Why I’ll Love This Recipe
I love how baking the chicken creates a crispy coating while using less oil than traditional frying. The combination of juicy chicken, savory marinara sauce, gooey melted mozzarella, and tender spaghetti makes every bite satisfying. I also appreciate that this recipe is easy to prepare ahead of time and pairs well with simple side dishes like garlic bread or a fresh salad.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken
- 4 boneless, skinless chicken breasts
- 1 cup Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- Salt, to taste
- Black pepper, to taste
- 2 large eggs
- 2 tablespoons milk
- 2 tablespoons olive oil or cooking spray
For the Topping
- 2 cups marinara sauce
- 8 ounces fresh mozzarella or shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- Chopped fresh parsley or basil, for garnish
For the Spaghetti
- 12 ounces spaghetti
- Salt, for the pasta water
- Extra marinara sauce, for serving (optional)
Directions
- I preheat the oven to 425°F (220°C).
- I lightly grease or line a baking sheet with parchment paper.
- I pound the chicken breasts to an even thickness for even cooking.
- In one shallow bowl, I whisk together the eggs and milk.
- In another bowl, I combine the breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, paprika, salt, and black pepper.
- I dip each chicken breast into the egg mixture, then coat it thoroughly in the breadcrumb mixture.
- I place the breaded chicken on the prepared baking sheet and lightly brush or spray it with olive oil.
- I bake for 20 minutes, then remove the chicken from the oven.
- I spoon marinara sauce over each piece of chicken and top with mozzarella and Parmesan cheese.
- I return the chicken to the oven for another 8 to 10 minutes, or until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F (74°C).
- While the chicken finishes baking, I cook the spaghetti in salted boiling water until al dente, then drain it.
- I serve the baked Chicken Parmesan over the spaghetti with extra marinara sauce if I like.
- I garnish with fresh parsley or basil before serving.
Servings and Timing
- Servings: 4
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Variations
- I use panko breadcrumbs for an extra crispy coating.
- I substitute chicken thighs for chicken breasts when I want a juicier result.
- I add sliced provolone cheese along with the mozzarella for extra richness.
- I make the recipe with whole wheat spaghetti for added fiber.
- I use gluten-free breadcrumbs and pasta for a gluten-free version.
- I add crushed red pepper flakes to the marinara sauce for a spicy kick.
- I serve the chicken with zucchini noodles instead of spaghetti for a lower-carb option.
Storage/Reheating
I store leftover Chicken Parmesan and spaghetti in separate airtight containers in the refrigerator for up to 4 days. For longer storage, I freeze the cooked chicken without the spaghetti for up to 3 months. I reheat the chicken in a 350°F oven for about 15 minutes to keep the coating crisp, while I warm the spaghetti and sauce on the stovetop or in the microwave with a splash of water if needed.
FAQs
Can I prepare Chicken Parmesan ahead of time?
Yes. I bread the chicken and refrigerate it for up to one day before baking. I add the sauce and cheese during the final stage of baking for the best texture.
How do I keep the breading crispy?
I bake the chicken on a wire rack or lightly grease the baking sheet, and I wait until the chicken is mostly cooked before adding the marinara sauce and cheese.
Can I use store-bought marinara sauce?
Yes. I often use my favorite jarred marinara sauce for convenience, although homemade marinara also works beautifully.
What side dishes go well with Chicken Parmesan?
I like serving it with garlic bread, Caesar salad, roasted vegetables, sautéed green beans, or steamed broccoli alongside the spaghetti.
Can I freeze Chicken Parmesan?
Yes. I freeze the baked chicken after it has cooled completely. When I’m ready to serve it, I thaw it overnight in the refrigerator and reheat it in the oven before serving with freshly cooked spaghetti.
Conclusion
Oven Baked Chicken Parmesan and Spaghetti is a comforting meal that brings together crispy baked chicken, rich marinara sauce, melted cheese, and perfectly cooked pasta. I love how this recipe offers all the classic flavors of Chicken Parmesan with an easier, less messy baking method. Whether I prepare it for a family dinner or a special weekend meal, it’s always a satisfying dish that everyone enjoys.
PrintOven Baked Chicken Parmesan and Spaghetti
Oven Baked Chicken Parmesan and Spaghetti is a comforting Italian-American classic featuring crispy baked breaded chicken topped with marinara sauce and melted mozzarella, served over perfectly cooked spaghetti. It’s an easy, family-friendly meal that delivers classic flavors with less mess than frying.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Bake
- Cuisine: Italian-American
- Diet: Halal
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- Salt, to taste
- Black pepper, to taste
- 2 large eggs
- 2 tablespoons milk
- 2 tablespoons olive oil or cooking spray
- 2 cups marinara sauce
- 8 ounces fresh mozzarella or shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- Chopped fresh parsley or basil, for garnish
- 12 ounces spaghetti
- Salt, for the pasta water
- Extra marinara sauce, for serving (optional)
Instructions
- Preheat the oven to 425°F (220°C) and lightly grease or line a baking sheet with parchment paper.
- Pound the chicken breasts to an even thickness.
- Whisk together the eggs and milk in one shallow bowl.
- In another bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, paprika, salt, and black pepper.
- Dip each chicken breast into the egg mixture, then coat thoroughly with the breadcrumb mixture.
- Arrange the breaded chicken on the prepared baking sheet and lightly brush or spray with olive oil.
- Bake for 20 minutes.
- Remove the chicken from the oven, top each piece with marinara sauce, mozzarella, and Parmesan cheese.
- Return to the oven and bake for 8 to 10 minutes, or until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F (74°C).
- Meanwhile, cook the spaghetti in salted boiling water until al dente, then drain.
- Serve the Chicken Parmesan over the spaghetti with extra marinara sauce if desired.
- Garnish with chopped parsley or basil before serving.
Notes
- Use panko breadcrumbs for an extra crispy coating.
- Substitute boneless chicken thighs for a juicier variation.
- Add provolone cheese along with the mozzarella for extra richness.
- Use whole wheat or gluten-free spaghetti and breadcrumbs if preferred.
- Add crushed red pepper flakes to the marinara sauce for extra heat.
- Serve with zucchini noodles instead of spaghetti for a lower-carb option.
- Store leftovers in separate airtight containers in the refrigerator for up to 4 days.
- Freeze the cooked chicken for up to 3 months and reheat in the oven to maintain a crisp coating.
Nutrition
- Serving Size: 1 chicken breast with spaghetti
- Calories: 710 kcal
- Sugar: 8 g
- Sodium: 980 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 69 g
- Fiber: 5 g
- Protein: 52 g
- Cholesterol: 205 mg
