Name: Homemade Chicken Parm and Spaghetti Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 cups marinara; 1 ½ cup Italian breadcrumbs; 2 eggs; 2 tablespoons parsley; 4 chicken breasts, boneless and skinless; ½ cup flour; 1 cup mozzarella; ½ cup Parmesan; olive oil, for cooking

Jump to Recipe

If you’re craving something that feels both cozy and impressive, Homemade Chicken Parm and Spaghetti is always the answer. Imagine fork-tender chicken with a golden, ultra-crispy crust, layers of bubbling cheese and zesty marinara, all nestled next to a mountain of perfectly cooked spaghetti. This dish brings together everything you love about classic Italian-American cooking: comforting flavors, beautiful textures, and a little bit of dinnertime magic in every bite. Whether you’re feeding a crowd or just want to treat yourself on a weeknight, Homemade Chicken Parm and Spaghetti packs enough wow-factor for any occasion.

Homemade Chicken Parm and Spaghetti Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Homemade Chicken Parm and Spaghetti is found in its straightforward list of ingredients—each one plays a starring role. Rely on their quality, and you’ll achieve a dish with plenty of character, crunch, and cheesy, saucy goodness.

Marinara Sauce: Choose a high-quality store brand or make your own for that real tomato zing that forms the soul of this dish.
Italian Breadcrumbs: These provide that signature herby crunch on the outside of your chicken.
Eggs: Whisked eggs help the breadcrumbs cling and build that classic crust.
Parsley: Fresh or dried, it lifts the breading with herby brightness.
Chicken Breasts (boneless and skinless): Thick, juicy chicken is the star, so pound them even for tender results.
Flour: Dusting the chicken first makes sure every bit of egg and breadcrumb stays put.
Mozzarella Cheese: Melts into a stretchy, gooey topping no one can resist.
Parmesan Cheese: Adds that wonderful nutty, salty finish to the crispy coating and the sauce.
Olive Oil (for cooking): Infuses a subtle fruitiness and helps the chicken crisp up beautifully in the pan.

How to Make Homemade Chicken Parm and Spaghetti

Step 1: Set Up Your Breading Station

Preheat your oven to 350 degrees and organize three shallow dishes: one for the flour, another for the whisked eggs, and the last for a mix of breadcrumbs, Parmesan, parsley, salt, and pepper. This setup is your secret to a mess-free, assembly-line breading session that produces perfectly coated chicken every time.

Step 2: Flatten the Chicken

Lay each chicken breast between sheets of plastic wrap and gently pound them until they’re a half inch thick. This step isn’t just about looks—flattening ensures even cooking, so every bite is juicy and never dry. If your chicken breasts are particularly large, cutting them in half works wonders for portion size and presentation.

Step 3: Bread the Chicken

Start by dredging each breast in flour, tapping off any excess. Next, dip into the egg mixture, making sure every nook and cranny gets coated. Finally, press the chicken into the breadcrumb-Parmesan mix, pressing firmly so the crispiness sticks around during cooking. It’s a little bit hands-on but absolutely worth it.

Step 4: Pan-Fry to Perfection

Heat olive oil in a large skillet over medium heat. Add the breaded chicken breasts and let them sizzle, browning each side for about four minutes. You want a beautiful, golden color—this is where the crunch and flavor are born!

Step 5: Assemble and Bake

Spread a cup of marinara sauce over the bottom of a 9×13 baking dish. Arrange the chicken in a neat layer on top. Spoon the rest of the marinara over each piece of chicken, then generously smother them with mozzarella. Bake for 25–30 minutes until the cheese is melted and bubbly, and a meat thermometer reads 165 degrees in the thickest part of the chicken. Sprinkle with fresh basil if you like, and serve over a tangle of spaghetti for the real Homemade Chicken Parm and Spaghetti experience.

How to Serve Homemade Chicken Parm and Spaghetti

Garnishes

Whether you toss on a handful of freshly chopped basil or freshly grated Parmesan, these finishing touches add color and a burst of flavor. A drizzle of olive oil or a scatter of chili flakes can take Homemade Chicken Parm and Spaghetti from comforting to restaurant-worthy. Don’t skip this part—it really brings everything together.

Side Dishes

Homemade Chicken Parm and Spaghetti loves classic Italian sides: think a big green salad dressed with a tangy vinaigrette, tender roasted vegetables, or warm, crusty garlic bread to mop up any extra sauce. These simple pairings keep the meal balanced and round out the experience.

Creative Ways to Present

For a family feast, serve straight from the casserole dish for a rustic, homey feel. But if you want to impress, try plating individual servings: twirl spaghetti onto each plate, nestle a cutlet on top, and finish with a basil leaf. Mini versions made with chicken tenders can even be served as hearty appetizers at a cozy gathering.

Make Ahead and Storage

Storing Leftovers

If you end up with extra Homemade Chicken Parm and Spaghetti (lucky you!), keep it in an airtight container in the fridge for up to three days. Store the chicken and spaghetti separately if you can—this helps the breading maintain some crispiness and stops the pasta from soaking up too much sauce.

Freezing

The baked chicken cutlets freeze beautifully. Let them cool completely, then wrap tightly in foil and pop in a freezer bag for up to two months. Freeze the sauce and spaghetti separately for best results. When a future comfort-food craving hits, you’ll be so glad you planned ahead.

Reheating

To reheat, remove any plastic wrap and bake the chicken parm in a 350-degree oven until hot and melty again, about 15 to 20 minutes. For the pasta, a quick warm-up in a skillet with a splash of water or sauce restores its plumpness. Microwaving works in a pinch, but the oven keeps that irresistible texture intact.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs can be swapped in for a slightly richer, juicer version of Homemade Chicken Parm and Spaghetti. Just adjust your cooking time as needed since thighs may cook a touch faster.

What’s the best way to pound chicken evenly?

Place your chicken between two pieces of plastic wrap or parchment, and use a flat meat mallet or even a rolling pin. Gentle, even pressure is all you need—aim for consistent thickness to guarantee uniform cooking.

Can I make Homemade Chicken Parm and Spaghetti gluten-free?

You sure can! Just use gluten-free flour and gluten-free breadcrumbs, and double-check your marinara label. The rest of the process and flavor stays exactly the same.

What kind of spaghetti pairs best?

Classic spaghetti noodles are the go-to, but feel free to try whole-wheat or gluten-free varieties if you prefer. Homemade Chicken Parm and Spaghetti is forgiving and tasty with angel hair, linguine, or even penne in a pinch.

How do I keep the breading crispy?

The trick is a hot pan and not overcrowding your cutlets while browning. Also, bake uncovered to let the cheese bubble and the edges stay golden. If storing leftovers, reheat in the oven instead of the microwave for best results.

Final Thoughts

Once you’ve tried Homemade Chicken Parm and Spaghetti, it’s impossible not to fall in love with this comforting, crowd-pleasing favorite. Every layer—from the crisp coating to the cheesy melt and saucy spaghetti—delivers pure joy. Gather your ingredients, follow the easy steps, and treat your kitchen to the unbeatable aroma of golden, bubbling chicken parm tonight. You’re going to love it!

Homemade Chicken Parm and Spaghetti Recipe

★★★★★

4.8 from 11 reviews

Author: Zoe
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

A classic recipe for Homemade Chicken Parmesan served over spaghetti. Crispy breaded chicken topped with marinara sauce and melted cheese, baked to perfection.

Ingredients

Scale

For the Chicken:

2 cups marinara
1 ½ cup Italian breadcrumbs
2 eggs
2 tablespoons parsley
4 chicken breasts, boneless and skinless
½ cup flour
1 cup mozzarella
½ cup Parmesan
olive oil, for cooking

Instructions

Preheat Oven: Preheat the oven to 350 degrees Fahrenheit. Prepare three shallow dishes with flour, beaten eggs, and a mixture of breadcrumbs, Parmesan, salt, pepper, and parsley.
Pound Chicken: Pound the chicken breasts to 1/2 inch thickness. Cut large breasts in half if needed. Coat each chicken breast in flour, then egg, and finally in the breadcrumb mixture.
Cook Chicken: Brown the breaded chicken in olive oil in a large pan for about 4 minutes per side.
Assemble: Spread marinara sauce in a baking dish, place the chicken on top, top each piece with marinara and mozzarella.
Bake: Bake for 25-30 minutes until the internal temperature of the chicken reaches 165 degrees. Garnish with fresh basil and serve over spaghetti.