Crispy Chicken Parmesan Pasta (Print Page)

Breaded chicken cutlets baked with tomato sauce and cheese, served with pasta and fresh basil.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - Salt and black pepper, to taste

→ Breading

03 - 1 cup all-purpose flour
04 - 2 large eggs
05 - 2 tablespoons milk
06 - 1 1/2 cups Italian-style breadcrumbs
07 - 1/2 cup grated Parmesan cheese

→ Tomato Sauce

08 - 2 cups marinara sauce (homemade or store-bought)
09 - 2 cloves garlic, minced
10 - 1 tablespoon olive oil
11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried basil

→ Cheese

13 - 1 1/2 cups shredded mozzarella cheese
14 - 1/4 cup grated Parmesan cheese for topping

→ Pasta

15 - 12 ounces spaghetti or linguine

→ Garnish (optional)

16 - Fresh basil leaves
17 - Extra grated Parmesan cheese

# Directions:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper or lightly oil a baking dish.
02 - Place chicken breasts between plastic wrap sheets and pound to 1/2-inch thickness. Season both sides with salt and black pepper.
03 - Arrange three shallow bowls: one with flour, one with beaten eggs and milk, and one with breadcrumbs mixed with grated Parmesan cheese.
04 - Dredge each chicken breast in flour, dip into egg wash, then coat evenly with breadcrumb mixture, pressing gently to adhere.
05 - Heat olive oil in a large skillet over medium-high heat. Fry chicken breasts 2 to 3 minutes per side until golden brown, working in batches if needed. Drain on paper towels.
06 - In a saucepan, heat olive oil over medium heat. Sauté garlic for 1 minute, add marinara sauce, oregano, and basil. Simmer for 5 minutes.
07 - Spread 1/2 cup tomato sauce over the bottom of the baking dish. Arrange chicken in a single layer, top each with remaining sauce, mozzarella, and Parmesan cheese.
08 - Bake for 15 to 20 minutes until cheese is bubbly and chicken is cooked through (internal temperature 165°F).
09 - Prepare pasta in salted boiling water according to package instructions. Drain and keep warm.
10 - Plate the baked chicken cutlets over pasta. Garnish with fresh basil leaves and extra grated Parmesan if desired.

# Expert Advice:

01 -
  • The chicken stays impossibly tender inside while the breading shatters between your teeth.
  • You can have this on the table in under an hour, which somehow feels both quick and impressive.
  • It tastes even better as leftovers, if there are any.
02 -
  • Don't skip the frying step before baking—that golden crust is irreplaceable and won't develop properly if you try to bake raw breaded chicken.
  • Check your chicken's internal temperature; overcooked chicken becomes a sponge, but properly cooked chicken is forgiving and stays moist under all that cheese.
03 -
  • Pound your chicken gently but thoroughly—uneven thickness is the enemy of perfectly cooked chicken.
  • Room-temperature eggs incorporate into the milk more smoothly than cold ones, so pull them out ahead of time.
Go Back