|Truly, the hardest thing about this dish is spelling it – it’s so absolutely easy, and can be made in an incredibly wide variety of ways.
The basic elements of chicken parmigiana are: chicken, pasta, sauce, mozzarella cheese, and parmesan cheese. What you use, and how you use it is entirely up to you. The following is my way of doing it, and can certainly be used as a springboard for endless variations you may come up with.
My recipe uses chicken breasts, penne pasta, and marinara. Yours may use bone-in thighs, fettuccine, and alfredo sauce. Be adventurous!
As with many of my recipes, it’s every bit as easy to make larger amounts as smaller portions, so consider making a couple extra pans to store in the freezer. Nothing like having a delicious heat-‘n’-eat dinner during the busy midweek times!
The chicken is breaded and cooked separately, then added to the pasta/sauce before being baked.
|3||Boneless, skinless chicken breasts|
|1 cup||Unseasoned bread crumbs|
|1-1/2 tsp||Garlic powder|
|1 tsp||Onion powder|
|1-1/2 tsp||Italian seasoning|
|1 tsp||Ground black pepper|
|½ tsp||Sea salt|
|8 oz.||Penne pasta|
|32 oz.||Prepared marinara sauce|
|1-1/2 cups||Shredded mozzarella cheese|
|½ cup||Parmesan cheese|
|Whisk egg in a bowl; set aside. Mix bread crumbs and spices in a bowl. Split chicken breast lengthwise; dredge in egg and coat in bread crumb mixture. Place breasts in oiled baking dish; roast in a preheated 350° oven for 35 minutes; set aside.
Cook pasta according to directions; toss with marinara sauce and ¾ cup mozzarella cheese. Place in 9”X13” baking dish, and arrange chicken breasts over the top. Cover with the parmesan cheese and the balance of the mozzarella. Heat in a 350° oven until heated through and cheese is melted (about 15 minutes).