Chicken Parmesan with Spaghetti

Let’s be real—some days you want to feel like a kitchen rock star without spending three hours marinating, chopping, or Googling “how to cook chicken without crying.” Enter Chicken Parmesan with Spaghetti: crunchy, cheesy, saucy perfection sitting on a bed of carbs. It’s basically your favorite Italian-American restaurant meal but in sweatpants at home. And no, you don’t need Nonna’s secret recipe to pull it off.

Why This Recipe Is Awesome

First off, it’s idiot-proof—I’m living proof. If you can dip, coat, and bake, you’re already 80% done. Second, this recipe nails the crispy-outside, juicy-inside chicken situation with minimal effort. And third (because good things come in threes), you’ll impress everyone, including yourself. You get a full meal—protein, pasta, and sauce—without juggling ten different pans.

Also, it’s cheaper than delivery and way tastier than that sad freezer version you tried last time. Win-win.

Ingredients You’ll Need

Here’s your shopping list—simple, honest, and with no weird “only at specialty stores” items:

• Chicken breasts – 2 large, boneless & skinless (slice them horizontally if they’re thick; we want even cooking, not chicken boulders).
• Salt & pepper – Don’t skip this. Bland chicken is a crime.
• All-purpose flour – About ½ cup for dredging.
• Eggs – 2 large, beaten. They’re glue for the breadcrumb party.
• Breadcrumbs – 1 cup. Panko = extra crunch; regular = still fine.
• Parmesan cheese – ½ cup grated. Because duh.
• Garlic powder – 1 tsp. A sprinkle of instant flavor magic.
• Olive oil – 2 tbsp for pan-frying.
• Marinara sauce – 2 cups. Jarred or homemade, zero judgment.
• Mozzarella cheese – 1 cup shredded. More cheese = more joy.
• Spaghetti – 8 oz (half a box). Use whatever pasta you’ve got; no pasta police here.
• Fresh basil or parsley – Optional but makes you look fancy.

Step-by-Step Instructions

Follow these simple moves and you’ll be eating like royalty in under an hour:

1. Preheat the oven to 400°F (200°C). Yes, preheating matters. Don’t skip it unless you enjoy soggy regret.
2. Prep your chicken: Pat it dry (extra moisture = less crisp). Season both sides with salt and pepper.
3. Set up the dredge station: Bowl 1 = flour. Bowl 2 = beaten eggs. Bowl 3 = breadcrumbs mixed with Parmesan and garlic powder.
4. Coat the chicken: Dredge in flour (shake off extra), dunk in egg, then coat with breadcrumb-Parmesan mix. Press gently so it sticks.
5. Sear it for crunch: Heat olive oil in a large skillet over medium-high. Cook chicken 2-3 minutes per side until golden. We’re not cooking through yet, just crisping.
6. Bake with sauce & cheese: Transfer chicken to a baking dish. Spoon marinara over each piece, then top with mozzarella. Bake 15-20 minutes until chicken is cooked through (165°F/74°C inside) and cheese is bubbly.
7. Cook the spaghetti while the chicken bakes: Salt your pasta water like the ocean. Boil spaghetti to al dente, drain, and toss with a little marinara.
8. Serve it up: Plate the spaghetti, top with a glorious piece of Chicken Parmesan, sprinkle fresh basil or parsley if you’re feeling extra. Done.

Pro tip: Let the chicken rest for a few minutes before cutting so it stays juicy.

Nutritional Facts

Here’s an approximate breakdown per serving (chicken + spaghetti):

Nutrient	Amount
Calories	650 kcal
Protein	42 g
Carbs	52 g
Fat	26 g
Fiber	4 g
Sodium	980 mg
Calcium	280 mg

Why it’s good for you (ish): You’re getting a solid protein boost, some carbs for energy, and calcium from all that cheese. Pair it with a side salad if you want to feel virtuous. Personally, I think this is comfort food that still feels kind of balanced—way better than greasy takeout.

Common Mistakes to Avoid

• Skipping the preheat. Rookie mistake. Cold oven = sad, soggy chicken.
• Not patting the chicken dry. Moisture kills crisp. Pat like you mean it.
• Using watery marinara. If your sauce is thin, cook it down a bit or your chicken will slide into a red puddle.
• Overcooking the chicken. Dry chicken is the enemy. Check with a thermometer if unsure.

Alternatives & Substitutions

• No spaghetti? Use penne, linguine, or even zucchini noodles if you’re feeling virtuous.
• Gluten-free? Swap flour and breadcrumbs for gluten-free versions. Crunch achieved.
• Low-fat? Bake the breaded chicken without pan-frying first and use part-skim cheese. It’ll still be tasty.
• Sauce swap: Hate marinara? Try a creamy tomato sauce or even pesto (it’s not traditional, but who’s judging?).

Personally, I sometimes throw a handful of spinach into the spaghetti for color and pretend I’m being healthy. Works like a charm.

FAQ (Frequently Asked Questions)

Q1: Can I use chicken thighs instead of breasts?
Absolutely. They’re juicier and more forgiving. Just adjust the cook time slightly.

Q2: Can I make it ahead?
Sure—bread the chicken earlier in the day and keep it in the fridge. Bake right before dinner for maximum crispness.

Q3: Do I really need both Parmesan and mozzarella?
Technically no, but why hurt your soul like that? The combo is iconic.

Q4: Can I skip the pan-fry and just bake?
Yes, but you’ll lose some crunch. If you’re okay with that, go for it.

Q5: What’s the best way to reheat leftovers?
Oven at 350°F for about 10 minutes. Microwaving works but the breading gets soft. (Still edible though!)

Q6: Can I freeze it?
Yep. Bake, cool, wrap tightly, and freeze up to 2 months. Reheat in the oven straight from frozen.

Q7: How spicy can I make it?
Add red pepper flakes to the breadcrumb mix or the sauce if you want a little kick. I sometimes go overboard—worth it.

Final Thoughts

You’ve officially joined the Crispy Chicken Club. This Chicken Parmesan with Spaghetti is the kind of recipe that makes you feel like you’re running your own little trattoria without leaving your kitchen. It’s cozy, it’s cheesy, and it’s surprisingly easy.

Now go forth and impress someone—or just yourself—with your new culinary skills. Snap a pic for Instagram, pour yourself a glass of wine, and enjoy. You’ve earned it.