Chicken Parmesan Spaghetti

Name: Chicken Parmesan Spaghetti
Prep time: 25 min
Total time: 45 min
Yield: 6 servings
Ingredients: 4 chicken breast halves (about 6 ounces each); Kosher salt and freshly ground black pepper; 2 large eggs; 1 cup fresh breadcrumbs; 1 cup grated Parmesan; 1 pound spaghetti; About 2 cups marinara or spaghetti sauce, warmed; ½ cup canola oil; ¼ cup chopped basil

Spaghetti Chicken Italian Pasta Easy Breadcrumbs

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6 servings Easy

(1) Total: 45 mins Active: 25 mins

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Ingredients (9)

4 chicken breast halves (about 6 ounces each)
Kosher salt and freshly ground black pepper
2 large eggs
1 cup fresh breadcrumbs
1 cup grated Parmesan
1 pound spaghetti
About 2 cups marinara or spaghetti sauce, warmed
½ cup canola oil
¼ cup chopped basil

Tip

How to Store Chicken

Raw or cooked chicken can be stored in a refrigerator for a few days, though it’s important to prevent raw chicken juices from leaking and contaminating other foods. Ensure that chicken remains in its original packaging (which should be vacuum-sealed or tightly-wrapped) until it is ready to be cooked.

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Tip

How to Freeze Chicken

While freezing will make your chicken less tender and juicy, it is the perfect way to store the family-sized pack you bought at Costco last weekend. Remove the chicken from its original packaging and rewrap it tightly using aluminum foil, plastic wrap, or freezer paper. Double wrap if you are planning to store the chicken for more than two months. Ground chicken can last up to three months in the freezer, while chicken pieces can last up to nine.

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Next: How to Thaw Chicken

Tip

How to Thaw Chicken

You should never thaw chicken at room temperature, as it is highly susceptible to bacteria growth. Frozen chicken should either be thawed in the microwave, in the refrigerator, or in cold water (which should be changed every 30 minutes).

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Next: How to Store Chicken

This classic spaghetti marinara recipe becomes a complete meal thanks to strips of breaded and pan-fried chicken breasts.

See also our easy chicken parm recipe, sans pasta.

by Kim Laidlaw

Instructions

1Bring a large pot of salted water to a boil.
2Meanwhile, prep the chicken. Place the chicken breasts one at a time between two layers of plastic wrap or wax paper. Use a meat mallet or rolling pin, pound the chicken to an even thickness of ½ inch. Sprinkle the pounded chicken on both sides with a little salt.
3In a shallow bowl, whisk together the eggs. In another shallow bowl, stir together the breadcrumbs, 1/2 cup Parmesan, a pinch of salt, and a few grindings of pepper. Dip each chicken breast into the egg mixture and then into the breadcrumbs. Set aside on a baking sheet.
4Cook the pasta to al dente according to package directions. Warm the sauce in a large saucepan.
5While the pasta is cooking, in a frying pan large enough to hold the chicken in a single layer (or 2 frying pans if necessary) over medium-high heat, warm the oil until it is shimmering. Fry the chicken until crisp and golden brown and cooked through, turning once, about 5 minutes total. Transfer to paper towels to drain.
6Drain the pasta and add to the warm sauce. Toss to coat.
7Slice the chicken breasts into strips. Transfer the spaghetti to a warm platter. Top with the sliced chicken breasts, the remaining Parmesan, and the basil. Serve at once.

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