Chicken Or Eggplant Parmesan Pasta Recipe

Prepare and bread

If using chicken, halve each breast horizontally or pound to 1/2-inch thickness. If using eggplant, slice into 1/2-inch rounds and lightly salt both sides and let sit 10 minutes, then pat dry. Set up a breading station: one shallow bowl with flour, one with beaten eggs mixed with 2 tablespoons milk, and one with breadcrumbs mixed with 1 tablespoon grated Parmesan, 1 tsp Italian seasoning, 1 tsp garlic powder, 1 tsp salt and 1 tsp black pepper. Dredge each piece first in flour (shake off excess), then in the egg mixture, then press into the breadcrumb mixture to coat thoroughly.

Fry until golden

Heat 4 tablespoons olive oil in a large skillet over medium heat. When oil is shimmering, add breaded chicken or eggplant in a single layer (work in batches if needed). Fry chicken 3–4 minutes per side until golden and cooked through (internal temp 165°F / 74°C) or eggplant 2–3 minutes per side until golden and tender. Transfer to a paper-towel-lined plate. Reduce heat if browning too quickly.

Cook pasta

Bring a large pot of salted water to a boil. Cook 12 oz dried pasta according to package directions until al dente. Reserve 1 cup pasta cooking water, then drain and set aside.

Make the sauce

While pasta cooks, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add finely chopped onion and sauté 4–5 minutes until softened. Add 3 minced garlic cloves and cook 30 seconds until fragrant. Stir in 24 oz crushed tomatoes and 2 tablespoons tomato paste. Add 1 tsp dried oregano, 1 tsp black pepper, 1 tsp salt, 1 tsp sugar and 1 tsp red pepper flakes (optional). Simmer gently 8–10 minutes, stirring occasionally. Stir in 1 tablespoon chopped fresh basil. If sauce seems thick, add up to 1/2 cup reserved pasta water to reach desired consistency.

Combine pasta and sauce

Add drained pasta to the sauce and toss over low heat to combine, adding small amounts of the reserved pasta water if needed so sauce coats the noodles evenly (about 2–4 tablespoons). Taste and adjust seasoning.

Assemble the plated dish

Divide sauced pasta among serving plates or a shallow baking dish if serving family-style. Place a piece (or two smaller pieces) of the fried chicken or eggplant on top of each portion of pasta.

Top with cheeses and pesto

Evenly sprinkle 1/2 cup shredded mozzarella and 1/2 cup shredded provolone over each plate (or all together if family-style). Spoon 1 tablespoon prepared basil pesto over each portion (or drizzle across the top). Finish with 1 tablespoon grated Parmesan sprinkled over everything.

Optional melt and garnish

If you prefer the cheese melted and slightly browned, place assembled plates (if oven-safe) or the baking dish under a preheated broiler for 2–3 minutes until cheese is bubbly and golden—watch carefully. Garnish with torn fresh basil leaves and an extra pinch of red pepper flakes if desired.

Serve immediately while hot. Offer extra grated Parmesan and crushed red pepper at the table.