Chicken Parmesan Pasta
Chicken parmesan pasta delivers the familiar crisp cutlet, tomato, and melted cheese combination without turning it into a heavy casserole. Keeping the chicken above the sauce until serving protects its crunchy coating.
The pasta finishes in the tomato sauce with reserved cooking water. That makes the sauce cling to the rigatoni and keeps the finished bowl saucy enough for leftovers.
Practical tips
- •Pound chicken to an even thickness before breading.
- •Press crumbs firmly onto the chicken and let the coating rest five minutes.
- •Add mozzarella at the end so it melts without releasing excess water.
Easy substitutions
- Chicken tenderloins can replace cutlets.
- Penne works in place of rigatoni.
- Use low-moisture mozzarella to avoid a watery finish.
Storage and reheating
- Store chicken separately from sauced pasta for up to 3 days.
- Reheat chicken uncovered in an oven or air fryer to restore crispness.
What to serve with it
- Pair with salad or roasted vegetables.
- Add basil only after heating.
Recipe
Chicken Parmesan Pasta
Crisp chicken, rigatoni, tomato sauce, and melted mozzarella in a weeknight-friendly chicken parmesan pasta.
Prep15m
Cook30m
Total45m
Serves5
Ingredients
Instructions
- 1Boil rigatoni until one minute shy of al dente. Reserve 1 cup pasta water, then drain.
- 2Season chicken. Coat in flour, egg, then panko mixed with half the parmesan.
- 3Cook chicken in olive oil over medium heat for 4–5 minutes per side, until crisp and 165°F inside. Rest before slicing.
- 4Simmer marinara in the pasta pot. Add rigatoni and enough pasta water to make the sauce glossy.
- 5Stir in remaining parmesan, top with mozzarella, cover briefly to melt, then add sliced chicken at serving.
Nutrition (per serving, estimated)
638 kcal calories48 g protein73 g carbs18 g fat
