Chicken Parmigiana Recipe

An easy tomato spaghetti and crispy fried chicken makes a hearty meal.

This is an easy chicken and spaghetti recipe! The spaghetti is tossed in a flavorful tomato sauce served and is topped with crispy chicken breasts covered in melty cheese.

This classic chicken and spaghetti meal is well-loved because who wouldn’t love this combination?

Chicken Parmigiana Recipe

Roselle Miranda
An easy tomato spaghetti and crispy fried chicken makes a hearty meal.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Cuisine American, Italian
Servings 4


Chicken Parmigiana Ingredients

  • 300 Grams spaghetti noodles
  • 2 tablespoons olive oil
  • 5 cloves Garlic peeled, chopped
  • 1 400-gram can diced tomatoes
  • 1/2 Cup water or chicken stock
  • Salt to taste
  • ground black pepper to taste
  • 1/4 teaspoon red chili flakes Optional
  • 1/4 Cup basil leaves sliced thinly
  • 4 pieces chicken breast fillets skin removed and pounded until even thickness
  • 1 Cup all-purpose flour
  • 1/2 Cup parmesan cheese grated
  • 2 large eggs
  • 2 cups panko breadcrumbs
  • 2 cups mozzarella cheese grated


  • Make the spaghetti: Cook spaghetti according to package instructions but only for 8 minutes. Drain and keep pasta warm.  
  • Make the Marinara sauce: In a large saute pan, heat olive oil. Add garlic, cooking until just softened. Add tomatoes, water, and basil. Simmer until thickened. Season with salt, pepper, sugar, and red pepper flakes if using. Set aside. 
  • Make the chicken: On a cutting board, season chicken breasts with salt and ground black pepper to taste. In one shallow plate, add flour. Lightly season with salt and ground black pepper. In another shallow plate, break then beat eggs. Lightly season with salt and ground pepper. In a third shallow plate, mix Panko and Parmesan cheese. Dredge a chicken breast into the flour, then dip into the egg, then finally roll in the Panko mixture. Set aside on a baking tray. Repeat with remaining chicken breasts. 
  • Heat enough oil in a frying pan over medium heat for pan-frying. Once hot, pan-fry each chicken breast until they turn light golden brown on both sides. Set aside on a rack over paper towels and repeat with the remaining chicken breasts until all are cooked through. 
  • When ready to serve, place 1 tablespoon marinara sauce over each chicken and top with grated mozzarella. Let melt if still hot or place in an oven toaster, preheated oven, or air fryer to melt. 
  • To assemble: Toss spaghetti into remaining marinara sauce and transfer to a plate. Put 1 chicken breast onto each plate beside the spaghetti, top with Parmesan cheese, and serve while hot.   
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