Parmesan-Crusted Chicken & Spaghetti From Scratch
This is my from-scratch take on a chicken parm night, and it's the kind of plate that looks like you fussed way harder than you actually did. I fillet the chicken thin so it cooks fast, give it a crispy Parmesan-breadcrumb crust, and build a quick tomato sauce on the stove while the spaghetti boils. A little timing goes a long way here — get the water on and the oven heating early, and everything lands hot at the same time. It feeds about 6, so it's a great one for a hungry table.
When I filmed this one, I wanted to walk the whole from-scratch route on camera — a real three-bowl breading station, a tomato sauce you season yourself and keep tasting until it's right. The move worth stealing is what I do with the noodles: my box called for 10 to 11 minutes, but I stop the timer around 8 and let the spaghetti sit in the hot water while the sauce finishes and the chicken bakes. I don't like cold noodles, and I don't want mushy ones either — that hold keeps them hot without cooking them past done.
This is a feed-the-table dinner — as written it serves about six, and if you're cooking for fewer, just cut everything in half. It's also a good one for building knife confidence: filleting the breasts thin and evening them out with the mallet is the only real technique in the dish, and I take it slow on camera for a reason. Keep the knife flat, take your time, and the rest is dredge, dip, press, and bake.
Watch me make it — video from my YouTube channel
The recipe
Parmesan-Crusted Chicken & Spaghetti From Scratch
Ingredients
- chicken breast, filleted into thin cutlets (enough to serve 6)
- all-purpose flour, for the dredge
- salt, for the flour dredge
- black pepper, for the flour dredge
- 5 eggs (for the egg wash)
- breadcrumbs (panko or regular — I use panko)
- Parmesan cheese, shredded (mixed into the breadcrumbs)
- olive oil
- two 28-ounce cans crushed tomatoes (about 56 oz total)
- 1/2 teaspoon salt (then adjust to taste)
- 1/2 teaspoon black pepper (then adjust to taste)
- 1/2 teaspoon garlic powder (then adjust to taste)
- 1/2 teaspoon dried parsley (then adjust to taste)
- 1/2 teaspoon onion powder (then adjust to taste)
- 1/2 teaspoon sugar (then adjust to taste)
- 1/2 teaspoon Italian seasoning (then adjust to taste)
- 1 to 2 pounds spaghetti (I use one 1.5-pound pack)
- Parmesan cheese, to taste (for topping)
How to Make It
- Preheat the oven to 400°F.
- Bring a large pan of water to a boil for the spaghetti (this takes about 10 to 15 minutes, so start it early).
- Lay each chicken breast flat on a cutting board and fillet it horizontally into thin cutlets, keeping the knife flat.
- Cover the cutlets and pound them with a meat mallet until evenly thin so they cook quickly and evenly.
- Set up three breading stations: bowl one with flour seasoned with salt and pepper; bowl two with the 5 eggs whisked together; bowl three with breadcrumbs.
- Shred the Parmesan cheese and mix it into the breadcrumbs in bowl three.
- Toss a chicken cutlet in the seasoned flour until evenly coated.
- Dip the floured cutlet in the egg wash, coating both sides (keep one hand dry for the dry steps).
- Press the cutlet into the Parmesan breadcrumbs until fully coated.
- Repeat steps 7-9 for all the cutlets, then set the breaded chicken aside.
- In a large pot or pan over medium-high heat, add the two cans of crushed tomatoes.
- Stir in 1/2 teaspoon each of salt, black pepper, garlic powder, dried parsley, onion powder, sugar, and Italian seasoning, then adjust to taste.
- Reduce to a simmer and let the sauce cook, tasting as you go, until the rest of the food is done (it will thicken as it simmers).
- Add the spaghetti to the boiling water and cook to al dente, stirring (especially during the first 5 minutes) so it doesn't stick; my box called for 10 to 11 minutes.
- Drain the spaghetti slightly undercooked (I pull it around 8 minutes) and let it rest in hot water so it stays warm without overcooking.
- Place the breaded chicken in the 400°F oven and bake about 15 to 20 minutes, until no pink remains in the middle and the chicken reaches a safe internal temperature.
- If the chicken is cooked but not browned on top, broil it for about 1 minute.
- To plate: spoon a ladle of sauce onto the plate, lay spaghetti over it, set a chicken cutlet on top, add a little more sauce, and finish with Parmesan cheese to taste.
Curtis's Tips
- The ingredient list is sized for about 6 servings; scale up if you need more, or cut everything in half for a smaller batch.
- Filleting the chicken thin makes it cook much faster and more evenly — take your time and keep the knife flat so you don't cut yourself.
- The meat mallet step evens out the cutlets so they aren't thick in some spots and thin in others.
- Breadcrumbs are flexible: use panko or regular, whatever you have. I go with panko.
- For the cheese you can use freshly shredded Parmesan or packaged pre-shredded — it's totally up to you for this dish.
- Use one hand for the wet (egg) coating and keep the other hand dry and clean to stay organized during breading.
- Start the pasta water and preheat the oven early so everything finishes around the same time.
- Add 1/2 teaspoon of each sauce seasoning first, then taste and adjust to your preference — keep tasting as you go.
- I deliberately undercook the spaghetti and hold it in hot water so the noodles stay hot but don't overcook while the sauce finishes.
- Always temp the chicken to confirm it's cooked through; look for no pink in the middle and browning on top.
- Go as heavy or light on the sauce and final Parmesan as you like — I keep it light for presentation.
Why this works
Filleting each breast horizontally, then evening it out with the meat mallet, is the make-or-break prep in this recipe: thinner chicken cooks a lot faster, and a level cutlet doesn't come out thick in some spots and skinny in others. That's what lets the chicken finish in the oven while the spaghetti and sauce run on the stove. The Parmesan goes into the breadcrumbs, not just on top — shredding it straight into the crumb mix is what turns a plain breaded cutlet into the crust this dish is named for. And the sauce starts at a half teaspoon of every seasoning on purpose: you taste and adjust from there, and the simmer handles the thickening while everything else finishes.
FAQ
Can I use regular breadcrumbs instead of panko?
Yes — it's really up to you, and I say so in the video. I used panko here, but regular breadcrumbs work. Whichever you grab, mix the shredded Parmesan straight into the crumbs so the crust carries the cheese.
Do I have to use freshly shredded Parmesan?
No. The packaged cheese works for this dish — that's your call. I shred mine for the breadcrumb mix, then add a little more Parmesan on the plate at the end, as much or as little as you like.
How do I know when the chicken is done?
Temp it — I tell you in the video to temp the chicken so you know for sure. The bake runs about 15 to 20 minutes at 400°F, and you want no pink in the middle and browning on top. Cooked through but still pale? Broil it for about one minute.
My sauce looks thin — how do I thicken it?
Let it simmer. In the video the sauce sits at a simmer the whole time the noodles cook and the chicken bakes, and it visibly thickens as it goes. Keep it simmering, keep tasting, and it'll be where you want it by the time the chicken comes out.
How many people does this feed?
About six as written. Cooking for fewer? Cut the ingredients in half. Need more? Size everything up for your crowd — that's exactly how I frame the ingredient list at the start of the video.
Estimated nutrition, per serving (recipe makes about 6 servings): ~980 calories · 66 g protein · 26 g fat · 121 g carbs. Computed from the ingredient list using standard reference values — an estimate, not a lab analysis; your exact brands and portions will vary.
