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
- 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
- Bring a large pot of salted water to a boil.
- 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.
- 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.
- Cook the pasta to al dente according to package directions. Warm the sauce in a large saucepan.
- 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.
- Drain the pasta and add to the warm sauce. Toss to coat.
- 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.