Description
Discover how to make a delicious Easy Parmesan Chicken Pasta with our simple recipe. Perfect for a quick and satisfying meal any day of the week!
Ingredients
- – 8 ounces (227 g) cavatappi pasta
- – 2 boneless skinless chicken breasts, (about 680 g) sliced in half horizontally to make 4 thin chicken cutlets
- – 1/2 cup (62.5 g) all-purpose flour
- – 1 teaspoon (5 ml) kosher salt
- – 1/2 teaspoon (3 ml) black pepper
- – 1/2 teaspoon (3 ml) garlic powder
- – 1/2 teaspoon (3 ml) onion powder
- – 2 large eggs, room temperature, beaten
- – 1 1/2 cups (150 g) beef or vegetable parmesan cheese, finely grated
- – 1 cup (108 g) plain panko breadcrumbs
- – 3 tablespoons (45 ml) vegetable oil
- – 1 tablespoon (15 ml) vegetable oil
- – 1 small yellow onion, finely diced
- – 1 tablespoon (15 ml) garlic, minced
- – 1 jar (680 g) marinara sauce
- – 1 tablespoon (15 ml) Italian seasoning
- – 1/2 teaspoon (3 ml) red pepper flakes
- – 1 1/2 cups (150 g) beef or vegetable parmesan cheese, shredded
- – 1 cup (113 g) mozzarella cheese, shredded
- – chopped parsley, for garnish
- – shredded parmesan, for garnish
Instructions
- Fill a large pot with water, add salt, and bring it to a rolling boil. Cook the pasta until it is firm to the bite, approximately 10-12 minutes. Save a cup of the cooking water and drain the rest. Set both the pasta and its water aside.
- Prepare three medium-sized bowls. In the first, blend together the flour, salt, pepper, garlic powder, and onion powder.
- Pour the beaten eggs into the second bowl.
- In the third bowl, mix the grated parmesan cheese with the panko breadcrumbs.
- Take each piece of chicken, one at a time, and coat it in the flour blend, ensuring it is covered on all sides. Shake off any extra flour and dip the chicken into the bowl with eggs. Next, cover it with the parmesan and breadcrumb mixture, making sure it is evenly coated. Place the prepared chicken on a plate and continue with the remaining pieces.
- Heat vegetable oil in a large, oven-safe skillet over medium-high heat. Once the oil is hot, add the chicken pieces and cook them for 4-5 minutes on each side, until they are golden brown and reach an internal temperature of 165°F. If needed, cook in batches based on the size of the chicken. Transfer the cooked chicken to a clean plate and cover with foil to retain warmth.
- Carefully clean the skillet. Add some vegetable oil and heat over medium. Once it’s hot, sauté the finely chopped onion for 2-3 minutes until it softens. Stir in the minced garlic and cook for another minute.
- Pour the marinara sauce, Italian seasoning, and red pepper flakes into the skillet. Incorporate the cooked pasta and stir everything together. Use reserved pasta water to adjust the sauce consistency if necessary.
- Sprinkle shredded parmesan and mozzarella cheese on top. Broil for 2-3 minutes, keeping a close eye, until the cheese is melted.
- Cut the chicken into slices and arrange them on the pasta. Finish by garnishing with chopped parsley and additional shredded parmesan cheese. Serve right away.
Notes
- Use whole wheat pasta instead of cavatappi for a healthier alternative.
- Try fontina or provolone cheese for a unique flavor profile.
- Enhance the sauce with diced bell peppers or mushrooms for added texture and taste.
