Parmesan Chicken With Spaghetti

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Parmesan Chicken with Spaghetti is a delicious meal, especially with parsley flakes. Parmesan Chicken With Spaghetti is simple to make and will fill your house with the amazing smell of chicken and parmesan.

A good solid meal is one that always rises to the top of my list as a home cook. That’s why dishes like Parmesan Chicken With Spaghetti will always be at the top of my list when I’m in need of a fantastic family meal.

Chicken Parmesan with Spaghetti

  • Level: Easy
  • Total: 1 hr
  • Active: 50 min
  • Yield: 4 servings

Ingredients

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For the Sauce:

1/4 cup extra-virgin olive oil

8 cloves garlic, thinly sliced

2 28-ounce cans whole peeled San Marzano tomatoes, crushed by hand

1 teaspoon dried oregano

Kosher salt and freshly ground pepper

For the Chicken:

1 cup all-purpose flour

3 large eggs

2 cups breadcrumbs

1/4 cup finely chopped fresh parsley 

1 teaspoon dried oregano

4 thin chicken cutlets (4 to 5 ounces each) 

Kosher salt and freshly ground pepper

Vegetable oil, for frying

8 1-ounce slices low-moisture whole-milk mozzarella cheese (packaged or deli-sliced)

Grated parmesan cheese, for topping

Chopped fresh basil, for topping

For the Pasta:

Kosher salt

12 ounces spaghettiAdd to Shopping List

Directions

  1. Make the sauce: Heat the olive oil in a large pot over medium-high heat. Add the garlic and cook, stirring occasionally, until golden, 2 to 3 minutes. Add the tomatoes, oregano, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper. Remove from the heat and puree with an immersion blender, or puree in a regular blender in small batches and return to the pot. You should have about 4 cups sauce.
  2. Meanwhile, make the chicken: Preheat the oven to 450˚. Put the flour in a shallow dish. Whisk the eggs in a separate shallow dish. Combine the breadcrumbs, parsley and oregano in a third dish. Lay the chicken on a piece of plastic wrap and cover with another piece of plastic. Pound the chicken on both sides with the flat side of a meat mallet or a skillet until 1/4 inch thick. Season the chicken with salt and pepper on both sides. Working with 1 piece at a time, dredge the chicken in the flour, shaking off any excess, then dip in the eggs, letting the excess drip off, and dredge in the breadcrumb mixture, pressing to adhere on both sides. Transfer to a plate.
  3. Set a wire rack on a baking sheet. Heat about 1/2 inch vegetable oil in a large skillet over medium-high heat until hot but not smoking. Carefully add 2 pieces of chicken and cook, gently moving them around in the pan with tongs, until golden brown, 2 to 3 minutes per side. (Adjust the heat as needed if the chicken is browning too quickly.) Remove the chicken to the rack to drain. Lightly sprinkle with salt. Repeat with the remaining chicken. 
  4. Transfer the chicken to a clean baking sheet and top each piece with 1/2 cup tomato sauce and 2 slices mozzarella. Bake until the cheese is melted, bubbling and browned in spots, 10 to 12 minutes. 
  5. Meanwhile, make the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 1 cup cooking water, then drain. Warm the remaining tomato sauce (about 2 cups) over low heat. Add the spaghetti and 1/2 cup reserved cooking water; toss, adding more cooking water as needed. Season with salt and pepper. 
  6. Top the chicken with parmesan and basil. Serve with the spaghetti.

Chicken Parmesan with Spaghetti

To save time and effort, boil the broccoli rabe first, scoop it out with a slotted spoon, and cook the pasta in the same pot of boiling water.

Gallery

Chicken Parmesan with Spaghetti

Recipe Summary

Total:

45 mins

Hands-On:

45 mins

Yield:

Serves 4

Ingredients

Ingredient Checklist

  • 4 ounces uncooked spaghetti
  • 2 (14.5-ounce) cans unsalted petite-diced tomatoes, drained
  • 1 ½ tablespoons olive oil, divided
  • ¼ teaspoon crushed red pepper
  • 6 garlic cloves, thinly sliced
  • ½ teaspoon kosher salt, divided
  • 3 tablespoons finely chopped fresh basil
  • 2 (8-ounce) skinless, boneless chicken breast halves
  • 2 tablespoons all-purpose flour
  • 1 teaspoon garlic powder
  • 1 large egg, lightly beaten
  • ½ cup panko (Japanese breadcrumbs)
  • 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)
  • 1 teaspoon butter
  • 2 ounces part-skim mozzarella cheese, thinly sliced
  • Torn basil leaves (optional)

Directions

Instructions Checklist

  • Step 1Preheat broiler to high.
  • Step 2Cook pasta according to package directions, omitting salt and fat; drain.
  • Step 3While pasta cooks, place tomatoes in a food processor; process until almost smooth. Heat a saucepan over medium-low heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add pepper and garlic; cook 1 minute or until fragrant, stirring occasionally. Add tomatoes and 3/8 teaspoon salt; cook 15 minutes or until slightly thickened, stirring occasionally. Stir in chopped basil. Toss 1 cup sauce with pasta; keep warm.
  • Step 4While sauce cooks, split each chicken breast half horizontally to form 2 cutlets (4 total). Combine flour, garlic powder, and remaining 1/8 teaspoon salt. Sprinkle tops of cutlets with half of flour mixture; pat evenly onto cutlets. Turn cutlets over. Sprinkle with remaining flour mixture; pat onto cutlets. Shake off any excess flour. Place egg in a shallow dish. Combine panko and Parmigiano-Reggiano in another shallow dish. Dip cutlets in egg; dredge in panko mixture.
  • Step 5Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil and butter to pan; swirl until butter melts. Add chicken to pan; cook 4 minutes on each side or until browned and done. Place chicken on a baking sheet; top evenly with mozzarella. Broil 2 minutes or until cheese melts.
  • Step 6Arrange about 1/2 cup pasta mixture on each plate; top each with 1 cutlet and about 3 tablespoons remaining sauce. Sprinkle with torn basil, if desired.

Chicken parmesan spaghetti bake

Spaghetti is a classic recipe for any busy household, it is a simple and filling meal that everyone enjoys. Why not change it up a little and try my chicken parmesan spaghetti bake. It doesn’t require much extra effort just a little time in the oven and the end result is so tasty and makes a nice hearty meal. It is also a great dish for meal prep, it will store well in the fridge for 3-4 days and can be frozen. This family-friendly recipe makes 6 servings, 288 calories per serving, and a range of 3-9PP on WW depending on your 0PP foods.

Ingredients needed

  • Spaghetti
  • Cooked shredded chicken
  • Tomato sauce, I used my zero-point vegetable tomato sauce *any store-bought pasta sauce will also work such as this Hunt’s original tomato sauce
  • Shredded mozzarella cheese
  • Shredded parmesan cheese
  • Grated parmesan cheese
  • Italian seasoning
  • Salt & pepper

Tips and suggestions…

If whole wheat pasta is a 0PP food for you on WW then use whole wheat spaghetti to keep points low.

For the chicken, I usually cook a batch up weekly in my crockpot, I use 4-5 large chicken breasts and add in chicken broth or even water if I don’t have any broth. Usually enough to cover the chicken. Cook on high for 3-4 hours or low for 7 hours. Remove from the crockpot and shred it with a couple of forks. This will keep in the fridge in an air-tight container for up to 4 days, it is great for meal prep.

Feel free to use different kinds of cheese, however with it being a chicken parmesan dish I would suggest keeping parmesan cheese in it.

Optional to top with some fresh herbs or green onion.

Leftovers will keep in the fridge in a sealed air tight container for 3-4 days. This recipe will freeze well. To reheat you can use the oven, air fryer or microwave.

Chicken parmesan spaghetti bake

PREP TIME20 mins

COOK TIME25 mins

SERVINGS6

INGREDIENTS  

  • 255g spaghetti *3 servings according to the package
  • 2 cups cooked shredded chicken
  • 1 cup tomato sauce *I used my zero point veggie tomato sauce, I have linked it above
  • 1/2 cup reduced-fat shredded mozzarella cheese
  • 1/2 cup shredded parmesan cheese
  • 1/4 cup grated parmesan cheese
  • 2 tsp Italian seasoning
  • 1/4 tsp each salt & pepper

INSTRUCTIONS 

  • Preheat oven to 350F
  • Cook spaghetti according to package, drain and set aside.
  • In a large bowl mix together the sauce, cooked shredded chicken, mozzarella cheese, grated parmesan, Italian seasoning, salt, and pepper. Then stir in the pasta.
  • Place spaghetti mixture into a lightly sprayed 9×13 casserole dish, sprinkle with the shredded parmesan cheese.
  • Cover with foil and bake in the oven for 25 minutes. Serve immediately, makes 6 servings.

NOTES

Personal Points- 3-9PP depending on your 0PP foods

Smart Points- Green- 9, Blue- 8, Purple- 3

Points plus- 8PP 

Nutritional info per serving.. Calories 288..Fat 5.7g…Sat fat 3.7g…Carbs 28g…Fiber 1.6g…Sodium 340mg.. Sugar 2.7g… Protein 19.4g *note- these numbers include all ingredients 

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