Description
Crispy Chicken Parmesan Pasta
This Crispy Chicken Parmesan Pasta is the perfect comfort food! Combining tender pasta, rich marinara, and crispy breaded chicken, it’s a dish that satisfies every craving. Let’s whip this up!
Ingredients
For the Chicken:
2 boneless, skinless chicken breasts
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 tsp garlic powder
1 tsp Italian seasoning
Vegetable oil for frying
For the Pasta:
300g penne or your favorite pasta
2 cups marinara sauce
1/2 cup grated mozzarella cheese
1/4 cup grated Parmesan cheese
1 tbsp olive oil
Instructions
Prepare the Chicken:
Slice the chicken breasts in half lengthwise to create thinner pieces.
Coat each piece in flour, then dip in beaten eggs, and finally coat with a mixture of breadcrumbs, Parmesan, garlic powder, and Italian seasoning.
Heat vegetable oil in a skillet and fry the chicken for 3-4 minutes per side, until golden and cooked through. Place on paper towels to drain excess oil.
Cook the Pasta:
Bring a pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
Combine the Pasta with Sauce:
In a large skillet, heat olive oil and add marinara sauce. Toss the cooked pasta in the sauce, coating it evenly.
Assemble the Dish:
Slice the crispy chicken into strips and place on top of the pasta. Sprinkle with mozzarella and Parmesan cheese.
Serve & Enjoy:
Serve hot with a sprinkle of extra Parmesan and a garnish of parsley for added freshness.
Pro Tip
To make it extra cheesy, bake the pasta and chicken in a casserole dish topped with mozzarella until golden and bubbly.
This Crispy Chicken Parmesan Pasta will have everyone coming back for seconds!
Step-by-Step Guide
1. Prep the Chicken: Butterfly the chicken breasts by slicing them horizontally to create four thin cutlets. This ensures even cooking and maximum crispiness.
2. Set Up Your Breading Station: Arrange three shallow bowls. Place flour in the first, beaten eggs in the second, and combine breadcrumbs, 1/4 cup Parmesan, garlic powder, and Italian seasoning in the third.
3. Bread the Chicken: Dredge each cutlet in flour, shaking off excess. Dip fully in egg, then press firmly into the breadcrumb mixture to coat. Place on a wire rack.
4. Fry to Perfection: Heat 1/2 inch of oil in a large skillet over medium heat. Fry chicken for 3-4 minutes per side until deeply golden and internal temperature reaches 165°F. Drain on paper towels.
5. Cook & Combine: Boil pasta in salted water until al dente. Drain. In a separate large pan, warm the marinara sauce, then toss the drained pasta in it until coated.
6. Final Assembly: Slice the crispy chicken into strips. Divide saucy pasta among plates, top with chicken strips, and sprinkle generously with mozzarella and remaining Parmesan.
Serving Suggestions
Serve this hearty dish immediately while the chicken is still crisp. Pair it with a simple green salad dressed with balsamic vinaigrette to cut through the richness. Garlic bread or a side of roasted vegetables like broccoli or asparagus also make excellent accompaniments. For a family-style presentation, assemble everything in a large baking dish, top with extra cheese, and broil for 2-3 minutes until bubbly.
How-to Summary
Butterfly and bread chicken cutlets, then pan-fry until golden and cooked through. Cook pasta al dente and toss it with warmed marinara sauce. Slice the crispy chicken, place it over the saucy pasta, and top with mozzarella and Parmesan cheeses before serving.
Frequently Asked Questions
Can I bake the chicken instead of frying? Yes. For a lighter version, place breaded chicken on a parchment-lined baking sheet, spray with oil, and bake at 400°F for 15-20 minutes, flipping halfway.
How can I make this dish ahead of time? Prepare the chicken and pasta separately. Store them in airtight containers in the fridge for up to 2 days. Reheat the sauce and pasta in a skillet, then add the chicken (re-crisped in the oven) just before serving.
What’s the best pasta shape to use? Penne, rigatoni, or ziti are ideal as their shapes hold the sauce well. Avoid long, thin pasta like spaghetti, as it doesn’t combine as easily with the chicken strips.
Can I use store-bought marinara? Absolutely. A high-quality store-bought sauce is a great time-saver. You can enhance it by simmering with a pinch of red pepper flakes, fresh basil, or a teaspoon of balsamic vinegar.
How do I keep the breading from falling off? Ensure you shake off excess flour after the first dredge. Let the breaded chicken rest on a rack for 5-10 minutes before frying to help the coating set.
Common Mistakes to Avoid
- Overcrowding the Pan: Frying too many chicken cutlets at once lowers the oil temperature, leading to soggy, greasy breading. Fry in batches.
- Using Thick Chicken Breasts: Not butterflying or pounding the chicken results in uneven cooking—the outside may burn before the inside is done.
- Overcooking the Pasta: Cook pasta to al dente. It will continue to soften slightly when tossed with the sauce.
- Skipping the Rest: Letting the fried chicken drain on a paper towel-lined rack, not a plate, prevents the bottom from getting soggy from steam.
Conclusion
This Crispy Chicken Parmesan Pasta masterfully combines comforting textures and flavors into one irresistible meal. By following the detailed steps and avoiding common pitfalls, you can reliably create a restaurant-quality dish at home. It’s a versatile recipe perfect for weeknight dinners or impressing guests. Remember, the key lies in the contrast between the crunchy, savory chicken and the tender, saucy pasta. Enjoy the delicious results of your culinary effort!