Chicken Parmigiana Pasta

If you love crispy, cheesy chicken parmigiana and a hearty bowl of pasta, why choose between the two? This Chicken Parmigiana Pasta combines the best of both worlds—golden, crunchy chicken topped with melted mozzarella and rich tomato sauce, served over a bed of rigatoni. It’s the ultimate comfort food, perfect for a quiet night in or pre-workout carb load.

Why You’ll Love This Recipe

With a balance of high-quality protein and energising carbohydrates, this dish is ideal for pre-exercise fuel or post-workout recovery. The rigatoni provides slow-digesting carbs for sustained energy, while the chicken parmigiana delivers a protein boost to support muscle repair.

While it looks restaurant-quality, this dish is straightforward to prepare, making it great for both weeknight meals and special occasions.

Tips for the best Chicken Parmigiana Pasta

Use panko breadcrumbs – They give the chicken that extra crunch. Regular breadcrumbs work, but panko makes it crispier. You can find them in most supermarkets (often in the Asian section).

Master the crumbing technique – To avoid messy, batter-coated fingers, use the left-hand-right-hand method:

• Use your left hand (or tongs) to dip the chicken into the flour, then the egg.
• Let excess egg drip off, then place it into the panko.
• Use your right hand to sprinkle panko over the chicken, then press and turn to fully coat.

Oil spray is key – Lightly spray the panko before baking it in the oven or air-frying to achieve a golden, crispy crust.

Choose fresh mozzarella – It melts better and gives that perfect cheese stretch.

Macro Breakdown for one serving of Chicken Parmigiana Pasta

Calories: 782 kcal

Protein: 50g

Carbohydrates: 101g

Fats: 19g

The macronutrient values provided are estimates based on standard ingredient calculations and may vary depending on specific brands, portion sizes, and cooking methods.

Chicken Parmigiana Pasta

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Ingredients

• Pasta:

• 300g rigatoni

• Salt, for boiling water

• Chicken parmigiana:

• 2 chicken breasts, sliced in half and pounded thin

• Salt and pepper, to season

• ¾ cup (110g) plain, all purpose flour

• 3 eggs, whisked

• 1½ cups (150g) panko breadcrumbs

• 2 tbsp Parmesan cheese, grated

• 1 ball (125g) mozzarella, thinly sliced

• Tomato sauce:

• 1 tbsp olive oil

• ½ brown onion, finely chopped

• 1 celery stick, finely chopped

• 2 garlic cloves, minced

• 790g crushed tomatoes

• 1 tsp dried oregano

• Salt and pepper, to taste

• To garnish:

• Fresh basil leaves

• Parmesan cheese

Directions

• Tomato Sauce:
• Heat olive oil in a pan over medium heat.
• Add onion, celery, and garlic. Sauté for 5 minutes until softened.
• Pour in crushed tomatoes, oregano, salt, and pepper. Bring to a boil.
• Reduce heat and simmer for 10 minutes, stirring occasionally.
• Pasta:
• Bring a pot of salted water to a boil.
• Cook rigatoni according to package instructions until al dente. Drain and set aside.
• Chicken:
• Season chicken breasts with salt and pepper.
• Set up three plates for the flour, whisked eggs and panko breadcrumbs mixed with Parmesan.
• Coat each chicken piece in flour, then egg, then breadcrumb and parmesan mixture.
• Cook in an oven or air fryer at 200°C (400°F) for 18–20 minutes, or until golden and crispy. Turn chicken over half way
• Assemble:
• Remove the chicken from the air fryer.
• Top each piece with tomato sauce, mozzarella slices, and extra Parmesan.
• Return to the oven or air fryer at 180°C (350°F) for 5 minutes until the cheese is melted and golden.
• Toss the drained rigatoni with the remaining tomato sauce.
• Serve:
• Slice the chicken parmigiana and place it on top of the pasta.
• Garnish with fresh basil and extra Parmesan, if desired. Serve immediately and enjoy!