Chicken Parmesan over Spaghetti

My tiny apartment kitchen smelled like garlic and breadcrumbs that rainy Tuesday when I first attempted chicken Parmesan. I'd been craving that comfort food since college, watching my roommate's Italian Nonna make it look effortless. The oil splattered everywhere, my cheap baking sheet warped in the oven, but when that first bubbly, cheesy bite hit my tongue, I knew this was worth every mess.

Last winter my neighbor Sarah dropped by during that critical moment when the chicken was sizzling in the pan. She ended up staying for dinner, bringing a bottle of Chianti, and we've made this together monthly ever since. Something about the rhythm of breading chicken while catching up on life just feels right.

Ingredients

• Chicken breasts: Pound them to even thickness so they cook uniformly and stay juicy inside
• Italian breadcrumbs: Mix with Parmesan and herbs for that authentic restaurant-style crunch
• Marinara sauce: Homemade or good quality store-bought, you want something rich and slightly sweet
• Mozzarella cheese: Shredded fresh melts better than the pre-packaged stuff
• Spaghetti: Salt the water generously, it should taste like the sea

Instructions

Preheat your workspace:

Set oven to 400°F and line a baking sheet with parchment, trust me, cleanup matters

Prepare the chicken:

Pound those breasts between plastic wrap until they're an even half-inch thickness, then season both sides

Set up your breading station:

Three shallow bowls, flour in one, eggs whisked with milk in another, breadcrumbs mixed with Parmesan, garlic powder and oregano in the third

Dredge and coat:

Flour first, shaking off excess, then egg, then press the chicken firmly into the breadcrumb mixture until thoroughly coated

Fry until golden:

Heat olive oil in a large skillet over medium heat, cook chicken about 3 minutes per side until beautifully crisp

Top and bake:

Transfer chicken to your prepared baking sheet, spoon marinara over each cutlet, then cover generously with mozzarella and extra Parmesan

Melt together:

Bake 15 to 18 minutes until cheese is bubbling and browned in spots, and chicken reaches 165°F internally

Cook the spaghetti:

While chicken bakes, boil pasta in salted water until al dente, then drain well but don't rinse

Sauce the pasta:

Warm the remaining marinara in a saucepan and toss with the hot spaghetti until every strand is coated

Plate and serve:

Pile sauced spaghetti onto each plate, crown with chicken Parmesan, and scatter fresh basil if you're feeling fancy

Save

This recipe transformed from a Tuesday night experiment into the thing I make for birthdays, breakups, and promotions alike. Something about that combination of textures and flavors feels like an edible hug.

Making It Lighter

You can absolutely skip the frying step and bake the breaded chicken cutlets at 400°F for about 20 minutes, flipping halfway through. They won't be quite as crispy, but they're still delicious and significantly less messy.

The Sauce Secret

If you're making marinara from scratch, start with good olive oil and let the garlic sizzle just until fragrant, not brown. That subtle sweetness makes all the difference in the final dish.

Perfect Sides

A crisp green salad with a bright vinaigrette cuts through all that richness beautifully. I also love garlic bread for soaking up extra sauce, though it's definitely indulgent overkill.

• Chill your salad plates for a refreshing contrast
• Let the chicken rest 5 minutes before serving so the cheese sets slightly
• Wine glasses filled with something red and Italian complete the experience

Save

This is the kind of meal that makes people pause their conversations and just enjoy that first perfect bite. Enjoy every messy, wonderful, cheesy forkful.

Recipe Q&A

→ What is the best way to keep the chicken crispy?

Coat the chicken thoroughly in seasoned breadcrumbs and fry in hot olive oil until golden before baking. This ensures a crisp crust that holds through baking.

→ How can I make the marinara sauce from scratch?

Simmer crushed tomatoes with minced garlic, dried oregano, red pepper flakes, salt, pepper, and olive oil for about 15 minutes to develop a rich, flavorful sauce.

→ What temperature should the chicken be cooked to internally?

Cook the chicken until it reaches an internal temperature of 165°F (74°C) to ensure it is safely cooked through.

→ Can I bake the chicken to reduce oil usage?

Yes, baking seasoned and breaded chicken cutlets is an excellent lighter alternative to frying while still achieving a crisp texture.

→ How should the spaghetti be prepared for this dish?

Cook spaghetti in salted boiling water until al dente, drain well, then toss with warmed marinara sauce before plating under the chicken.

→ What garnishes complement this dish best?

Fresh basil leaves add color and a fragrant herbal note that beautifully complements the rich cheese and tomato flavors.