Homestyle Chicken Parmesan with Garlic Butter Pasta
30min
45min
4
720
Chef's Note
For sensory processing considerations, you can adjust the texture by processing the marinara sauce until smooth, cutting the vegetables into uniform sizes, and ensuring the chicken is evenly cooked throughout. If cheese texture is an issue, consider using a finely grated mozzarella that melts more uniformly.
Tags
Ingredients
4 medium boneless, skinless chicken breasts
1/2 cup all-purpose flour
2 large eggs
1 cup Italian breadcrumbs
1/2 cup grated Parmesan cheese
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil
2 cups marinara sauce
1 1/2 cups mozzarella cheese, shredded
12 ounces fettuccine pasta
4 tablespoons unsalted butter
4 cloves garlic cloves, minced
1/4 cup fresh parsley, chopped
2 medium zucchini, sliced
1 medium red bell pepper, sliced
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Place the chicken breasts between plastic wrap and gently pound to an even 1/2-inch thickness using a meat mallet or heavy pan.
- 3
Set up a breading station: Place 1/2 cup flour in one shallow dish. In a second dish, beat 2 eggs. In a third dish, combine 1 cup breadcrumbs, 1/4 cup grated Parmesan, 1 tablespoon Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon pepper.
- 4
Dredge each chicken breast in flour, then dip in beaten eggs, and finally coat with the breadcrumb mixture, pressing gently to adhere.
- 5
Heat 1/4 cup olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the breaded chicken and cook for 4 minutes on each side until golden brown.
- 6
Pour 1 cup marinara sauce around (not on top of) the chicken in the skillet, then top each piece with the remaining 1 cup marinara sauce and 1 1/2 cups shredded mozzarella.
- 7
Transfer the skillet to the preheated oven and bake for 15-20 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
- 8
While the chicken bakes, bring a large pot of salted water to a boil and cook 12 ounces of fettuccine according to package directions until al dente. Drain, reserving 1/4 cup of pasta water.
- 9
In the same pot used for pasta, melt 4 tablespoons butter over medium heat. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
- 10
Add the sliced zucchini and red bell pepper to the garlic butter and sauté for 5-6 minutes until tender-crisp.
- 11
Return the drained pasta to the pot with vegetables, add the reserved pasta water, remaining 1/4 cup Parmesan cheese, and toss until well coated. Season with salt and pepper to taste.
- 12
Serve the chicken parmesan over the garlic butter pasta, garnish with fresh chopped parsley, and enjoy!
Nutrition Information (per serving)
720
48g
65g
32g
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