Chicken Parmesan over Spaghetti

My neighbor Maria once told me that real Chicken Parmesan should make your kitchen smell so good that people knock on your door. She wasn't wrong. The first time I nailed the crispy coating, my apartment filled with the scent of garlic and oregano, and my roommate wandered in asking if we were having company. We weren't, but we made it feel like a celebration anyway.

I made this for my parents' anniversary dinner one year, and my dad, who usually just nods and eats, actually paused to say it tasted better than the Italian place they went to on their first date. My mom rolled her eyes, but she smiled the whole time. That's when I knew this recipe was a keeper.

Ingredients

• Boneless, skinless chicken breasts: Pounding them thin is the secret to even cooking and maximum crispiness, don't skip that step or you'll end up with thick rubbery edges.
• All-purpose flour: This first layer helps the egg stick, and a light dusting is all you need, too much and it clumps.
• Eggs and milk: The milk makes the egg wash smoother and helps it cling to every inch of chicken without sliding off.
• Italian-style breadcrumbs: I've tried making my own, but honestly, the pre-seasoned kind gives you that nostalgic red-sauce-joint flavor we're chasing here.
• Grated Parmesan cheese: Mix it into the breadcrumbs for a nutty, salty boost that makes the crust taste expensive.
• Garlic powder, dried oregano, salt, and black pepper: These turn the breading from bland to aromatic, and oregano is non-negotiable in my kitchen.
• Olive oil: Use enough to shallow fry, not deep fry, you want golden edges without a greasy mess.
• Marinara sauce: Homemade is lovely, but a good jar works perfectly, I keep three in my pantry at all times just in case.
• Shredded mozzarella cheese: Low-moisture mozzarella melts into those gorgeous stretchy strings, fresh mozzarella can make things watery.
• Fresh basil: A handful of torn leaves on top makes it look like you went to culinary school, even if you didn't.
• Spaghetti: Cook it just shy of done because it keeps cooking a bit when you toss it with the hot sauce.

Instructions

Prep the oven and chicken:

Preheat your oven to 400°F and line a baking sheet with parchment. Pound those chicken breasts between plastic wrap until they're an even half-inch thick, it's oddly satisfying and makes all the difference.

Set up your breading station:

Arrange three shallow dishes, flour in the first, whisked eggs and milk in the second, and breadcrumbs mixed with Parmesan and spices in the third. This assembly line keeps your hands from turning into breaded claws.

Bread the chicken:

Dredge each breast in flour, shake off the excess, dip into the egg, then press firmly into the breadcrumb mixture. Make sure every edge is coated or you'll get sad bare spots.

Fry until golden:

Heat olive oil in a large skillet over medium-high heat and fry each piece for 3 to 4 minutes per side. You want a deep golden crust that crackles when you tap it with tongs.

Top and bake:

Transfer the fried chicken to your baking sheet, spoon marinara over each piece, and pile on the mozzarella. Bake for 15 to 18 minutes until the cheese bubbles and the chicken hits 165°F inside.

Cook the spaghetti:

While the chicken bakes, boil salted water and cook the spaghetti until al dente. Drain, toss with olive oil and marinara, and keep it warm.

Plate and serve:

Twirl spaghetti onto each plate, top with a chicken breast, and scatter fresh basil over everything. Stand back and admire your work before you dig in.

Save

One night, I served this to a friend who swore she didn't like chicken. She finished her plate, then asked if there was more. We ended up sitting at the table for two hours, talking and twirling spaghetti, and she admitted it wasn't about the chicken at all, it was the way everything came together, crispy, saucy, cheesy, and warm. That's what this dish does, it makes people linger.

How to Store and Reheat

Store leftover chicken and spaghetti separately in airtight containers in the fridge for up to three days. Reheat the chicken in a 350°F oven for 10 minutes to bring back some crispiness, microwaving turns it rubbery. The spaghetti reheats beautifully on the stovetop with a splash of water or extra marinara.

Make It Your Own

Swap the spaghetti for penne or rigatoni if you want the sauce to nestle into every bite. Add a pinch of red pepper flakes to the breadcrumbs for a subtle kick, or layer thin slices of fresh mozzarella under the shredded kind for extra richness. I've even used panko instead of Italian breadcrumbs when I wanted an extra-crunchy crust, and it worked beautifully.

Pairing and Serving Ideas

This pairs perfectly with a simple arugula salad dressed in lemon and olive oil, the peppery greens cut through the richness. Crusty garlic bread is basically mandatory, and a glass of Chianti or Pinot Noir makes it feel like a proper Italian dinner. If you're feeding a crowd, double the recipe and set up a DIY plating station, people love building their own plates.

• Serve with roasted broccoli or sautéed spinach for a pop of green.
• Finish with tiramisu or a scoop of vanilla gelato to keep the Italian theme going.
• Leftovers make an incredible sandwich on a toasted ciabatta roll the next day.

Save

Every time I make this, I think about Maria and her theory about kitchens that smell like home. She was right, good food doesn't just fill your stomach, it fills the room, and the people in it stick around a little longer. That's the real magic of Chicken Parmesan.

Questions & Answers

→ How do I get a crispy coating on the chicken?

Use Italian-style breadcrumbs mixed with Parmesan and seasonings, then fry the chicken breasts in olive oil over medium-high heat until golden brown before baking.

→ What type of cheese works best for melting on top?

Shredded mozzarella provides a gooey, mild melt while Parmesan adds a sharp, nutty flavor in the breading mixture.

→ How can I keep the spaghetti from sticking together?

Drain the cooked spaghetti well and toss immediately with olive oil and marinara sauce to keep strands separated and flavorful.

→ Can I prepare the marinara sauce in advance?

Yes, using homemade or store-bought marinara warmed before serving works well to layer rich tomato flavors over both chicken and pasta.

→ What is the ideal internal temperature for cooked chicken breasts?

Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safe and juicy results.