This classic spaghetti marinara recipe becomes a complete meal thanks to strips of breaded and pan-fried chicken breasts.

See also our easy chicken parm recipe, sans pasta.

  • Yield: 6 servings
  • Difficulty: Easy
  • Total: 45 mins 
  • Active: 25 mins 

Ingredients (9)

  • 4 chicken breast halves (about 6 ounces each)
  • Kosher salt and freshly ground black pepper
  • 2 large eggs
  • 1 cup fresh breadcrumbs
  • 1 cup grated Parmesan
  • 1 pound spaghetti
  • About 2 cups marinara or spaghetti sauce, warmed
  • ½ cup canola oil
  • ¼ cup chopped basil


  1. Bring a large pot of salted water to a boil.
  2. Meanwhile, prep the chicken. Place the chicken breasts one at a time between two layers of plastic wrap or wax paper. Use a meat mallet or rolling pin, pound the chicken to an even thickness of ½ inch. Sprinkle the pounded chicken on both sides with a little salt.
  3. In a shallow bowl, whisk together the eggs. In another shallow bowl, stir together the breadcrumbs, 1/2 cup Parmesan, a pinch of salt, and a few grindings of pepper. Dip each chicken breast into the egg mixture and then into the breadcrumbs. Set aside on a baking sheet.
  4. Cook the pasta to al dente according to package directions. Warm the sauce in a large saucepan.
  5. While the pasta is cooking, in a frying pan large enough to hold the chicken in a single layer (or 2 frying pans if necessary) over medium-high heat, warm the oil until it is shimmering. Fry the chicken until crisp and golden brown and cooked through, turning once, about 5 minutes total. Transfer to paper towels to drain.
  6. Drain the pasta and add to the warm sauce. Toss to coat.
  7. Slice the chicken breasts into strips. Transfer the spaghetti to a warm platter. Top with the sliced chicken breasts, the remaining Parmesan, and the basil. Serve at once.