Recipe Background
Chicken Parmesan Pasta combines classic flavors with whole wheat rotini for a celebratory meal.
The first time I tried my hand at Chicken Parmesan Pasta, it was a celebration of my first promotion at work. It seemed only fitting to bring together the comforting embrace of pasta with the classic flavors of a beloved dish. I had received the news on a sunny Friday, and by the weekend, the kitchen was my stage for a dinner full of promise. I deliberately chose whole wheat rotini not just for its hearty texture that wonderfully clings to sauce, but because it was always a staple in my pantry.
As I dunked the chicken thighs—boneless and skinless, a preference I never stray from—into a blend of seasoned breadcrumbs with a touch of garlic powder, I was reminded of my grandmother. She was always one to suggest adding seasoning to the dredge for an extra layer of flavor. As the skillet worked its magic, infusing the kitchen with that irresistible aroma, I felt like I was crafting more than a meal—I was crafting a moment. A sprinkle of freshly grated fontina over the bubbling marinara was the grand finale, its creamy richness melting perfectly in the oven.
A practical tip for anyone attempting this comforting dish is to cook the pasta just shy of al dente. This allows it to finish cooking in the oven, soaking up the flavors of the marinara and cheese. It’s this detail that elevates the dish from good to unforgettable. That night, with friends around the table and glasses raised high, I realized this new chapter called for many more nights like this—filled with laughter, celebration, and of course, delicious food.
Ingredients
For the chicken and pasta:
- 1 (16-ounce) package whole wheat rotini
- 3 tablespoons vegetable or canola oil
- 1 1/4 cups all-purpose flour divided
- 1 teaspoon salt plus more, to taste
- 1 teaspoon pepper plus more, to taste
- 1 teaspoon garlic powder
- 3 eggs lightly beaten
- 2 cups seasoned panko breadcrumbs
- 1/2 cup seasoned fine breadcrumbs
- 1 pound chicken thighs boneless and skinless
For the sauce:
- 1 (24-ounce) jar marinara sauce divided
- 2 cloves garlic minced
- 1/2 teaspoon dried basil
- 12 ounces fontina cheese freshly grated, divided
- 1/4 cup parmesan cheese finely grated
Directions
- Preheat the oven to 375 degrees F.
- Spray a 9x13-inch baking dish with nonstick spray.
- In a large pot of boiling water, cook the pasta to just shy of al dente, about 1-2 minutes less than indicated on the package directions.
- While the pasta is cooking, heat a large skillet over medium-high heat and add the oil.
- In a bowl, stir together 1 cup of the flour, the salt, the pepper, and the garlic powder.
- In a second bowl, add the beaten eggs.
- In a third bowl, stir the panko breadcrumbs, the seasoned breadcrumbs, and the remaining flour together.
- Season the chicken with the salt and the pepper.
- Dip each piece of the chicken in the flour mixture, then in the eggs.
- Dip each dredged chicken piece in the breadcrumb mixture, pressing to adhere.
- Place the coated chicken pieces in the skillet in batches and cook until they are deeply golden, about 3-4 minutes per side.
- Repeat the cooking process until all of the chicken is cooked.
- Add 3/4 of the marinara to the prepared baking dish.
- Stir the minced garlic, the basil, and the pasta into the marinara.
- Stir 1/2 of the fontina cheese into the pasta mixture.
- Place the chicken on top of the pasta.
- Add the remaining sauce on top of the chicken and sprinkle with the remaining fontina cheese and the parmesan cheese.
- Bake until the pasta is cooked through and the cheese is golden and bubbly, about 30 minutes.
- Let the pasta cool slightly and serve.
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