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Chicken Parmesan and Spaghetti Marinara

Classic baked chicken Parmesan layered over whole-wheat spaghetti with marinara and melted cheese.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 8 ounces whole-wheat spaghetti or high-protein spaghetti
  • 16 ounces boneless skinless chicken breasts about 4 pieces
  • 1/4 cup whole-wheat flour
  • 1/4 teaspoon kosher or sea salt
  • 1/4 teaspoon black pepper
  • 1 egg whisked
  • 1 cup whole-wheat breadcrumbs
  • 2 tablespoons extra-virgin olive oil
  • 24 ounces marinara sauce jar, sugar-free
  • 1/2 cup mozzarella (part-skim), shredded
  • 1/2 cup Parmesan cheese, freshly grated

Instructions

  • Preheat the oven to 350°F (175°C).
  • Cook the spaghetti in a large pot of salted boiling water according to package directions until al dente; drain and set aside.
  • While the pasta cooks, place each chicken breast between plastic wrap and pound to about 1/2-inch thickness with a meat mallet or heavy pan.
  • On a plate, mix the flour with salt and black pepper. Place the whisked egg in a shallow bowl and the breadcrumbs in a separate plate.
  • Dredge each chicken breast in the seasoned flour, then dip into the egg, letting excess drip off, and press into the breadcrumbs to coat both sides evenly.
  • Heat the olive oil in a large skillet over medium heat and sauté the breaded chicken in batches so pieces do not crowd; cook about 4 minutes per side until golden and cooked through.
  • Spread half of the marinara sauce in the bottom of a baking pan. Add the drained spaghetti in an even layer, then arrange the cooked chicken breasts on top.
  • Pour the remaining marinara over the chicken and pasta, then sprinkle shredded mozzarella and grated Parmesan evenly over the top.
  • Bake uncovered in the preheated oven for 10 minutes, until the cheese is fully melted and bubbly. Serve warm.

Equipment

  • Large Pot
  • Large Skillet
  • baking pan (9x13 or similar)
  • meat mallet or heavy pan
  • 3 shallow bowls or plates
  • Tongs

Notes

  • Yield: 4 servings.
  • Use sugar-free marinara for a clean-eating option.
  • Pound chicken to an even thickness for even cooking.
  • Work in batches when pan-frying to avoid crowding.
  • Grate Parmesan fresh for best flavor.