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Parmesan Chicken Pasta
David Atikson

Parmesan Chicken Pasta – Comfort Food That Feels Like Home

Crispy chicken cutlets on cavatappi pasta, layered with savory marinara and melty cheese.
 
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Prep Time 30 minutes
Cook Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 8 ounces cavatappi pasta
  • 2 boneless skinless chicken breasts sliced into 4 cutlets
  • 1/2 cup all-purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 large eggs beaten
  • 1 1/2 cups grated parmesan cheese
  • 1 cup plain panko breadcrumbs
  • 3 tbsp extra virgin olive oil
  • 1 small yellow onion diced
  • 1 tbsp minced garlic
  • 1 jar marinara sauce 24 oz
  • 1 tbsp Italian seasoning
  • 1/2 tsp red pepper flakes
  • 1 cup shredded mozzarella cheese
  • Chopped parsley
  • Shredded parmesan

Method
 

  1. Cook pasta al dente and reserve 1 cup of pasta water.
  2. Mix flour, salt, pepper, garlic, and onion powder in one bowl.
  3. Beat eggs in another bowl.
  4. Mix parmesan and panko in a third bowl.
  5. Dredge chicken: flour → egg → parmesan-panko.
  6. Fry chicken in hot oil until golden and cooked through; set aside.
  7. In the same skillet, sauté onion and garlic.
  8. Add marinara, seasoning, and red pepper flakes. Stir in cooked pasta and pasta water if needed.
  9. Top with mozzarella and parmesan; broil until bubbly.
  10. Slice chicken and place on top; garnish with parsley and parmesan.

Notes

Use a cast iron skillet for better broiling.nCan be made vegetarian by omitting chicken.