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Chicken Parmesan Spaghetti

This Chicken Parmesan Spaghetti is a comforting, cheesy, and crispy one-pan meal perfect for weeknights and special dinners alike!
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Servings: 4 servings

Ingredients

  • 8 ounces spaghetti
  • 2 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1 cup breadcrumbs
  • 1 cup grated Parmesan cheese
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Fresh basil leaves for garnish

Instructions

  • Start by slicing each chicken breast in half horizontally to create thinner cutlets. Season both sides with salt, pepper, garlic powder, dried basil, and oregano.
  • In a shallow bowl, combine the breadcrumbs and grated Parmesan cheese. Press each chicken cutlet into the mixture to coat thoroughly on all sides.
  • Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside, reserving about ½ cup pasta water.
  • Heat olive oil in a large skillet over medium heat. Cook the breaded chicken cutlets for 3-4 minutes per side until golden brown and cooked through. Remove and set aside.
  • Preheat oven to 375°F (190°C). Spread half of the marinara sauce in a baking dish or oven-safe skillet. Add cooked spaghetti, toss to coat with sauce. Place chicken over pasta and spoon remaining sauce over chicken.
  • Sprinkle shredded mozzarella over chicken and pasta. Bake for 15-20 minutes until cheese is melted and bubbly with golden spots.
  • Remove from oven, let cool for a few minutes. Garnish with fresh basil leaves. Serve hot and enjoy.

Equipment

  • Large skillet or frying pan
  • Pot for boiling spaghetti
  • Mixing bowls
  • Cooking tongs or spatula
  • Baking dish or oven-safe skillet
  • Colander

Notes

  • Use chicken tenderloins instead of breasts for quicker cooking.
  • Swap regular spaghetti with whole wheat or gluten-free for healthier options.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.