Chicken Parmesan Pasta Recipe
Finally, a Chicken Parmesan Pasta recipe that solves the soggy breading problem! Get my foolproof method for ultra-crispy cutlets and a rich, from-scratch crushed tomato sauce. Perfect for a stovetop dinner or a bubbly baked casserole.
Equipment
- Large, Oven-Safe Skillet (12-inch cast iron recommended)
- Large Stockpot
- Three Shallow Dishes (for breading station)
- Sturdy Kitchen Tongs
- Wire Rack
Ingredients
For the Crispy Chicken Cutlets
- 1 ½ lbs Boneless Skinless Chicken Breasts (about 2 large breasts, sliced horizontally into 4 thin cutlets)
- ½ cup All-Purpose Flour
- 2 large Eggs beaten
- 1 ½ cups Panko Breadcrumbs
- ½ cup freshly Grated Parmesan Cheese
- 1 tsp Dried Oregano
- 1 tsp Garlic Powder
- 1 tsp Salt
- ½ tsp Black Pepper
- ¼ cup Olive Oil for frying
For the Rich Marinara Sauce & Pasta
- 12 oz. Rigatoni or Penne Pasta
- 1 28- ounce can High-Quality Crushed Tomatoes
- 1 medium Yellow Onion finely chopped
- 4 cloves Garlic minced
- ½ cup fresh Basil chopped or torn
For the Cheese & Crunchy Topping
- 8 oz. block Low-Moisture Mozzarella Cheese freshly shredded
- ½ cup Panko Breadcrumbs
- ¼ cup grated Parmesan Cheese
- 2 tbsp. Unsalted Butter melted
Instructions
Prep and Cook the Pasta
- Bring a large stockpot of generously salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Just before draining, reserve 1 cup of the starchy pasta water, then drain the pasta.
Bread the Chicken Cutlets
- Set up a breading station with three shallow dishes. In the first, place the flour. In the second, beat the eggs. In the third, combine 1 ½ cups panko, ½ cup Parmesan, oregano, garlic powder, salt, and pepper.
- Working one at a time, dredge a chicken cutlet in flour, then egg, and finally press firmly into the panko mixture to coat thoroughly. Set aside on a clean plate.
Pan-Fry the Chicken
- Heat olive oil in a large oven-safe skillet over medium-high heat. Once the oil shimmers, add two chicken cutlets. Cook for 3-4 minutes per side until deep golden brown and crispy. Do not overcrowd the pan.
- Transfer cooked chicken to a wire rack to rest and keep crisp. Repeat with the remaining two cutlets.
Build the Pan Sauce
- Reduce heat to medium: Add chopped onion to the same skillet and cook for 4-5 minutes until softened. Add minced garlic and cook for 30-60 seconds until fragrant.
- Pour in the crushed tomatoes: season with salt and pepper, and bring to a simmer. Cook for 5-7 minutes to meld the flavors.
Assemble the Dish
- Make the crunchy topping: In a small bowl, combine ½ cup panko, ¼ cup Parmesan, and melted butter. Toast in a small, dry skillet over medium heat for 2-3 minutes until golden brown. Set aside.
- Turn heat to low: Add the drained pasta to the skillet with the sauce and toss to combine. Add a splash of reserved pasta water if the sauce is too thick. Stir in the fresh basil.
- Serve the saucy pasta into bowls: Top with a crispy chicken cutlet, then sprinkle with the shredded mozzarella and the toasted panko topping. The heat from the dish will melt the cheese.
Notes
- Why This Recipe is Superior: We guarantee crispy chicken by pan-frying it separately and resting it on a wire rack. Our rich marinara is made from scratch in the same pan for maximum flavor.
- Pro Tips:
- For the best melt, always buy mozzarella in a block and shred it yourself.
- Use a wire rack, not a plate, to rest fried chicken. This prevents the bottom from getting soggy.
- Oil is hot enough when a panko flake sizzles instantly. If the oil is too cool, your breading will be greasy. - Storage & Reheating: Store the chicken and the saucy pasta in separate airtight containers in the fridge. To reheat, warm the pasta on the stove or microwave, and reheat the chicken in a 375°F oven or air fryer for 5-8 minutes until crisp.