Chicken Parmesan With Pasta Recipe

Make breadcrumb mixture

In a shallow bowl combine 2 cups house Italian breadcrumbs, 1/2 cup grated Parmesan, 1 tsp dried Italian seasoning, 1/2 tsp garlic powder, 1 tsp salt and 1/2 tsp black pepper. Stir to distribute evenly.

Pound and season chicken

If breasts are thick, place each between two pieces of plastic wrap and pound to an even 1/2-inch thickness. Pat dry with paper towels and lightly season both sides with a pinch of salt and pepper.

Set up dredging station

Place 1 cup flour in a shallow dish. In another shallow bowl whisk together 2 eggs and 2 tbs milk until combined. Place breadcrumb mixture in a third shallow dish.

Dredge chicken

One piece at a time: coat chicken in flour, shaking off excess; dip into egg mixture, letting excess drip back into bowl; press firmly into breadcrumb mixture to fully coat both sides. Place coated breasts on a plate and let rest 5 minutes to set the crust.

Brown chicken

Heat 4 tbs olive oil in a large ovenproof skillet over medium-high heat until shimmering. Add 2-3 cutlets (do not overcrowd) and cook 2-3 minutes per side until golden brown. Transfer browned cutlets to a paper towel-lined plate and repeat with remaining cutlets, adding more oil if needed.

In a medium saucepan heat 2 tbs extra-virgin olive oil over medium heat. Add 1 cup finely chopped onion and cook, stirring occasionally, until softened and starting to brown, about 5-7 minutes. Add 3 minced garlic cloves and cook 30-45 seconds until fragrant.

Stir in 2 tbs tomato paste and cook 1 minute to deepen flavor. Add 28 oz crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp sugar (if using). Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 15-20 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning; add 1/4 tsp red pepper flakes if you want a touch of heat.

Preheat oven to 400°F (200°C). If the browned chicken is in an ovenproof skillet, keep it there; otherwise transfer browned cutlets to a baking dish large enough to hold them in a single layer.

Spoon a thin layer (about 1/2 cup total) of the red gravy across the bottom of the skillet or baking dish to prevent sticking. Place browned chicken cutlets on top of the sauce. Spoon about 1/3 to 1/2 cup red gravy over each cutlet, spreading slightly but leaving breadcrumbs visible at the edges.

Top each cutlet evenly with the sliced fresh mozzarella (about 2 oz per breast) and sprinkle with a little grated Parmesan (about 1-2 tbsp per breast).

Bake in the preheated oven until cheese is melted, bubbly and edges of the coating are crisp, about 12-15 minutes. For a browned top, switch to broil for 1-2 minutes—watch carefully to avoid burning.

Remove from oven and let rest 3-5 minutes before serving so cheese sets slightly.

While chicken bakes (or before assembling if preferred), bring a large pot of water to a rolling boil. Add 1 tbsp salt and the 12 oz spaghetti. Cook according to package al dente time (usually 8-10 minutes). Reserve 1/2 cup pasta cooking water, then drain spaghetti.

Toss drained spaghetti with 1 cup of the red gravy and a splash of reserved pasta water as needed to loosen and coat the pasta. Divide spaghetti among 4 plates.

Place one chicken Parmesan cutlet on top of each bed of spaghetti. Spoon additional sauce over the chicken and pasta as desired. Finish with a sprinkle of grated Parmesan and garnish with fresh basil leaves.