Easy Chicken Parmesan Pasta Food

EASY CHICKEN & PARMESAN PASTA

Steps:

• Cook pasta in large saucepan as directed on package; drain. Return to pan.
• Add remaining ingredients; toss lightly.

SIMPLE CHICKEN PARMESAN

Steps:

• In a large saucepan, heat garlic and 2 Tbs. oil over medium-high heat until garlic starts to sizzle. Stir in tomatoes, basil, oregano, sugar, a pinch of salt and a few grinds of pepper. Bring to a simmer; simmer until sauce thickens a bit and flavors meld, 10 to 12 minutes. Cover and keep warm. (Remember, this makes twice the amount of sauce you need, so put aside half for another meal.)
• Put chicken pieces between two sheets of plastic wrap and pound, using your fists or a heavy pan, until the cutlets are about 1/4-inch thick.
• Bring 2 quarts of salted water to a boil in a large soup kettle.
• In a pie pan, beat egg until well-blended. In another pie pan, mix bread crumbs and more black pepper. Preheat broiler.
• Working one cutlet at a time, dip both sides of each in beaten egg, then in bread crumbs. Put cutlets on a wire rack set over a cookie sheet (this step helps breading stay put).
• Heat remaining 1/4 cup oil over medium-high heat in a 12-inch skillet. When oil starts to shimmer, add cutlets and saute until golden brown on each side, about 5 minutes total. Wash and dry the wire rack and return to cookie sheet. As the cutlets saute, cook pasta in boiling water according to package directions.
• Transfer cutlets to clean wire rack over cookie sheet. Top each with a portion of the cheeses. Broil cutlets, 4 to 5 inches from heat source, until cheese melts and is spotty brown.
• Drain pasta. Put a cutlet and a portion of pasta on each of 4 plates. Spoon 2 or 3 tablespoons of sauce over part of each cutlet, then sauce the pasta as desired. Serve with extra Parmesan.

ONE-POT CHICKEN PARMESAN PASTA

Steps:

• Coat chicken cubes in 1/2 cup Parmesan cheese and Italian seasoning.
• Heat olive oil in a medium skillet over medium/high heat. Cook chicken in skillet, turning occasionally, until cooked through (no longer pink inside) about 5 minutes.
• Pour water and Ragu® sauce into a saucepan and bring to a boil. Add pasta and simmer until pasta is tender, about 15 minutes. Stir frequently to prevent pasta from sticking to bottom. Add the remaining 1/2 cup Parmesan cheese and stir in chicken. Serve immediately. Enjoy!

EASY CHICKEN AND PASTA PARMESAN

Steps:

• In 10 inch skillet over medium-high heat, melt butter; add chicken.
• Cook, stirring occasionally, until no longer pink, about 3 minutes.
• Add chicken broth, spaghetti sauce and seasonings; heat to boiling.
• Add uncooked pasta, stirring to coat with liquid.
• Cover; reduce heat. Simmer 15 minutes, stirring every 2 minutes or until most liquid is absorbed.
• Remove from heat; stir in Parmesan cheese. 5 servings (1 cup each)

BAKED CHICKEN PARMESAN OVER PASTA

Steps:

• Preheat oven to 350°F.
• Combine sour cream and milk and mix well. Pour into a shallow dish in which the chicken can be dipped.
• In a second shallow dish, combine the bread crumbs, Parmesan cheese, rosemary, and sage.
• Coat the chicken with the sour cream mixture and then dredge in the bread crumb mixture until well coated.
• Place on a greased baking dish.
• Bake for 25 minutes, or until tender and chicken is cooked through.
• Meanwhile, prepare the spaghetti per the package directions.
• Warm each sauce separately in small pots over the stovetop.
• To serve, divide the pasta evenly between four plates. Top the pasta with tomato sauce, and place a piece of chicken on top. Drizzle with Alfredo sauce and sprinkle with the shredded cheese. Garnish with optional parsley.

CHICKEN PARMESAN RECIPE

Steps:

• Cook pasta according to package instructions. Drain, cover, and set aside.
• Preheat the oven to 450º Fahrenheit.
• Cut 6 thin slices of mozzarella cheese. Grate the remaining mozzarella. Set aside.Grate 1 cup of parmesan cheese. ½ cup for the breading and ½ cup to sprinkle on top of the marinara sauce.
• Prepare two shallow dishes. The first dish is for the eggs. Use a fork or whisk to lightly beat the eggs. In the second dish combine ½ cup of parmesan and 1 cup panko breadcrumbs.
• Butterfly the chicken. Cover with plastic foil and pound with a meat tenderizer (or a rolling pin) until the slices are thin and tender. Season each side with salt and pepper.
• Dip each slice of chicken into the egg wash. Make sure the chicken is fully coated. Transfer the chicken into the bowl with the parmesan breadcrumb mixture and coat well.
• Heat the olive oil in a large frying pan over medium heat. Once hot transfer the chicken into the frying pan. Cook until golden brown on both sides. About 3-5 minutes per side.
• Use 2-3 tablespoons of marinara sauce and spread across a 9x13 inch casserole dish.
• Transfer fried chicken into the casserole dish and coat it with the remaining marinara sauce. Top with mozzarella slices. Sprinkle with the remaining grated mozzarella and parmesan cheeses.
• Bake the chicken for 15 minutes or until the cheese has melted. Serve Chicken Parmesan over pasta. Enjoy.

THE BEST CHICKEN PARMESAN PASTA RECIPE

Steps:

• Preheat the oven to 400 degrees Fahrenheit.
• Season the chicken with salt and ground black pepper. Set aside.
• In a large pot of salted water, cook the pasta until just al dente. The pasta will cook in the oven after it is mixed with the rest of the ingredients so make sure it doesn't overcook.
• While the pasta cooks, heat the oil in an oven safe skillet over medium heat.
• Add the onions and cook, stirring frequently, for about 4 minutes or until the onions become translucent.
• Stir in the chicken and cook for about 4-6 minutes or until cooked through. Stir in the garlic and the Italian seasoning and cook for about a minute. Pour in the marinara and red pepper flakes and lower the heat.
• Drain the pasta and reserve about ¼ cup of the pasta cooking water.
• Add the drained pasta to the skillet and half of the Parmesan cheese. Stir to combine. If the mixture seems a bit dry, stir in the reserved pasta water.
• Top the pasta with the Mozzarella cheese and the remaining Parmesan cheese. Bake for 10 to 15 minutes or until the cheese has melted. If you don't have an oven-safe skillet, coat a 9"x13" baking pan with cooking spray.
• Remove from the oven and serve garnish with chopped basil or parsley.

ONE POT CHICKEN PARMESAN PASTA

Steps:

• To a large pot or skillet (I used my dutch oven), add a drizzle of olive oil and heat over MED-HIGH heat. Add chicken, season with salt, pepper, Italian seasoning and garlic powder. Cook about 5 minutes, until chicken is most of the way cooked through. Remove to a plate.
• Add onion and garlic to the pot and cook about 2-3 minutes, until soft. Pour in marinara sauce, fill up empty sauce jar with water and add to the pot. Bring to a boil, then reduce to a strong simmer.
• Add chicken and pasta, stir, then cover and cook for 10-15 minutes, until pasta is cooked to your liking. Stir in parmesan cheese and 1/4 cup of the mozzarella cheese.
• Sprinkle remaining 3/4 cup mozzarella cheese on top of the dish and cook another 2-3 minutes, until cheese is melted and gooey.
• Sprinkle with additional Italian seasoning if desired, and garnish with parsley or basil.

EASY PARMESAN-GARLIC CHICKEN AND PASTA

Steps:

• Heat oven to 400°F.
• Mix 1/3 cup cheese, dressing mix and garlic powder. Moisten chicken with water; coat evenly with cheese mixture. Place in single layer in shallow pan sprayed with cooking spray. Bake 20 to 25 min. or until chicken is done (165°F).
• Meanwhile, cook pasta in large saucepan as directed on package; drain and set aside. Add sauce to saucepan; cook on medium-low heat 5 to 6 min. or until heated through, stirring occasionally. Reserve 3/4 cup sauce. Add pasta to remaining sauce; mix lightly.
• Spoon pasta mixture onto 6 plates; top with chicken, reserved sauce, basil and remaining cheese.

SUNNY'S EASY CHICKEN PARMESAN

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or nonstick aluminum foil and spray with cooking spray.
• Season each chicken breast with salt and pepper, then coat each breast with cooking spray. In a shallow bowl, mix the breadcrumbs and Parmesan. Press the chicken breasts into the mixture 1 at a time to coat on all sides, shaking off the excess. Transfer to the prepared baking sheet. Bake, flipping halfway through, until the juices run clear, 20 to 25 minutes.
• Remove the chicken from the oven and turn on the broiler. Spoon the pizza sauce evenly over the top of each chicken breast and top with a slice of mozzarella. Place under the broiler and watch for the cheese to melt and bubble. Serve.

CREAMY PARMESAN CHICKEN

Steps:

• Make the coating: In a shallow plate combine the parmesan cheese, breadcrumbs, salt, pepper, garlic powder, and smoked paprika. Dredge the chicken breasts through the cheese mixture and shake off any excess.
• Cook the chicken: In a large skillet, melt 2 tablespoons of the butter over low heat. Add the chicken breasts and cook until golden on each side and cooked through, about 5 to 6 minutes per side. If you notice the chicken browns too quickly and doesn't cook in the middle, lower the heat and cook slowly. Transfer cooked chicken to a plate.
• Make the sauce: If there's too much parmesan cheese left in the bottom of the skillet, wipe clean with a paper towel. Add the remaining butter to the skillet and add the garlic, parsley, Italian seasoning and red pepper flakes. Cook for about 30 seconds until the garlic is aromatic. Deglaze the pan with the chicken broth. Stir in the heavy cream. Taste for seasoning and adjust with salt and pepper as necessary.
• Finish and serve: Return the chicken back to the skillet and simmer for another minute to warm up the chicken. Turn off the heat and spoon some of the sauce over the chicken. Serve immediately with pasta or steamed veggies.

CREAMY CHICKEN PASTA

Steps:

• Cook the pasta following pack instructions. Reserve 100ml of the water and drain the pasta in a colander.
• Meanwhile, heat the oil in a frying pan on a medium heat and fry the garlic and spinach for 3 mins until wilted. Add the soft cheese and heat until melted. Stir in most of the parmesan, then add the shredded chicken, peas and some of the pasta water. Bring to the boil and bubble for 2-3 mins until the chicken and peas are completely heated through.
• Add the pasta and stir until combined. Add more pasta water to loosen the sauce, if needed. Remove from heat, sprinkle over the remaining parmesan and parsley or basil to serve.