Baked Chicken Parmesan Spaghetti
This Baked Chicken Parmesan Spaghetti is a cheesy, comforting Italian casserole that’s perfect for an easy weeknight dinner!
Equipment
- Large Pot
- Large Skillet
- Baking Dish (9x13 inch recommended)
- Tongs or fork
- Mixing Bowls
- Measuring cups and spoons
- Aluminum Foil
Ingredients
- 8 ounces spaghetti
- 2 cups marinara sauce choose your favorite brand or homemade
- 4 boneless, skinless chicken breasts
- 1 cup Italian seasoned breadcrumbs
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- salt and pepper to taste
- fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the 8 ounces of spaghetti and cook according to package instructions until al dente. Drain and set aside. Toss the cooked spaghetti briefly with a little olive oil to prevent sticking.
- Pat the chicken breasts dry with paper towels. In a shallow bowl, combine the Italian seasoned breadcrumbs, garlic powder, dried oregano, salt, and pepper. Lightly brush each chicken breast with olive oil on both sides, then coat evenly with the breadcrumb mixture.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove from heat and let them rest for a few minutes before slicing into strips or bite-sized pieces.
- Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the cooked spaghetti with 1 1/2 cups of marinara sauce, tossing until the pasta is evenly coated. Spread half of the spaghetti mixture evenly in the bottom of your baking dish.Layer the sliced chicken breasts over the spaghetti. Pour the remaining marinara sauce over the chicken, then top with the remaining spaghetti. Sprinkle the shredded mozzarella and grated Parmesan evenly over the top.
- Cover the baking dish loosely with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Once baked, remove the dish from the oven and let it cool for 5 minutes. Garnish with fresh basil leaves for a bright, herbaceous touch. Serve warm and enjoy!
Notes
- Use gluten-free pasta to make this dish gluten-free.
- For extra crispy chicken, double-dip the chicken in olive oil and breadcrumbs before cooking.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.