Crispy Parmesan Chicken with Spaghetti and Garlic Marinara

Bring the flavors of your favorite Italian trattoria to your own kitchen with this crispy parmesan chicken served over a bed of spaghetti. The chicken cutlets are coated in a savory parmesan and panko crust, pan-fried until golden, then topped with mozzarella and broiled to bubbly perfection. All of this sits atop al dente spaghetti tossed in a quick garlic marinara sauce that’s both tangy and rich.

This dish comes together in about 30 minutes, making it perfect for a weeknight dinner that feels special. The homemade marinara gets a boost from garlic, Italian seasoning and a touch of sugar to balance the acidity, while the sour cream adds a subtle creaminess to the sauce. Serve it with a side salad and a glass of red wine for a complete meal that’s sure to impress.

Log in to save recipes and build weekly shopping lists.

Ingredients

14 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water, then drain the spaghetti and set aside.
2. While the pasta cooks, prepare the chicken. In a shallow bowl, combine the panko breadcrumbs, half of the Parmesan cheese and half of the Italian seasoning. Season the chicken cutlets with salt and pepper, then press each cutlet into the breadcrumb mixture, coating both sides.
3. Heat 2 tablespoons of cooking oil in a large skillet over medium-high heat. Add the breaded chicken cutlets and cook until golden brown and cooked through, about 3-4 minutes per side. Transfer the chicken to a baking sheet and top each cutlet with mozzarella cheese. Place under the broiler for 1-2 minutes, until the cheese is melted and bubbly.
4. In the same skillet, reduce heat to medium and add the butter and olive oil. Add the minced garlic and cook until fragrant, about 30 seconds. Stir in the marinara sauce, remaining Italian seasoning, sugar and sour cream. Simmer for 2-3 minutes, then season with salt and pepper to taste.
5. Add the cooked spaghetti to the skillet with the sauce and toss to combine. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
6. Divide the spaghetti among plates, top with the cheesy chicken cutlets and sprinkle with the remaining Parmesan cheese. Serve immediately.

Recipe Tips

FAQ

Can I use gluten-free pasta or breadcrumbs?

Yes, you can substitute gluten-free spaghetti and gluten-free panko breadcrumbs to make this dish gluten-free.

Can I prepare the chicken in advance?

You can bread the chicken cutlets up to a day ahead and refrigerate them. Cook just before serving for the best texture.

What can I use instead of sour cream?

You can substitute the sour cream with an equal amount of heavy cream or Greek yogurt for a similar creamy tang.