Best 6 Parmesan Chicken With Pasta Rags Recipes

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Prepare to tantalize your taste buds with a culinary journey that brings together the harmonious flavors of Parmesan cheese, succulent chicken, and perfectly cooked pasta in a delightful dish called Parmesan Chicken with Pasta Rags. Originating from the heart of Italian cuisine, this recipe promises an explosion of flavors that will leave you craving for more. Savor the tender chicken, infused with the richness of Parmesan cheese and herbs, while the pasta rags, meticulously prepared with a flavorful sauce, provide a delightful accompaniment. Indulge in a symphony of textures and flavors that will transport you to the vibrant streets of Italy.

Let's cook with our recipes!

THE BEST CHICKEN PARMESAN



The Best Chicken Parmesan image

Chicken Parmesan should have, well, Parmesan. So we not only topped ours with it, we added it to the crust for even more flavor and texture. For the coating, we prefer to start with plain breadcrumbs and enhance them with our favorite flavors. And our very simple, classic Italian-American tomato sauce has a bright and tomato-y flavor that cuts through the richness of the chicken and pasta.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 15

2 large boneless skinless chicken breasts (about 8 ounces each)
Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour
1 cup plain breadcrumbs
1/2 cup grated Parmesan, plus more for serving
1/2 cup milk
1 large egg
1/2 cup plus 1/3 cup olive oil
3 cloves garlic, finely grated
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
Two 28-ounce cans diced tomatoes
3 sprigs basil, plus torn leaves for serving
8 ounces whole milk mozzarella, shredded
12 ounces spaghetti

Steps:

  • Set a wire rack inside a rimmed baking sheet. Line another rimmed baking sheet with foil. Cut two 12-inch sheets of plastic wrap.
  • Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put one chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper.
  • Put the flour in a pie plate and dredge the chicken 1 piece at a time, turning to coat and packing the flour into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
  • Whisk the breadcrumbs, 1/4 cup of the Parmesan, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl until combined. Whisk the milk and egg in a medium bowl until combined. Dip the dredged chicken into the milk mixture, allowing any excess to drip off. Then pack the seasoned breadcrumbs firmly onto the chicken. Very gently
  • shake off any excess and return to the rack. Refrigerate uncovered at least 30 minutes and up to 12 hours.
  • Meanwhile, make the sauce. Heat 1/3 cup of the oil in a large pot over medium-high heat. Add the garlic, oregano and red pepper flakes and cook until very fragrant but not brown, about 1 minute. Add the tomatoes, basil and 1 teaspoon salt. Bring to a boil and then reduce to a simmer and cook, uncovered, until the tomatoes are very tender and the liquid has reduced by half, about 30 minutes. Smash the tomatoes with a potato masher until almost smooth; it's ok if it's a little chunky. Season with salt.
  • Heat the remaining 1/2 cup oil in a large skillet over medium-high heat. Add 2 cutlets and cook until the coating is golden brown, about 1 minute per side; the chicken will not be cooked through. Transfer to the foil-lined baking sheet in a single layer 3 inches apart. Repeat with the remaining cutlets.
  • Arrange an oven rack directly under the broiler and preheat to high. Arrange the chicken in a single layer on the prepared baking sheet, spaced 3 inches apart. Top each cutlet with 2/3 cup of the sauce and spread evenly to coat. Sprinkle each cutlet with 1 tablespoon of the Parmesan and 1/2 cup mozzarella. Broil until the cheese melts and starts to brown in spots, 2 to 3 minutes.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti, stirring occasionally, until al dente. Drain and transfer to the remaining sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving dish and top with the chicken. Sprinkle with more Parmesan and serve with torn basil.

SOUTHERN STYLE CREAMY PARMESAN CHICKEN PASTA.



Southern Style Creamy Parmesan Chicken Pasta. image

The easiest, creamiest bowl of pasta...easy on a weeknight, but still perfect for the weekend!

Provided by Tieghan Gerard

Time 30m

Number Of Ingredients 15

1 pound chicken cutlets or tenders
1 cup Panko
1 1/2 cups grated parmesan
4 tablespoons extra virgin olive oil
kosher salt and black pepper
1 pound short cut pasta
1 medium yellow onion, chopped
2 bell peppers, chopped
3 cloves garlic, finely chopped or grated
3-4 teaspoons cajun seasoning
crushed red pepper flakes
2 cups milk
1/2 cup heavy cream or canned coconut milk
2 ounces cream cheese, at room temperature
2 tablespoons chopped fresh parsley

Steps:

  • 1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain.2. Meanwhile, place the Panko and 1/2 cup parmesan in a shallow bowl. Dredge both sides of the chicken through the Panko, pressing to adhere by using your fist to really pound the crumbs in. Place the chicken on a plate. Set aside.3. To make the pasta. Heat 2 tablespoons olive oil over medium high heat. Add the onion and cook until soft, about 5 minutes. Add the bell peppers, and garlic, cook another 5 minutes until the peppers are soft. Stir in the cajun seasoning, and a pinch each of red pepper flakes, salt, and pepper. Cook another minute, until the spices are fragrant, then pour in the milk and cream. Add the cream cheese. Whisk until smooth. Bring the sauce to a gentle simmer and cook 5-8 minutes, until thickened slightly. 4. To cook the chicken. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, 3-4 minutes. Flip the chicken and cook until golden brown on the other side, 3-4 minutes. Transfer to a cutting board and season with salt. Slice into thin strips.5. To the sauce, stir in the parmesan. Toss in the pasta and cook 3-5 minutes, then remove from the heat and stir in the parsley.6. Divide the pasta between plates and top with slices of chicken. ENJOY :)

Nutrition Facts : Calories 410 kcal, ServingSize 1 serving

CHICKEN PARMESAN WITH SPAGHETTI



Chicken Parmesan with Spaghetti image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 18

1/4 cup extra-virgin olive oil
8 cloves garlic, thinly sliced
2 28-ounce cans whole peeled San Marzano tomatoes, crushed by hand
1 teaspoon dried oregano
Kosher salt and freshly ground pepper
1 cup all-purpose flour
3 large eggs
2 cups breadcrumbs
1/4 cup finely chopped fresh parsley
1 teaspoon dried oregano
4 thin chicken cutlets (4 to 5 ounces each)
Kosher salt and freshly ground pepper
Vegetable oil, for frying
8 1-ounce slices low-moisture whole-milk mozzarella cheese (packaged or deli-sliced)
Grated parmesan cheese, for topping
Chopped fresh basil, for topping
Kosher salt
12 ounces spaghetti

Steps:

  • Make the sauce: Heat the olive oil in a large pot over medium-high heat. Add the garlic and cook, stirring occasionally, until golden, 2 to 3 minutes. Add the tomatoes, oregano, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper. Remove from the heat and puree with an immersion blender, or puree in a regular blender in small batches and return to the pot. You should have about 4 cups sauce.
  • Meanwhile, make the chicken: Preheat the oven to 450˚. Put the flour in a shallow dish. Whisk the eggs in a separate shallow dish. Combine the breadcrumbs, parsley and oregano in a third dish. Lay the chicken on a piece of plastic wrap and cover with another piece of plastic. Pound the chicken on both sides with the flat side of a meat mallet or a skillet until 1/4 inch thick. Season the chicken with salt and pepper on both sides. Working with 1 piece at a time, dredge the chicken in the flour, shaking off any excess, then dip in the eggs, letting the excess drip off, and dredge in the breadcrumb mixture, pressing to adhere on both sides. Transfer to a plate.
  • Set a wire rack on a baking sheet. Heat about 1/2 inch vegetable oil in a large skillet over medium-high heat until hot but not smoking. Carefully add 2 pieces of chicken and cook, gently moving them around in the pan with tongs, until golden brown, 2 to 3 minutes per side. (Adjust the heat as needed if the chicken is browning too quickly.) Remove the chicken to the rack to drain. Lightly sprinkle with salt. Repeat with the remaining chicken.
  • Transfer the chicken to a clean baking sheet and top each piece with 1/2 cup tomato sauce and 2 slices mozzarella. Bake until the cheese is melted, bubbling and browned in spots, 10 to 12 minutes.
  • Meanwhile, make the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 1 cup cooking water, then drain. Warm the remaining tomato sauce (about 2 cups) over low heat. Add the spaghetti and 1/2 cup reserved cooking water; toss, adding more cooking water as needed. Season with salt and pepper.
  • Top the chicken with parmesan and basil. Serve with the spaghetti.

PARMESAN CHICKEN WITH PASTA RAGS



Parmesan Chicken With Pasta Rags image

This is a great one-dish meal that my family loves. It's also a good way to use up broken lasagne noodles. I clipped this from a magazine some time ago, I forgot which one.

Provided by Hey Jude

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

3 cloves garlic, minced
1/2 teaspoon seasoning salt
3 tablespoons olive oil
1 tablespoon butter
1/2 cup seasoned bread crumbs
1/2 cup grated fresh parmesan cheese
1 1/2 lbs boneless skinless chicken breast halves
8 ounces uncooked lasagna noodles, broken into random pieces
1/4 cup olive oil
1 clove garlic, minced
1 package frozen spinach leaves, thawed and drained
1/2 teaspoon seasoning salt
1 cup cherry tomatoes, halved
2 tablespoons chopped fresh basil
parmesan cheese, shaved,for garnish

Steps:

  • Chicken:.
  • Heat oven to 475°.
  • Combine garlic, seasoned salt, 3 tablespoons olive oil and the butter; microwave on high 1 minute, or till butter is melted; mix well.
  • Combine bread crumbs and grated cheese; mix well; coat chicken breasts with the garlic mixture then coat with the crumb mixture; place in an ungreased 15x10x1-inch baking pan and bake for 20 minutes or till chicken is fork-tender and juices run clear.
  • Pasta:.
  • Cook broken lasagna noodles to desired doneness as directed on package; drain and cover to keep warm.
  • Heat 1/4 cup olive oil in a large skillet over medium-high heat until hot; add 1 garlic clove, cook and stir for 1 minute; add spinach and 1/2 teaspoon seasoned salt; mix well and cook 2-3 minutes or till spinach is cooked, stirring frequently.
  • Add cooked noodles, tomatoes and chopped basil; cook 1-2 minutes or until thoroughly heated, stirring occasionally.
  • Serve pasta mixture with chicken and garnish with shaved Parmesan cheese.

Nutrition Facts : Calories 772.2, Fat 34.2, SaturatedFat 8.2, Cholesterol 117.5, Sodium 647.9, Carbohydrate 58.4, Fiber 4.7, Sugar 3.3, Protein 56.3

SIMPLE CHICKEN PARMESAN



Simple Chicken Parmesan image

Simple Chicken Parmesan is the perfect dish to lure kids into the kitchen - what kid doesn't like chicken tenders and spaghetti? And this dish is loaded with mini cooking lessons. With one simple recipe, kids learn how to boil pasta, mince garlic, grate cheese, make tomato sauce, and pound, bread and saute cutlets. Bonus: This recipe makes twice the sauce needed, so freeze half for another meal.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Main Dish Recipes     Chicken     Chicken Parmesan Recipes

Yield 4

Number Of Ingredients 14

2 medium garlic cloves, peeled and crushed
2 tablespoons extra-virgin olive oil
1 (28 ounce) can crushed tomatoes (quality varies dramatically; I prefer Redpack, Progresso and Muir Glen brands)
½ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon sugar
Salt and freshly ground pepper, to taste
2 large boneless, skinless chicken breasts (6 to 8 ounces each), halved crosswise
1 large egg
½ cup dry bread crumbs
8 ounces spaghetti or linguine
¼ cup extra-virgin olive oil
½ cup grated part-skim mozzarella cheese
¼ cup grated Parmesan cheese, plus extra for passing at the table

Steps:

  • In a large saucepan, heat garlic and 2 Tbs. oil over medium-high heat until garlic starts to sizzle. Stir in tomatoes, basil, oregano, sugar, a pinch of salt and a few grinds of pepper. Bring to a simmer; simmer until sauce thickens a bit and flavors meld, 10 to 12 minutes. Cover and keep warm. (Remember, this makes twice the amount of sauce you need, so put aside half for another meal.)
  • Put chicken pieces between two sheets of plastic wrap and pound, using your fists or a heavy pan, until the cutlets are about 1/4-inch thick.
  • Bring 2 quarts of salted water to a boil in a large soup kettle.
  • In a pie pan, beat egg until well-blended. In another pie pan, mix bread crumbs and more black pepper. Preheat broiler.
  • Working one cutlet at a time, dip both sides of each in beaten egg, then in bread crumbs. Put cutlets on a wire rack set over a cookie sheet (this step helps breading stay put).
  • Heat remaining 1/4 cup oil over medium-high heat in a 12-inch skillet. When oil starts to shimmer, add cutlets and saute until golden brown on each side, about 5 minutes total. Wash and dry the wire rack and return to cookie sheet. As the cutlets saute, cook pasta in boiling water according to package directions.
  • Transfer cutlets to clean wire rack over cookie sheet. Top each with a portion of the cheeses. Broil cutlets, 4 to 5 inches from heat source, until cheese melts and is spotty brown.
  • Drain pasta. Put a cutlet and a portion of pasta on each of 4 plates. Spoon 2 or 3 tablespoons of sauce over part of each cutlet, then sauce the pasta as desired. Serve with extra Parmesan.

Nutrition Facts : Calories 714.7 calories, Carbohydrate 67.4 g, Cholesterol 125.8 mg, Fat 29.2 g, Fiber 6.2 g, Protein 45.6 g, SaturatedFat 6.4 g, Sodium 655.2 mg, Sugar 2.9 g

PARMESAN CHICKEN PASTA



Parmesan Chicken Pasta image

I developed this recipe one Saturday night when I wanted to make something a little nicer, but with minimal time in the kitchen. I'd tried something similar at a restaurant a few weeks earlier. It's a great way to use leftover grilled chicken...or you can use purchased grilled chicken strips. -Tamara Duncan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4-6 servings.

Number Of Ingredients 11

8 ounces uncooked penne pasta
1 cup cubed fully cooked ham
2 teaspoons minced garlic
2 tablespoons olive oil
3/4 pound cooked chicken breast, cut into strips
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 jar (7-1/2 ounces) marinated artichoke hearts, drained and chopped
1/4 cup chopped seeded plum tomato
1 jar (15 ounces) Alfredo sauce
1 cup milk
1/2 cup shredded Parmesan cheese

Steps:

  • Cook pasta according to package directions. In a large skillet, saute the ham and garlic in oil until garlic is tender. Add the chicken, spinach, artichokes and tomato; cook and stir until heated through. Stir in the sauce and milk; bring to boil. Reduce heat. Drain pasta; stir into sauce and heat through. Sprinkle with Parmesan cheese.

Nutrition Facts :

Tips:

  • To ensure the chicken is cooked evenly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
  • If you don't have dry white wine, you can substitute it with chicken broth or water.
  • For a crispier chicken, cook it for a few minutes longer on each side.
  • If you don't have heavy cream, you can substitute it with milk or half-and-half.
  • To make the sauce creamier, add a tablespoon of butter or olive oil.
  • For a more flavorful sauce, use freshly grated Parmesan cheese.
  • Serve the chicken and pasta with a side of steamed vegetables or a salad.

Conclusion:

This Parmesan chicken with pasta is a quick and easy meal that is perfect for a weeknight dinner. The chicken is juicy and flavorful, and the sauce is creamy and cheesy. The pasta is cooked to perfection and provides a hearty base for the dish. This recipe is sure to be a hit with your family and friends.

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