Chicken Parmigiana Pasta
If you love crispy, cheesy chicken parmigiana and a hearty bowl of pasta, why choose between the two? This Chicken Parmigiana Pasta combines the best of both worlds—golden, crunchy chicken topped with melted mozzarella and rich tomato sauce, served over a bed of rigatoni. It's the ultimate comfort food, perfect for a quiet night in or pre-workout carb load.
Serves
4
Prep time
20 minutes
Cooking time
30 minutes
Ingredients
Pasta:
- 300g rigatoni
- Salt, for boiling water
Chicken parmigiana:
- 2 chicken breasts, sliced in half and pounded thin
- Salt and pepper, to season
- ¾ cup (110g) plain, all purpose flour
- 3 eggs, whisked
- 1½ cups (150g) panko breadcrumbs
- 2 tbsp Parmesan cheese, grated
- 1 ball (125g) mozzarella, thinly sliced
Tomato sauce:
- 1 tbsp olive oil
- ½ brown onion, finely chopped
- 1 celery stick, finely chopped
- 2 garlic cloves, minced
- 790g crushed tomatoes
- 1 tsp dried oregano
- Salt and pepper, to taste
To garnish:
- Fresh basil leaves
- Parmesan cheese
Directions
- Heat olive oil in a pan over medium heat.
- Add onion, celery, and garlic. Sauté for 5 minutes until softened.
- Pour in crushed tomatoes, oregano, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 10 minutes, stirring occasionally.
- Bring a pot of salted water to a boil.
- Cook rigatoni according to package instructions until al dente. Drain and set aside.
- Season chicken breasts with salt and pepper.
- Set up three plates for the flour, whisked eggs and panko breadcrumbs mixed with Parmesan.
- Coat each chicken piece in flour, then egg, then breadcrumb and parmesan mixture.
- Cook in an oven or air fryer at 200°C (400°F) for 18–20 minutes, or until golden and crispy. Turn chicken over half way
- Remove the chicken from the air fryer.
- Top each piece with tomato sauce, mozzarella slices, and extra Parmesan.
- Return to the oven or air fryer at 180°C (350°F) for 5 minutes until the cheese is melted and golden.
- Toss the drained rigatoni with the remaining tomato sauce.
- Slice the chicken parmigiana and place it on top of the pasta.
- Garnish with fresh basil and extra Parmesan, if desired. Serve immediately and enjoy!
Ingredients
Pasta:
- 300g rigatoni
- Salt, for boiling water
Chicken parmigiana:
- 2 chicken breasts, sliced in half and pounded thin
- Salt and pepper, to season
- ¾ cup (110g) plain, all purpose flour
- 3 eggs, whisked
- 1½ cups (150g) panko breadcrumbs
- 2 tbsp Parmesan cheese, grated
- 1 ball (125g) mozzarella, thinly sliced
Tomato sauce:
- 1 tbsp olive oil
- ½ brown onion, finely chopped
- 1 celery stick, finely chopped
- 2 garlic cloves, minced
- 790g crushed tomatoes
- 1 tsp dried oregano
- Salt and pepper, to taste
To garnish:
- Fresh basil leaves
- Parmesan cheese
Directions
- Heat olive oil in a pan over medium heat.
- Add onion, celery, and garlic. Sauté for 5 minutes until softened.
- Pour in crushed tomatoes, oregano, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 10 minutes, stirring occasionally.
- Bring a pot of salted water to a boil.
- Cook rigatoni according to package instructions until al dente. Drain and set aside.
- Season chicken breasts with salt and pepper.
- Set up three plates for the flour, whisked eggs and panko breadcrumbs mixed with Parmesan.
- Coat each chicken piece in flour, then egg, then breadcrumb and parmesan mixture.
- Cook in an oven or air fryer at 200°C (400°F) for 18–20 minutes, or until golden and crispy. Turn chicken over half way
- Remove the chicken from the air fryer.
- Top each piece with tomato sauce, mozzarella slices, and extra Parmesan.
- Return to the oven or air fryer at 180°C (350°F) for 5 minutes until the cheese is melted and golden.
- Toss the drained rigatoni with the remaining tomato sauce.
- Slice the chicken parmigiana and place it on top of the pasta.
- Garnish with fresh basil and extra Parmesan, if desired. Serve immediately and enjoy!
Helpful Tips
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Substitutions
Serving Suggestions
Watch How to Make It
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