Chicken Spaghetti Parm Pomodoro Recipe

Bring 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon salt and 1 teaspoon olive oil. Add 12 oz spaghetti and cook until al dente according to package instructions (usually 8–10 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

Make the pomodoro

Heat 2 tablespoons extra-virgin olive oil in a medium saucepan over medium heat. Add the chopped shallot (or small onion) and sauté until translucent, about 3 minutes. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant. Stir in 28 oz crushed tomatoes, 1/2 teaspoon sugar (optional), 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a gentle simmer, reduce heat to low, and cook 10–15 minutes to meld flavors. Stir in 6 chopped basil leaves off heat. Taste and adjust seasoning.

Prep the chicken: If the breast is thick, butterfly or slice into two thinner cutlets (about 1/2-inch thick). Pat dry with paper towels. Season both sides with 1 teaspoon kosher salt and 1 teaspoon black pepper.

Set up a breading station: Place 1 cup flour in one shallow dish. In a second dish, whisk 2 large eggs with 2 tablespoons milk. In a third dish, combine 1 cup plain breadcrumbs, 1/2 cup grated Parmesan, and 1 teaspoon dried Italian seasoning.

Dredge each chicken cutlet: Coat first in flour, shake off excess, dip into the egg mixture, then press into the breadcrumb mixture until evenly coated.

Heat a large skillet over medium heat and add 3 tablespoons olive oil. When oil shimmers, add the breaded cutlets (do not overcrowd) and cook 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel–lined plate.

Preheat the broiler (or oven to 425°F/220°C). Spoon about 1/2 cup warmed pomodoro sauce onto each cutlet (or enough to cover). Top each with shredded mozzarella (about 1/4–1/2 cup per cutlet) and a sprinkle of 2 tablespoons grated Parmesan. Broil 2–4 minutes until cheese is melted and bubbly and edges are lightly browned. If using oven, bake 8–10 minutes until cheese melts.

Warm the pomodoro sauce (or use canned tomato sauce warmed) in a large sauté pan over low heat. Add drained spaghetti to the pan with 2 tablespoons butter and 1/2 cup reserved pasta water. Toss gently over low heat until the pasta is coated, sauce clings, and mixture is glossy, about 1–2 minutes. Adjust consistency with additional reserved pasta water if needed.

Slice each Chicken Parm cutlet into 1-inch strips. Plate a bed of sauced spaghetti, place slices of Chicken Parm on top (or whole cutlet to the side), spoon extra pomodoro around, and finish with 1/4 cup extra grated Parmesan, torn fresh basil leaves, and a pinch of crushed red pepper flakes if desired.

Serve immediately while hot.