Chicken Parmesan Pasta

Breaded Italian seasoned chicken breasts sautéed and baked with marinara sauce with parmesan and mozzarella, served over spaghetti.

This Chicken Parmesan Pasta is a comforting Italian-American classic featuring tender, seasoned chicken breasts coated in a crispy blend of plain and panko bread crumbs. The golden chicken is layered in a baking dish with marinara sauce, Parmesan, mozzarella, and Italian seasoning, then baked until bubbly and melted. Served over al dente spaghetti, this dish combines crisp breading, rich tomato sauce, and melty cheese for a satisfying and flavorful meal.

Servings

2

Prep Time

15 minutes

Cook Time

45 minutes

Total Time

60 minutes

Fresh
2 boneless skinless chicken breasts
1 egg, beaten with 1 tablespoon water

Packaged
½ cup dried plain bread crumbs
½ cup panko bread crumbs
1 jar (24 oz) marinara sauce
8 oz mozzarella cheese, shredded
½ cup Parmesan cheese, freshly grated
4 oz dried spaghetti
2 tablespoons cooking oil
2 tablespoons butter

Seasoning
Kosher salt, to taste
Black pepper, to taste
Dried Italian seasoning blend

Preparation

  • Preheat the oven to 350°F (175°C) and lightly grease a baking dish.
  • Bring a large pot of salted water to a boil for the spaghetti.
  • Pound the chicken breasts to an even thickness for quicker, uniform cooking.
  • Season both sides with kosher salt, black pepper, and Italian seasoning.
  • Set up a dredging station with one bowl of egg wash and one bowl of mixed breadcrumbs.

Cooking

  • Dip each chicken piece into the egg wash, then coat thoroughly in the breadcrumbs. Repeat for a thicker, crispier crust.
  • Heat oil and butter in a skillet over medium heat until sizzling.
  • Cook the breaded chicken for about 5 minutes per side, until golden brown and crisp.
  • Spread half of the marinara sauce in the baking dish and place the browned chicken on top.
  • Spoon the remaining sauce over the chicken, then cover with Parmesan and mozzarella.
  • Bake uncovered for 25–30 minutes, until the cheese is melted, bubbly, and lightly browned and the chicken reaches 165°F internal temperature.
  • While the chicken bakes, cook the spaghetti in boiling water for 8–10 minutes or until al dente, then drain.

Serving

  • Let the chicken rest for 5 minutes after baking.
  • Plate the spaghetti and top with a piece of chicken, extra sauce, and melted cheese.
  • Serve hot with additional Parmesan or herbs if desired.