Chicken Parmesan Recipe
rigatoni, braised tomato sauce, mozzarella, parmesan
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Chicken
Sauce
Cheese
Method
Cooking the pasta
- 1
Boil the rigatoni
Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain and set aside.
Preparing the chicken
- 2
Prepare the chicken
Preheat the oven to 400°F (200°C). Season the chicken breasts with salt and black pepper. Dredge each breast in flour, dip into beaten eggs, and then coat with breadcrumbs.
- 3
Cook the chicken
In a large skillet, heat olive oil over medium heat. Add the coated chicken breasts and cook for about 4-5 minutes on each side, or until golden brown. Transfer the chicken to a baking dish.
Assembling the dish
- 4
Combine and bake
Spread the braised tomato sauce over the chicken breasts. Top with shredded mozzarella and grated Parmesan cheese. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
- 5
Serve
Serve the chicken parmesan over the cooked rigatoni, garnished with extra parmesan if desired.
