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–+ servings

Chicken Parmesan Pasta

CasseroleChickenOven
Time :1 hour
Yield :4 servings
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It's traditional to serve chicken parmesan with pasta, but what about in the pasta? Chicken Parmesan Pasta mixes the tender rotini pasta (the perfect pasta shape to scoop up sauce, we might add) in an herbaceous and rich marinara sauce just begging to be scooped up! And of course, there's the golden, crispy, pan-fried, and savory chicken. With melty cheese on top! How can anyone say no? Well, with Chicken Parmesan Pasta, they won't! Simple as that!
It's traditional to serve chicken parmesan with pasta, but what about in the pasta? Chicken Parmesan Pasta mixes the tender rotini pasta (the perfect pasta shape to scoop up sauce, we might add) in an herbaceous and rich marinara sauce just begging to be scooped up! And of course, there's the golden, crispy, pan-fried, and savory chicken. With melty cheese on top! How can anyone say no? Well, with Chicken Parmesan Pasta, they won't! Simple as that!

Ingredients

For the chicken and pasta:

  • 1 (16-ounce) package whole wheat rotini
  • 3 tablespoons vegetable or canola oil
  • 1 1/4 cups all-purpose flour divided
  • 1 teaspoon salt plus more, to taste
  • 1 teaspoon pepper plus more, to taste
  • 1 teaspoon garlic powder
  • 3 eggs lightly beaten
  • 2 cups seasoned panko breadcrumbs
  • 1/2 cup seasoned fine breadcrumbs
  • 1 pound chicken thighs boneless and skinless

For the sauce:

  • 1 (24-ounce) jar marinara sauce divided
  • 2 cloves garlic minced
  • 1/2 teaspoon dried basil
  • 12 ounces fontina cheese freshly grated, divided
  • 1/4 cup parmesan cheese finely grated

Directions

  • Preheat the oven to 375 degrees F.
  • Spray a 9x13-inch baking dish with nonstick spray.
  • In a large pot of boiling water, cook the pasta to just shy of al dente, about 1-2 minutes less than indicated on the package directions.
  • While the pasta is cooking, heat a large skillet over medium-high heat and add the oil.
  • In a bowl, stir together 1 cup of the flour, the salt, the pepper, and the garlic powder.
  • In a second bowl, add the beaten eggs.
  • In a third bowl, stir the panko breadcrumbs, the seasoned breadcrumbs, and the remaining flour together.
  • Season the chicken with the salt and the pepper.
  • Dip each piece of the chicken in the flour mixture, then in the eggs.
  • Dip each dredged chicken piece in the breadcrumb mixture, pressing to adhere.
  • Place the coated chicken pieces in the skillet in batches and cook until they are deeply golden, about 3-4 minutes per side.
  • Repeat the cooking process until all of the chicken is cooked.
  • Add 3/4 of the marinara to the prepared baking dish.
  • Stir the minced garlic, the basil, and the pasta into the marinara.
  • Stir 1/2 of the fontina cheese into the pasta mixture.
  • Place the chicken on top of the pasta.
  • Add the remaining sauce on top of the chicken and sprinkle with the remaining fontina cheese and the parmesan cheese.
  • Bake until the pasta is cooked through and the cheese is golden and bubbly, about 30 minutes.
  • Let the pasta cool slightly and serve.
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