Description
Chicken Parmesan with Rigatoni Pasta
Ingredients:
For the Chicken:
2 boneless, skinless chicken breasts
1 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs (preferably panko for extra crunch)
1/2 cup grated Parmesan cheese
1 tsp garlic powder
1 tsp dried oregano
Salt and pepper, to taste
Olive oil, for frying
For the Sauce:
2 cups marinara sauce (store-bought or homemade)
1/4 tsp red pepper flakes (optional, for a bit of heat)
1 tsp dried basil or Italian seasoning
For the Pasta:
1 lb rigatoni pasta (or any pasta you prefer)
Salt for the boiling water
For the Topping:
1 1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Instructions:
Prepare the Chicken:
Preheat your oven to 375°F (190°C).
In one shallow bowl, place the flour. In another, beat the eggs. In a third, combine breadcrumbs, Parmesan cheese, garlic powder, oregano, salt, and pepper.
Dredge each chicken breast in flour, then dip in beaten eggs, and coat with the breadcrumb mixture. Press gently to ensure the breadcrumbs stick well.
Heat olive oil in a large skillet over medium heat. Fry the chicken breasts for 4-5 minutes per side, until golden and crispy.
Place the fried chicken on a baking sheet and bake for 10 minutes.
Prepare the Sauce:
In a saucepan, heat marinara sauce over medium heat. Stir in red pepper flakes (if using) and dried basil. Let it simmer for 5-7 minutes to blend the flavors.
Cook the Pasta:
In a large pot, bring salted water to a boil. Cook the rigatoni according to package instructions. Drain and set aside.
Assemble the Dish:
Once the chicken is done baking, spoon some marinara sauce over each piece of chicken.
Top with shredded mozzarella and grated Parmesan cheese.
Return the chicken to the oven for 5-7 minutes, until the cheese is melted and bubbly.
Serve:
Plate the rigatoni pasta and spoon the marinara sauce over it. Place the chicken on top, and garnish with freshly chopped parsley.
Serve hot and enjoy this classic Chicken Parmesan dish!
This Chicken Parmesan with rigatoni pasta is an indulgent, comforting meal, combining crispy chicken, a rich marinara sauce, and gooey melted cheese. Perfect for any night!
Step-by-Step Guide
Follow this detailed sequence for a flawless result. First, prepare your breading station: three shallow dishes for flour, beaten eggs, and the breadcrumb-Parmesan mixture. Use one hand for dry ingredients and the other for wet to avoid clumpy fingers. Pound chicken breasts to an even 1/2-inch thickness for uniform cooking. When frying, ensure the oil shimmers before adding chicken; don’t overcrowd the pan. While chicken bakes, start your pasta water. The key assembly step is to partially bake the chicken before saucing and cheesing it, which keeps the crust crispy.
Serving Suggestions
Plate this dish family-style for a cozy feel or individually for a more formal presentation. Serve alongside a crisp green salad with a light vinaigrette to cut the richness. Garlic bread or a crusty baguette is perfect for soaking up extra sauce. For a lighter option, substitute the rigatoni with zucchini noodles or serve the chicken over a bed of sautéed spinach.
How-to Summary
In summary: Bread chicken (flour, egg, crumb mix), pan-fry until golden, then bake for 10 minutes. Simmer marinara with seasonings. Boil rigatoni until al dente. Top par-baked chicken with sauce and cheeses, then broil until melted. Serve chicken over sauced pasta, garnished with parsley.
Frequently Asked Questions
Can I bake the chicken instead of frying it? Yes. For a lighter version, place breaded chicken on a wire rack over a baking sheet, spray with oil, and bake at 400°F for 20-25 minutes, flipping halfway.
How can I prevent a soggy breading? Ensure your oil is hot enough before frying (a breadcrumb should sizzle), and avoid covering the chicken after it’s cooked. The initial bake on a wire rack also helps.
What’s the best way to reheat leftovers? Reheat chicken separately from pasta in a 350°F oven or toaster oven until warm and crispy. Microwaveing will make the breading soft.
Can I use a different pasta? Absolutely. Penne, ziti, or spaghetti are excellent choices. Choose a shape that holds sauce well.
How do I store and for how long? Store components separately in airtight containers in the fridge for up to 3 days. Assemble only what you plan to eat immediately.
Common Mistakes to Avoid
- Using cold chicken straight from the fridge; let it sit at room temperature for 15 minutes for even cooking.
- Overcooking the pasta; cook to al dente as it will continue to absorb sauce.
- Adding sauce and cheese to the chicken too early, which steams the crust and makes it soggy.
- Using pre-shredded cheese which contains anti-caking agents; freshly shredded melts much smoother.
- Skipping the initial bake after frying; this ensures the chicken is fully cooked through without burning the crust.
Conclusion
Mastering Chicken Parmesan is about technique: a proper breading sequence, careful frying, and strategic assembly. This dish, with its satisfying contrasts of crispy, cheesy, and saucy, is a timeless crowd-pleaser. By following this enhanced guide and avoiding common pitfalls, you can consistently create a restaurant-quality meal that turns a simple weeknight into a special occasion. Enjoy the process and the delicious results!