Parmesan Chicken Pasta
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 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
Description
The preparation begins by cooking the cavatappi pasta al dente and reserving some cooking water for sauce adjustment. Chicken breasts are sliced horizontally into thin cutlets, then dusted with a seasoned flour mix, dipped in beaten eggs, and coated with a blend of grated Parmesan and panko breadcrumbs. The breaded chicken is pan-fried in olive oil until golden brown and fully cooked. An air fryer can be used for a lighter option, cooking the cutlets at 400°F for about 8 minutes until the internal temperature reaches 165°F.
The sauce consists of sautéed diced onion and minced garlic cooked in olive oil until fragrant, combined with store-bought marinara, Italian seasoning, and red pepper flakes for a hint of heat. The cooked pasta is tossed with the sauce, and reserved pasta water is added as needed for a smooth consistency. Cooked chicken cutlets are served alongside the pasta, topped with shredded mozzarella and additional Parmesan, then garnished with chopped parsley.
This dish balances the crisp texture of breaded chicken with cheesy melted toppings and hearty, sauced pasta. It works well as a satisfying main course for lunch or dinner.
Ingredients
- 8 ounces cavatappi pasta
Chicken
- 2 boneless chicken breasts about 1 ½ pounds) sliced in half horizontally to make 4 thin chicken cutlets, skinless
- ½ cup all-purpose flour 62.5 g
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 large egg room temperature, beaten
- 1 ½ cups Parmesan Cheese finely grated, 150 g
- 1 cup panko breadcrumbs plain, 108 g
- 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 marinara sauce 24 ounces
- 1 tablespoon Italian seasoning
- ½ teaspoon red pepper flakes
Toppings
- 1 ½ cups Parmesan Cheese shredded, 150 g
- 1 cup mozzarella cheese shredded
- parsley for garnish, chopped
- Parmesan Cheese for garnish, shredded
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
- For an air fryer method, cook the breaded chicken cutlets at 400°F for 8 minutes until fully cooked, in batches if needed.
- Reserve pasta cooking water to loosen the sauce for better coating on pasta.
- Ensure chicken reaches an internal temperature of 165°F for safe consumption.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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