Chicken parmesan with spaghetti
Recipe shopping list — copy the items into Valedo.
Serves 6. Thin chicken cutlets brown quickly, then finish in the oven to a safe internal temperature.
Ingredients
Water
4 qt
Kosher salt
Divided.
1 tbsp plus 1/2 tsp
Spaghetti
1 lb
Chicken breast cutlets
Six thin cutlets.
1 1/2 lb
Black pepper
1/2 tsp
All-purpose flour
1/2 cup
Eggs
Beaten.
2 large
Italian-seasoned breadcrumbs
1 cup
Neutral frying oil
For shallow frying.
1/3 cup
Marinara sauce
Divided.
32 oz
Low-moisture mozzarella
Shredded.
8 oz
Parmesan
Finely grated.
4 oz
How to make it
- Heat the oven to 425°F. Bring the water and 1 tablespoon salt to a boil. Cook the spaghetti until just tender and drain.
- Season the chicken with 1/2 teaspoon salt and the pepper. Put the flour, beaten eggs, and breadcrumbs in three shallow dishes. Coat each cutlet in that order.
- Heat 1/3 cup oil in a large skillet over medium-high heat. Brown the chicken in batches for 2 to 3 minutes per side, then arrange it in a single layer on one rimmed half-sheet pan.
- Spoon 2 cups marinara over the chicken and top with the mozzarella and Parmesan. Bake for 10 to 12 minutes, until the chicken reaches 165°F.
- Warm the remaining marinara and toss it with the spaghetti. Serve with the chicken.
Who this list is for
This checklist is designed for home cooks preparing chicken parmesan with spaghetti for a crowd of six. It’s a solid fit for anyone planning a family dinner, hosting friends, or wanting to make a classic Italian-American meal from scratch. If you want to make sure you have all the right ingredients for crispy chicken, saucy pasta, and a cheesy finish, use this list.
How to use this list
Begin by reviewing your pantry for basics like kosher salt, black pepper, and all-purpose flour. The recipe starts with boiling 4 quarts of water for the spaghetti. While the pasta cooks, season chicken breast cutlets and dredge them in flour, beaten eggs, and Italian-seasoned breadcrumbs. Fry the cutlets in neutral oil until golden, then transfer them to a baking dish. Top with marinara sauce, mozzarella, and parmesan, and bake until the cheese is melted and the chicken is cooked through. Serve over drained spaghetti.
Common mistakes
Don’t use thick chicken breasts—thin cutlets cook quickly and evenly. Skipping the dredging steps or rushing the frying can lead to soggy breading. Make sure to use low-moisture mozzarella; fresh mozzarella can make the dish watery. Avoid oversalting the pasta water if you’re using salted marinara. Pre-shredded parmesan can clump, so grate your own if possible.
What is on this list
You’ll need 4 quarts of water, kosher salt, spaghetti, 1 1/2 pounds of chicken breast cutlets, black pepper, all-purpose flour, two large eggs, Italian-seasoned breadcrumbs, neutral frying oil, 32 ounces of marinara sauce, 8 ounces of low-moisture mozzarella, and 4 ounces of parmesan. Cross off any items you already have—especially staples like salt, oil, and flour.
Before you go
Before heading to the store, check your cheese and breadcrumb supply. Set out your dredging stations before you start cooking to keep things tidy. After dinner, let leftovers cool before storing in airtight containers. Chicken parmesan reheats well in the oven or microwave, making it a practical option for lunches the next day.
FAQ
Who is "Chicken parmesan with spaghetti" for?
This checklist is designed for home cooks preparing chicken parmesan with spaghetti for a crowd of six. It’s a solid fit for anyone planning a family dinner, hosting friends, or wanting to make a classic Italian-American meal from scratch. If you want to make sure you have all the right ingredients for crispy chicken, saucy pasta, and a cheesy finish, use t…
How should I use "Chicken parmesan with spaghetti"?
Begin by reviewing your pantry for basics like kosher salt, black pepper, and all-purpose flour. The recipe starts with boiling 4 quarts of water for the spaghetti. While the pasta cooks, season chicken breast cutlets and dredge them in flour, beaten eggs, and Italian-seasoned breadcrumbs. Fry the cutlets in neutral oil until golden, then transfer them to a…
What should I skip or avoid with "Chicken parmesan with spaghetti"?
Don’t use thick chicken breasts—thin cutlets cook quickly and evenly. Skipping the dredging steps or rushing the frying can lead to soggy breading. Make sure to use low-moisture mozzarella; fresh mozzarella can make the dish watery. Avoid oversalting the pasta water if you’re using salted marinara. Pre-shredded parmesan can clump, so grate your own if possi…
What is on the "Chicken parmesan with spaghetti" list?
You’ll need 4 quarts of water, kosher salt, spaghetti, 1 1/2 pounds of chicken breast cutlets, black pepper, all-purpose flour, two large eggs, Italian-seasoned breadcrumbs, neutral frying oil, 32 ounces of marinara sauce, 8 ounces of low-moisture mozzarella, and 4 ounces of parmesan. Cross off any items you already have—especially staples like salt, oil, a…
What should I do before I go?
Before heading to the store, check your cheese and breadcrumb supply. Set out your dredging stations before you start cooking to keep things tidy. After dinner, let leftovers cool before storing in airtight containers. Chicken parmesan reheats well in the oven or microwave, making it a practical option for lunches the next day.
Related lists
For general planning only. Valedo does not guarantee this list’s accuracy, completeness, or suitability. Verify information before relying on it. Not a substitute for professional advice or safety training.