Breaded Chicken Pasta

This Delicious Breaded Chicken Pasta is a perfect weeknight meal. The flavourful crispy breading is the perfect contrast to the juicy chicken thighs, while the creamy fresh mozzarella balances the bright acidity of the fresh marinara sauce. It may look and taste fancy, but this meal comes together easily in under an hour. It’s a favourite in my home, and I think it will soon become one in yours!

4.77 from 13 votes

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Course: Main Course

Cuisine: Italian

Keyword: boneless chicken, breaded, breaded chicken, chicken, chicken thighs, marinara, parmesan, parmigiana, pasta

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Calories: 784kcal

Author: Anneke Silva

Equipment

Bowls (x3)
Baking Tray
Le Creuset Braiser (optional) or Heavy stainless steal pan
Baking Pan or Stoneware Dish

Ingredients

Breaded Chicken

1 cup All Purpose Flour
1 cup Breadcrumbs unseasoned
1 tsp Dried Oregano divided
1 tsp Onion powder divided
2 cloves Garlic minced
2 Large eggs
8 Boneless skinless chicken thighs
1/8 tsp Kosher salt
2 tbsp Extra virgin olive oil

Marinara Sauce

1/4 cup Extra virgin olive oil
680 ml Passata
2 cloves Garlic minced
4 Basil leaves
1 tsp Kosher salt

Instructions

BREADED CHICKEN

Step 1: Line a baking tray with parchment and place on your counter. Turn your oven to 400 F.
Step 2: Set out three shallow bowls in a row on your counter close to the baking sheet.
Step 3: In the left hand bowl, put your flour, salt, 1/2 tsp oregano, 1/2 tsp onion powder, and mix.
Step 4: In the middle bowl, crack your eggs and gently beat them.
Step 5: Grate or finely mince your garlic and mix it into your egg.
Step 6: In the right hand bowl, put your breadcrumbs, 1/2 tsp oregano, 1/2 tsp onion powder, and mix.
Step 7: Take a chicken thigh and dredge it in the flour mixture, gently shaking off the excess.
Step 8: Dip the floured thigh into the egg mixture, allowing the excess to drip back into the bowl.
Step 9: Dredge the coated thigh in the breadcrumb mixture, then place it on the baking sheet.
Step 10: Continue for each of the chicken thighs.
Step 11: Drizzle the breaded thighs with olive oil, and put the pan in the oven for 30 minutes, turning once, until they are golden brown and cooked through.

MARINARA SAUCE

Step 1: Pour your olive oil into a heavy bottomed pan, I like using my Le Creuset braiser.
Step 2: Dice your garlic.
Step 3: When your oil starts to glisten, add your garlic.
Step 4: When your garlic starts to brown (a few minutes) add your passata.
Step 5: Cook for 5 minutes then toss in some torn basil and set aside.

PASTA

Step 1: Set a large pot of water on the stove on high.
Step 2: When it starts to boil, add some salt.
Step 3: Cook to desired texture.
Step 4: Drain and pour back into your pot.
Step 5: Add 2 cups of the finished marinara to your pasta. Mix and set aside covered.
I always cook my pasta al dente (“to the tooth”: with a bit of chew) When trying a new brand, I always cook a minute or two under the al dente time, taste the pasta, and continue cooking if needed.

BREADED CHICKEN PASTA ALL TOGETHER

Step 1: When your chicken is beautifully brown remove it from the oven.
Step 2: Transfer it to a deep rimmed baking pan, or stoneware dish. I love my Le Creuset stoneware for this.
Step 3: Pour a few ladles of marinara over your chicken.
Step 4: Grate a healthy amount of mozarella over your chicken.
Step 5: Place your prepared thighs back in the oven for 10 minutes until the mozarella is melted and starting to turn golden.
Step 6: Serve your chicken over your pasta. Make sure to get all the melted cheese in there!

Notes

Any nutritional information should be considered an estimate only; please consult a registered dietician, nutritionist, or your physician for specific health-related questions. The recipe card above is created using a recipe card plugin that can auto-convert quantities into metric. These conversions are only populated in the ingredients section of the card and not in any directions that may list quantities.

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