Chicken Parmesan with Spaghetti

Chicken Parmesan with Spaghetti Recipe
Photo: Jason Wallis; Styling: Missie Neville Crawford


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.


Serves 4
Total time: 45 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 45 Minutes
Total: 45 Minutes

Nutritional Information

Calories 460
Fat 14.8 g
Satfat 5 g
Monofat 6.5 g
Polyfat 1.6 g
Protein 38.3 g
Carbohydrate 40.7 g
Fiber 2.5 g
Cholesterol 136 mg
Iron 2.8 mg
Sodium 634 mg
Calcium 247 mg


4 ounces uncooked spaghetti
2 (14.5-ounce) cans unsalted petite-diced tomatoes, drained
1 1/2 tablespoons olive oil, divided
1/4 teaspoon crushed red pepper
6 garlic cloves, thinly sliced
1/2 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
1/2 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)


1. Preheat broiler to high.

2. Cook pasta according to package directions, omitting salt and fat; drain.

3. While 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.

4. While 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.

5. Heat 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.

6. Arrange 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.

Ann Taylor Pittman,

Cooking Light

January 2014
My Notes

Only you will be able to view, print, and edit this note.

Add Note