Chicken Parmesan with Red-Wine Pasta Sauce

Start with a jar of pasta sauce and add a splash of red wine to make this quick and easy version of the classic Italian chicken dish.

Yield: 4 servings (serving size: 1/2 cup pasta, 1 chicken breast half, about 1/3 cup sauce, 1 teaspoon parmesan cheese, and 2 tablespoons mozzarella cheese)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 462
  • Fat: 11.3g
  • Saturated fat: 3.4g
  • Protein: 49.7g
  • Carbohydrate: 37.8g
  • Fiber: 3.4g
  • Cholesterol: 111mg
  • Iron: 3.7mg
  • Sodium: 867mg
  • Calcium: 196mg


  • 4 ounces uncooked linguine
  • 1/2 cup Italian-seasoned breadcrumbs
  • 1/2 teaspoon dried Italian seasoning
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1 large egg white, lightly beaten
  • 1/2 teaspoon black pepper, divided
  • 1/8 teaspoon salt
  • 1 tablespoon olive oil
  • Dash of ground red pepper
  • 1/2 cup dry red wine
  • 2 cups light no sugar-added tomato-and-basil pasta sauce
  • 4 teaspoons grated Parmesan cheese
  • 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
  • Basil sprigs (optional)


  1. 1. Cook pasta according to package directions, omitting salt and fat.
  2. 2. While pasta cooks, combine breadcrumbs and seasoning in a shallow dish. Dip chicken in egg white; sprinkle with 1/4 teaspoon black pepper and salt, and dredge in breadcrumbs.
  3. 3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side. Remove chicken from pan; keep warm. Add remaining 1/4 teaspoon black pepper, red pepper, and wine to pan, scraping pan to loosen browned bits. Cook 1 minute. Add pasta sauce; cook 1 minute or until bubbly.
  4. 4. Arrange chicken over sauce; top each breast half with a spoonful of sauce, and sprinkle with cheeses. Cover, reduce heat, and simmer 5 minutes or until chicken is done.
  5. 5. Drain pasta. Serve chicken and sauce over pasta. Garnish with basil, if desired.
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