I love pretty much anything involving pasta and marinara sauce. Chicken Parmesan has been one of our favorite recipes for years now, especially for my husband. The crunchy breaded chicken, seasoned sauce, al dente pasta, and Parmesan cheese make for one delicious combination.


And here’s an interesting tidbit for you – Chicken Parmesan was the start of my interest in food photography. I had just started Project 365 and figured I might as well take a picture of what we were having for supper. It turned out to be a lot of fun and now I’ve done over two dozen recipe posts!


For your own Chicken Parmesan, you will need:
3-4 chicken breasts, depending on how many you are feeding
2 eggs, more if you are using more than 4 chicken breasts
1-2 cups of breadcrumbs
Grated Parmesan cheese
Seasonings – I like to use dried parsley and garlic salt
Olive oil
1-2 cans or jars of marinara sauce
1 box of penne pasta

The first step is to get pots and pans on the stove. Heat up olive oil in a large skillet over medium heat for the chicken. Fill up a pot of water for the pasta and place it over medium-high or high heat. Place the sauce in a pan and begin heating over low or medium heat.


Butterfly the chicken breasts and place between two layers of plastic wrap. Using a meat hammer or just a heavy skillet, flatten the chicken pieces. This will help them to cook faster.


Beat the eggs in a dish. Combine breadcrumbs, Parmesan cheese, and seasonings in another dish. Dip the chicken into the egg wash, covering it on both sides.


Next dip the chicken into the breadcrumbs, coating it on both sides.


Place the chicken into the skillet. Flip the pieces when they are nice and browned. As always with chicken, make sure they are cooked through before removing them from heat. 

Once the pasta water is boiling, add the noodles. We like al dente pasta, so I cook ours for 7-8 minutes. Cook to your preference, then strain. I like to add a ladleful or two of sauce to the noodles to keep them from sticking together.



Dish up a helping of pasta and add another spoonful of sauce. Top with a crispy piece of chicken and garnish with Parmesan.



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Rachel Gnagy

Rachel Gnagy is a wife, mother, photographer, coffee lover, and book nerd. She and her husband, Samuel, have four precious children, two boys and two girls. Rachel is a work-from-home-mom, running a small photography and graphic design business. She has been writing for Her View From Home since 2012 and loves the opportunity to communicate with other women. http://www.inscribedphotography.com/ https://www.facebook.com/InscribedPhotography