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There’s something special about a plate of Chicken Parmigiana paired with Spaghetti Pomodoro. The crispy chicken, topped with melted mozzarella and tangy marinara sauce, alongside perfectly cooked spaghetti in a simple yet flavorful tomato sauce, is a match made in Italian heaven.
I learned not too long ago that Chicken parmigiana isn’t a dish you’ll actually find in Italy. It’s fashioned after the Italian dish eggplant parmigiana. I love it either way, really. Whether you choose to use eggplant or chicken, both are fantastic.

Why You’ll Love It
Chicken Parmigiana has all the comfort food vibes, but it’s also versatile enough to feel a little fancy. The juicy, breaded chicken is coated with marinara and gooey cheese, creating a texture and flavor contrast that’s irresistible. Pair it with a light spaghetti pomodoro, and you have a well-rounded meal that’s as satisfying as it is delicious.
The best part? You don’t need to be a pro to make it at home. With just a few key steps, you can whip up an Italian-inspired dinner that rivals your favorite restaurant.
Helpful Tips
- Use our hack for crispy breading
For ultra-crispy breading on your chicken, try replacing your usual egg dredge with two egg whites with a teaspoon of cornstarch. This creates an extra thick, crunchy crust that holds up well under the marinara sauce. - Use fresh basil
Adding fresh basil to the Pomodoro sauce at the end of cooking gives it an extra burst of flavor. Simply tear a few leaves and toss them into the sauce as it simmers. The fragrant basil elevates the tomato flavor without overpowering the dish. - Don’t overcook the pasta!
I always cook my pasta to a few minutes less than the package says. I want it to still be a little undercooked when I add it to the sauce so it can finish cooking in the sauce and not get overdone.
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Chicken Parmigiana & Spaghetti Pomodoro
Ingredients
- 1 tablespoon (15 ml) olive oil
- 2 cloves garlic minced
- 28 ounces (800 g) can San Marzano peeled tomatoes
- 1 tablespoon (15 ml) tomato paste
- 6 fresh basil leaves chopped, or 1 teaspoon dried basil
- 1/2 teaspoon (1 g) dried oregano
- 6 ounces (170 g) spaghetti
- 2 chicken breasts
- 2 egg whites
- 1 teaspoon (2 g) cornstarch
- 3/4 cup (81 g) breadcrumbs
- 1/4 cup (25 g) parmesan cheese finely grated
- 2 teaspoons (4 g) Italian seasoning
- 1/2 cup (118 ml) cooking oil
- 1 ball fresh mozzarella sliced
- Parmesan cheese and fresh basil for garnish
Instructions
- In a large pan over medium heat, saute the garlic for a few minutes, moving constantly so it doesn’t burn.
- Pour the canned tomatoes and tomato paste into the pan and stir. Simmer for 10-15 minutes, until slightly thickened.
- Boil a pot of salted water. Add the spaghetti and cook for 2 minutes less than the package instructs.
- Place chicken cutlets on a cutting board. Cover with plastic wrap or parchment paper. Pound until they are an even thickness. Season with salt and pepper.
- In a shallow dish, whisk the egg whites with the cornstarch until frothy.
- In another dish, mix the breadcrumbs with the Parmesan cheese and Italian seasoning.
- Dip the chicken in the egg whites, then in the breadcrumb mixture. Place them on a wire rack until all pieces are breaded.
- Heat the oil in a large heavy-bottom pan until it reaches 350 degrees F. Fry the chicken until golden, about 4 minutes per side.
- When the tomato sauce nears completion, add the basil and oregano. Stir well. Remove ½ cup of the sauce to dress the chicken.
- When the pasta is ready, add it to the pan with the tomato sauce directly from the pasta water. Don’t pour out the pasta water just yet. Stir the spaghetti into the sauce and add ¼ to ½ cup of pasta water, as needed. Cook it for 3-4 minutes to finish. Taste and season with salt and pepper, as needed.
- Transfer the chicken to a baking dish. Top with tomato sauce and mozzarella. Broil on high for 1 minute until the cheese is melted and browned. Sprinkle with fresh basil and serve with the pasta.
Video
Notes
- For ultra-crispy breading on your chicken, try replacing your usual egg dredge with two egg whites with a teaspoon of cornstarch. This creates an extra thick, crunchy crust that holds up well under the marinara sauce.
- Adding fresh basil to the Pomodoro sauce at the end of cooking gives it an extra burst of flavor. Simply tear a few leaves and toss them into the sauce as it simmers. The fragrant basil elevates the tomato flavor without overpowering the dish.
- I always cook my pasta to a few minutes less than the package says. I want it to still be a little undercooked when I add it to the sauce so it can finish cooking in the sauce and not get overdone.
Nutrition

Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.