High-Protein Chicken Parmesan Pasta

In the delightful world of comfort food, few dishes can rival the classic Chicken Parmesan. It’s a family favorite, celebrated for its rich flavors and satisfying textures. However, many traditional recipes can be heavy and high in calories. Enter the Powerhouse Chicken Parmesan Pasta—a dish that redefines comfort food by merging indulgent flavors with nutritious ingredients. This innovative recipe is designed for families seeking a wholesome meal that doesn’t skimp on taste, allowing you to enjoy a guilt-free dining experience.

Discover a healthier twist on a classic favorite with Powerhouse Chicken Parmesan Pasta! This delicious recipe combines lean chicken, whole wheat pasta, and homemade marinara for a comforting meal that's packed with nutrients. Perfect for busy weeknights, it’s easy to prepare and satisfyingly tasty. With each bite, enjoy a balance of protein, fiber, and rich flavors, making it a guilt-free indulgence everyone will love. Try it tonight for a nutritious family dinner!

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Ingredients

2 boneless, skinless chicken breasts (about 1 lb)

1 cup whole wheat pasta (penne or fusilli)

2 cups marinara sauce (preferably low-sodium)

1 cup shredded part-skim mozzarella cheese

1/2 cup grated Parmesan cheese

1/2 cup whole wheat breadcrumbs

2 large eggs

3 cloves garlic, minced

1 tsp Italian seasoning (oregano, basil, thyme)

1/2 tsp red pepper flakes (optional)

2 tbsp olive oil

Fresh basil, for garnish

Salt and pepper, to taste

Instructions

Prepare the Pasta: In a large pot, bring salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente. Drain and set aside.

Prepare the Chicken: While the pasta is cooking, preheat your oven to 400°F (200°C). Slice each chicken breast in half horizontally to create thin cutlets. Season both sides with salt, pepper, and Italian seasoning.

Breading Station: In a shallow bowl, whisk the eggs. In another bowl, combine whole wheat breadcrumbs and half of the Parmesan cheese.

Bread the Chicken: Dip each chicken cutlet in the egg wash, allowing the excess to drip off. Then, coat each cutlet in the breadcrumb mixture, pressing lightly to adhere the breadcrumbs.

Pan-Fry the Chicken: In a large skillet, heat the olive oil over medium heat. Once hot, add the breaded chicken cutlets in batches (don’t overcrowd the pan). Cook for 3-4 minutes per side until golden brown. Transfer the cooked chicken to a baking dish.

Assemble the Dish: Pour the marinara sauce evenly over the browned chicken. Sprinkle the shredded mozzarella and remaining Parmesan cheese on top.

Bake: Place the baking dish in the preheated oven and bake for 15-20 minutes until the cheese is bubbly and golden, and the chicken is cooked through.

Combine Pasta and Sauce: In a large mixing bowl, toss the cooked pasta with the remaining marinara sauce and minced garlic. If you like a bit of heat, you can add the red pepper flakes here.

Serve: Divide the pasta among plates, topping each with a piece of cheesy chicken Parmesan. Garnish with fresh basil and extra cheese if desired.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4