Chicken Parmesan Spaghetti

While scrolling through Pinterest last night, I came across this recipe and figured I would try it since I had the majority of ingredients on hand.

I love chicken parmesan but have never attempted to make it because I did not want to mess up a classic. This recipe was simple enough to help encourage me to try it on my own finally.

You can find the original recipe here but I tweaked it a bit so the following will be my recipe.


  • 4 chicken breast halves
  • Kosher salt and freshly ground black pepper
  • 2 large eggs
  • 1 cup Crispy Fried Onions (I used the fried onions instead of the breadcrumbs since I didn’t have any.)
  • 1 tablespoon of Kraft Seasoned Grated Parmesan Hot Pepper Trio
  • 1 cup grated Parmesan
  • 2 cups of Farfalle Pasta (AKA Bowtie Pasta)
  • 2 cups marinara or spaghetti sauce, warmed
  • ½ cup olive oil


Place water in a large pot and add a dash of salt and bring to a boil.

While water is beginning to boil, prep the chicken.  I used a rolling pin to pound the chicken to be a little thinner. I sprinkled the pounded chicken on both sides with a little salt and Kraft Seasoned Grated Parmesan .


In a small bowl, whisk the eggs together.



In a separate bowl, stir together the Fried Onion Crisps (remember I used these instead of breadcrumbs so I had to crush them), 1/2 cup Parmesan, a pinch of salt & pepper.



First dip the chicken breast into the egg mixture and then into the Fried Onion Crisps mixture.
Once the chicken breast is fully coated, place into in a frying pan large enough to hold two chicken breast at the same time. Place burner over medium-high heat, warm the oil until it is shimmering.



Place the pasta in the boiling water and cook according to package directions or whatever your liking. Warm the sauce in a large saucepan.



Fry the chicken until crisp and golden brown and cooked through, turning once, about 5 minutes total. Transfer to paper towels on a sturdy plate to drain.
Drain the pasta and add to the warm sauce. Toss to coat.


Slice the chicken breasts into strips and transfer the spaghetti to a warm platter.


Top with the sliced chicken breasts and the remaining Parmesan.


Bon Appétit!

– R.Vargas

8 thoughts on “Chicken Parmesan Spaghetti

  1. Looks delicious and your version is very easy to follow .. thank you for explaining the type of pasta … I would have had to Google the name…

    Liked by 1 person

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