Crispy Chicken Parmesan with Spaghetti
Crispy breaded chicken breasts topped with marinara and melted mozzarella, served with perfectly seasoned spaghetti for the ultimate Italian comfort meal.
Ingredients
For the Chicken:
- 2 large chicken breasts butterflied and pounded thin
- 1 cup breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- 2 eggs beaten
- ½ cup flour
- Olive oil for frying
For the Topping:
- 1 ½ cups marinara sauce
- 1 cup shredded mozzarella
- ¼ cup Parmesan cheese
- Fresh parsley chopped
For the Spaghetti:
- 8 oz spaghetti
- 1 tbsp olive oil
- Salt
- Optional: extra Parmesan or parsley
Instructions
- Prep the Chicken : Butterfly the chicken breasts and pound them evenly. Season lightly with salt and pepper.
- Bread the Chicken : Prepare three bowls: one with flour, one with beaten eggs, one with the breadcrumb–Parmesan mixture. Coat chicken in this order: flour → eggs → breadcrumbs.
- Pan-Fry : Heat olive oil over medium heat. Fry each piece 3–4 minutes per side until crisp and golden.
- Top and Bake : Preheat oven to 400°F (200°C). Place chicken on a sheet pan, spoon marinara over the top, and add mozzarella and Parmesan. Bake 10–12 minutes until cheese melts and lightly browns.
- Cook the Spaghetti : Boil spaghetti according to package directions. Drain, toss with olive oil, and season lightly with salt.
- Serve : Plate the chicken alongside the spaghetti. Finish with parsley and extra Parmesan.
Notes
Tips:
- Pound the chicken evenly to avoid raw spots and overcooked edges.
- Avoid adding too much sauce to preserve the crisp coating.
- Let the chicken rest for a couple of minutes after frying for a better texture.
Variations:
- Add heat by mixing crushed chili flakes into the marinara.
- Air fryer version: cook breaded chicken at 390°F (200°C) for 10–12 minutes.
- Swap spaghetti with roasted vegetables or zucchini noodles for a lighter option.
Storage
- Refrigerator: Keeps 3–4 days in an airtight container.
- Freezer: Freeze chicken (without pasta) up to 2 months.
- Reheat: Warm in the oven at 350°F (175°C) for 10–15 minutes.