Crispy Chicken Parmesan Pasta Bake (Printer Version)

Crispy breaded chicken with marinara, mozzarella, and Parmesan baked to golden perfection over pasta.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - Salt and black pepper, to taste

→ Breading

03 - 1 cup all-purpose flour
04 - 2 large eggs
05 - 2 tablespoons milk
06 - 1 1/2 cups Italian-style breadcrumbs
07 - 1/2 cup grated Parmesan cheese

→ Tomato Sauce

08 - 2 cups marinara sauce
09 - 2 cloves garlic, minced
10 - 1 tablespoon olive oil
11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried basil

→ Cheese Topping

13 - 1 1/2 cups shredded mozzarella cheese
14 - 1/4 cup grated Parmesan cheese

→ Pasta

15 - 12 oz spaghetti or linguine

→ Garnish

16 - Fresh basil leaves
17 - Extra grated Parmesan cheese

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly oil a baking dish.
02 - Place chicken breasts between two sheets of plastic wrap and pound to 1/2-inch thickness. Season both sides with salt and pepper.
03 - Set up three shallow bowls: one with flour, one with beaten eggs and milk whisked together, and one with breadcrumbs mixed with 1/2 cup grated Parmesan.
04 - Dredge each chicken breast in flour, shaking off excess. Dip into egg wash, then coat evenly in breadcrumb-Parmesan mixture. Press gently to adhere breading.
05 - Heat olive oil in a large skillet over medium-high heat. Fry breaded chicken for 2-3 minutes per side until golden brown. Work in batches if needed. Transfer to paper towel-lined plate.
06 - Heat 1 tablespoon olive oil in a saucepan over medium heat. Sauté garlic for 1 minute until fragrant. Add marinara sauce, oregano, and basil. Simmer for 5 minutes.
07 - Spread 1/2 cup tomato sauce over bottom of prepared baking dish. Arrange chicken cutlets in single layer. Top each cutlet with remaining sauce, mozzarella, and additional Parmesan.
08 - Bake for 15-20 minutes until cheese is bubbly and lightly browned. Ensure chicken reaches internal temperature of 165°F.
09 - While chicken bakes, cook pasta in generously salted boiling water according to package directions until al dente. Drain and keep warm.
10 - Place chicken cutlets over bed of pasta. Garnish with fresh basil leaves and additional grated Parmesan if desired.

# Expert Advice:

01 -
  • Perfectly crispy breaded chicken with a golden Parmesan crust
  • Rich, garlicky marinara sauce infused with oregano and basil
  • Bubbly, melted mozzarella that creates that irresistible cheese pull
  • Ready in just 50 minutes for a satisfying weeknight dinner
  • A complete meal when served over spaghetti or linguine
02 -
  • Pound chicken evenly for consistent cooking throughout
  • Let breaded chicken rest before frying for better coating adhesion
  • Don't skip the pan-frying step—it creates the signature crispy crust
  • Use a meat thermometer to ensure chicken reaches 165°F (74°C)
  • Check labels for hidden allergens: this recipe contains wheat, eggs, and milk
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