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Chicken Parmesan Pasta – Skinny Spatula Recipe Guide
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Skinny Spatula Chicken Parmesan Pasta

This lightened-up Chicken Parmesan Pasta offers a high-protein, nourishing take on a classic comfort meal. By baking the chicken instead of frying it and using whole wheat pasta, this recipe delivers all the savory, cheesy goodness of a traditional Italian-American dinner without the excess calories. Fresh basil and a robust marinara base create a vibrant flavor profile that is perfect for busy family weeknights. It is a wholesome, guilt-free dish that satisfies every craving.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Italian-American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 lb Chicken Breast, thinly sliced
  • 8 oz Whole Wheat Pasta
  • 2 cups Marinara Sauce
  • 1/2 cup Parmesan Cheese, freshly grated
  • 1/4 cup Panko Breadcrumbs
  • 1/4 cup Fresh Basil, chopped
  • Salt, pepper, and garlic powder to taste
  • Egg whites (for breading)

Method
 

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Season chicken cutlets with salt, pepper, and garlic powder.
  3. Dip each piece of chicken into egg whites and then coat with the mixture of breadcrumbs and parmesan.
  4. Bake the chicken on a parchment-lined baking sheet for 15-18 minutes until golden and cooked through.
  5. While chicken bakes, boil a large pot of salted water and cook the pasta until al dente.
  6. In a wide saucepan, simmer the marinara sauce over medium heat.
  7. Toss the drained pasta into the sauce until thoroughly coated.
  8. Slice the baked chicken into strips and arrange on top of the saucy pasta before serving.

Notes

Substitute turkey breast for chicken if preferred. Chickpea pasta can be used as a gluten-free or extra-protein alternative. Fresh oregano is a great substitute for basil. Store leftovers in an airtight container for up to 3 days.