Chicken Parmesan with Spaghetti Is a Classic Italian Dinner Made Better at Home
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Skip the restaurant and make this classic chicken Parmesan with spaghetti at home! Crispy breaded chicken, melty mozzarella and a simple marinara served with pasta, it’s the ultimate comfort dinner made right at home!
Chicken Parmesan with Spaghetti Recipe
Chicken Parmesan with spaghetti marinara is a classic Italian-American dinner that looks restaurant-worthy but couldn’t be easier to make at home. Each bite has that perfect mix of tender chicken, rich tomato sauce, and gooey melted cheese, the kind of comforting flavor that never goes out of style.
Like my million dollar ravioli soup it’s elegant enough for date night yet simple enough for a weeknight meal. Serve it over spaghetti for a true Italian-style dinner, and when you’re craving something creamy next time, try my chicken mushroom pasta Alfredo.
Why You’ll Love This Recipe
- That perfect bite. Crispy breaded chicken is tender and flavorful being pan fried then baked under melty mozzarella with marinara sauce. It’s total comfort in each forkful!
- It feels fancy, but it’s totally doable. Chicken parmigiana sounds like a fancy restaurant dish, yet everything comes together in just over 30 minutes.
Ingredient Notes
Find the full recipe with printable directions.
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- Chicken breasts: Boneless and skinless, pounded thin so they cook evenly and stay juicy.
- Flour, eggs, and breadcrumbs: The classic trio for a crispy, golden coating.
- Parmesan cheese: Adds a salty, nutty layer of flavor right into the breading.
- Olive oil: For pan-frying the chicken parm until perfectly browned.
- Marinara sauce: Use your favorite store-bought jar or a simple homemade sauce, either works beautifully.
- Mozzarella cheese: Shredded mozzarella melts into an irresistible, gooey topping.
- Spaghetti: Traditional and comforting, it’s the perfect pasta base to soak up the tender chicken parmigiana, marinara and melted cheese.
- Fresh basil: Optional for garnish, but the bright flavor and pop of green make the dish feel extra special.
How to Make Chicken Parmesan with Spaghetti
Set up a quick breading station with three shallow bowls, one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan.
Dip each chicken breast in the flour first, then the egg, and finally coat it in the breadcrumb mixture, pressing lightly so it sticks.
Heat olive oil in a large skillet over medium heat, then cook the chicken on each side until it’s golden brown and crisp, about 3 to 4 minutes per side. Once the chicken looks beautifully browned, transfer it to a baking dish.
Spoon marinara sauce over the top of the chicken and sprinkle generously with mozzarella.
Bake at 400°F for about 10 to 15 minutes, until the cheese is melted and bubbly and the chicken is cooked through.
Finish with a few fresh basil leaves for color and serve right away over cooked spaghetti.
Recipe Tips
- Pound the chicken evenly. This ensures the chicken Parmesan cooks evenly and stays juicy. A flat, even surface also helps the breading stick better.
- Pat it dry first. Before breading, use paper towels to remove any excess moisture. This small step helps the coating cling firmly and prevents it from slipping off while cooking.
- Press the crumbs in. After coating the chicken, gently press the breadcrumb mixture into the surface so it forms a crisp, even crust.
- Don’t overcrowd the pan. When pan-frying, give the chicken space to brown properly. If needed, cook in batches so it stays crispy instead of steaming.
- Toss spaghetti with extra sauce. Before plating, toss your spaghetti with a little marinara so every strand is coated, then top it with the chicken and a little extra spoonful of sauce for the perfect finish.
- Let it rest for a minute. Give the chicken a couple of minutes to settle before slicing or serving. It keeps the coating intact and helps the cheese stay melted and gooey.
More Dinner Recipes to Try
Chicken Parmesan with Spaghetti
Ingredients
- 2 boneless skinless chicken breasts
- salt and pepper , to taste
- 1 cup all-purpose flour
- 2 eggs , beaten
- 1 cup breadcrumbs
- 1/2 cup Parmesan cheese , grated
- 1/2 cup marinara sauce
- 1 cup mozzarella cheese , shredded
- 2 Tablespoons olive oil
- spaghetti , cooked
Garnish: Fresh basil leaves
Instructions
- Prep the chicken. Preheat the oven to 400°F. Place the chicken breasts between two sheets of plastic wrap and pound them to an even ½-inch thickness. Season both sides with salt and pepper.
- Bread the chicken. Set up three shallow bowls, one with flour, one with beaten eggs, and one with a mix of breadcrumbs and Parmesan. Dredge each chicken breast in the flour, dip into the eggs, then press into the breadcrumb mixture until fully coated.
- Pan-fry until golden. Heat the olive oil in a large skillet over medium heat. Cook the chicken for about 3–4 minutes per side, or until it’s golden brown and crispy. Transfer to a baking dish.
- Add sauce and cheese. Spoon marinara sauce over each piece of chicken, then top with shredded mozzarella. Bake for 10–15 minutes, until the cheese is melted and bubbly and the chicken is cooked through.
- Serve it up. Garnish with fresh basil if you’d like, and serve right away over a bed of hot spaghetti.
Notes
FAQs
Yes, they’ll cook faster and stay just as tender.
Absolutely! While spaghetti is traditional, penne, fettuccine, or rigatoni all work beautifully for catching the sauce.
Store leftover chicken and pasta separately in airtight containers in the refrigerator for up to 3 days. Keeping them apart helps the chicken stay crisp and pasta less soggy.
Yes! Once cooled completely, freeze the chicken (without the pasta) in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
