Description
A comforting and easy weeknight dinner that combines pasta and chicken parmesan flavors for a cheesy and crispy delight.
Ingredients
Scale
- 2 boneless skinless chicken breasts, sliced into cutlets or bite-sized pieces
- 8 oz penne or rigatoni pasta
- 1 jar marinara sauce
- 2 cloves garlic, minced
- 1 onion, diced
- 1 cup freshly grated Parmesan cheese
- 1 cup shredded low moisture mozzarella cheese
- 1 cup panko bread crumbs
- 1 egg, beaten
- 1/2 cup flour
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Red pepper flakes (optional)
- 1/4 cup cream or half and half (optional)
- Olive oil for frying
Instructions
- Boil pasta in salted water until barely done; reserve 1 cup of pasta water before draining.
- Prepare chicken by coating in flour, dip in egg, then coat with breadcrumb mixture.
- Heat olive oil in a skillet and cook chicken until golden on both sides; set aside on a plate.
- In the same skillet, sauté onion for 2 minutes, add garlic for 30 seconds, then stir in marinara, cream, and Parmesan cheese.
- Add the drained pasta to the sauce, toss, and add chicken; top with mozzarella and cover until melted.
- Season to taste with salt, pepper, and optional lemon juice, then top with additional Parmesan and herbs.
Notes
For leftovers, store in an airtight container in the fridge for 3-4 days. Reheat with a splash of water or marinara sauce. For a crispier chicken, store separately and reheat chicken separately in the oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg
Keywords: chicken parmesan, pasta, creamy pasta, weeknight dinner, comfort food