Crispy Chicken Parmesan Pasta (Printable)

Golden breaded chicken with rich tomato sauce and melted cheese served atop pasta.

# What you'll need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - Salt and black pepper, to taste

→ Breading

03 - 1 cup all-purpose flour
04 - 2 large eggs
05 - 2 tablespoons milk
06 - 1 1/2 cups Italian-style breadcrumbs
07 - 1/2 cup grated Parmesan cheese

→ Tomato Sauce

08 - 2 cups marinara sauce
09 - 2 cloves garlic, minced
10 - 1 tablespoon olive oil
11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried basil

→ Cheese

13 - 1 1/2 cups shredded mozzarella cheese
14 - 1/4 cup grated Parmesan cheese for topping

→ Pasta

15 - 12 ounces spaghetti or linguine

→ Garnish

16 - Fresh basil leaves
17 - Extra grated Parmesan

# How-To Steps:

01 - Set oven to 400°F. Line a baking sheet with parchment paper or lightly oil a baking dish.
02 - Pound chicken breasts to 1/2-inch thickness between plastic wrap. Season both sides with salt and pepper.
03 - Arrange three bowls: one with flour, one with beaten eggs and milk, one with breadcrumbs mixed with Parmesan cheese.
04 - Dredge each chicken breast in flour, dip into egg mixture, then press into breadcrumb mix until evenly coated.
05 - Heat olive oil over medium-high heat in a large skillet. Fry chicken for 2–3 minutes per side until golden brown. Transfer to paper towels.
06 - In a saucepan, heat olive oil over medium heat. Sauté garlic for 1 minute, add marinara sauce, oregano, and basil. Simmer for 5 minutes.
07 - Spread 1/2 cup tomato sauce in baking dish. Arrange chicken in a single layer, top with remaining sauce, mozzarella, and Parmesan cheese.
08 - Bake for 15–20 minutes until cheese is bubbly and chicken reaches internal temperature of 165°F.
09 - Meanwhile, boil pasta in salted water according to package instructions. Drain and keep warm.
10 - Plate chicken over pasta and garnish with fresh basil and extra Parmesan as desired.

# Expert Tips:

01 -
  • That crispy-outside, tender-inside chicken is genuinely addictive, and somehow it never disappoints.
  • The whole thing comes together in under an hour, which means you can go from raw chicken to something restaurant-worthy before most people finish their appetizers.
  • It feeds four people and tastes like you spent all day cooking, but you absolutely did not.
02 -
  • Don't skip the frying step—that golden crust is non-negotiable, and the oven alone won't give it to you.
  • The chicken will keep cooking in the oven, so pulling it out at 165°F internal temperature keeps it from turning into a shoe.
  • If your breadcrumbs aren't staying on, your egg wash might be too thin; add an extra egg white next time.
03 -
  • Don't let your oil get so hot that the breading browns before the chicken cooks through; medium-high heat is your friend.
  • If you're worried about the cheese burning before the chicken cooks, tent it loosely with foil for the first 10 minutes of baking, then uncover to let it brown.
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