Chicken Parmesan Baked Spaghetti Recipe

Equipment

• 9×13 inch baking dish
• Large pot for boiling pasta
• Two shallow bowls (for eggs and breadcrumb mixture)
• Large skillet
• Tongs
• Mixing bowls

Ingredients

For the Chicken & Assembly:

• 1 lb boneless, skinless chicken breasts, cut into 1-inch chunks
• 1 cup Italian-style breadcrumbs
• ½ cup grated Parmesan cheese, divided
• 2 large eggs, beaten
• 2 tbsp olive oil
• 12 oz spaghetti
• 24 oz (about 3 cups) your favorite marinara sauce
• 8 oz fresh mozzarella cheese, thinly sliced or torn
• 1 cup shredded low-moisture mozzarella
• ¼ cup chopped fresh basil or parsley for garnish (optional)

For a Quick “Sunday Sauce” (Optional):

• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 (24 oz) jar marinara sauce
• ½ tsp dried oregano
• ¼ tsp red pepper flakes (optional)
• Salt and freshly ground black pepper to taste

Instructions

1. Prep Intensity: Active (15 mins)
2. Prep & Preheat: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil for the spaghetti. Lightly grease your 9×13 baking dish.
3. Bread the Chicken: Set up a breading station. In one shallow bowl, place the beaten eggs. In another, combine the Italian breadcrumbs and ¼ cup of the grated Parmesan. Season the chicken chunks lightly with salt and pepper. Dip each piece first in the egg, letting excess drip off, then coat thoroughly in the breadcrumb mixture. Place on a plate.
4. Cook Intensity: Medium-High (15 mins) 3. Cook the Chicken: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the breaded chicken in a single layer (work in batches if needed) and cook for 2-3 minutes per side, until golden brown and cooked through. The chicken will finish baking later, so it doesn’t need to be fully opaque inside yet. Transfer to a clean plate. 4. Cook Pasta & Make Sauce (if using quick version): While the chicken cooks, add the spaghetti to the boiling water and cook for 2 minutes LESS than the package instructions for al dente. It will finish cooking in the oven. Drain. * For Quick Sauce: In the same skillet (add a bit more oil if dry), sauté garlic for 30 seconds over medium heat. Pour in the jarred marinara, oregano, and red pepper flakes. Simmer for 5 minutes. Season to taste.
5. Assembly Intensity: Low (10 mins) 5. Combine: In a large mixing bowl, combine the drained spaghetti, the marinara sauce (jarred or homemade), and the remaining ¼ cup of grated Parmesan. Toss until every strand is coated. 6. First Layer: Spread the saucy spaghetti evenly into the bottom of the prepared baking dish. 7. Second Layer: Scatter the browned chicken pieces evenly over the spaghetti. 8. Cheese Layer: Top with the slices or pieces of fresh mozzarella, then sprinkle evenly with the shredded mozzarella.
6. Bake Intensity: Passive (40 mins) 9. Bake: Cover the dish tightly with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the cheese is completely melted, bubbly, and starting to develop golden spots. 10. Rest & Serve: Remove from the oven and let it rest for 5-10 minutes. This allows the layers to set, making it easier to serve. Garnish with fresh basil or parsley before serving.

Nutrition

Calories: ~620 kcal · Protein: 42g · Fat: 24g 31% · Carbohydrates: 58g 21% Dietary · Saturated Fat: 10g 50% · Fiber: 4g 14% · Sugar: 8g · Sodium: 1180mg 51%