Chicken Parmesan Pasta

Ingredients

For the recipe

• 300 g (about 10 1/2 oz) dry penne or spaghetti
• 2 large boneless, skinless chicken breasts, about 500 g total
• 1/2 teaspoon salt, divided, plus extra for the pasta water
• 1/2 teaspoon ground black pepper, divided
• 40 g (about 1/3 cup) all-purpose flour
• 1 large egg
• 1 tablespoon water
• 80 g (about 1 cup) panko breadcrumbs
• 60 g finely grated Parmesan cheese, divided
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon garlic powder
• 3 tablespoons olive oil (45 ml)
• 700 g (about 3 cups) prepared marinara sauce
• 120 g (about 1 cup) shredded low-moisture mozzarella
• 2 tablespoons chopped fresh basil
• Up to 120 ml (1/2 cup) reserved pasta cooking water, as needed

Instructions

1. Heat the oven to 220 degrees C / 425 degrees F. Lightly oil a baking tray using a little of the measured olive oil. Bring a large pot of salted water to a boil.
2. Slice each chicken breast horizontally to make 4 cutlets. Place between sheets of parchment paper and gently pound to an even thickness of about 1 cm (3/8 inch). Season with half the salt and pepper.
3. Place the flour in one shallow bowl. Beat the egg with 1 tablespoon water in a second bowl. In a third bowl, combine the panko, 40 g of the Parmesan, Italian seasoning, garlic powder and remaining salt and pepper.
4. Coat each cutlet lightly in flour, shaking off the excess, then dip in the egg and press into the breadcrumb mixture. Discard leftover flour, egg and crumbs that have contacted raw chicken.
5. Heat the remaining olive oil in a large skillet over medium heat. Cook the cutlets in two batches for 2-3 minutes per side, until golden; they will finish cooking in the oven. Transfer to the prepared tray.
6. Spoon 2 tablespoons of marinara over each cutlet, keeping some breaded edges exposed. Divide the mozzarella and remaining 20 g Parmesan over the chicken. Bake for 8-12 minutes, until the cheese melts and the center of each cutlet reaches 74 degrees C / 165 degrees F on a food thermometer. Timing depends on thickness.
7. While the chicken bakes, cook the pasta according to the package directions until al dente. Reserve 120 ml (1/2 cup) of the cooking water, then drain.
8. Warm the remaining marinara in a saucepan over medium-low heat. Toss with the drained pasta, adding reserved pasta water a little at a time if needed to loosen the sauce.
9. Divide the pasta among four plates and top each with one chicken cutlet, whole or sliced. Scatter with fresh basil and serve immediately.