Chicken Parmesan With Spaghetti

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"Classic meal that I enjoy anytime I make it!"

Original recipe yields 4 servings


  • Serving Size: 1 (247.2 g)
  • Calories 383.6
  • Total Fat - 14.1 g
  • Saturated Fat - 4.5 g
  • Cholesterol - 112.3 mg
  • Sodium - 550.7 mg
  • Total Carbohydrate - 33.9 g
  • Dietary Fiber - 1.7 g
  • Sugars - 3.2 g
  • Protein - 31.6 g
  • Calcium - 258.9 mg
  • Iron - 2.7 mg
  • Vitamin C - 15.9 mg
  • Thiamin - 0.3 mg

Step 1

Preheat broiler to high.

Step 2

Cook pasta according to package directions, omitting salt and fat; drain.

Step 3

While the pasta cooks, place tomatoes in a food processor; process until almost smooth. Heat a saucepan over medium-low heat. Add 1 1/2 teaspoons oil to the pan; swirl to coat. Add pepper and garlic; cook 1 minute or until fragrant, stirring occasionally. Add tomatoes and 3/8 teaspoon salt; cook 15 minutes or until slightly thickened, stirring occasionally. Stir in chopped basil.

Step 4

Toss 1 cup sauce with the pasta; keep warm.

Step 5

While the sauce cooks, split each chicken breast in half to form 2 cutlets (4 in all).

Step 6

Combine flour, garlic powder, and remaining 1/8 teaspoon salt. Sprinkle tops of cutlets with half of the flour mixture pat evenly onto cutlets. Turn cutlets over. Sprinkle with remaining flour mixture; pat onto cutlets Shake off any excess flour.

Step 7

Place egg in a shallow dish. Combine panko and Parmigiano-Reggiano in another shallow dish. Dip cutlets in egg, the dredge in panko mixture.

Step 8

Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil and butter to the pan; swirl until butter melts. Add chicken to the pan; cook 4 minutes on each side or until browned and done.

Step 9

Place chicken on a baking sheet; top evenly with mozzarella. Broil 2 minutes or until the cheese melts.

Step 10

Arrange about 1/2 cup pasta mixture on each plate; top each with 1 cutlet and about 3 tablespoons remaining sauce. Sprinkle with torn basil, if desired.

Tips & Variations

  • Food Processor



Great version of chicken parm. I easily cut recipe in half for two of us. I cooked chicken in a cast iron skillet and then just popped the skillet under the broiler.

review by:
(4 Jul 2020)


What's not to love about chicken parm?! This was a really nice version that was pretty simple and had a great flavor. Thanks for sharing, Lynette and congrats on your football win!

review by:
(19 Feb 2019)


This was so delicious, and it was quite easy to prepare. I loved the touch of garlic in the breading. Even though I used rather thick chicken breasts, it still cooked in the time specified in the recipe instructions. I'll make this again, and I won't change a thing because it's so delicious exactly as the recipe is written. Thanks for sharing your recipe, Lynette. We really enjoyed it.

review by:
(5 Feb 2019)


We really enjoyed this -- used oregano instead of the basil but otherwise made as directed for a delicious meal! Thanks for sharing

review by:
(29 Oct 2016)