Parmesan Chicken Pasta
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
746 kcal
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Course
Main Course, Dinner
Parmesan Chicken Pasta
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Parmesan Chicken Pasta is cavatappi pasta, cooked al dente, topped with savory marinara sauce, a generous amount of cheese, and crispy chicken cutlets. It will definitely be a favorite for anyone craving an Italian-inspired dish!
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Ingredients
- 8 ounces cavatappi pasta
Chicken
- 2 boneless skinless chicken breasts, (about 1 ½ pounds) sliced in half horizontally to make 4 thin chicken cutlets
- ½ cup (62.5 g) all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 large eggs, room temperature, beaten
- 1 ½ cups (150 g) parmesan cheese, finely grated
- 1 cup (108 g) plain panko breadcrumbs
- 3 tablespoons extra virgin olive oil
Pasta Sauce
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, finely diced
- 1 tablespoon garlic, minced
- 1 jar (24 ounces) marinara sauce
- 1 tablespoon Italian seasoning
- ½ teaspoon red pepper flakes
Toppings
- 1 ½ cups (150 g) parmesan cheese, shredded
- 1 cup (113 g) mozzarella cheese, shredded
- chopped parsley, for garnish
- shredded parmesan, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook al dente, about 10-12 minutes. Reserve 1 cup of the pasta water and drain the rest. Set pasta and pasta water aside.
Chicken
- Set out three medium bowls. In the first bowl, combine the flour, salt, pepper, garlic powder, and onion powder.
- To the second bowl, add the beaten eggs.
- In the third bowl, combine the parmesan cheese and the panko breadcrumbs.
- Working with one piece of chicken at a time, dredge it in the flour mixture, coating all sides. Tap off any excess flour and dip the chicken into the beaten eggs. Then, coat it with the Parmesan mixture, ensuring all sides are evenly coated. Place the coated chicken onto a plate. Repeat with the remaining chicken cutlets.
- To a large oven-safe skillet over medium-high heat, add olive oil.* Once hot, add the chicken cutlets and cook for 4-5 minutes on each side, or until they turn golden brown and reach an internal temperature of 165°F. (Depending on the size of the chicken, you may have to work in batches.) Remove the cooked chicken from the pan, place it on a clean plate, and tent it with aluminum foil to keep it warm.
Pasta Sauce
- Carefully wipe out the skillet. Then heat olive oil over medium heat. Once hot, add the diced onion and cook for 2-3 minutes, or until the onion has softened. Add the minced garlic and cook for an additional minute.
- Add the marinara, Italian seasoning, and red pepper flakes to the skillet. Add the cooked pasta. Stir to combine. (Add pasta water to thin the sauce if needed.)
Toppings
- Top with parmesan and mozzarella cheese. Broil for 2-3 minutes, watching carefully, until the cheese has melted.
- Slice the chicken into strips and place them on top of the pasta dish. Garnish with chopped parsley and shredded parmesan cheese. Serve immediately.
Notes
- *Air Fryer Chicken
- Follow the instructions for preparing the chicken, then place the cutlets into the basket of your air fryer. (Depending on the size of your air fryer, you may have to work in batches.)
- Cook for 8 minutes at 400°F, or until the internal temperature of the chicken reaches 165°F.
- Place the air-fried chicken onto a plate, tenting to keep warm as you continue with the rest of the recipe.
Nutrition Information
Show Details
Serving
1portion
Calories
746kcal
(37%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 746 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 746kcal | 37% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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