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Chicken Parmesan over Spaghetti

Chicken Parmesan Spaghetti

Tender, crispy chicken breasts, marinara sauce, lots of parmesan cheese, mozzarella cheese, and Italian seasonings.  Serve over cooked spaghetti.
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Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4


  • 9" x 13" casserole dish
  • meat mallet or rolling pin
  • 2 shallow rimmed plates
  • 1 medium bowl
  • whisk
  • large skillet
  • large pot for cooking spaghetti
  • colander to drain spaghetti


  • 3 cups marinara sauce, divided
  • 1-1/2 lbs boneless, skinless chicken breasts (about 4 large)
  • sea salt and black pepper
  • 1 cup all purpose flour
  • 3 large eggs
  • 1/3 cup water
  • 1-1/2 cups panko bread crumbs
  • 1 Tbsp dried Italian seasoning
  • 1-1/4 cups parmesan cheese, freshly grated, divided
  • 2 Tbsp extra virgin olive oil, divided
  • 6 oz fresh mozzarella, sliced
  • 1 lb box of spaghetti

Optional for Serving

  • fresh basil
  • parmesan cheese


  • Place the oven rack in the center position and pre-heat oven to 425ºF. Pour one cup of the marinara sauce into a 9”x13” baking dish and spread into an even layer across the bottom. Set aside.
  • Place chicken breasts between two sheets of plastic wrap and pound with a meat mallet or rolling pin until approximately ½” thick. Remove and discard top sheet of plastic wrap. Season with salt and black pepper, as desired, and set aside.
    pound chicken breasts
  • Plate 1: Pour the flour onto a shallow, rimmed plate. Bowl 1: Whisk the eggs and water together in a large, wide bowl. Set aside. Plate 2: Add the breadcrumbs, Italian seasoning, and one-quarter cup Parmesan cheese to another shallow, rimmed plate. Season with salt and black pepper, as desired, and gently stir to combine. Set aside.
    flour egg and bread crumbs
  • Bread each chicken breast by first lightly dredging in the flour and then coating in the egg wash. Gently shake off any excess flour or egg mixture before moving to the next step.
    dredge floured chicken in egg wash
  • Press each breast into the bread crumb mixture until thoroughly coated on both sides. Once coated, place each breast onto a large plate and set aside. Repeat until all breasts are breaded.
    coat in bread crumb mixture
  • Heat one tablespoon olive oil in a large, high-sided skillet over medium heat. Once hot, add half the chicken breasts to the skillet and cook until lightly browned on each side, approximately 4-5 minutes per side. Once browned,transfer the breasts to the baking dish and arrange in a single layer. Repeat this process with remaining olive oil and chicken.
  • Top the browned chicken breasts with the sliced Mozzarella and spread the remaining marinara sauce across the top in an even layer.
  • Sprinkle the remaining grated Parmesan cheese on top and place the baking dish into the pre-heated oven. Bake for 15-20 minutes, or until the chicken is cooked through.
    top with fresh parmesan cheese
  • While the chicken is baking, prepare the spaghetti according to package directions. Drain, rinse, and set aside until ready to serve.
  • Remove baking dish from oven and cool for several minutes. Divide the spaghetti among individual serving plates and top each serving with a cheesy chicken breast and some sauce. To serve, sprinkle some fresh basil and/or Parmesan cheese on top, if desired.
    Chicken Parmesan over Spaghetti