Parm Chicken Pasta Recipe

Cook pasta

Bring a large pot of salted water to a boil. Add 12 oz gemelli pasta and cook until al dente according to package directions (usually 8–10 minutes). Reserve 1/2 cup pasta cooking water, then drain and set pasta aside.

Saute garlic

While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté 30–45 seconds until fragrant but not browned.

Make marinara cream sauce

Pour 2 cups marinara sauce into the skillet with garlic and bring to a simmer. Stir in 1 cup heavy cream, 3 tbsp grated Parmesan, 1 tsp salt, 1 tsp black pepper, and 1 tsp red pepper flakes. Simmer gently 4–5 minutes until slightly thickened. If sauce becomes too thick, add up to 1/2 cup reserved pasta water to loosen.

Combine pasta and sauce

Add drained gemelli to the skillet and toss to coat thoroughly. Remove from heat, stir in half (about 1/2 cup) of the chopped fresh basil, and keep warm while you finish the chicken and bread.

Prepare chicken

If chicken breasts are thick, butterfly each or pound to an even 1/2-inch thickness. Pat dry with paper towels and season both sides lightly with 1 tsp salt and 1/2 tsp black pepper.

Set up breading station

Place 1 cup all-purpose flour in a shallow dish. In a second dish beat 2 eggs. In a third dish combine 1.5 cups breadcrumbs, 1/2 cup grated Parmesan, 1 tsp Italian seasoning, and 1/2 tsp garlic powder.

Bread the chicken

Dredge each piece first in flour, shaking off excess, then dip into beaten eggs, letting excess drip off, and press into the breadcrumb-Parmesan mixture to coat evenly. Set breaded cutlets on a plate.

Pan-fry the chicken

Heat a large skillet over medium heat and add about 1 cup vegetable oil (enough to coat the bottom ~1/8–1/4 inch). When oil is hot (test by dropping a breadcrumb—should sizzle), add breaded cutlets in a single layer, working in batches if needed. Fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack or paper towel-lined plate to drain.

Optional melt mozzarella

If you want chicken with melted cheese: preheat broiler to high. Place fried cutlets on a baking sheet, top each with shredded mozzarella (about 1/4 cup each) and a sprinkle of extra Parmesan. Broil 1–2 minutes until cheese melts and bubbles—watch closely to avoid burning.

Prepare garlic bread

Preheat oven to 375°F (190°C). Slice the baguette in half lengthwise. In a small bowl, combine 4 tbsp softened butter, 2 minced garlic cloves, 1 tbsp chopped parsley, and 1/4 tsp salt. Spread the garlic butter evenly on cut sides of the loaf. Place on a baking sheet, buttered side up, and bake 8–10 minutes until golden and toasty. For extra crisp, broil 1 minute at the end—watch carefully.

Slice chicken

If serving sliced, let breaded chicken rest 2–3 minutes then slice each cutlet into 1/2-inch strips.

Assemble dish

Portion the gemelli pasta into 4 servings on plates or shallow bowls. Top each portion with a breaded chicken cutlet (whole or sliced). Spoon any reserved sauce from the skillet over the chicken. Sprinkle remaining chopped basil, additional 1/4 cup grated Parmesan, and a pinch of red pepper flakes if desired.

Serve

Serve hot with garlic bread on the side and extra Parmesan at the table.