Chicken Parmesan with Spaghetti



 Chicken Parmesan with Spaghetti

There’s nothing quite like Chicken Parmesan paired with perfectly cooked spaghetti—crispy breaded chicken topped with savory marinara and melted cheese, served over a bed of al dente pasta. These recipes are easy, family-friendly, and restaurant-quality, all from the comfort of your kitchen.

Why You’ll Love This Dish

  • Classic Comfort Food: Crispy chicken, gooey cheese, and flavorful pasta.

  • Quick & Simple: Weeknight dinners made easy.

  • Family Favorites: Loved by kids and adults alike.

  • Customizable: Spice it up, make it low-carb, or double the cheese.

Recipe 1: Classic Chicken Parmesan with Spaghetti

Ingredients

For the Chicken:

  • 4 boneless, skinless chicken breasts

  • 1 cup all-purpose flour

  • 2 large eggs, beaten

  • 1 cup Italian-seasoned breadcrumbs

  • ½ cup grated Parmesan cheese

  • Salt & pepper, to taste

  • 2–3 tablespoons olive oil

For the Sauce & Pasta:

  • 1 ½ cups marinara sauce (store-bought or homemade)

  • 1 ½ cups shredded mozzarella cheese

  • ¼ cup grated Parmesan cheese

  • 12 oz spaghetti

  • Fresh basil or parsley, for garnish

Instructions

  1. Prep Chicken: Flatten chicken breasts to ½-inch thickness and season with salt and pepper.

  2. Bread Chicken: Dredge in flour, dip in eggs, then coat with breadcrumb and Parmesan mixture.

  3. Fry Chicken: Heat olive oil in a skillet, fry 3–4 minutes per side until golden brown, drain on paper towels.

  4. Cook Spaghetti: Boil pasta according to package directions, drain, and set aside.

  5. Bake Chicken: Preheat oven to 400°F (200°C). Spread marinara in a baking dish, place chicken on top, cover with remaining sauce and cheeses. Bake 15–20 minutes until bubbly.

  6. Serve: Place spaghetti on plates, top with chicken, extra sauce, and garnish with basil or parsley.

Recipe 2: Skillet Chicken Parmesan with Spaghetti

For a one-pan, faster version:

  1. Bread chicken as above.

  2. Heat 1–2 tablespoons olive oil in a large skillet. Fry chicken 3–4 minutes per side.

  3. Add marinara sauce directly to skillet, sprinkle with mozzarella and Parmesan. Cover and simmer 10 minutes.

  4. Toss cooked spaghetti with sauce from skillet and serve directly topped with chicken.

Tips & Tricks for Perfect Chicken Parmesan

  • Even Thickness: Pounding chicken ensures uniform cooking.

  • Extra Crunch: Use panko breadcrumbs for a crispy crust.

  • Juicy Chicken: Rest for 5 minutes after baking.

  • Sauce Balance: Add a pinch of sugar to store-bought marinara if too acidic.

Variations You Can Try

  • Spicy Chicken Parmesan: Add crushed red pepper flakes to breadcrumbs or sauce.

  • Low-Carb Version: Swap spaghetti for zucchini noodles or spaghetti squash.

  • Cheesy Explosion: Mix mozzarella, provolone, and Parmesan for maximum cheese pull.

  • Chicken Parmesan Sub: Place chicken on a toasted hoagie roll with marinara and cheese.

Why These Recipes Work:
Whether you’re making the classic baked version or the quick skillet method, Chicken Parmesan with Spaghetti is always a crowd-pleaser. Simple ingredients, minimal prep, and maximum flavor make it a go-to dinner recipe for families and food lovers.

OTHER RECIPES



Ingredients
  • 4 ounces uncooked spaghetti
  • 2 (14.5-ounce) cans unsalted petite-diced tomatoes, drained
  • 1 ½ tablespoons olive oil, divided
  • ¼ teaspoon crushed red pepper
  • 6 garlic cloves, thinly sliced
  • ½ teaspoon kosher salt, divided
  • 3 tablespoons finely chopped fresh basil
  • 2 (8-ounce) skinless, boneless chicken breast halves
  • 2 tablespoons all-purpose flour
  • 1 teaspoon garlic powder
  • 1 large egg, lightly beaten
  • ½ cup panko (Japanese breadcrumbs)
  • 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)
  • 1 teaspoon butter
  • 2 ounces part-skim mozzarella cheese, thinly sliced
  • Torn basil leaves (optional)
Directions

Step 1
Preheat broiler to high.

Step 2
Cook pasta according to package directions, omitting salt and fat; drain.

Step 3
While pasta cooks, place tomatoes in a food processor; process until almost smooth. Heat a saucepan over medium-low heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add pepper and garlic; cook 1 minute or until fragrant, stirring occasionally. Add tomatoes and 3/8 teaspoon salt; cook 15 minutes or until slightly thickened, stirring occasionally. Stir in chopped basil. Toss 1 cup sauce with pasta; keep warm.

Step 4
While sauce cooks, split each chicken breast half horizontally to form 2 cutlets (4 total). Combine flour, garlic powder, and remaining 1/8 teaspoon salt. Sprinkle tops of cutlets with half of flour mixture; pat evenly onto cutlets. Turn cutlets over. Sprinkle with remaining flour mixture; pat onto cutlets. Shake off any excess flour. Place egg in a shallow dish. Combine panko and Parmigiano-Reggiano in another shallow dish. Dip cutlets in egg; dredge in panko mixture.

Step 5
Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil and butter to pan; swirl until butter melts. Add chicken to pan; cook 4 minutes on each side or until browned and done. Place chicken on a baking sheet; top evenly with mozzarella. Broil 2 minutes or until cheese melts.

Step 6
Arrange about 1/2 cup pasta mixture on each plate; top each with 1 cutlet and about 3 tablespoons remaining sauce. Sprinkle with torn basil, if desired. Cool. Enjoy the Chicken Parmesan with Spaghetti !!!

Chicken Parmesan with Spaghetti Video :



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