You know that moment when your stomach starts growling around 6 p.m., and you’re standing in front of the fridge like, “What now?” Yeah. This dish is the answer. Not some fancy, complicated thing with ten sauces and a blowtorch. Nope. Just good food. Warm. Cheesy. Crispy chicken on top of pasta that’s been hugging marinara like they’ve missed each other. It’s comfort, but make it dinner.
And honestly? I didn’t invent this. I just made it mine. Tweeked it. Burnt the first batch (RIP, chicken cutlet #1). Then nailed it. And now here we are.
Let’s talk ingredients.
I’m not gonna lie — I used to skip reading ingredient lists. Big mistake. Once put cumin in dessert. Don’t ask.
So yeah. Read this part. Each thing here has a job. No extras. No fillers.
8 ounces cavatappi pasta
It’s curly. It holds sauce like a champ. You can use penne or rigatoni, but cavatappi feels right. Like sweatpants but for pasta.
2 boneless, skinless chicken breasts (about 1½ lbs), sliced in half
Slicing them thin means they cook fast. And get crispy. No rubbery chicken here. That’s the dream, right?
½ cup all-purpose flour
Coats the chicken. Helps the egg stick. Nothing wild. Just the glue.
1 teaspoon kosher salt + ½ tsp pepper
Salt wakes up flavor. Pepper adds a little kick. Basic? Yes. Boring? No.
½ tsp garlic powder + ½ tsp onion powder
Not fresh, but still matter. They sneak into the crust. Give depth. Like background singers in a band.
2 large eggs, beaten
The middle layer. Sticky. Holds the breadcrumbs. Room temp works better — cold eggs make the breading slide off. Learned that the hard way.
1½ cups finely grated parmesan cheese
Half goes in the breading. Half in the sauce. Freshly grated melts better. Bagged stuff? It’s fine. But fresh? Oh man. That nutty, salty punch? Worth the extra two minutes.
1 cup plain panko breadcrumbs
Crispy magic. Lighter than regular crumbs. Gives that golden crunch you hear from across the room.
3 tbsp extra virgin olive oil
For frying. Not too much. Enough to sizzle without drowning. EVOO adds flavor. Don’t use the fancy $30 bottle. Save that for bread dipping.
1 tbsp olive oil (for sauce)
Same as above. Just for the onions.
1 small yellow onion, diced
Sweetness. Softens the acidity of the sauce. Builds flavor. Takes 5 minutes. Worth it.
1 tbsp minced garlic
Garlic = love. Cook it just enough. Don’t burn it. Burnt garlic is sad. And bitter.
1 jar (24 oz) marinara sauce
Pick your favorite. I like Rao’s. But seriously — use what you got. Even the cheap one from the corner store works.
1 tbsp Italian seasoning
Oregano, basil, thyme — the usual suspects. Boosts the sauce. Makes it feel homemade, even if it’s not.
½ tsp red pepper flakes
Optional. But good. A little heat. Not enough to cry. Just enough to say, “Hey, I’m alive.”
1½ cups shredded parmesan (for topping)
More cheese? Always. Melts into the pasta. Gets gooey. Salty. Perfect.
1 cup shredded mozzarella
Stretchy. Mild. Balances the sharp parmesan. Also, looks cool when you pull it apart.
Chopped parsley + extra parmesan (garnish)
Fresh. Bright. Pretty. Makes it look like you tried. (You did. But still.)
Wait — heavy cream? There is no heavy cream in this recipe.
Pause.
Yeah. I checked. Twice.
This isn’t a creamy Alfredo situation. It’s tomato-based. Marinara. Simple. Honest.
So no cream. No milk. No substitutions needed.
But if you’re thinking of making a creamy version? Like, swapping marinara for a white sauce? Then yes — milk can work. But not alone. You’d need flour, butter, maybe some cream cheese to keep it rich.
But that’s another recipe. For another day.
This one? It’s bold. Tangy. Saucy. No dairy overload.
Keep it simple.
Alright. Let’s cook.
No rush. Put on music. Open a window. Let the smell do its thing.
Boil water. Salt it. Like the ocean. Not too much, but enough.
Add cavatappi. Cook 10–12 mins. Al dente. Chewy. Not mushy.
Before draining — save a cup of pasta water. Cloudy, starchy, weird-looking? Yes. Gold? Also yes.
That water helps the sauce cling. Makes it silky. Don’t skip it.
Drain. Set aside.
Grab three bowls.
Bowl 1: Flour, salt, pepper, garlic powder, onion powder. Mix. That’s your dry dust.
Bowl 2: Beaten eggs. Smooth. Slightly frothy. Room temp helps.
Bowl 3: Panko + 1 cup parmesan. Crunchy. Cheesy. Ready to cling.
Now — one chicken piece at a time.
Dredge in flour. Shake off extra.
Dip in egg. Let the excess drip.
Then — into the panko mix. Press gently. Get all sides. Don’t be shy.
Place on a plate. Repeat.
Yes, it’s messy. Hands will be sticky. That’s part of the process.
Grab a large oven-safe skillet. Cast iron? Great. Non-stick? Fine. Just make sure it can go in the broiler later.
Heat 3 tbsp olive oil over medium-high.
How hot? Wait until it shimmers. Maybe a little smoke. That’s good.
Add chicken. Don’t crowd. Work in batches if needed.
Cook 4–5 mins per side. Until golden. Crispy. Internal temp 165°F.
Use a thermometer. Seriously. It’s not overkill. It’s peace of mind.
Once done, move to a clean plate. Cover with foil. Keep warm.
Don’t skip the foil tent. Cold chicken = sad chicken.
Same pan. Carefully wipe out the oil. Or leave a little. Adds flavor.
Heat 1 tbsp olive oil over medium.
Add onion. Cook 2–3 mins. Until soft. Translucent. Not brown.
Add garlic. Stir. One minute. Smell it? That’s progress.
Pour in marinara. Add Italian seasoning. Red pepper flakes.
Stir. Let it bubble gently. 2–3 mins.
Now — add cooked pasta.
Toss. Coat. Sauce should cling.
Too thick? Add reserved pasta water. A splash at a time. Stir. Watch it loosen.
You want it saucy, not soupy.
Turn on the broiler. High. Get it hot.
Top pasta with remaining parmesan and mozzarella. Sprinkle evenly.
Put the whole skillet under the broiler. 2–3 mins.
Watch it. Seriously. Don’t walk away.
Cheese should melt. Maybe bubble. Edges golden? Even better.
Take it out.
Slice the chicken. Into strips. Lay them on top.
Garnish with parsley. Extra parmesan. Because why not.
Serve. Now. While it’s hot. While the cheese is still stretchy.
Okay. This one trips people up. Stainless steel doesn’t tell you it’s ready. No little indicator light. But it does give signs. Heat the pan on medium-high for 2–3 minutes. Then — do the water test. Flick a few drops of water into the pan.
If they sizzle and vanish? Not hot enough. If they dance. Skitter. Slide around like they’re on ice?
That’s it. That’s the temp. The Leidenfrost effect. Fancy name. Simple idea. That’s when you add oil. Then wait 10 seconds. Then add food. No sticking. Good sear. Crispy chicken dreams.
This Parmesan Chicken Pasta is a hearty, satisfying dish that brings together tender cavatappi pasta, rich marinara sauce, and crispy, cheesy chicken cutlets baked to golden perfection. It’s the kind of meal that warms you from the inside out—great for busy weeknights, cozy weekends, or impressing guests without breaking a sweat.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
I’m a London-based food writer, recipe developer, and home cook who has been passionate about cooking for over 15 years. What started as a way to recreate my mother’s traditional dishes turned into a lifelong love for experimenting with flavors, writing about food, and helping others feel more confident in the kitchen.
