Cheesy Chicken Parmesan Spaghetti
Cheesy Chicken Parmesan Spaghetti
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups Panko breadcrumbs
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup vegetable oil, for frying
For the Sauce and Pasta
- 12 ounces spaghetti
- 1 tablespoon olive oil
- 1/2 yellow onion, finely chopped
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, canned
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces fresh mozzarella cheese, shredded or sliced
- 1/4 cup Parmesan cheese, grated, for topping
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the breading station for the chicken. In a shallow dish, place the all-purpose flour. In a second shallow dish, whisk the eggs. In a third shallow dish, combine the Panko breadcrumbs, 1/2 cup grated Parmesan cheese, garlic powder, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
⏱️ 5 min
- 2
Dredge each piece of chicken first in the flour, shaking off excess, then dip in the beaten egg, and finally coat thoroughly in the Panko mixture, pressing to adhere.
⏱️ 5 min
- 3
Heat 1 cup vegetable oil in a large skillet or Dutch oven over medium-high heat until shimmering (about 350°F). Carefully add the breaded chicken pieces in batches, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through. Remove chicken to a wire rack set over paper towels to drain. Repeat with remaining chicken.
⏱️ 15 min•🌡️ 350
- 4
While the chicken is frying, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Drain well and set aside.
⏱️ 10 min
- 5
In a separate large saucepan or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 5 min
- 6
Stir in the crushed tomatoes, tomato paste, 1 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and let it cook for at least 15 minutes, stirring occasionally.
⏱️ 15 min
- 7
Add the cooked spaghetti to the tomato sauce and toss to coat evenly. Gently fold in the fried chicken pieces.
⏱️ 3 min
- 8
Top the spaghetti and chicken with the shredded fresh mozzarella cheese. Cover the pot and cook for 3-5 minutes, or until the mozzarella is melted and bubbly.
⏱️ 5 min
- 9
Serve immediately, garnished with extra grated Parmesan cheese and fresh chopped parsley.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Chicken Parmesan Spaghetti
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups Panko breadcrumbs
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup vegetable oil, for frying
For the Sauce and Pasta
- 12 ounces spaghetti
- 1 tablespoon olive oil
- 1/2 yellow onion, finely chopped
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, canned
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces fresh mozzarella cheese, shredded or sliced
- 1/4 cup Parmesan cheese, grated, for topping
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the breading station for the chicken. In a shallow dish, place the all-purpose flour. In a second shallow dish, whisk the eggs. In a third shallow dish, combine the Panko breadcrumbs, 1/2 cup grated Parmesan cheese, garlic powder, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
⏱️ 5 min - 2
Dredge each piece of chicken first in the flour, shaking off excess, then dip in the beaten egg, and finally coat thoroughly in the Panko mixture, pressing to adhere.
⏱️ 5 min - 3
Heat 1 cup vegetable oil in a large skillet or Dutch oven over medium-high heat until shimmering (about 350°F). Carefully add the breaded chicken pieces in batches, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through. Remove chicken to a wire rack set over paper towels to drain. Repeat with remaining chicken.
⏱️ 15 min•🌡️ 350 - 4
While the chicken is frying, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Drain well and set aside.
⏱️ 10 min - 5
In a separate large saucepan or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 5 min - 6
Stir in the crushed tomatoes, tomato paste, 1 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and let it cook for at least 15 minutes, stirring occasionally.
⏱️ 15 min - 7
Add the cooked spaghetti to the tomato sauce and toss to coat evenly. Gently fold in the fried chicken pieces.
⏱️ 3 min - 8
Top the spaghetti and chicken with the shredded fresh mozzarella cheese. Cover the pot and cook for 3-5 minutes, or until the mozzarella is melted and bubbly.
⏱️ 5 min - 9
Serve immediately, garnished with extra grated Parmesan cheese and fresh chopped parsley.
⏱️ 2 min