh basil and maybe a little more Parmesan.

Save

My friend Sarah confessed she'd been ordering Chicken Parmesan at restaurants for years because she thought it was too complicated to make at home. After we made this together, she texted me the next week saying she'd already made it twice and her husband had requested it for his birthday dinner.

Making It Ahead

You can bread the chicken up to a day in advance and store it layered between parchment paper in the fridge. The sauce keeps beautifully for three days, and sometimes the flavors actually improve after sitting together for a while.

Sauce Secrets

I've discovered that adding a pinch of sugar to store bought marinara helps balance out the acidity, especially if the tomatoes taste particularly sharp. A splash of cream at the end transforms it into something velvety and restaurant worthy.

Serving Ideas

A simple green salad with bright vinaigrette cuts through all that rich cheese and fried goodness. Crusty bread for soaking up extra sauce isn't optional in my house.

• Red pepper flakes in the sauce add warmth without overwhelming heat
• A glass of Chianti brings out the Italian American soul of this dish
• Leftovers reheat surprisingly well in a toaster oven

Save

Some nights you need comfort food that feels like a hug from inside out, and this Chicken Parmesan never disappoints.

Recipe FAQs

→ How do I ensure the chicken stays crispy after baking?

Coating the chicken thoroughly with a flour, egg, and breadcrumb-Parmesan mixture and frying until golden before baking helps maintain crispiness during baking.

→ What type of cheese works best for topping?

Shredded mozzarella melts smoothly, paired with extra grated Parmesan for sharpness and flavor depth.

→ Can I use fresh herbs in the tomato sauce?

Yes, fresh basil and oregano can enhance flavor, but dried herbs provide a consistent and robust taste throughout cooking.

→ What pasta pairs well with the chicken cutlets?

Long noodles like spaghetti or linguine hold the sauce well and complement the layered textures of the dish.

→ Is there a way to add heat to the sauce?

Adding a pinch of red pepper flakes during the sauce simmering step introduces a gentle, spicy kick.