Chicken Parmesan Pasta
When it comes to cooking, we love a one-pot deal: fewer dishes and more flavor. When you keep using the same pan to cook different components of a dish, all the fond that collects on the bottom of your pan gets rolled over into the next stage.
This is why we cook bacon first, then sear our chicken breasts in that same pan: the salty goodness of crisped pork belly transfers over to the leaner white meat. Toasting our panko in that same pan leads to an even more flavorful breadcrumb topping, complete with a slightly spicy, Italian-seasoned everything bagel spice addition.
If you bought chicken breasts instead of cutlets, you can just trim them down to size, cut about ½" thick. You can use store-bought or homemade marinara. With a recipe this flexible, any sauce you like will do just fine, as long as you jazz it up with all those garlic cloves, a touch of sugar and spice, and a generous helping of cheese!
If you've made this recipe, drop us a comment down below and let us know how you liked it!
slices thick-cut bacon, diced
chicken cutlets
all-purpose flour
kosher salt
freshly ground black pepper
Italian seasoning
onion powder
garlic powder
extra-virgin olive oil
panko bread crumbs
Italian seasoning
kosher salt
freshly ground black pepper
crushed red pepper flakes
extra-virgin olive oil
cloves garlic, smashed
freshly ground black pepper
crushed red pepper flakes (optional)
(32-oz.) jar marinara
water
granulated sugar
short pasta
shredded mozzarella, divided
freshly grated Parmesan or pecorino
Fresh herbs (such as basil and parsley), for garnish (optional)
- In a large deep-sided skillet over medium heat, cook bacon until crispy and fat is rendered, 4 to 5 minutes. Using a slotted spoon, transfer bacon to a plate; keep bacon fat in skillet.
- In a shallow dish, mix together flour, salt, pepper, oregano, onion powder, and garlic powder. Return skillet to medium-high heat. Lightly coat chicken cutlets in flour mixture and add to skillet. Let cook, flipping halfway, until both sides are deeply golden, 4 to 6 minutes per side. Transfer chicken to a plate.
- Return skillet to medium-low heat. Add oil, panko, Italian seasoning, everything bagel seasoning, salt, pepper, and crushed red pepper flakes. Stirring frequently, cook panko mixture until golden, 5 to 6 minutes. Transfer to a bowl.
- Return skillet to medium heat and add oil, garlic, pepper, and red pepper flakes, stirring occasionally, until garlic is golden. Add marinara, sugar, and water and bring to a simmer.
- Add pasta and cook, stirring occasionally, until pasta is al dente and sauce is creamy, about 12 minutes.
- Fold in half the mozzarella and Parmesan until melty, then slice cooked chicken on the bias into strips and place on top of pasta. Remove skillet from heat, sprinkle remaining mozzarella and Parmesan on top, cover with lid until melty, about 4 minutes.
- Garnish with panko topping, cooked bacon, and fresh herbs before serving.
