Best 5 Chicken Sorrentino Fusilli Recipes

Indulge in a culinary journey to Italy with Chicken Sorrentino Fusilli, a delightful dish that combines the savory flavors of chicken, creamy cheese, and tender pasta. This delectable recipe features juicy chicken breasts coated in seasoned bread crumbs and pan-fried to golden perfection. The chicken is then nestled atop a bed of fusilli pasta, smothered in a velvety sauce made from a blend of melted mozzarella and Parmesan cheeses, crushed tomatoes, and aromatic Italian herbs. Each bite offers a harmonious balance of textures and flavors, from the crispy chicken crust to the gooey cheese and the al dente pasta. Whether you're a seasoned chef or a home cook looking to impress, this Chicken Sorrentino Fusilli recipe is sure to satisfy your cravings for authentic Italian cuisine.

In addition to the main recipe, the article also includes variations and side dish suggestions to elevate your culinary experience. Discover how to recreate this classic dish using chicken thighs instead of breasts for a richer flavor. Explore the option of baking the chicken instead of pan-frying for a healthier alternative. For a vegetarian twist, learn how to substitute the chicken with grilled zucchini or eggplant. The article also provides guidance on selecting the perfect wine pairing to complement the flavors of Chicken Sorrentino Fusilli, ensuring a well-rounded dining experience. Whether you're hosting a dinner party or simply looking for a comforting meal to enjoy with loved ones, this comprehensive guide has everything you need to create a memorable culinary moment with Chicken Sorrentino Fusilli.

Let's cook with our recipes!

ITALIAN CHICKEN SORRENTINO

Italian Chicken Sorrentino image

I bought a box of frozen breaded eggplants, then had to figure out what to do with them! Eggplant Parmigiana would have been just too easy, so I decided to do this instead. You can kick up the flavor by using provolone cheese instead of mozzarella. You can also add a slice of proscuitto between the chicken and the eggplant, if you wish. I was just trying to keep this recipe as economical as possible.

Provided by JackieOhNo

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 (10 ounce) package frozen breaded eggplants (cutlets)
8 ounces linguine
1 tablespoon olive oil
4 thin-sliced chicken cutlets, about 1 lb
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 (25 ounce) jar marinara sauce
4 ounces thinly sliced mozzarella cheese
fresh basil leaf

Steps:

Preheat oven to 425 degrees.
Bake eggplant according to package directions (which is approximately 10 minutes). Cook pasta according to package directions; drain.
Meanwhile, in large nonstick skillet, heat oil over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and cook, turning once, until lightly golden, about 2 minutes per side.
On same pan used to bake eggplant, place chicken cutlets in single layer. Top each cutlet with about 2 T. sauce, eggplant slices, 2 more T. sauce and sliced cheese. Bake until cheese is melted and bubbly, about 10 minutes. In pot, toss pasta with remaining sauce; heat through. Serve chicken with pasta and garnish with basil leaves.

EASY CHICKEN SORRENTINO

Easy Chicken Sorrentino image

Classic Italian dish... this is a pretty easy recipe for Chicken Sorrentino. This goes great served over Linguini or Angel Hair along with a nice salad and semolina bread. I use the same pan to saute' individual ingredients then set aside on paper plates while I am preparing next ingredient in saute' pan. Also, I use the thin boneless chicken breasts for faster saute' if you use larger, you should butterfly or pound to flatten.

Provided by BlondieItaliana

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 -2 lb chicken breast
6 tablespoons olive oil
2 -4 slices eggplants, fresh
2 -3 ounces prosciutto (about 3 slices, or smoked ham)
1 cup marinara sauce
1 1/2 cups mozzarella cheese, shredded (in a pinch provolone works too)
parmesan cheese, grated
salt
pepper

Steps:

Preheat oven to 350 degrees.
Saute' chicken breast in olive oil. Add salt and pepper to taste. Set aside on a plate.
Then saute' eggplant (you can leave skin on or remove based on your preference) until tender. Set aside on another plate.
Next, saute' prosciutto for just a few minutes then add to plate.
In large baking dish brushed with olive oil, arrange starting with layer of chicken with a layer of eggplant on top, then layer ham, and cheese.
Bake for 15 minutes. Serve with grated Parmesan cheese over pasta if desired.

CHICKEN SORRENTINO

Chicken Sorrentino image

Categories Sauce Chicken Side Bake Boil

Yield serves 4

Number Of Ingredients 11

Ingredients

Four 6-ounce boneless, skinless chicken breasts, trimmed
1/4 teaspoon kosher salt
All-purpose flour, for dredging
7 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
2 small eggplants (about 12 ounces total), cut lengthwise into 8 slices
1 cup dry white wine
4 slices ham (about 2 ounces total)
1 cup marinara sauce (see page 108)
6 ounces low-moisture mozzarella, thinly sliced
1/4 cup grated Grana Padano or Parmigiano-Reggiano

Steps:

Preheat oven to 400 degrees F.
Slice open the chicken breasts crosswise to butterfly and use a meat mallet to pound them to an even thickness of about 1/2 inch. Season the chicken with the salt. Spread the flour on a plate. Lightly dredge the chicken in flour, tapping off the excess.
Add 4 tablespoons of the butter and the olive oil to a large skillet over medium-low heat. When the butter has melted, add the chicken and lightly brown on both sides, about 2 minutes per side. Remove the chicken to a plate. Increase the heat to medium, and add the eggplant slices to skillet. Brown on both sides, about 3 minutes per side. Remove the slices to a plate lined with paper towels to drain.
Discard the oil in skillet, and set it over medium-high heat. Add the remaining 3 tablespoons butter. When the butter is melted, pour in the white wine and bring to a boil. Adjust the heat so the wine is simmering rapidly, then lay the chicken breasts back in, in one layer. Lay a slice of ham over each chicken breast. Dollop about 2 tablespoons marinara on top of each piece of ham. Drop the remaining marinara in the spaces between the chicken breasts to make the sauce. Layer the sliced cheese on top of the sauce. Sprinkle the grated cheese over top. Bake until chicken is cooked through and cheese is browned and bubbly, about 20 to 25 minutes.

CHICKEN SORRENTINO FUSILLI

Chicken Sorrentino Fusilli image

Make and share this Chicken Sorrentino Fusilli recipe from Food.com.

Provided by gailanng

Categories < 60 Mins

Time 45m

Yield 2-3 serving(s)

Number Of Ingredients 14

Ingredients

2 (6 ounce) boneless skinless chicken breast halves, trimmed of fat
1 crushed garlic clove
1 small eggplant (1 pound or less, will only use 4 slices)
2 thin slices prosciutto
1/2 cup Italian breadcrumbs
2 large eggs
1/2 cup all-purpose flour
1/2 lb fresh mozzarella cheese, sliced
grated parmesan cheese
extra virgin olive oil
salt
2 cups marinara sauce
1/4 lb fusilli, cooked al dente
couple leaves torn fresh basil

Steps:

Preheat oven to 350 degrees.
Sprinkle the chicken breast halves with salt, pepper, drizzle with olive oil and turn to coast with the crushed garlic. Let rest while you prepare the sauce and eggplant.
In a small saucepot, heat the tomato sauce and warm through.
Peel the eggplant and slice across the width into 1/4 inch rounds. You will only need four pieces for this recipe. I used the larger, center slices. Place the breadcrumbs and the flour each in two shallow plates.
Crack the eggs into a bowl and beat. Dip each piece of eggplant first into the flour, tapping off excess, then into the beaten egg, allowing excess to drip off, then lastly, coat in breadcrumbs.
Heat a large (12") skillet over medium-high heat and add 1/4 cup oil. When oil is shimmering gently lay in the eggplant and fry until golden brown on each side. Place on a plate lined with a paper towel and sprinkle lightly with salt. Set aside while finishing the chicken.
Heat a cast iron grill pan (or other grilling device) over medium high heat. Grill the chicken breasts on each side until nicely marked but not cooked through; set aside.
In a bowl, toss the fusilli with 1/2 of the marinara sauce, enough to coat well and sprinkle with a little grated parmesan. Place in the bottom of a small, lightly oiled baking dish. Place the chicken pieces side by side on top of the pasta. Top each piece of chicken with a slice of prosciutto, two pieces of eggplant and the sliced mozzarella.
Bake until the cheese is melted and the chicken is cooked through, approx 10 minutes. You can brown the cheese with a quick run under the broiler, if desired. Top with remaining sauce and fresh basil.

CHICKEN SORRENTINO FUSILLI RECIPE - (4.8/5)

Chicken Sorrentino Fusilli Recipe - (4.8/5) image

Provided by á-5623

Number Of Ingredients 14

Ingredients

2 halves chicken breast , boneless, skinless (approx 6- 7 ounces each), trimmed
1 clove garlic, crushed
1 small eggplant, 1 pound or less
2 thin slices prosciutto
1/2 cup breadcrumbs
2 large eggs
1/2 cup all purpose flour
1/2 pound fresh mozzarella, sliced
2 tablespoons parmesan, grated
Extra virgin olive oil
Salt
2 cups marinara sauce
1/4 pound fusilli pasta, cooked al dente
Few leaves torn fresh basil

Steps:

Preheat oven to 350° fahrenheit. Sprinkle the chicken breast halves with salt, pepper, drizzle with olive oil and turn to coast with the crushed garlic. Let rest while you prepare the sauce and eggplant. In a small sauce pot, heat the tomato sauce and warm through. Peel the eggplant and slice across the width into 1/4 inch rounds - you will only need four pieces for this recipe. Place the breadcrumbs and the flour each in two shallow plates. Crack the eggs into a bowl and beat. Dip each piece of eggplant first into the flour, tapping off excess, then into the beaten egg, allowing excess to drip off, then lastly, coat in crumbs. Heat a large (12") skillet over medium-high heat and add 1/4 cup oil. When oil is shimmering gently lay in the eggplant and fry until golden brown on each side. Place on a plate lined with a paper towel and sprinkle lightly with salt. Set aside while finishing the chicken. Heat a cast iron grill pan (or other grilling device) over medium high heat. Grill the chicken breasts on each side until nicely marked but not cooked through. Set aside. In a bowl, toss the fusilli with 1/2 of the marinara sauce, enough to coat well and sprinkle with a little grated parmesan. Place in the bottom of a small, lightly oiled baking dish. Place the chicken pieces side by side on top of the pasta. Top each piece of chicken with a slice of prosciutto, two pieces of eggplant and the sliced mozzarella. Bake until the cheese is melted and the chicken is cooked through, approximately 10 minutes. You can brown the cheese with a quick turn under the broiler, if desired. Top with remaining sauce and fresh basil

Tips:

For the best flavor, use fresh chicken breasts and high-quality mozzarella cheese.
To make the chicken breasts easier to slice, partially freeze them before cooking.
If you don't have a meat mallet, you can use a rolling pin to pound the chicken breasts.
To prevent the chicken breasts from sticking to the pan, make sure the pan is hot before adding the chicken.
Cook the chicken breasts until they are cooked through, but not overcooked.
To make the Alfredo sauce, use freshly grated Parmesan cheese for the best flavor.
If you don't have heavy cream, you can use milk instead.
To make the fusilli pasta, follow the package directions.
Add the chicken, Alfredo sauce, and fusilli pasta to a large bowl and toss to combine.
Serve the chicken sorrentino fusilli immediately.

Conclusion:

Chicken sorrentino fusilli is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, the Alfredo sauce is rich and creamy, and the fusilli pasta is cooked to perfection. This dish is sure to be a hit with your family and friends.