Crispy Baked Chicken Parmesan and Fettucine
Prep time
Cook time
Total time
Crispy and flavorful baked chicken parmesan is topped with golden brown cheese and served over pasta with spicy marinara sauce.
Cuisine: Italian
Serves: 4 servings
  • 1.5 lbs boneless, skinless chicken breasts
  • Salt and pepper
  • 1 cup flour, (I used all-purpose, but whole wheat would be healthier!)
  • Zest of one lemon
  • 2 eggs, beaten
  • 1 cup panko breadcrumbs
  • 1 teaspoon dried Italian seasoning
  • 1 package pasta, preferably long noodles like fettuccine or spaghetti
  • 1 jar of your favorite marinara, (or homemade sauce!). I like spicy arrabbiata sauce.
  • 1 cup shredded mozzarella
  • Fresh basil and grated parmesan cheese for serving
  1. Heat an oven to 400 degrees, and line a baking sheet with aluminum foil coated with non-stick spray.
  2. Slice two chicken breasts horizontally to create four, thinner chicken breasts about ¼" to ½" thick, or pound chicken to desired thinness and slice into four equal portions.
  3. Brine the chicken by placing the breasts in a large bowl and covering them with warm water. Season the water with a tablespoon of salt. After 15 minutes, dry the chicken breasts completely with paper towels.
  4. On a small plate, combine the flour with 1 teaspoon each of salt and pepper, and the zest of one lemon. Stir to combine.
  5. In a medium bowl, crack and whisk 2 eggs and season with a pinch of salt and pepper.
  6. On another small plate, combine the panko breadcrumbs with a teaspoon each of salt, pepper, and dried Italian seasoning.
  7. One breast at a time, completely coat the chicken in the flour first, shaking off the excess, then the egg wash, and finally the breadcrumbs. Press the chicken into the breadcrumbs to make sure they stick. Place each coated breast on the baking sheet, and cook for 20 minutes.
  8. Meanwhile, boil salted water in a pot and cook your pasta for 2 minutes less than the package instructions suggest.
  9. In a large skillet, warm ⅔ a jar of pasta sauce until it comes to a simmer. Finish cooking the pasta for 2 minutes in the sauce to coat.
  10. When the chicken is done, top each breast with more sauce and shredded mozzarella cheese. Place in the oven for 5 more minutes, (turning on the broiler would make the cheese nice and golden!)
  11. Serve the chicken with the pasta, and top with freshly chopped basil and freshly grated parmesan cheese.
Recipe by Ally's Cooking at