Dinner
Chicken Parmesan with Spaghetti
This classic Chicken Parmesan with Spaghetti dish is an Italian favorite featuring crispy chicken, rich tomato sauce, and melty mozzarella cheese. The aroma of garlic and fresh basil mingling with simmering tomatoes is absolutely irresistible, while the creamy mozzarella blankets each forkful in pure comfort.
Dinner
Chicken Parmesan with Spaghetti
This classic Chicken Parmesan with Spaghetti dish is an Italian favorite featuring crispy chicken, rich tomato sauce, and melty mozzarella cheese. The aroma of garlic and fresh basil mingling with simmering tomatoes is absolutely irresistible, while the creamy mozzarella blankets each forkful in pure comfort.
The Recipe
Ingredients
Tomato Sauce
- Olive oil
- Garlic cloves, halved
- Cherry tomatoes
- Whole Italian peeled tomatoes
- Pasta water
- Dried oregano
- Fresh basil
- Sugar
- Red pepper flakes
- Salt to taste
Chicken
- Thinly sliced chicken breast
- Eggs
- Spices for egg mixture
- Dry mixture ingredients
- Mozzarella
Pasta
- Spaghetti
Instructions
- 1
Heat olive oil in a saucepan and add halved garlic cloves, cherry tomatoes, and whole Italian peeled tomatoes. Let simmer for a few minutes.
- 2
Add some pasta water from boiling spaghetti to the tomato can, mix, and add to the skillet with dried oregano, fresh basil, sugar, red pepper flakes, and salt to taste. Simmer for at least an hour or until the tomatoes and garlic have fully softened.
- 3
Prepare the dry mixture for the chicken and mix. In a separate bowl, add eggs and combine with listed spices for the wet mixture.
- 4
Pat chicken dry. If not using thinly sliced chicken breast, pound it until thinned out. Dip each piece in the egg mixture and then in the dry mixture.
- 5
Lightly pan fry the chicken on both sides.
- 6
Once the sauce is ready, spoon it over the chicken, top with mozzarella, and bake until cheese is melted and bubbly.
- 7
Toss spaghetti in the remaining sauce and plate with the chicken. Enjoy!
The Recipe
Instructions
- 1
Heat olive oil in a saucepan and add halved garlic cloves, cherry tomatoes, and whole Italian peeled tomatoes. Let simmer for a few minutes.
- 2
Add some pasta water from boiling spaghetti to the tomato can, mix, and add to the skillet with dried oregano, fresh basil, sugar, red pepper flakes, and salt to taste. Simmer for at least an hour or until the tomatoes and garlic have fully softened.
- 3
Prepare the dry mixture for the chicken and mix. In a separate bowl, add eggs and combine with listed spices for the wet mixture.
- 4
Pat chicken dry. If not using thinly sliced chicken breast, pound it until thinned out. Dip each piece in the egg mixture and then in the dry mixture.
- 5
Lightly pan fry the chicken on both sides.
- 6
Once the sauce is ready, spoon it over the chicken, top with mozzarella, and bake until cheese is melted and bubbly.
- 7
Toss spaghetti in the remaining sauce and plate with the chicken. Enjoy!