Homemade Chicken Parmesan Pasta Recipe

Why You’ll Love This this Homemade Chicken Parmesan Pasta

This recipe gives you that crispy, golden chicken we all crave, but without the hassle of deep frying or standing over a hot stove with oil spattering everywhere.

The chicken gets perfectly tender in the oven while you’re free to boil pasta and maybe sneak a few tastes of that marinara sauce.

Plus, when you pull this bubbling, cheesy masterpiece out of the oven and see all that melted mozzarella, you’ll feel like you just conquered Italian cooking without breaking a sweat.

Ingredients List

You’ll need some simple, wholesome ingredients that you probably already have hanging out in your pantry, waiting for their moment to shine.

• 4 boneless skinless chicken breasts
• 2 egg whites
• 1 cup Italian seasoned breadcrumbs
• 1 teaspoon Italian seasoning
• 3 cups spaghetti sauce, divided
• 1 1/2 cups mozzarella cheese, shredded
• 1/4 cup parmesan cheese, grated
• 1 teaspoon dried oregano leaves
• 1/2 teaspoon red pepper flakes

• 8 ounces spaghetti
• Healthier swaps that won’t make you cry: You can use whole wheat pasta if you’re feeling virtuous, or swap in part-skim mozzarella to cut some calories without sacrificing that gooey cheese pull we’re all here for.
• Make it lighter: Using just egg whites instead of whole eggs keeps things from getting too heavy, and baking instead of frying means you can have seconds without the guilt spiral that usually follows.
• Watch your sodium: Store-bought spaghetti sauce and seasoned breadcrumbs can pack a salty punch, so taste as you go and maybe hold back on adding extra salt until the very end.

Step by Step Directions



Making this chicken parmesan pasta is straightforward and delivers restaurant-quality results right from your own kitchen. For truly exceptional results, consider using fresh pasta made with a professional pasta maker to elevate your dish to restaurant standards.

• Prep your pasta: Cook 8 ounces of spaghetti according to package directions, drain, and set aside.
• Set up your breading station: Beat 2 egg whites in a shallow dish, then combine 1 cup Italian seasoned breadcrumbs with 1 teaspoon Italian seasoning in another dish.
• Bread the chicken: Dip each of the 4 chicken breasts in the egg whites, then coat thoroughly with the breadcrumb mixture, making sure both sides are evenly covered.
• Bake the chicken: Place breaded chicken in a greased oven-proof baking dish and bake at 400°F for 30 minutes, or until the internal temperature reaches 165°F and juices run clear.
• Add the toppings: Remove chicken from oven and top with 2 cups of spaghetti sauce, 1 teaspoon dried oregano, 1/2 teaspoon red pepper flakes, 1 1/2 cups shredded mozzarella, and 1/4 cup grated parmesan cheese.
• Melt the cheese: Return to oven for an additional 5 minutes until the mozzarella is melted and bubbly.
• Serve it up: Heat the remaining 1 cup of spaghetti sauce and toss with the cooked pasta, then serve the cheesy chicken over the sauced noodles.

Substitutions and Variations

• Spice it up: Double those red pepper flakes if you like heat, or throw in some fresh basil at the end because dried herbs are fine, but fresh ones make everything taste like you actually know what you’re doing in the kitchen.

Additional Things to Serve With This Dish

This dish is basically a complete meal on its own, but to be frank, sometimes you want to feel fancy and serve more than one thing.

• Garlic bread – Because carbs with carbs is a life philosophy I can get behind, and you need something to soak up that extra sauce.
• Simple green salad – Throw together some mixed greens, cherry tomatoes, and whatever dressing you have lurking in your fridge door, just to pretend you’re being healthy.
• Roasted vegetables – Zucchini, bell peppers, or broccoli work great, and they cook at the same temperature as your chicken, so you can be efficient about it.
• Caesar salad – The classic Italian-ish pairing that makes you feel like you’re dining at a restaurant instead of eating off paper plates while standing in your kitchen.
• Steamed broccoli – For those moments when your mom’s voice echoes in your head telling you to eat your vegetables, even though you’re a grown adult who can make their own questionable food choices.

Cooking Tips & Tricks (Chef’s Notes)

Let me share some game-changing tips that’ll save you from the kitchen disasters I’ve definitely never encountered myself, because I’m clearly a perfect cook who never learns things the hard way.

• Pound your chicken to even thickness – Grab a meat mallet or rolling pin and gently flatten those breasts to about 3/4 inch thick, because nobody wants one end resembling chicken jerky while the other part is still doing its best impression of sushi.
• Don’t skip the resting time – Let your breaded chicken sit for 10-15 minutes before baking, which helps the coating stick better instead of sliding off like a sad, breadcrumb avalanche.
• Use a meat thermometer – Check that internal temp hits 165°F, because guessing games with poultry are about as fun as food poisoning, and nobody has time for that drama.
• Save some pasta water – Before draining your spaghetti, scoop out a cup of that starchy liquid gold to thin your sauce if needed, since sometimes sauce decides to get all thick and clingy.
• Toast your breadcrumbs first – Toss them in a dry skillet for 2-3 minutes until golden, which adds extra crunch and prevents that soggy coating situation that makes everyone sad.
• Layer the cheese strategically – Put mozzarella down first, then parmesan on top, because the parm browns beautifully while the mozz does all the melty, stretchy work underneath.
• Let it rest before slicing – Give your chicken a 5-minute timeout after baking so the juices redistribute instead of running all over your cutting board like they’re escaping.

Nutritional Facts

This hearty comfort food brings substantial nutrition to your dinner table, though it’s definitely more indulgence than health food.

• Calories: ~750-800 per serving
• Protein: 45-50g (hello, chicken power!)
• Carbohydrates: 65-70g (mostly from pasta and breadcrumbs)
• Fat: 28-32g (cheese and cooking methods contribute here)
• Fiber: 4-5g (thanks to the pasta and tomato sauce)
• Sodium: 1,200-1,400mg (seasoned breadcrumbs and sauce pack a salty punch)
• Calcium: 350-400mg (cheese doing its bone-building work)
• Iron: 4-5mg (chicken and enriched pasta contribute)
• Vitamin C: 15-20mg (tomato sauce brings the antioxidants)
• Saturated Fat: 12-15g (mostly from the melted cheese goodness)

Key Nutritional Highlights: High in protein for muscle maintenance, provides complex carbs for energy, and delivers calcium for bone health.

The tomato sauce adds lycopene and vitamin C, while the chicken supplies essential amino acids and B vitamins.

Fun “Did You Know?”

Here’s another fun fact: the term “parmesan” comes from Parmigiano-Reggiano cheese, which originates from Italy’s Parma region.

However, most American versions use regular parmesan cheese.

When you’re making this recipe, you’re actually continuing a century-old tradition of culinary creativity that connects Italian heritage with American innovation.