Chicken Parmesan Pasta
One-Skillet Chicken Parm Pasta
Crowd-Pleaser Alert: Crispy chicken, melty cheese, and rich pasta—all made in a single pan for maximum flavor and minimal cleanup.
| Prep Time | Cook Time | Servings |
| 30 Minutes | 40 Minutes | 4 |
Ingredients
For the Tomato Sauce:
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2 tbsp olive oil
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2 peeled garlic cloves, chopped
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1 can of crushed tomatoes
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½ tsp dried basil
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½ tsp dried oregano
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¼ teaspoon sugar
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Sea salt and cracked black pepper to taste
For the Chicken & Pasta:
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8 oz of spaghetti
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2 chicken breasts
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⅔ cup Italian-seasoned panko breadcrumbs
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⅓ cup all-purpose flour
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Salt and pepper
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3 tbsp olive oil
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⅔ cup grated part-skim mozzarella cheese
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⅓ cup Parmesan cheese
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Fresh basil or parsley
Directions
Step 1
In your Sanho Nonstick Ceramic Frying Pan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds—be careful not to burn it. Pour in the crushed tomatoes, then add the basil, oregano, sugar, a generous pinch of salt, and a few grinds of black pepper. Let it simmer gently for 10–15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Remove from heat and set aside.
Step 2
While the sauce simmers, bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain and set aside.
Place the flattened chicken breasts on a cutting board. Set up a breading station: one shallow dish with flour, another with the beaten egg, and a third with the seasoned panko breadcrumbs. Season the chicken cutlets lightly with salt and pepper, then dredge each one in flour, dip in the egg, and press firmly into the breadcrumbs to coat.
Step 3
Preheat your oven's broiler on high. Add a small amount of oil to the Sanho frying pan. Once the oil shimmers, carefully add the breaded chicken cutlets. Cook for 3–4 minutes per side, until the coating is golden brown and crispy.
Step 4
Carefully remove the golden-brown chicken cutlets from your skillet and place them on a rimmed baking sheet or an oven-safe baking dish lined with parchment paper. Spoon a small amount of marinara sauce over each cutlet, then top generously with shredded mozzarella and a sprinkle of Parmesan cheese.
Step 5
Place the baking sheet under the preheated broiler for 2–3 minutes, watching closely, until the cheese is bubbly, melted, and beautifully spotted with golden brown.
Step 6
Spoon the reserved pasta onto plates. Use a spatula to place a cheesy chicken cutlet alongside or on top of the pasta. Spoon more warm marinara sauce over everything, garnish with fresh basil or parsley and an extra dusting of Parmesan cheese. Dig in and enjoy your masterpiece!
