These Chicken Parmesan with Spaghetti, crispy chicken cutlets smothered in bubbling mozzarella and rich tomato sauce over tender spaghetti bring restaurant-quality Italian comfort right to your table. I made this for the first time on a rainy Tuesday when I was craving something warm and cheesy, and it's been our family's go-to ever since.
The best part? You probably have most of these ingredients in your pantry already, and if you're looking for more cozy dinner ideas, you'll love this Easy Peri Peri Shrimp Recipe for weeknight variety.
The smell of garlic sizzling in olive oil, the satisfying crunch of the breadcrumb coating, the way the cheese stretches when you cut into that first piece - it's the kind of meal that makes everyone wander into the kitchen asking when dinner will be ready. It's simpler than you'd think, with homemade tomato sauce that takes just 20 minutes and chicken that fries up beautifully without any fuss.
Jump to:
- Ingredients for This Chicken Parmesan with Spaghetti
- How to Make Chicken Parmesan with Spaghetti
- Simple Ingredient Swaps
- Equipment For Chicken Parmesan with Spaghetti
- Storing Your Italian Chicken Parmesan with Spaghetti
- How to Serve This Chicken Parmesan with Spaghetti
- Expert Tips
- FAQ
- Related
- Pairing
- Chicken Parmesan with Spaghetti
Ingredients for This Chicken Parmesan with Spaghetti
Here's everything for your Chicken Parmesan with Spaghetti sauce, breaded chicken, and pasta.
See Recipe Card Below This Post For Ingredient Quantities
For the Sauce
- Olive oil: Creates a flavorful base for sautéing the garlic and helps the sauce come together smoothly.
- Garlic: Thinly sliced garlic infuses the oil with deep, aromatic flavor that makes the whole kitchen smell incredible.
- San Marzano tomatoes: These Italian tomatoes are sweeter and less acidic than regular canned tomatoes, giving you that authentic restaurant-quality sauce. Crush them by hand for the best texture.
- Granulated sugar: Balances the acidity of the tomatoes and brings out their natural sweetness.
- Dried oregano: Adds that classic Italian herb flavor.
- Onion powder: Provides savory depth without the texture of fresh onions.
- Kosher salt: Enhances all the other flavors.
- Black pepper: Adds a subtle kick.
- Red pepper flakes: Just a pinch gives the sauce a gentle warmth without making it spicy.
For the Chicken
- All-purpose flour: The first layer in your breading station helps the egg stick to the chicken.
- Eggs: Acts as the glue between the flour and breadcrumb coating.
- Breadcrumbs: A mix of panko and regular breadcrumbs creates the perfect texture - panko adds crunch while regular breadcrumbs help everything stick together.
- Parmesan cheese: Freshly grated Parmesan mixed into the breading adds nutty, salty flavor and helps create that golden crust.
- Fresh parsley: Brightens up the breading with a pop of color and fresh flavor. You can use dried if that's what you have.
- Dried oregano: Seasons the coating with Italian flavor.
- Dried basil: Adds herby sweetness to the breadcrumb mixture.
- Onion powder and garlic powder: These two work together to season the breading from the inside out.
- Chicken breasts: Sliced horizontally into thin cutlets so they cook evenly and stay tender. Thinner pieces also mean more crispy coating per bite.
- Kosher salt: Divided between seasoning the raw chicken and the fried cutlets.
- Black pepper: Seasons the chicken before breading.
- Vegetable oil: Has a high smoke point, which means it can handle the heat needed for frying without burning.
- Butter: Mixed with the oil for frying, it adds richness and helps the chicken brown beautifully.
- Mozzarella cheese: Low-moisture whole milk mozzarella melts perfectly without making everything watery. Those pre-sliced pieces make it super easy.
- Fresh basil: A sprinkle on top at the end adds color and fresh flavor.
For the Pasta
- Spaghetti: The classic pasta choice for this mozzarella Chicken Parmesan with Spaghetti. The long strands catch all that delicious sauce.
How to Make Chicken Parmesan with Spaghetti
This comes together in three simple parts - sauce, chicken, and pasta - and you'll want to work on them in that order.
Making the Sauce
Heat the oil and garlic: Pour olive oil into a large pot and warm it over medium-high heat. Add the thinly sliced garlic and cook for 2 to 3 minutes, stirring occasionally, until it turns fragrant and golden. Watch it closely so it doesn't burn.
Add tomatoes and seasonings: Crush the San Marzano tomatoes by hand right into the pot along with all their juices. Stir in the sugar, oregano, onion powder, salt, pepper, and red pepper flakes. Bring everything to a boil, then turn the heat down to medium-low. Let it simmer for 20 minutes, stirring now and then, until the sauce thickens and the flavors blend together.
Puree and keep warm: Take the pot off the heat and carefully transfer the sauce to a blender, or use an immersion blender right in the pot. Blend until smooth. Put the sauce back in the pot and keep it on low heat while you work on the chicken.
Preparing the Chicken
Set up and preheat: Turn your oven to 450°F. Set out three shallow dishes or plates - put flour in the first one, whisk the eggs in the second, and mix together the breadcrumbs, Chicken Parmesan with Spaghetti, parsley, oregano, basil, onion powder, and garlic powder in the third.
Pound the cutlets: Place each chicken cutlet between two pieces of plastic wrap and use a meat mallet to gently pound them to about ¼ to ½ inch thick. This helps them cook evenly. Season both sides with 1 teaspoon of the salt and the black pepper.
Bread the chicken: Take each cutlet and dredge it in the flour, shaking off any excess. Dip it into the beaten eggs, letting the extra drip off, then press it into the breadcrumb mixture, making sure it's completely coated. Repeat with all four cutlets.
Fry until golden: Heat the vegetable oil and butter together in a large skillet over medium-high heat. Once it's hot and shimmering, add the breaded chicken cutlets. Fry them for 2 to 3 minutes on each side until they're golden brown and crispy. Use tongs to transfer them to a wire rack set on a baking sheet, and sprinkle with the remaining teaspoon of salt.
Top and bake: Spoon about ½ cup of tomato sauce over each chicken cutlet. Lay 2 slices of mozzarella on top of each one and add a sprinkle of extra Chicken Parmesan with Spaghetti. Slide the baking sheet into the oven and bake for 10 to 12 minutes, until the cheese is melted, bubbly, and starting to brown in spots.
Cooking the Pasta
Boil the spaghetti: Fill a large pot with water, salt it generously, and bring it to a rolling boil. Add the Chicken Parmesan with Spaghetti and cook according to the package directions until al dente. Before you drain it, scoop out about 1 cup of the starchy pasta water and set it aside.
Toss with sauce: Pour about 2 cups of the remaining tomato sauce into the drained spaghetti along with ½ cup of that reserved pasta water. Toss everything together until the noodles are coated evenly. If it looks dry, add a little more pasta water.
Plate and serve: Divide the saucy spaghetti among four plates. Top each portion with a piece of the baked Chicken Parmesan with Spaghetti. Finish with a sprinkle of extra Parmesan and some chopped fresh basil. Bring it to the table while everything's still hot.
Simple Ingredient Swaps
Chicken: If you can't find thin chicken breasts, you can use chicken tenderloins or even boneless thighs. Thighs will be a bit richer and juicier.
Breadcrumbs: All panko works great if you want extra crunch, or use all regular breadcrumbs for a more traditional coating. Italian-seasoned breadcrumbs can replace the plain ones if you want to skip some of the dried herbs.
Cheese: Fresh mozzarella works, but it releases more moisture, so your chicken might be less crispy on top. Pre-shredded mozzarella is convenient but doesn't melt quite as beautifully.
Pasta: Any pasta shape works here. Try penne, rigatoni, or even angel hair if that's what you have. Some people even enjoy this Healthy Chicken Asparagus Pasta Recipe for a lighter take on Italian chicken dishes.
Tomatoes: Regular canned whole tomatoes can substitute for San Marzanos. You might want to add an extra pinch of sugar if they taste too acidic.
Sauce: In a real time crunch, a good-quality jar of marinara can work, though homemade tastes noticeably better.
Equipment For Chicken Parmesan with Spaghetti
You probably have most of this already, but here's what makes the process easier:
A large pot for making the sauce and another one for boiling pasta. A blender or immersion blender to puree the sauce until it's silky smooth. Three shallow dishes or plates for your dredging station with flour, eggs, and breadcrumbs. A meat mallet helps pound the chicken to an even thickness. You'll want a wire rack set on a baking sheet for the fried chicken - this keeps the bottom from getting soggy. A large skillet for frying the cutlets, and tongs make flipping them much easier without burning your fingers.
Storing Your Italian Chicken Parmesan with Spaghetti
Keep any leftover Chicken Parmesan with Spaghetti from the pasta if you can. Store the chicken in an airtight container in the fridge for up to 3 days. The pasta with sauce keeps for about the same time.
To reheat the chicken and keep it crispy, pop it in a 350°F oven for about 10 minutes. Microwaving makes it soggy. The pasta reheats fine in the microwave with a splash of water or extra sauce.
You can freeze the breaded but uncooked Chicken Parmesan with Spaghetti cutlets for up to 2 months. Just separate them with parchment paper before freezing. Fry them straight from frozen, adding a minute or two to the cooking time. The assembled dish doesn't freeze as well since the pasta gets mushy.
How to Serve This Chicken Parmesan with Spaghetti
This is a Chicken Parmesan with Spaghetti on its own, but here are some nice additions:
A simple green salad with Italian dressing and some crusty garlic bread for soaking up extra sauce. Roasted vegetables like zucchini, bell peppers, or broccoli add color and balance out all that cheese. A glass of red wine for the adults makes it feel like a special occasion. For dessert, keep it light with some fresh fruit or Italian cookies.
If you're feeding a crowd, you can serve this family-style with the pasta on a big platter and the chicken arranged on top. Everyone can help themselves, and it looks impressive without any extra work. This pairs beautifully with the flavors in this Delicious Lentil Patties Recipe if you want to add a vegetarian option to your spread.
Expert Tips
Pound the chicken evenly: This is probably the most important step. If the cutlets are different thicknesses, they won't cook at the same rate. Take your time with this part.
Don't skip the wire rack: Placing fried chicken directly on a baking sheet makes the bottom soggy. The rack lets air circulate and keeps everything crispy.
Use a thermometer: If you're nervous about overcooking, the internal temperature should hit 165°F. But with thin cutlets, the frying and baking time listed here works perfectly.
FAQ
Is chicken parm served with spaghetti?
Yes, absolutely. Traditional chicken parmesan is almost always served over or alongside Chicken Parmesan with Spaghetti or another pasta. The pasta soaks up the extra tomato sauce and makes it a complete, hearty meal. Some restaurants serve it with a side of pasta instead of underneath, but having the chicken on top of the noodles is the classic way. It's an Italian-American tradition that just makes sense.
Can you use spaghetti sauce for chicken parmesan?
You can definitely use jarred Chicken Parmesan with Spaghetti sauce if you're short on time. Look for a good-quality marinara or tomato basil sauce. The homemade version in this Chicken Parmesan with Spaghetti tastes fresher and lets you control the seasoning, but a jar of sauce cuts your prep time in half. Just warm it up and use it the same way. Add a little fresh garlic or basil to make it taste more homemade.
How to serve pasta with chicken parmesan?
The easiest way is to toss your cooked pasta with some of the tomato sauce, then plate it and set the chicken right on top. You can also serve the saucy pasta on one side of the plate and the chicken on the other if you prefer. Some people like to put the pasta in a bowl and nestle the chicken on top, then spoon extra sauce over everything. However you do it, make sure both the pasta and chicken are hot when they hit the table.
Can you have chicken with spaghetti?
Of course you can. Chicken Parmesan with Spaghetti is a classic combination. Whether it's chicken parmesan like this Chicken Parmesan with Spaghetti, chicken alfredo, or grilled chicken tossed with olive oil and garlic, chicken and pasta work beautifully together. They're both mild enough that they take on whatever flavors you add, making them incredibly versatile. This Chicken Parmesan with Spaghetti gives you crispy, cheesy chicken on top of tomato-sauced noodles, which is pure comfort food.
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Chicken Parmesan with Spaghetti
Ingredients
- ¼ cup olive oil for sautéing garlic
- 8 cloves garlic thinly sliced (adds aroma to sauce)
- 2 28-ounce cans whole peeled San Marzano tomatoes, crushed by hand (for homemade sauce)
- 2 teaspoons granulated sugar balances tomato acidity
- 1 teaspoon dried oregano for Italian flavor
- 1 teaspoon onion powder enhances savory taste
- ½ teaspoon kosher salt for seasoning sauce
- ¼ teaspoon freshly ground black pepper for mild heat
- Pinch of red pepper flakes optional, for subtle kick
- ½ cup all-purpose flour for dredging chicken
- 2 large eggs beaten (for coating chicken)
- 2 cups breadcrumbs ½ panko, ½ regular for texture
- ½ cup freshly grated Parmesan cheese adds umami to crust
- ¼ cup finely chopped fresh parsley or 1 teaspoon dried, for herby flavor
- 1 teaspoon dried oregano for breading mix
- ½ teaspoon dried basil for Italian seasoning
- ½ teaspoon onion powder for breading mix
- ½ teaspoon garlic powder for breading mix
- 2 large chicken breasts halved horizontally into 4 cutlets (for even cooking)
- 2 teaspoons kosher salt divided (for seasoning chicken)
- ½ teaspoon freshly ground black pepper for seasoning chicken
- ¼ cup vegetable oil for frying
- ¼ cup salted butter for frying, adds richness
- 8 1-ounce slices low-moisture mozzarella cheese (packaged or deli sliced; avoid fresh mozzarella)
- Chopped fresh basil for garnish
- 12 ounces spaghetti for serving
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the sliced garlic and cook for 2–3 minutes until golden and fragrant.
- Add the crushed tomatoes, sugar, oregano, onion powder, salt, pepper, and red pepper flakes. Bring to a boil, then reduce to medium-low and simmer for 20 minutes, stirring occasionally until slightly thickened.
- Remove the sauce from heat and carefully puree with a blender until smooth. Return to the pot.
- Preheat the oven to 450°F. Arrange three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs, Parmesan, parsley, oregano, basil, onion powder, and garlic powder. Set a wire rack on a baking sheet.
- Place each chicken cutlet between plastic wrap and pound to an even thickness of ¼–½ inch. Season both sides with 1 teaspoon salt and ½ teaspoon pepper.
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Dredge each cutlet in flour, shaking off excess. Dip into eggs, then coat evenly with the breadcrumb mixture. Repeat for all pieces.
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Heat the vegetable oil and butter in a large skillet over medium-high heat. Cook the breaded chicken 2–3 minutes per side until golden brown, adjusting heat if necessary. Transfer to the wire rack and sprinkle with remaining salt.
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Top each chicken cutlet with ½ cup tomato sauce and 2 slices mozzarella. Sprinkle additional Parmesan on top. Bake in the preheated oven for 10–12 minutes until cheese is melted and lightly browned.
- Meanwhile, cook spaghetti in salted boiling water according to package directions. Reserve 1 cup pasta water before draining.
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Combine 2 cups of the tomato sauce with the drained spaghetti, adding ½ cup reserved pasta water. Toss to coat evenly, adding more pasta water if needed.
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Place the baked chicken on top of the spaghetti and garnish with fresh basil and extra Parmesan. Serve immediately.
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