Chicken Parmesan Recipe

Bring a large pot of salted water to a rolling boil. Add 1 lb rigatoni and cook until al dente according to package instructions (typically 10–12 minutes). Reserve 1 cup of pasta cooking water, then drain the rigatoni and set aside.

While the pasta cooks, heat 2 tbsp olive oil in a medium saucepan over medium heat. Add 3 minced garlic cloves and sauté until fragrant, about 30–45 seconds, without browning.

Add 4 cups marinara sauce to the pan, stir in 1 tsp dried oregano and half of the chopped basil (about 5 leaves), and simmer gently for 6–8 minutes. If the sauce is too thick, loosen with up to 1/2 cup of reserved pasta water to reach a saucy consistency.

Stir the drained rigatoni into the sauce to coat, then transfer to an ovenproof baking dish or divide into individual oven-safe portions. Keep warm while preparing the chicken.

Preheat the oven to 425°F (218°C). If chicken breasts are thick, butterfly or slice them horizontally to make 1/2–3/4-inch cutlets; alternately, pound between plastic wrap to an even 1/2-inch thickness.

Season both sides of 4 chicken cutlets with 1.5 tsp salt and 1 tsp ground black pepper.

Set up a breading station: one shallow bowl with 1 cup all-purpose flour, a second bowl with 2 beaten eggs, and a third with a mixture of 1.5 cups panko, 1/2 cup grated pecorino romano, and 1/2 tsp dried oregano.

Dredge each seasoned chicken cutlet in flour, shaking off excess, dip into beaten eggs, then press firmly into the panko–pecorino mixture to coat evenly on all sides. Set coated cutlets on a wire rack for 5 minutes to help adhesion.

Heat a large ovenproof skillet over medium-high heat and add 1/2 cup vegetable oil. When the oil shimmers (about 350°F), add cutlets in a single layer without crowding—work in batches if necessary. Fry until golden brown, about 2–3 minutes per side. Transfer browned cutlets to a paper towel-lined plate to drain briefly.

Arrange the fried chicken cutlets on top of the sauced rigatoni in the ovenproof dish (one cutlet per portion). Place sliced fresh mozzarella (8 oz total, approximately 2 oz per cutlet) over each cutlet, dividing evenly.

Sprinkle the remaining 1/4 cup grated pecorino romano evenly over the mozzarella and pasta. Add a pinch of crushed red pepper flakes (about 1/8 tsp per portion) if desired.

Transfer the baking dish to the preheated 425°F oven and bake until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F, about 8–10 minutes. If you want the cheese more browned, switch to broil for 1–2 minutes while watching closely.

Remove from oven, sprinkle with remaining fresh basil leaves, let rest 2–3 minutes. Serve each portion: one chicken cutlet over a bed of rigatoni with extra sauce, and finish with additional grated pecorino romano to taste.