Chicken Parmesan Pasta
- Brianne Thomas
- 20 minutes ago
- 4 min read
This recipe features crispy fried chicken bites paired with a rich tomato-based sauce and topped with freshly grated Parmesan cheese. A delicious take on a classic!
When my husband and I first tied the knot, I was pretty clueless in the kitchen and often turned to convenience foods like frozen, breaded chicken patties and store-bought spaghetti sauce. One of our go-to meals was a simple version of Chicken Parmesan inspired by a nationally known Italian restaurant. However, as the years went by, I gained more confidence and skills in cooking. Now, this dish is elevated to the next level by making it from scratch. But don’t worry, it’s super easy to make. Let’s get started!
Why You’ll Love This Chicken Parmesan Pasta
Taste: This homemade version is so much better than that restaurant's and cheaper, too!
Comfort Food: This pasta dish is as hearty as it is delicious.
Elegant and Affordable: A perfect dish for a sophisticated dinner party that won’t break the bank.
How to Serve Chicken Parmesan Pasta
I like to serve this dish alongside a freshly baked Garlic and Herb Sourdough Boule and a fresh garden salad drizzled with Garlic Parmesan Peppercorn Dressing. Other sides like Simple Sauteed Green Beans, Spicy Italian Roasted Carrots, or Garlic Parmesan Roasted Cauliflower are also delicious!
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Helpful Tips for Making Chicken Parmesan Pasta
Pasta Shape. I suggest opting for a thicker pasta shape like cavatappi. Its design allows it to hold onto the sauce well, ensuring that the flavors really soak in.
Reserve Pasta Water: Keep 1/2 cup of pasta water to thin the sauce if it becomes too thick.
Let it Rest: After breading, let the chicken sit on a wire rack for 15-20 minutes before frying to help the coating adhere
Hungry for More Delicious Pasta Dishes?
Ingredients
Chicken Ingredients
2 chicken breasts, cut into 1-inch pieces
1 cup flour
1 cup finely crushed breadcrumbs
2 eggs, lightly beaten
2 Tablespoons milk
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried basil
2 Tablespoons olive oil
Pasta Ingredients
12 oz Cavatappi pasta
1 can (28 oz) crushed tomatoes
1 cup diced white onions, about one medium onion
6 cloves garlic, minced
½ - 1 teaspoon crushed red pepper flakes
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
1 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)
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Directions
Fill a 6-quart pot with water and 1 teaspoon of salt. Bring to a boil over medium-high heat. While the pasta water comes to a boil, begin working on the chicken.
In a large shallow bowl, add 1 cup of flour and 1 cup of finely crushed breadcrumbs, 1 teaspoon each of salt, pepper, garlic powder, onion powder, dried oregano, and dried basil.
To a separate shallow bowl, combine the two lightly beaten eggs and 2 Tablespoons of milk.
Dip each piece of chicken into the flour and breadcrumb mixture, then the egg and milk mixture, and back into the flour to ensure an even coating.
Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and fry until golden brown and crispy on all sides, about 6-8 minutes. Remove the chicken from the skillet and set aside.
When the pasta water is boiling, add the Cavatappi pasta and cook according to package instructions until al dente, approximately 12-14 minutes. Drain and set aside.
In the same skillet used for the chicken, add 1 cup diced onions.
Sauté until the onions are translucent and fragrant, approximately 3-4 minutes.
Add 6 cloves of minced garlic to the skillet and sauté for approximately 1 minute or until the garlic becomes fragrant.
Add 28 ounces of crushed tomatoes, 1 teaspoon of basil, 1 teaspoon of oregano, salt, and pepper to desired taste. Stir to combine and simmer over low heat for approximately 10 minutes to allow the flavors to meld.
Add the cooked pasta and chicken to the skillet with the sauce. Gently toss everything together to ensure even coating.
Sprinkle the grated Parmesan cheese over the pasta and chicken. Stir to combine until the cheese is melted and well incorporated.
Transfer the Chicken Parmesan Pasta to serving plates. Garnish with additional parmesan and fresh parsley for a touch of color and flavor.
How to Store Chicken Parmesan Pasta
Leftovers can be stored in an air-tight container in the refrigerator for up to 3 days.
How to Freeze Chicken Parmesan Pasta
Store cooked Chicken Parmesan Pasta in an air-tight container or tightly cover with plastic wrap and/or aluminum foil and freeze for up to 3 months. When ready to eat, thaw completely in the refrigerator, then bake at 350°F for approximately 35-40 minutes or until completely heated through.
Please note that freezing and reheating may change the texture and quality of this dish.
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