Air Fryer Chicken Parmesan with Spaghetti and Marinara

This air fryer chicken Parmesan delivers all the crispy, cheesy goodness of the classic dish without the mess of deep frying. Tender chicken cutlets are coated in a flavorful panko-Parmesan crust, air-fried until golden, then topped with melty mozzarella. Served alongside spaghetti tossed in a basil-infused marinara, it’s a satisfying meal that comes together in under 30 minutes.

The air fryer works its magic here, producing a crunchy crust while keeping the chicken juicy inside. A smear of sour cream helps the breading adhere and adds a subtle tang. Pair it with perfectly al dente spaghetti and a quick basil marinara for a complete dinner that’s sure to become a family favorite.

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Ingredients

14 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 ounce Basil PasteView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 unit Cooking SprayView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add spaghetti and cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup of pasta water, then drain the spaghetti. Set the empty pot aside for later.
2. While the pasta cooks, make the crust: In a small bowl, combine panko, half the Parmesan, half the Italian seasoning, a drizzle of olive oil, salt and pepper.
3. Pat the chicken cutlets dry with paper towels. Season both sides with the remaining Italian seasoning, salt and pepper. Spray the air fryer basket with nonstick cooking spray and place the chicken inside. Spread the tops with sour cream, then press the panko mixture onto the sour cream (no need to coat the undersides). Air fry at 390°F until the crust is golden and the chicken is cooked through, 8-10 minutes.
4. Meanwhile, in the same pot you used for spaghetti, combine the marinara sauce, garlic powder, half the basil paste and butter. Warm over medium heat. Add the drained spaghetti and a splash of the reserved pasta water. Toss until the sauce coats the pasta evenly, 2-3 minutes. Season with salt and pepper to taste.
5. When the chicken is done, remove the basket from the air fryer. Carefully top each cutlet with mozzarella cheese. Return the basket to the air fryer and cook until the cheese melts, 30-60 seconds.
6. Transfer the chicken to a cutting board and slice crosswise. Drizzle with the remaining basil paste. Divide the spaghetti among shallow bowls, top with chicken and sprinkle with the remaining Parmesan. Serve immediately.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but you’ll need to pound them to an even thickness (about ½ inch) so they cook evenly in the air fryer.

Can I make this gluten-free?

Absolutely! Use gluten-free panko breadcrumbs and gluten-free spaghetti. Check that your marinara sauce is also gluten-free.

How do I reheat leftovers?

Reheat the chicken in the air fryer at 350°F for 3-4 minutes to restore crispiness. Reheat the pasta in the microwave or on the stovetop with a splash of water.