Is chicken Parmesan always served with pasta?

Chicken Parmesan is traditionally served with warm spaghetti noodles or bread so in this Chicken Parmesan Casserole we are serving the crispy pan-fried chicken breasts over pasta that is tossed in spaghetti sauce. I like to use rotini in this casserole because it's a little easier to get a forkful than with long spaghetti noodles.

How do you keep chicken Parm from getting soggy?

My mission with this recipe was to preserve that crispy, breaded, pan-fried chicken crust without letting it get soggy because we all know how much I HATE soggy food! The best way to get (and keep) that crispy crust is to use a combination of breadcrumbs and Parmesan and then fry the chicken long enough that a dark golden-brown crust forms. The crispier that crust, the less likely it is to get soggy!

30 Minute Parmesan Chicken Casserole

Name: Chicken Parmesan Casserole
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American/Italian
Ingredients: 1 lb. boneless, skinless chicken breast; 1/4 cup flour; 1 egg; heaping 1/4 cup Italian breadcrumbs; 3/4 cup grated Parmesan, divided + more for garnish 16 oz. rotini pasta; 4 cups spaghetti sauce; 1 teaspoon dried oregano; 1/2 teaspoon garlic powder; 16 oz. shredded mozzarella; vegetable oil for frying; fresh parsley for garnish

Ingredients

Units Scale

1 lb. boneless, skinless chicken breast
1/4 cup flour
1 egg
heaping 1/4 cup Italian breadcrumbs
3/4 cup grated Parmesan, divided + more for garnish
- 16 oz. rotini pasta
4 cups spaghetti sauce
1 teaspoon dried oregano
1/2 teaspoon garlic powder
16 oz. shredded mozzarella
vegetable oil for frying
fresh parsley for garnish

Instructions

Heat oven to 350 degrees.
Cook pasta 1 minute less than al dente, according to package directions. Toss in olive oil and season with salt and pepper.
While the pasta is cooking, cut chicken breasts in half lengthwise.
Add flour to a shallow bowl. Add eggs to a shallow bowl and whisk until scrambled. Add Italian breadcrumbs, 1/4 cup of Parmesan, and a couple large pinches of salt and pepper to a shallow bowl.
Heat a large sauté over medium or medium-low heat and add enough oil to coat the bottom of the pan.
Dredge chicken breast in flour. Then dip into the egg mixture, allowing the excess to drop off. Then dredge in the breadcrumb mixture. Continue with remaining chicken breasts.
Pour enough oil into the pan to coat the bottom of the pan with about 1/4 of an inch of vegetable oil. Fry breaded chicken breasts in oil, cooking them on each side for about 3-4 or until cooked through and golden brown on the outside. You may need to work in batches depending on the size of your pan.
Add cooked pasta, spaghetti sauce, 4 oz. of mozzarella and remaining 1/2 a cup of grated Parmesan to a baking dish. Stir to combine.
Slice chicken breast into strips and spread in an even layer on top of the pasta.
Top chicken with remaining mozzarella cheese.
Bake at 350 degrees for about 5 minutes or until cheese is melted and casserole is warmed through. Broil if desired until cheese starts to turn golden brown.
Garnish with parsley and enjoy!

Equipment

large saute pan

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Author: Kylie
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stove Top + Oven
Cuisine: American/Italian

Nutrition

Serving Size: 1/10 of recipe
Calories: 628
Sugar: 6.2 g
Sodium: 998.6 mg
Fat: 14.3 g
Carbohydrates: 76.6 g
Fiber: 6.1 g
Protein: 46.9 g
Cholesterol: 84.1 mg