How To Make Chicken Parmesan Pasta

Simple Chicken Parmesan

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Ingredients

The original recipe makes four servings. The ingredient list has been updated to match the number of servings stated.

Directions

  • Melt 2 tablespoons oil in a large skillet over medium-high heat until garlic begins to crackle, about 2 minutes total. Mix in the tomatoes, basil, oregano, sugar, a bit of salt, and a few grinds of pepper until everything is well-combined. Bring to a simmer and cook for 10 to 12 minutes, or until the sauce has thickened a little and the flavors have melded. Keep warm by covering with a blanket. (Keep in mind that this recipe creates twice the quantity of sauce you need, so save half away for another night.) Advertisement
  • Use your fists or a heavy pan to pound chicken pieces between two sheets of plastic wrap until they are approximately 1/4-inch thick
  • Set aside. In a large soup pot, bring 2 quarts of salted water to a boil
  • Remove from heat. In a pie pan, whisk the egg until it is thoroughly combined. In a separate pie pan, combine the bread crumbs and more black pepper. Using one cutlet at a time, dip both sides of each in beaten egg, then in bread crumbs. Preheat broiler to medium-high heat. Placing the cutlets on a wire rack set over a baking sheet (this step assists in keeping the breading in place) In a 12-inch skillet, heat the remaining 1/4 cup oil over medium-high heat until shimmering. Sauté the cutlets until golden brown on all sides, about 5 minutes in total, after the oil begins to shimmer and the pan is hot. Remove the wire rack from the cookie sheet and wash and dry it. While the cutlets are sautéing, prepare the pasta by boiling it according to the package recommendations. Using a clean wire rack over a baking sheet, transfer the cutlets. Using a part of the cheeses, decorate the tops of each. Cook cutlets under the broiler, 4 to 5 inches from the heat source, until the cheese melts and the cutlets are spotty brown. Using a strainer, drain the pasta. Place a cutlet and a bit of spaghetti on each of the four dishes and set aside. Distribute 2 or 3 tablespoons of sauce over a portion of each cutlet before serving with more sauce on the side. Serve with more Parmesan cheese.

Note

Melt 2 tablespoons oil in a large skillet over medium-high heat until garlic begins to crackle, about 3 minutes total. Season with salt and pepper to taste and then stir in the tomato mixture with the basil and oregano. Bring the sauce to a simmer and continue to cook for 10 to 12 minutes, or until the sauce thickens and the flavors blend. Maintain a comfortable temperature by covering with a blanket or a towel. (Keep in mind that this recipe creates twice the quantity of sauce you need, so save half away for another night).

  • Beat the egg in a pie pan until it is thoroughly mixed.
  • Using one cutlet at a time, dip both sides of each in beaten egg, then in bread crumbs.
  • Bake for 15 minutes at 350°F on a wire rack positioned over a baking sheet (this helps the breading to hold its shape).
  • Sauté the cutlets until golden brown on all sides, about 5 minutes in total, until the oil begins to shimmer and the cutlets are hot.
  • Preparing pasta while the cutlets are sauteing is a simple matter of following the package guidelines.
  • A portion of the cheeses should be placed on top of each individual serving dish.
  • Using four plates, arrange one cutlet as well as a serving of spaghetti on each.
  • Toss with more Parmesan cheese before serving.

Nutrition Facts

Per serving: 715 calories; 45.6 grams of protein; 67.4 grams of carbs; 29.2 grams of fat; 125.8 milligrams of cholesterol; 655.2 milligrams of sodium Nutrition in its entirety

Chicken Parmesan Pasta Is A One-Pot Wonder

When it comes to cooking, we prefer one-pot meals since they require fewer dishes and deliver more taste. When you use the same pan to cook different components of a recipe over and over again, all of the fond that accumulates on the bottom of the pan is transferred to the next stage of cooking. This is why we fry our bacon first, then sear our chicken breasts in the same pan: the salty richness of crisped pig belly transfers to the leaner white flesh, making for a delicious meal. Toasting our panko in the same pan results in an even more delicious breadcrumb topping, which is then topped with a slightly spicy, Italian-seasoned everything bagel spice addition for an even more tasty breadcrumb topping.

You may use store-bought marinara or make your own from scratch.

Leave a comment down below if you’ve tried this dish and would want to share your thoughts!

shredded mozzarella, cut into quarters 3/4 cup of freshly grated cheese Parmesan or pecorino are two types of cheese. to be garnished with fresh herbs (such as basil and parsley) (optional)

  1. Cook the bacon in a large deep-sided pan over medium heat for 4 to 5 minutes, or until it is crispy and the fat has rendered. Transfer the bacon to a dish with a slotted spoon, reserving the bacon grease in the skillet. Combine the flour, salt, pepper, oregano, onion powder, and garlic powder in a shallow dish until well combined. Bring the skillet back up to medium-high heat. Lightly coat the chicken cutlets in the flour mixture before placing them on the pan. Allow to cook for 4 to 6 minutes each side, turning halfway through, until both sides are thoroughly brown. Transfer the chicken to a platter and place the skillet back on the stove over medium-low heat. Combine the oil, panko, Italian seasoning, everything bagel seasoning, salt, pepper, and crushed red pepper flakes in a mixing bowl until well combined. Cook, stirring often, for 5 to 6 minutes, or until the panko mixture is brown. Transfer to a bowl
  2. Heat a pan over medium heat until hot, then add the oil, garlic, pepper, and red pepper flakes, stirring constantly, until the garlic is brown and the pepper is crisp. Bring the marinara, sugar, and water to a simmer in a small saucepan. Cook, stirring periodically, for 12 minutes, or until the pasta is al dente and the sauce is creamy, depending on your preference. Fold in half of the mozzarella and Parmesan until it has melted, then slice cooked chicken on the bias into strips and arrange on top of the pasta to finish it off. After taking the pan from the heat, sprinkle on the remaining mozzarella and Parmesan and cover with a lid until the cheese has melted, about 4 minutes. Before serving, sprinkle the panko topping, fried bacon, and fresh herbs on top of the dish.

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One Pot Chicken Parmesan Pasta

Is it possible that you adore chicken parmesan but despise all of the dishes that go along with it? That’s exactly what this meal is for you! 30 minutes with one pot! When all of the sauce and chicken are cooked together in the same pot, the pasta becomes very tasty! You guys. have you ever tried making spaghetti in a single pot before? They. Are. OUTSTANDING! Nothing like waiting for a large pot of water to boil, draining, or washing an additional pot. simply one pot of pure comfort cuisine.

Chicken parmesan is one of my all-time favorite dishes.

My inspiration for this meal came from The Cookie Rookie, who had previously created a fantastic version.

I hope you enjoy it!

BUT, WHERE’S THE BREADING?

I decided to forego the breading in this case. to reduce the number of calories and processes in the recipe while maintaining the extremely creamy consistency For an extra crunch, you may sprinkle some toasted Italian panko breadcrumbs on top of the dish if you truly like that breading crunch. Of course, you could always bread and cook some chicken tenders before layering them on top of the spaghetti, but that would negate the purpose of the “one pot” concept. I always use my enameled dutch oven to create this one-pot chicken parmesan pasta dish, but you can use any large pan or pot to prepare it as well.

No one like cleaning up burnt on sauces off their burner, and I’m no exception.

However, I strongly advise purchasing a dutch oven because they may be used for a variety of purposes.

It’s complete with a fresh green salad to round off the meal.

With work evenings becoming increasingly hectic, do yourself a favor and make this 30 minute one pot chicken parmesan pasta instead. You may require the following ingredients for this recipe: (These are affiliate links; for more information, please visit my disclosure page.)

  • Despite the fact that I possess several Le Creusets that I adore as well, this is a far more cheap choice that has shown to be a reliable workhorse in my kitchen
  • The cheese I use is shred with a box grater, since it makes it extra gooey and melty, plus it saves money. My favorite brand of marinara sauce is Marinara, and this is the one that I prefer to use.

Is this something you created? Make sure to write a review and tag me @the chunky chef on Facebook and Instagram if you have any questions or comments! 6 servings per recipe (hover overto adjust) All of the delicious tastes of chicken parmesan are blended in a simple one-pot pasta dish that can be prepared in about 30 minutes! less dishes, yet a dinner with the most taste possible!

  • 1tspItalian seasoning
  • 1/2tspgarlic powder
  • 1 medium yellow onion, minced
  • 3 cloves garlic, minced
  • 16ozdried short-cut pasta (I used rigatoni)
  • 24ozjar of your favorite marinara sauce (I used Newman’s Own)
  • Water to fill empty marinara sauce jar
  • Salt and pepper to taste
  • Fresh parsley and/or basil, minced for garnish
  • Additional dried Italian seasoning
  • Additional dried garlic powder
  • Add a drizzle of olive oil to a big pot or pan (I used my dutch oven) and heat over MED-HIGH heat until the oil is hot. Season the chicken with salt, pepper, Italian seasoning, and garlic powder before adding it to the pan. Cook for about 5 minutes, or until the chicken is almost completely cooked through, whichever comes first. Removing the chicken to a dish, add the onion and garlic to the saucepan and simmer for about 2-3 minutes, or until the onion is tender. Pour in the marinara sauce and fill the empty sauce container halfway with water before adding it to the saucepan. Bring the water to a boil, then decrease the heat to a low, steady simmer. Combine the chicken and pasta in a large mixing bowl
  • Toss well. Cover and simmer for 10-15 minutes, or until the pasta is cooked to your preference. 1/4 cup mozzarella cheese and the parmesan cheese are added at this point. Cook for another 2-3 minutes, or until the remaining 3/4 cup mozzarella cheese is melted and gooey, on top of the dish. Garnish with parsley or basil, if wanted, and season with extra Italian spice as required

Do you want to bookmark this recipe for later? To save this recipe to your personal recipe box, click on the heart icon in the lower right corner. Hello, there! Hello, my name is Amanda. I’m a wife, a mother, a photography nerd, and a bacon enthusiast. Delicious meals, in my opinion, should be simple to put together. Now that you’ve here, please have a look around, peruse a few recipes, and then begin cooking! Read on to find out more

Reader Interactions

One of our favorite one-pot pasta recipes is Chicken Parmesan Pasta with Shrimp. What about a quick and tasty dinner that only requires a few simple ingredients? What could be better than that? This Chicken Pasta Skillet is our go-to simple supper dish for when we’re in the need for comfort food on a weeknight.

Chicken Parmesan Pasta Recipe

Our favorite one-pot pasta dish is the Chicken Parmesan Pasta. What about a quick and tasty dinner that only requires a few simple items. What could be better than that? Whenever we’re in the need for comfort cuisine, this Chicken Pasta Skillet is our go-to simple supper meal.

One Pot Chicken Pasta (Easy!)

I’ve been wanting to create something similar to this simple chicken parmesan pasta dish for quite some time. I’m a big fan of quick skillet chicken dishes, and you’d be surprised how simple it is to cook pasta in a skillet. All you have to do is cover that bad boy and it will take care of the rest! With only one pan to clean, there is almost no mess (and you will finish all the pasta, trust me). It’s difficult to make a mistake with this one, which is one of the reasons I like it. Impress friends or family members with little or no effort on your part.

How to Make Chicken Parmesan Pasta

Toss everything into a pan with your 6 ingredients, then turn the heat up to high and cook. That’s all there is to it when it comes to this simple chicken parm spaghetti! The fact that you can prepare such a great supper with such little effort is incredible; yet, this is NOT an impossible feat.

Ingredients:

  1. The ingredients are as follows: chicken breast (cut into cubes), Italian Dressing (click for my homemade recipes or purchase your favorite at the store), Rigatoni Pasta, Marinara Sauce (click for my homemade version or buy your favorite at the store), Mozzarella Cheese, Parmesan Cheese, and fresh basil.

You’re only six items away from a wonderful meal, if you count them. In addition to a pinch of salt and pepper for seasoning, and a sprig of basil for garnish (if desired).

Tips!

  • If you want, you may substitute other varieties of pasta for the penne
  • Penne would be particularly delicious in this meal. If you don’t have a big skillet, a stock pot would suffice
  • Otherwise, The pasta on the outside layer may be a little toastier in appearance, but the remainder will be delightfully soft and supple throughout. Placing the pan under the broiler for 3-4 minutes will allow the top layer of cheese to become extra melty (and delicious!).
See also:  How Long Does It Take To Digest Pasta

Serving Suggestions

With this delectable Chicken Parmesan Pasta Recipe, you won’t even need a side dish, which is a huge plus in my book. One-Pot Meals are fantastic in this situation! The majority of the time, I simply serve it with some crusty garlic bread and call it a day. Oh, and some wine, of course–you can’t forget about the wine! When it comes to making supper at home feel like a special event, wine and pasta are a fantastic combination.

This one-pot chicken pasta dish is made with minimal ingredients, but it packs a punch in terms of taste and cheese. This is the ideal combination. I am confident that you will enjoy this one!

Chicken Parm Pasta Skillet

Everything about this dish is Heaven on Earth: chicken, pasta, sauce, and cheese! It’s the kind of spaghetti dish that will have your family begging for seconds and will give you the confidence to cook for others in the future. That is exactly what I am here for! When I started making meals like these, I had no idea how simple cooking might actually be. That this one-pot Chicken Parmesan Pasta dish has been a perennial favorite among readers makes me really pleased. For those who prefer a baked version, we also offer a Sheet Pan Chicken Parmesan recipe!

Chicken Tacos, Stovetop Burgers, Stuffed Peppers, and Philly Cheesesteak Sloppy Joes are some of our favorite dishes.

Your friends and family will be enthralled!

More Chicken Pasta Recipes

Make sure to check out some of our other favorite quick chicken recipes once you finish making this Chicken Parmesan Pasta! See All of the Chicken In the event that you cook this dish, please post a photo to the comment box below and rate it. Enjoy! One of our favorite one-pot pasta recipes is Chicken Parmesan Pasta with Shrimp. What about a quick and tasty dinner that only requires a few simple ingredients? What could be better than that? This Chicken Pasta Skillet is our go-to simple supper dish for when we’re in the need for comfort food on a weeknight.

  • Dressing (Italian style) 2 tablespoons not the whipped cream variety
  • 1 pound boneless, skinless chicken breasts, cut into cubes
  • 16ounces pasta rigatoni (small/medium size)
  • 124 ounces of pure gold Marinara sauce is a type of sauce that is used to cook pasta. Delallo’s is one of my favorite restaurants. 1/2 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • Salt and pepper to taste
  • Optional: garnish with finely chopped fresh basil
  • The chicken and Italian dressing should be heated in a big 12 inch pan over medium high heat (if you don’t have a large skillet, a stock pot may be used instead). Season the chicken breasts with salt and pepper to your liking. Chicken should be cooked until browned and just cooked through, which should take around 5 minutes depending on the thickness of the chicken. Combine the package of pasta and the full jar of marinara in a large pot. Fill the empty marinara jar halfway with water and place it on the pan with the rest of the ingredients. If you’re using a stockpot, fill it halfway with water. To incorporate the ingredients, lightly whisk the mixture. Bring the mixture to a boil, then decrease the heat to a low simmer. Cook, covered, for 15 minutes, or until the pasta is cooked to your preference, stirring occasionally. *** See NOTES for more information. Sprinkle with grated parmesan and then shredded mozzarella. There is no need to stir. Continue to cook for a further 2-3 minutes, or until the cheese is completely melted. In order to make the cheese extra melty, you may optionally broil the pan for about 4 minutes on high heat. Optional: garnish with finely chopped basil before serving. Enjoy

The pasta in the center of the skillet and beneath it will be more tender than the spaghetti on the outside of the skillet and underneath it. It is OK for such parts to be a little toastier and less tender. The inside will be really comfortable. Calories: 333 kilocalories (17 percent ) 47 grams of carbohydrate (16 percent ) 21 g of protein (42 percent ) 6 g of fat (9 percent ) 2 g of saturated fat (13 percent ) Cholesterol: 36 milligrams (12 percent ) Sodium: 695 milligrams (30 percent ) Potassium: 587 milligrams (17 percent ) 3 g of dietary fiber (13 percent ) 5 g of sugar (6 percent ) 490 International Units of Vitamin A (10 percent ) 6.7 milligrams of vitamin C (8 percent ) Calcium: 135 milligrams (14 percent ) 1.9 milligrams of iron (11 percent ) Becky awoke on the morning of her 30th birthday to discover that she had no idea how to prepare anything!

One of the reasons she established The Cookie Rookie was so that she could chronicle her adventure of learning to cook, one dish at a time!

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Spaghetti Chicken Parmesan

Preparation/Total Time: 20 minutes

Makes

a total of 4 servings “I like to make this delicious recipe when I have extra spaghetti sauce on hand,” says Margie Eddy of Ann Arbor, Michigan.

“I prefer to make this wonderful dish when I have extra spaghetti sauce on hand.” “The herbed coating on the soft chicken turns a lovely golden color,” she continues. Recipe photo courtesy of Taste of Home for Spaghetti Chicken Parmesan.

Ingredients

  • 1-1/2 teaspoons dried oregano
  • 1/2 cup seasoned bread crumbs
  • 1/2 cup grated Parmesan cheese, divided
  • 1/2 cup grated Parmesan cheese, split 1 big egg
  • 1 tablespoon water
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 2 tablespoons butter
  • 2 cups meatless spaghetti sauce
  • 1/2 teaspoon garlic salt
  • 1 cup shredded part-skim mozzarella cheese
  • Hot cooked spaghetti

Directions

  1. In a shallow mixing basin, add the bread crumbs, 1/4 cup Parmesan cheese, 1 teaspoon oregano, basil, salt, and pepper. Mix well to blend. In a separate shallow dish, whisk together the egg and water. In a large pan, melt the butter over medium heat until it is bubbling. Dip the chicken into the egg mixture, then coat with the crumb mixture. Toss in the chicken and heat until the thermometer reads 165°, about 5-7 minutes each side. Between those two steps, mix the spaghetti sauce with the garlic salt and the remaining 1/2 teaspoon oregano in a large saucepan over medium heat. Cook over medium heat, stirring occasionally, until well cooked. Spread the sauce over the chicken and top with mozzarella cheese and the leftover Parmesan cheese. Toss with spaghetti and enjoy!

Nutrition Facts

1 chicken breast half has 479 calories, 20 grams of fat (10 grams of saturated fat), 182 milligrams of cholesterol, 1818 milligrams of sodium, 24 grams of carbohydrates (10 grams of sugars, 3 grams of fiber), and 50 grams of protein.

Chicken Parmesan Pasta

The date is March 4, 2020. Chicken Parmesan Pasta is a 15-minute Italian pasta dish that is sure to impress the whole family! Ground chicken, spaghetti, garlic, and marinara sauce are used to make this dish. The taste is very great!

CHICKEN PARMESAN PASTA

When I’m attempting to prepare one of those meals that makes my family ecstatic, I go toward anything with chicken parmesan in it. Recipes involving chicken are really popular among my children, and I have over ten variations of Chicken Parmesan on my blog simply because the tastes are so delicious!

CRUNCHY TOPPING

Chicken Parmesan is well-known for its crispy coating, but the coating on this pasta is not there by design. I was attempting to keep things as basic as possible. When the pasta is cooked, fry 1/2 cup Panko breadcrumbs with a tablespoon of butter on the stovetop until golden brown and sprinkle on top.

WHAT KIND OF PASTA SHOULD I USE?

You can use any little or medium-sized pasta form for this recipe. Ziti, penne, rigatoni, shells, and elbows are all good choices for this dish.

OTHER CHICKEN RECIPES:

  • The following recipes are available: chicken parmesan meatballs
  • Baked parmesan Caesar chicken
  • Chicken parmesan casserole
  • Chicken parmesan roll-ups
  • Chicken parmesan roll-ups in the slow cooker
  • Pasta carbonara
  • Chicken parmesan roll-ups in the slow cooker.

PrintYield:6servings 15-minute chicken parmesan pasta is a simple and delicious Italian pasta dish that is always a favorite.

  • A 12 ounce small or medium pasta (ziti, penne, etc. )
  • 2 teaspoon olive oil
  • 1/2 cup diced white onion
  • 4 garlic cloves
  • 1 pound ground chicken
  • 24 oz. marinara sauce (I like Rao’s)
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 cups shredded mozzarella cheese
  • (optional) basil for garnish
  1. Preheat the oven to 400 degrees Fahrenheit. Pasta should be cooked according to package recommendations. Meanwhile, heat the olive oil in a large pan over medium heat, adding the onions and garlic and frying for 1-2 minutes until the onions and garlic are translucent. Cook until the chicken is done, stirring occasionally. Combine the cooked pasta, marinara sauce, red pepper flakes, and Parmesan cheese in a large mixing bowl. Season with salt and pepper if desired. Finish by topping with mozzarella and baking for 5-10 minutes, or until the cheese has melted. If you don’t want to use the oven, simply cover the skillet with a lid while cooking. Prepare the dish and serve it garnished with basil if desired

Courses include: All Recipes, Main Course, and Dessert Cuisine:Italian Chicken Parmesan Pasta, Chicken Parmesan Pasta Recipe, Chicken Parmesan Pasta WHY NOT PURCHASE MY NEW COOKBOOK? 100 of my favorite recipes in one place! For anybody who wants to plan quick and simple meals while still bringing their family and friends together to feast on food that can only be described as delectable, this is the cookbook for you.

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You are currently browsing the archives for the category “Dinner.” Crispy Chicken Parmesan (Parmigiana)

The Best Chicken Parmesan with a deliciously crispy coating, smothered in a rich homemade tomato sauce and melted mozzarella cheese!

Oven baked Chicken Parmesan is quick and easy to prepare, and it’s well worth the effort! No need to search farther if you prefer a crispy crumb coating over a soggy crumb coating. It’s the finest thing you’ll ever create!

THE BEST CHICKEN PARMESAN

It is one of the most loved, most popular, and most ordered chicken dishes in the world. Chicken Parmesan (also known as Chicken Parmigiana) is one of the most popular chicken recipes in the world. However, chicken is frequently overcooked, dry, and lacking in flavor or spice when prepared this way. The sauce is bland, or cheddar cheese is substituted for mozzarella cheese, and so forth. Many of our readers have proclaimed our chicken parmesan to be the greatest they’ve ever had in their lives.

HOW TO MAKE HOMEMADE CHICKEN PARMESAN

While this chicken dish may have more stages than the rest of the chicken recipes on my blog, they are all well worth the effort: Each step ensures that you will get the finest possible result and that you will have a chicken supper you will never forget.

THE CRISPY COATING

The breading is made up of a combination of four components in order to provide the optimum flavor combination!

  • In any supermarket or grocery shop, you may get panko (Japanese breadcrumbs), which is often available in the Asian isles. Their texture is crisper and crunchier than ordinary breadcrumbs because they are dryer than typical breadcrumbs. The breadcrumbs can be Italian seasoned, golden, or whatever you happen to have on-hand. Ingredients: Parmesan cheese (or Provolone cheese)
  • Garlic (or onion) powder

USE OUR HOMEMADE SAUCE OR YOUR FAVOURITE MARINARA!

I’ve included a handmade tomato sauce in order to offer you with the most flavorful experience possible while eating.

You are allowed to substitute store-bought spaghetti sauce, marinara sauce, or tomato sauce for this recipe (U.S readers).

THE DIFFERENCE BETWEEN CHICKEN PARMESAN AND CHICKEN PARMIGIANA

There are various modifications to Chicken Parmesan depending on the sort of restaurant you’re ordering from, such as stacking toppings with ham or bacon or switching mozzarella for cheddar (which is not our favorite), but they are all fundamentally the same in terms of flavor and preparation. A Parm, Parma, or Parmigiana is the name given to chicken Parmigiana (Pollo alla Parmigiana in Italian), which is also known as a Parma in Australia. Before chicken parmesan, there existed eggplant parmesan, which is made by breading and frying eggplant pieces, then layering them with sauce and parmesan cheese.

WHAT TO SERVE WITH CHICKEN PARMESAN

  • Pasta – thin spaghetti, angel hair pasta, and fettuccini are all good choices. veggies steamed in water
  • Mashed potatoes If you want something lighter, try zucchini noodles or cauliflower rice. Mushrooms with Garlic

Looking for a low-carb version of this recipe? Take a look at this delicious Mozzarella Chicken Recipe!

CRISPY CHICKEN PARMESAN NOW ON VIDEO!

  • To prepare, combine 2 big eggs, 1 teaspoon minced garlic, 2 teaspoons fresh chopped parsley, salt and pepper to taste. 3 medium-sized chicken breasts, divided horizontally to get 6 fillets
  • 1 cup panko breadcrumbs
  • 1/2 cup breadcrumbs (Italian or golden)
  • 1/2 cup freshly grated parmesan cheese
  • 1 teaspoon garlic or onion powder
  • 1/2 cup olive oil for frying

For The Sauce:

  • 1 tablespoon extra-virgin olive oil
  • 1 big onion, diced
  • 2 teaspoons minced garlic
  • 14 ounces (400 g) tomato puree (Passata)
  • 1 teaspoon salt
  • 1 teaspoon pepper 1 teaspoon dried Italian herbs
  • 1 teaspoon sugar (optional)
  • 1 teaspoon salt and pepper to taste

For The Topping:

  • 6 cups (250 g) mozzarella cheese, sliced or shredded
  • 1/3 cup freshly grated parmesan cheese
  • 2 tablespoons fresh chopped basil or parsley
  • 8 ounces (250 g) mozzarella cheese, sliced or shredded

For The Chicken:

  • Preheat the oven to 430 degrees Fahrenheit | 220 degrees Celsius. Prepare an oven tray (or baking dish) by lightly spraying it with nonstick cooking oil spray and setting it aside. In a small bowl, whisk together the eggs, garlic, parsley, salt, and pepper until well combined. Rotate the chicken fillets in the egg mixture to ensure that they are equally coated with the mixture. Cover with plastic wrap and let aside for at least 15 minutes (or overnight if you have the luxury of time for a more intense flavor)
  • Cooking the chicken will take around 20 minutes, so prepare the bread crumbs, Parmesan cheese, and garlic powder in a small basin while it is cooking. To uniformly coat the chicken, dip it into the breadcrumb mixture. In a large pan, heat the oil over medium-high heat until it is hot and shimmering, about 2 minutes. Fry the chicken until it is brown and crispy (about 4-5 minutes each side)
  • Place the chicken on the baking tray / dish that has been prepared and spoon about a third of the sauce over each breast (sauce recipe below). A few mozzarella cheese slices and around 2 tablespoons parmesan cheese are placed on top of each chicken breast to finish off the dish. Garnish with basil or parsley if desired. Bake for 15-20 minutes, or until the cheese is bubbling and melted and the chicken is cooked through
  • Remove from oven.
See also:  How To Pronounce Penne Pasta

For The Sauce:

  • In a medium-sized saucepan, heat the oil until shimmering. Stir-fry the onion until it is translucent (about 3 minutes), then add the garlic and cook until it is fragrant (approximately 30 seconds)
  • Combine the tomato puree, salt & pepper to taste, Italian herbs, and sugar in a large mixing bowl (If using). Cover with a cover and cook for approximately 8 minutes, or until the sauce has thickened somewhat. Taste the dish and adjust the salt and pepper if necessary.

In this dish, we utilize both chicken thighs and chicken breasts, depending on your preference. Make a complete dinner by serving it with pasta, mashed potatoes, a salad, steamed vegetables, zucchini noodles, or cauliflower rice. The following are the calories: 560kcal|25g carbohydrate|31g protein|36g fat |11g saturated fat|cholesterol:139mg|Sodium:203mg|Potassium:665mg|Fiber:2g|Sugar:6g vitamins: 965IU vitamin C:12.6 mg calcium 423mg iron 3.2mg iron 3.2mg

Reader Interactions

This simple and easy-to-makeChicken Parmesan Pastarecipe is bursting with flavor and packed with protein, making it the ideal weekday chicken supper recipe to feed the whole family. A one-pot supper that can be prepared in 30 minutes or less. Thicken pasta dish is created with a large amount of chicken breast bits in a marinara sauce with garlic and tomatoes as the basis. With each bite, savor soft and juicy parmesan chicken, which is then covered with additional shredded parmesan and garnished with fresh basil to finish the meal.

Because they keep so well, leftovers may be stored in the refrigerator and enjoyed for several days.

Why you will love this chicken pasta recipe

  • Filling: This chicken parmesan pasta dish is loaded with flavor. Protein, fiber, and carbohydrates are all important nutrients. It is a comprehensive meal that does not necessitate the consumption of additional side dishes, and it may keep you up for hours. The aromas of this chicken spaghetti will keep your taste senses delighted and happy for a long time to come. You’ll want to cook this spaghetti dish over and over again once you’ve tried it once or twice. Cooking Chicken Parmigiana Pasta in Minutes: This chicken parmesan pasta dish is really simple to prepare. The time it takes to prepare the pasta and chicken, as well as combine everything, will be minimal
  • Supper will be done in no time

Ingredientsyou will need

The ingredients you’ll need to prepare thischicken parmesan pasta may be found in the list below. The whole set of metrics may be seen lower down on this page. boneless skinless chicken breasts marinated in olive oil Seasonings: Seasonings such as Italian spice, salt, and pepper parmesan cheese that has been shredded onion (yellow) garlic cloves that have been freshly harvested one jar marinara sauce (optional) any short spaghetti of one’s choosing garnished with fresh basil

How to make this chicken parmesan pasta recipe

In a large skillet, heat the oil over medium-high heat until shimmering. Italian seasoning, salt, and pepper should be sprinkled over the diced chicken. Cook the pieces for 4-6 minutes, or until the chicken is golden brown, in a pan over medium-high heat. Simmer for 1 minute longer, or until the cheese is melted over the chicken. Add the remaining 13 cup of Parmesan cheese and cook for another minute. Make a mental note to put it away. Add the remaining oil, onion, and garlic to the same skillet that has been prepared.

Stir in the marinara sauce and reduce the heat to low for 3 to 5 minutes.

Cook the pasta according to the package directions after adding the water.

Drain the pasta, reserving 14 cup of the cooking water. Return the chicken to the sauce, together with the pasta and any pasta water that has been saved. Toss everything together well. Toss with the remaining Parmesan cheese and finely chopped basil right away before serving.

Recipe, notes, tips, and substitutes

  • Pasta: You can use any type of pasta that meets your dietary requirements. Use lentil or chickpea pasta for a more nutritious alternative to traditional spaghetti. Chicken: Because chicken breasts are slimmer than chicken thighs, we always favor them over chicken thighs. However, if you want to use boneless chicken thighs, that is OK. Sauce marinara: you can use your favorite store-bought brand or prepare your own sauce at home. We have a handmade marinara sauce that you may try
  • Parmesan cheese: For the greatest flavor, try shredding your own parmesan cheese from scratch. It’s acceptable to use store-bought
  • Oil:we used olive oil, but any oil of choice works
  • Keep leftovers in an airtight jar in the refrigerator for up to 4-5 days. Keep some of the pasta cooking water aside for later use.

frequently asked questions

Is chicken a good match for pasta? Absolutely. Chicken works really well when paired with a pasta dish as an additional protein to turn it into a complete meal. While some may argue that pasta should be consumed on its own, the addition of some form of protein to spaghetti has been the standard in recent years. What ingredients can you use to season chicken? Seasonings for chicken vary depending on what you’re cooking, but the most frequent seasonings to put on chicken are salt and pepper. Other popular seasonings to use on chicken are garlic powder, onion powder, Italian seasoning, hot sauce, paprika, basil, and thyme.

We added parmesan chicken to our spaghetti dish to make it more filling.

Chicken is the most commonly used protein in apasta recipes, but you may also use other types of protein such as shrimp, scallops, salmon, fillet/steak, and even tofu to customize your dish.

Other Pasta recipes you may like

  • Creamy Cajun Chicken Pasta, Cajun Shrimp Pasta, Chicken Spinach Pasta, Tuscan Chicken Pasta, Creamy Salmon Pasta, Asparagus Chicken Pasta, Creamy Salmon Pasta, Creamy Salmon Pasta, Creamy Salmon Pasta, Creamy Salmon Pasta, Creamy Salmon Pasta, Creamy Salmon Pasta, Creamy Salmon Pasta, Creamy Salmon Pasta, Creamy Salmon Pasta, Creamy Salmon Pasta, Creamy Salmon Pasta, Creamy Salmon Pasta, Cream

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  • 1 tablespoon olive oil, divided
  • 2 boneless skinless chicken breasts, chopped into bite-size pieces
  • 1 teaspoon Italian spice
  • 1 teaspoon lemon juice Season with Kosher salt and freshly ground pepper to taste
  • 2/3 cup shredded parmesan cheese divided
  • 1 medium yellow onion chopped
  • 4-6 cloves garlic minced
  • 14ozjar marinara sauce
  • 8ozshort dry pasta (GF if needed)
  • To garnish, finely cut fresh basil.
  • In a large skillet, heat the oil over medium-high heat until shimmering. Add Italian seasoning, salt, and pepper to the chicken pieces before cooking them. Cook for 4-6 minutes, or until the chicken is golden brown, in the skillet with the pieces of chicken. Simmer for 1 minute longer, or until the cheese is melted over the chicken. Add the remaining 13 cup of Parmesan cheese and cook for another minute. Remove from consideration
  • Add the remaining oil, onion, and garlic to the same skillet that has been prepared. Cook for 2-4 minutes, or until the onion begins to soften, stirring often. Stir in the marinara sauce and reduce the heat to low for 3 to 5 minutes. In the meantime, bring a large pot of salted water to a boil. Cook the pasta according to the package directions after adding the water. Drain the pasta, reserving 14 cup of the cooking water
  • Return the chicken to the sauce, together with the pasta and any pasta water that has been saved. Toss everything together well. Toss quickly with the remaining Parmesan cheese and finely chopped basil
  • Serve immediately.
  • Pasta: You can use any type of pasta that meets your dietary requirements. Use lentil or chickpea pasta for a more nutritious alternative to traditional spaghetti. Chicken: Because chicken breasts are slimmer than chicken thighs, we always favor them over chicken thighs. However, if you want to use boneless chicken thighs, that is OK. Sauce marinara: you can use your favorite store-bought brand or prepare your own sauce at home. We have a handmade marinara sauce that you may try
  • Parmesan cheese: For the greatest flavor, try shredding your own parmesan cheese from scratch. It’s acceptable to use store-bought
  • Our olive oil was utilized, however any oil of your choosing would be suitable.

Calories: 376kcal|Carbohydrates: 30g|Protein: 24g|Fat: 10g|Saturated Fat: 3g|Polyunsaturated Fat: 1g|Monounsaturated Fat: 4g|Trans Fat: 1g|Cholesterol: 51mg|Sodium: 1733mg|Potassium: 759mg|Fiber: 4g|Sugar: 9g|Vitamin A:

One Pot Chicken Parmesan Pasta

One Pot Chicken Parmesan Pasta is the dinner you didn’t realize you needed until you had it in front of you. This dish, which is made with a plethora of delectable ingredients (including a creamy sauce and additional cheese), is one for the ages.

The chicken parm pasta of your dreams

Is there anything better than a restaurant’s chicken parmesan and wishing you could make it at home yourself? This chicken parmesan pasta dish, on the other hand, surpasses the standards of a fine dining establishment and is almost certain to become your new favorite. Furthermore, it is simple to prepare. This delectable dinner is likely to be a success with everyone because of the onions, spices, tomato sauce, and cheese. It’s also great for reheating leftovers the next day! Oh, and I shouldn’t forget to note that this is a one-pot dish!

You’ll be overjoyed that you took the initiative!

Ingredients in one pot chicken parm

The taste is the most important aspect of this dish! The chicken comes first, followed by everything else, in order to keep things as straightforward as possible. The most spices are used in the chicken component, with Italian seasoning, garlic powder, onion powder, salt, and pepper all making appearances to assist us get the taste that we’re aiming for in the chicken piece.

Following that, we put everything together by boiling the vegetables and noodles and then finishing it off with the finishing touches.

Chicken:
  • 3 large chicken breasts, cut into little cubes: To begin, you’ll need 3 large chicken breasts, cut into small cubes. Cooking with avocado oil: We’ll be cooking using avocado oil both for the chicken and for sauteeing the veggies. For the chicken, you’ll need 2 tablespoons of the sauce. Italian seasoning: As the initial spice in this meal, 1 tablespoon of Italian seasoning will aid in the development of a rich taste in the chicken. Garlic powder is a spice that is used to flavor foods. For good measure, add 1 teaspoon of garlic powder to the mix. If you’d want to include more, you can do so. Onion powder: Add 1 teaspoon of onion powder to the mixture next. Salt and pepper: For the salt and pepper, use 1 teaspoon of salt and 1/2 teaspoon of pepper, respectively.
Everything else:
  • Avocado oil: 1 tablespoon of avocado oil will suffice for the second section of the recipe. 1 small yellow onion, diced: 1 small yellow onion, diced We’ll be sautéing it in avocado oil, which will be delicious. Garlic: For the garlic, use three minced cloves
  • For the onion, use one minced clove
  • And for the pepper, use one minced clove. Pasta:For the next step, use 16 ounces of your favorite pasta. I used brown rice pasta for this recipe. canned tomato sauce: To achieve the authentic chicken parmesan flavor, add 2.5 cups jarred tomato sauce. The noodles will be cooked in chicken broth, which will amount to 3.5 cups. Parmesan cheese: Chicken parmesan cannot be made without parmesan cheese! We’ll need half a cup for this. Mozzarella cheese: For obvious reasons, set aside 1.5 cups of shredded mozzarella cheese. Fresh parsley will be used as a garnish, and this will be the final step.

Everything you need to prepare this dish

Just say it with me: one pot, everybody! Is there anything better than a dish that requires only one pot? Personally, I do not believe this to be the case. The simplicity of it makes things easier, and the cleaning is less terrible! For this dish, all you need are a few simple prep equipment, a pan, and a stirring spoon, and you’ll be ready to start cooking.

  • Large skillet or dutch oven
  • Stirring tool. Cutting board, chopping knife, large skillet or dutch oven.

You will need the following measuring cups for this recipe: 1/2 teaspoon, 1 teaspoon, 1 tablespoon, 1/2 cup, and 1 cup.

How to make one pot chicken parmesan pasta

Despite the extensive list of ingredients, this one-pot chicken parmesan pasta dish is rather simple to prepare. We’ll begin by cooking the chicken, then adding the seasonings before moving on to cooking the vegetables and pasta, respectively. You’ll need around 40 minutes to complete the entire preparation process. To begin, heat 2 tablespoons of avocado oil in a large pan or dutch oven over medium-high heat. Once the sauce has cooked through, add the chicken. After that, season the chicken with the Italian seasoning, garlic powder, onion powder, salt, and pepper, and simmer for another 5-7 minutes (or until the chicken is no longer pink).

  1. In a separate pan, heat the remaining 1 tablespoon of avocado oil until shimmering, then add the onions and garlic.
  2. Cover the pan and bring everything to a boil, including the uncooked spaghetti, tomato sauce, and chicken broth.
  3. Make care to stir the mixture periodically.
  4. 1/2 cup mozzarella cheese should be added at this point.
  5. Finish with a dusting of fresh parsley to finish.
See also:  What To Eat With Pasta Besides Salad

Pairing options for chicken parm

When it comes to the sides for this meal, you can pretty much use whatever you want. Salads, vegetables, and other dishes are all acceptable. Garlic Sesame Green Beans with Maple Balsamic Vinaigrette Brussels sprouts, as well as other vegetables, are excellent choices. Salad de Quinoa à la Cranberry et Caprese Salad with Zucchini Noodles! Are you prepared to preserve your leftovers? It’s a piece of cake! Depending on when you want to use them, you can store them in either the refrigerator or the freezer.

If you’re freezing the dish, it’s better to remove the cheese and just add it right before serving.

Refrigerator: Chicken parmesan may be kept in the refrigerator for up to 3-4 days.

Reheating in the oven is highly recommended.

If you liked this recipe, you’ll want to try these!

This recipe calls for almost any side dish to be used with it, so feel free to be creative! Any type of salad or vegetables would suffice. Garlic Sesame Vegetables with Maple Balsamic Vinegar It is also recommended that you use Brussels sprouts. Salad de cranberries et de quinoa A Caprese Salad made using Zucchini Noodles. Getting your leftovers ready to go into storage? Getting started is straightforward. According to when you want to use them, you may store them in the refrigerator or freezer.

If you’re freezing the dish, it’s better to skip the cheese and add it shortly before serving.

Refrigerator: You may keep chicken parmesan in the refrigerator for up to 3-4 days. It is acceptable to store everything together in a single container for this option – just make sure the container is tightly shut. Cooking in the oven is recommended.

  • Healthier chicken nuggets (baked and air fried)
  • Buffalo Chicken Sweet Potato Casserole
  • Easy white chicken chili recipe
  • One-pan Honey Mustard Chicken Dinner
  • And many more.

Quarter Soul Crisis provided the photographs and Erin Morrissey provided the recipe.

Ingredients

  • Quarter Soul Crisis provided the photographs and the recipe.
  1. Heat the oil in a large pan or dutch oven over medium heat. Once the chicken is cooked through, remove it from the fire. Italian seasoning, garlic powder, onion powder, salt, and pepper should be added to the chicken before cooking for 5-7 minutes or until the chicken is no longer pink in the middle. Remove the chicken from the pan and place it on a platter for the time being. 1 tablespoon of oil should be added to the pan. Cook for 4-5 minutes, or until the onions and garlic are softened
  2. Remove from heat. Fill a large pot halfway with uncooked pasta, tomato sauce, and chicken broth
  3. Bring to a boil over high heat. Reduce heat to medium and cook for 15-20 minutes, stirring periodically, or until all of the liquid has been absorbed, stirring occasionally. Once the heat is turned off, the mixture will continue to thicken. Once the sauce has thickened, add the cooked chicken and 1/2 cup mozzarella cheese and mix well. Turn the heat down to a minimum. In addition to the parmesan, sprinkle the remaining mozzarella cheese on top of the dish. As it cools, it will begin to melt. Fresh parsley should be sprinkled on top.

Author:Erin Dinner, lunch, meal prep, and gluten-free recipes are all included in this category. Method:stovetop Cuisine:Italian Diet: Gluten-free diet There may be affiliate links in this content. Please be aware of this. It is possible that I will get a small commission if you purchase a product that I suggest. However, I only recommend items that I believe in and that I personally use and like. Thank you so much for your support of Erin Lives Whole; your contribution helps to keep this site alive.

Quick & Easy Chicken Parmesan

  • This is the genuine thing! It’s a clear winner. On February 22, 2019, Bill M. wrote: To me, chicken parmesan will always be synonymous with comfort food. It’s virtually comparable to the one I remember enjoying as a child, which leads me to believe it was adapted from a Campbell’s recipe from way back when. After becoming acclimated to it, the first time I ordered chicken parmesan in a restaurant, I was taken aback by the pounded, flattened, breaded cutlet that they used, and I assumed they had made a mistake in the preparation of the dish. I cooked this for the first time today for my family, and my fussy six-year-old who is reluctant to try new dishes, as well as my wife and our eldest, who eats chicken parmesan whenever we go to an Italian restaurant, devoured their portions. Our middle kid ate the spaghetti first and didn’t finish the chicken, but she thought it was delicious. She referred to it as “pizza chicken.” This is going to become a regular on our dinner table. Delicious comfort meal that is simple to prepare and consume in a short amount of time
  • Flavor is excellent. lesli12 The 5th of August, 2015 Because I’ve just recently married and am inexperienced with any form of cooking, it’s becoming more difficult for me to experiment with new foods, but recipes like this one are a delight to discover. Even though the appearance did not turn out just the way it seemed in the image, the flavor was fantastic, and my spouse proclaimed it to be his favorite. Dinner that is simple and quick Toni T. December 30, 2014 0 comments I prefer thinner pieces, so I chop the breasts in half before cooking them. If you use partly frozen chunks, this will be a breeze. Two breasts that have been frozen side by side can simply be cut like a single breast. Simply place between tongs and cut along the center for a quick and simple meal! Pam O., on November 15, 2014, wrote: On a weekday, this dinner is quick and simple to prepare and has great flavor. Dinner buns and a salad are included in the price. I used 4 chicken breasts and cooked the meal in a 9×13-inch baking dish
  • It was simple, delicious, and healthy
  • What more could you want? Bonnie W.September 11, 2014 0 Comments The chicken turned out to be really juicy and tender. Before I added the sauce, I seasoned the chicken with a salt-free herb-and-garlic spice combination to taste. I boosted the taste of the sauce with some minced garlic and Italian spice, then topped it with mild grated mozzarella before serving it over whole wheat spaghettini. My husband and daughter both finished up their meals on their plates. This is a fantastic evening dish that comes together quickly and easily but tastes like it took much longer to prepare. Delish

One Pot Chicken Parmesan Pasta Recipe

It is possible that this content contains affiliate links. Please review our disclosure policy. One Pot Chicken Parmesan Pasta is the quickest and most delicious one-pot pasta dish you’ll ever cook, and it takes only 30 minutes to prepare. Who said that putting together a weeknight meal had to be difficult? In addition to my One Pot Creamy Pesto Chicken Pasta, myEasiest One Pot Lasagne, and myOne Pot Creamy Tuscan Garlic Spaghetti, I also make myOne Pot Creamy Pesto Chicken Pasta. I’m assuming you were seeking for the greatest chicken spaghetti recipes on the internet when you came across my blog.

  • Or were you simply looking at enticing food photographs?
  • And I’m overjoyed about it!
  • If you’re still reading, allow me to tell you a bit more about this really excellent, satisfying, and delectable One Pot Chicken Parmesan Pasta that is simple to prepare.
  • We’ll eat it with or without meat, with or without red sauce, with or without white sauce, with or without pesto, you name it.
  • Today, however, is his fortunate day!
  • As you are all aware, she is an exceptional cook (and baker).
  • Despite the fact that I only have three children, I feel the same way!
  • Don’t get caught up in the idea that you have to do everything from scratch.
  • You may choose any one you choose; any of them will work just as well.

WHAT IS A GOOD SIDE WITH PASTA?

Having completed your preparations for making this simple chicken parmesan pasta meal, it is time to think about my second favorite supper dish: the side dishes!

  • So, given that we all know how wonderfully salads pair with pasta, why not try making one? You are not required to use a recipe, however I have a couple that you might find useful. Toss together any lettuce or greens you have on hand, as well as a few additional veggie (or fruit) toppings with your favorite dressing (or prepare a basic dressing with olive oil, vinegar, salt, and pepper). Garlic bread is a household essential in this household. Is it true that pasta is inextricably linked to this ingredient? I have to admit I agree virtually all of the time
  • Alternatively, roast some asparagus on the side for a quick and nutritious side dish Are you averse to asparagus? How about some cheesy green beans that have been roasted? Or, even better, despite the fact that Brussels sprouts are typically considered a vegetable to be avoided, I’ve discovered that most people enjoy them after trying my recipe with parmesan and balsamic vinegar. If you don’t like garlic bread but you still want a bread side, try a slice of baguette, French bread, or even bake your owndinner rolls

HOW CAN I CUSTOMIZE ONE POT CHICKEN PARMESAN PASTA?

If you’d want to change alter the flavors of this meal to suit your preferences, try the following:

  • A different type of marinara sauce from what you’re accustomed to Perhaps a vodka sauce, alfredo sauce, or a spicy variation of pasta appeals to you more
  • Prepare the broccoli or cauliflower before adding the cheese and allowing it to melt in step 5 of the recipe. That just there is a complete meal in itself
  • Chicken sausage can be used in place of chicken breasts. Remove the sausage from the casings and cook it, or slice it into 1-inch rounds and cook it in the same manner as described in steps 1 and 3
  • Make your pasta dish more spicy by adding spicy sauce, red pepper flakes, or hot sauce throughout the cooking process, or when you’re ready to serve it, or by using a combination of the ingredients listed above. Use a variety of cheeses, or stick to mozzarella alone, or switch parmesan for asiago. Whatever cheese you want, feel free to use as much as you want
  • Consider substituting chickpeas or another white bean for the chicken if you want to make this meal vegan. Add them to the dish in step 3
  • They will be fine.

WHAT KIND OF POT WORKS BEST FOR PASTA?

The fact that this recipe is made in a single pot (i.e., no straining is required) eliminates the need to worry about using a pot with a strainer in it. I prefer to use my medium-size pasta pot (it just makes it easier to get down into it for stirring reasons if it isn’t too far up on the edges), but a deep pan would also work well for this purpose. You may also use a Dutch oven or any other large, deep pot that you have that is also equipped with a lid for this recipe (for smothering that cheese and making it all gooey and melty).

Preparation time: 5 minutes Cooking Time:25 minutes0 minutesPreparation Time:25 minutes Time allotted: 30 minutes Servings:6servings

  • 2 tablespoons olive oil
  • 3 boneless skinless chicken breasts-chopped into 1-inch chunks
  • 2 teaspoons Italian seasoning-divided
  • 2 teaspoons lemon juice
  • Short pasta noodles (penne, ziti, or cellentani), 1 teaspoon garlic powder, 3 tablespoons minced garlic, 16 ounces (or more) short pasta noodles Thirty-ounce container of your favorite marinara sauce, three cups water, one and one-third cups shredded mozzarella cheese, divided
  • Twelve cups grated parmesan cheese
  • Salt and pepper to taste 2 tblsp melted butter
  • 12 cup Italian style breadcrumbs (or regular breadcrumbs + 1/2 teaspoon dried Italian seasoning)
  • 3 tbl melted butter
  • 12 cup Italian style breadcrumbs (or ordinary breadcrumbs + 1/2 teaspoon dried Italian seasoning)
  • 3 tblsp melted butter
  • Optional garnishes: chopped fresh parsley or basil, or thyme leaves
  • Cook the chicken pieces in a big saucepan or deep skillet over medium-high heat, drizzled with olive oil, until they are cooked through. 1 teaspoon Italian spice and 1 teaspoon garlic powder should be sprinkled over the chicken. Stir constantly for 5 minutes over medium-high heat. Cook until the chicken is cooked through (it will not be fully done at this time). Transfer to a platter and cover with a kitchen towel to keep warm
  • Using your hands, stir in the garlic for 1-2 minutes, or until it begins to smell good. Bring the marinara sauce and water to a boil, then decrease the heat to a high simmer
  • Remove from heat. Stir in the remaining 1 teaspoon Italian spice, salt and pepper to taste, the uncooked spaghetti noodles, and the chicken until everything is well combined. Cover and simmer for 10-15 minutes, or until the pasta is al dente, stirring occasionally. Stir in half of the mozzarella cheese and the parmesan cheese until the cheese is melted
  • Meanwhile, while the pasta is boiling, put the butter and breadcrumbs in a large mixing basin and toss until well combined. Cover the spaghetti with the remaining mozzarella cheese and let it to melt until it is completely melted. Bake for 1-2 minutes under the broiler, or until the breadcrumbs are toasted, depending on your preference. You may toast the breadcrumbs in a pan over medium heat, stirring constantly, for 3-4 minutes before scattering over the pasta if you are not using an oven-safe pot or skillet. Add fresh herbs and cracked black pepper to taste, if preferred, and serve.

To add more richness and deliciousness to your pasta, mix in 4 ounces melted cream cheese with the other cheese. 687 calories, 73 grams of carbohydrates, 46 grams of protein, 23 grams of fat, 8 grams of saturated fat, 1 gram of trans fat, 99 milligrams of cholesterol, 1300 milligrams of sodium, 1126 milligrams of potassium, 5 grams of fiber, 9 grams of sugar, 1150 international units of vitamin A, 12 milligrams of vitamin C, 294 milligrams of calcium, 4 milligrams of iron

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