Crispy Chicken Parmigiana with Spaghetti
Golden breaded chicken cutlets smothered in a rich, garlicky tomato sauce and topped with melted mozzarella — this hearty Chicken Parmigiana is comfort food at its finest. Served over a bed of spaghetti coated in the same savory sauce, it's a crowd-pleasing dinner the whole family will love.
🛒 Ingredients
4 servings
- 4 breaded chicken cutlets
- 4 slices of mozzarella cheese
- 7 oz (200 g) tomato paste
- 1 packet of ready-made parmigiana sauce
- 1⅔ cups (400 ml) water
- 3 garlic cloves, crushed
- 1 onion, finely chopped
- 1 green bell pepper, diced
- Fresh parsley or cilantro to taste
- 17 oz (500 g) spaghetti or pasta of choice
- 1 tablespoon butter or margarine
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Directions
- 1
Fry the breaded chicken cutlets in a lightly oiled skillet over medium heat until golden and crispy on both sides. Set aside on paper towels.
- 2
In a saucepan, melt the butter over low heat. Add the crushed garlic, onion, bell pepper, and fresh herbs. Sauté, stirring often, until softened and lightly golden.
- 3
Add the water, tomato paste, and parmigiana sauce. Bring to a boil, stirring continuously until the sauce is smooth and well combined.
- 4
Once boiling, gently submerge the fried chicken cutlets into the sauce one at a time. Let them simmer for a few minutes to absorb the flavors.
- 5
Remove the cutlets and place them in a serving dish. Top each one with a slice of mozzarella.
- 6
Spoon a generous ladle of hot sauce over the cheese to melt it.
- 7
Cook the pasta al dente according to package instructions, drain, and toss with the remaining sauce.
💡 Chef's Tip
For extra melty cheese, place the sauced cutlets under the broiler for 2 minutes before serving. Swap the green bell pepper for red for a sweeter, milder flavor.
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