My Italian husband says this is his absolute favorite dinner. Parmesan-coated chicken swimming in a pool of pasta and sauce with a blanket of melted shredded Italian-blend cheese over all.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.

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  • Combine flour, 1/2 teaspoon salt, garlic powder, black pepper, and cayenne pepper in a resealable plastic bag. Place chicken tenderloins into flour mixture, seal the bag, and shake to coat.

  • Beat egg and half-and-half thoroughly in a shallow bowl. Mix seasoned break crumbs, panko crumbs, Parmesan cheese, and parsley in another bowl. Dip floured chicken tenderloins into beaten egg, let excess egg drip off, then press chicken into crumb mixture to coat. Let chicken stand for 10 minutes to set coating.

  • Heat olive oil in a large skillet over medium heat; cook chicken tenderloins until the juices run clear, chicken is no longer pink inside, and coating is golden brown, about 5 minutes per side.

  • Bring water and 1 tablespoon salt to a boil in a large pot; stir angel hair pasta into boiling water. Cook pasta, stirring occasionally, until cooked through, about 5 minutes. Drain.

  • Pour 3/4 cup marinara sauce into prepared baking dish; top sauce with cooked angel hair pasta. Pour remaining 3/4 cup sauce over pasta and arrange chicken tenderloins over sauce. Sprinkle Italian cheese blend over chicken.

  • Bake in the preheated oven until cheese topping is melted and bubbling, about 10 minutes.

Cook's Note:

Serve with a tossed salad and crusty rolls, garlic toast or bread sticks. My preferred storebought sauce is Kroger(R) brand Napolitana sauce.

Editor's Note:

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Nutrition Facts

695 calories; 40.8 g protein; 79.6 g carbohydrates; 121.4 mg cholesterol; 3504.4 mg sodium. Full Nutrition

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/18/2013
This is great. I am kind of a spice wimp so I was afraid of the cayenne but gave it a whirl as written and I'm surprised at how mild it ended up being. It has just the right amount of seasoning for me. The coating stayed on well when I fried it and the chicken browned nicely. I topped it with fresh whole milk mozzarella for a little extra richness - I'll definitely make this one again. Read More
(12)
34 Ratings
  • 5 star values: 29
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/18/2013
This is great. I am kind of a spice wimp so I was afraid of the cayenne but gave it a whirl as written and I'm surprised at how mild it ended up being. It has just the right amount of seasoning for me. The coating stayed on well when I fried it and the chicken browned nicely. I topped it with fresh whole milk mozzarella for a little extra richness - I'll definitely make this one again. Read More
(12)
Rating: 5 stars
03/18/2013
This is great. I am kind of a spice wimp so I was afraid of the cayenne but gave it a whirl as written and I'm surprised at how mild it ended up being. It has just the right amount of seasoning for me. The coating stayed on well when I fried it and the chicken browned nicely. I topped it with fresh whole milk mozzarella for a little extra richness - I'll definitely make this one again. Read More
(12)
Rating: 5 stars
03/22/2015
This recipe was the best chicken parm I've ever made. The chicken was ridiculously tender! Only thing I didn't do was put the pasta in the oven I just put the chicken in the oven and then put it on top of the pasta later. Definitely recommend!! Read More
(4)
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Rating: 5 stars
06/01/2013
Yummy!!!Its a keeper!!! Read More
(2)
Rating: 5 stars
02/14/2014
Made this for Valentine's dinner with my husband--he and I loved it! Will definitely make this again. Read More
(2)
Rating: 5 stars
06/12/2013
I didn't follow this recipe exactly but I stole some really great ideas from it! I like seasoning the flour with garlic powder and cayenne. It gives it a nice but subtle kick. I also love the mixing of parmesan breadcrumbs and panko. I like panko better than breadcrumbs but it never seems to stick to the meat as well as breadcrumbs do. The only big difference between this recipe and mine is that I use homemade tomato sauce and it just doesn't get better than that! Read More
(2)
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Rating: 5 stars
10/10/2017
Very good. I made it as written but topped with an entire shredded block of Mozarella. Read More
(1)
Rating: 5 stars
09/18/2017
I made this following the exact method although I did substitute what I had on hand and my preferences (don't like angel hair pasta and had some home made sauce and another jarred sauce). The chicken crisped up beautifully and I thought it would get soggy after putting it on top of the sauced pasta and with the cheese but it didn't and was delicious! I will definitely make this again! Would be great for an easy but elegant company dinner! Read More
(1)
Rating: 5 stars
04/27/2014
I'm basing my review on just the chicken. I halved the recipe but I floured it as written crumbed it as written and then just melted a little fontina cheese on the chicken in the pan. I thought the chicken needed a little more moisture than just the tablespoon of oil that it called for so I did add a little Italian salad dressing to the chicken before adding the cheese. We had this with a good dinner salad and it was perfect for us tonight. Thank you so very much Janice Tofuri! The chicken was superb! Read More
(1)
Rating: 5 stars
05/12/2013
Chicken Parm Is my mom's Favorite Dish and I made it today for mothers day & it came out absolutely AMAZING!! Thank You! Read More
(1)