Chicken Parmesan With Pasta Recipe

Start by preheating your oven to 350°F. Halve the chicken breasts horizontally to create thinner cutlets.

Season both sides of each chicken piece generously with salt and pepper. Then, dredge each breast in flour, ensuring it's fully coated on all sides and edges.

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. In a separate small saucepan, gently warm your pasta sauce.

Set up your breading station: Lightly beat 1 egg in one bowl. In another bowl, combine about 1 cup of breadcrumbs with 1 1/2 teaspoons of garlic powder. Take each floured chicken cutlet, dip it into the egg wash to coat completely, then transfer it to the seasoned breadcrumbs, pressing gently to ensure a good, even coating on all sides. Repeat for all four chicken breasts.

Remove the pan-fried chicken to a baking sheet. Transfer the chicken to the 350°F oven and bake for 10–15 minutes, or until cooked through. The exact time will depend on the thickness of your chicken breasts.

While the chicken bakes, bring a large pot of water to a rolling boil for your pasta. Cook the pasta according to package directions; angel hair typically takes 3–5 minutes, while thicker pastas like penne will need more time.

Once the chicken is cooked, pull it from the oven and top each piece with 1 cup of mozzarella cheese. Return it to the oven just until the cheese is bubbling and melted. To serve, plate the cooked pasta first, then top with a chicken cutlet, and spoon over the warm pasta sauce. If you have some on hand, a sprinkle of fresh shaved Pecorino-Romano or grated Parmesan cheese is a nice finish.