Chicken Parmesan Baked Spaghetti

• 12 oz spaghetti
• 2 cups marinara sauce, divided
• 2 boneless, skinless chicken breasts, pounded thin
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup chopped fresh basil
• Salt and pepper to taste
• 2 tbsp olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook spaghetti according to package instructions; drain and set aside.
3. 3 Season chicken with salt, pepper, garlic powder, and oregano.
4. 4 Dip chicken in beaten egg, then coat with breadcrumbs mixed with Parmesan.
5. 5 Heat olive oil in a skillet over medium heat; cook chicken until golden on both sides, then transfer to a greased baking dish.
6. 6 Spread 1 cup marinara sauce over the cooked spaghetti and layer into the dish over the chicken.
7. 7 Top with mozzarella cheese and remaining marinara sauce.
8. 8 Bake for 20-25 minutes until cheese is bubbly.
9. 9 Garnish with fresh basil before serving.

Equipment

• Casserole dish
• Skillet
• Mixing bowl

Variations

• Add sautéed mushrooms or spinach for extra flavor.
• Use whole wheat spaghetti for a healthier twist.

Substitutions

• Substitute chicken with turkey for a leaner option.
• Use panko breadcrumbs for a crispier coating.

Pairings

• Pairs well with a light Italian white wine or a sparkling water with lemon.

Nutrition

Tips

• For a quicker meal, use store-bought marinara sauce.
• Pound the chicken breasts to ensure even cooking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until hot.

Serving Suggestions

• Serve with a side of garlic bread and a fresh green salad.

FAQ