Chicken Parmesan Spaghetti Marinara

My neighbor Maria brought over a plate of chicken parmesan the night we moved into our first apartment, and I ate it cold at midnight sitting on a cardboard box. The cheese had gone rubbery and the breading soft, but it tasted like the best thing I'd ever eaten. I asked her for the recipe the next morning, and she laughed and said it was just chicken, sauce, and cheese, nothing fancy.

I made this for my sister's birthday last spring and burned the first batch of chicken because I was too busy talking and forgot to flip them. She still brings it up every time we cook together now, but she also asks me to make it again every few months. The smell of garlic and oregano toasting in breadcrumbs fills the whole house and makes everyone wander into the kitchen asking when dinner will be ready.

Ingredients

• Boneless, skinless chicken breasts: Pounding them thin keeps them from drying out and ensures they cook evenly, which I learned after serving my husband a chicken cutlet that was simultaneously burned and raw.
• Italian-style breadcrumbs: The pre-seasoned kind saves you time, but if you only have plain, just add extra herbs and it works just as well.
• Parmesan cheese: Grate it fresh if you can because the pre-shredded stuff doesn't melt or stick to the breading the same way, though I've used both in a pinch.
• Eggs and milk: This mixture acts like glue for the breadcrumbs, and the milk makes the coating a little creamier and helps it brown beautifully.
• Marinara sauce: Homemade is lovely, but a good jar from the store is what I use most weeknights, and no one has ever complained.
• Mozzarella cheese: Low-moisture mozzarella melts into that perfect golden blanket, while fresh mozzarella can make things a bit watery if you're not careful.
• Spaghetti: Any long pasta works, but spaghetti twirls up the sauce in a way that just feels right with this dish.
• Olive oil: Use enough to get a good sizzle when the chicken hits the pan, because that's what creates the crispy crust you're after.

Instructions

Prep the chicken:

Place the breasts between plastic wrap and pound them until they're about half an inch thick all over. This was the step I used to skip, and I always regretted it when one end was dried out and the other was still pink.

Set up your breading station:

Line up three shallow dishes with flour, beaten eggs mixed with milk, and breadcrumbs tossed with Parmesan and spices. Keep one hand for wet ingredients and one for dry, or you'll end up with clumpy fingers.

Coat the chicken:

Drag each piece through the flour, then the egg, then press it into the breadcrumbs so they really stick. I like to let them sit for a few minutes before frying so the coating sets.

Fry until golden:

Heat olive oil over medium-high heat and cook the chicken for three to four minutes per side until the crust turns deep gold. Don't move them around too much or the breading will fall off.

Add sauce and cheese:

Transfer the fried chicken to a baking sheet, spoon marinara over each piece, and scatter mozzarella on top. The oven will do the rest.

Bake until bubbly:

Slide the pan into a 400-degree oven for fifteen to eighteen minutes until the cheese melts and bubbles and the chicken reaches 165 degrees inside.

Cook the spaghetti:

While the chicken bakes, boil the pasta in well-salted water until it still has a little bite, then toss it with olive oil and warm marinara.

Plate and serve:

Twirl spaghetti onto each plate, set a chicken breast on top, and finish with fresh basil if you have it. Serve it hot and watch everyone go quiet for the first few bites.

Save

My friend brought her kids over for dinner one night and her youngest, who claimed to hate chicken, ate two servings and asked if I could teach his mom how to make it. She rolled her eyes, but I saw her take a photo of the recipe on her phone before they left. That's the thing about this dish—it wins people over even when they think they won't like it.

What to Serve Alongside

A simple green salad with lemon vinaigrette cuts through the richness of the cheese and gives you something crisp and bright between bites. I also love garlic bread, even though it's carbs on carbs, because there's never enough bread to soak up all the extra marinara on the plate. Roasted broccoli or green beans work too if you want something that feels a little more virtuous.

How to Store and Reheat

Leftovers keep in the fridge for up to three days in an airtight container, and I usually separate the chicken from the pasta so neither gets soggy. Reheat the chicken in the oven at 350 degrees for about ten minutes to crisp up the breading again, and warm the pasta in a skillet with a splash of water or extra sauce. The microwave works in a pinch, but the chicken won't have that same crunch.

Make It Your Own

You can swap the spaghetti for penne, rigatoni, or even zucchini noodles if you're trying to lighten things up. I've also made this with turkey cutlets when chicken wasn't on sale, and it turned out just as good. For a gluten-free version, use gluten-free breadcrumbs and flour, and check that your marinara doesn't have any sneaky additives.

• Add a pinch of red pepper flakes to the marinara if you like a little heat sneaking up on you.
• Fresh mozzarella makes it taste more authentic, but slice it thin and pat it dry so it doesn't water everything down.
• Throw in some chopped fresh basil right at the end for a pop of color and a hint of sweetness that ties everything together.

Save

This is the kind of meal that makes your kitchen smell like an Italian grandmother lives there, even if you're just winging it on a Wednesday night. It's comfort and celebration all at once, and it never gets old.

Recipe FAQ

→ How should I prepare the chicken for even cooking?

Pound the chicken breasts to an even 1/2-inch thickness to ensure uniform cooking and a tender texture.

→ What’s the best way to achieve a crispy breading?

Dredge the chicken in flour, dip in egg with milk, then coat thoroughly with seasoned Italian-style breadcrumbs before frying in olive oil.

→ How do I keep spaghetti from sticking after cooking?

Drain the spaghetti and toss it with olive oil and marinara sauce to prevent sticking and add flavor.

→ Can I use fresh ingredients for the sauce and cheese?

Yes, using fresh homemade marinara and fresh mozzarella enhances flavor and texture significantly.

→ How do I know when the chicken is fully cooked?

Bake until the cheese is melted and bubbly and the internal temperature of the chicken reaches 165°F (74°C).