Chicken parmigiana pasta is a beloved Italian-American dish that has captured the hearts and taste buds of countless people around the world. With its layers of crispy breaded chicken, tangy tomato sauce, and melted cheese, it’s a comforting and satisfying meal that is perfect for any occasion.
A Brief History of Chicken Parmigiana
While the exact origins of chicken parmigiana are debated, it is generally believed to have originated in the Italian-American community in the United States during the early 20th century. The dish is thought to be a variation of the Italian eggplant dish “melanzane alla parmigiana,” which is made with breaded eggplant instead of chicken.
Chicken parmigiana quickly gained popularity in Italian-American restaurants and pizzerias, and it has since become a staple on menus across the country. The dish’s combination of familiar flavors and hearty ingredients has made it a beloved classic that continues to be enjoyed by people of all ages.
The Essential Ingredients
Chicken parmigiana pasta consists of a few key ingredients that come together to create a truly delicious dish:
- Chicken breasts: These are typically pounded thin and breaded before being pan-fried or baked.
- Tomato sauce: A rich and flavorful tomato sauce is essential for providing a tangy and savory base for the dish.
- Mozzarella cheese: Melted mozzarella cheese adds a creamy and gooey texture to the dish.
- Pasta: Spaghetti or rigatoni are common choices for serving chicken parmigiana, but other pasta shapes can also be used.
- Breadcrumbs: These are used to coat the chicken breasts before frying or baking.
- Eggs: Eggs are used to help the breadcrumbs adhere to the chicken.
- Parmesan cheese: Grated Parmesan cheese is often sprinkled over the finished dish for a touch of extra flavor.
The Classic Recipe
While there are many variations of chicken parmigiana pasta, the following recipe is a classic version that captures the essence of this beloved dish:
Ingredients:
- 2 boneless, skinless chicken breasts, pounded thin
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Italian breadcrumbs
- 1/2 cup olive oil
- 1 jar (28 ounces) marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 pound spaghetti or rigatoni pasta
Instructions:
- Prepare the chicken: In a shallow dish, combine the flour, eggs, and breadcrumbs. Dip the chicken breasts in the flour mixture, then coat in the egg mixture, and finally coat in the breadcrumb mixture.
- Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Cook the chicken breasts until golden brown and cooked through, about 5-7 minutes per side.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta and set aside.
- Assemble the dish: In a large baking dish, spread a thin layer of marinara sauce. Top with the cooked chicken breasts, then cover with the remaining marinara sauce. Sprinkle with the mozzarella cheese and Parmesan cheese.
- Bake: Bake in a preheated oven at 375 degrees F (190 degrees C) for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve: Serve the chicken parmigiana pasta hot with additional Parmesan cheese, if desired.
Variations on the Classic
While the classic recipe for chicken parmigiana pasta is delicious, there are many variations that you can try. Some popular variations include:
- Adding vegetables: You can add sautéed vegetables like mushrooms, bell peppers, or spinach to the dish for extra flavor and nutrition.
- Using different cheeses: Experiment with different types of cheese, such as provolone or ricotta salata.
- Making it vegetarian: You can make a vegetarian version of chicken parmigiana by using eggplant instead of chicken.
- Serving it over rice: For a different twist, serve the chicken parmigiana over a bed of rice instead of pasta.
Tips for Making the Perfect Chicken Parmigiana Pasta
- Pounding the chicken: Make sure to pound the chicken breasts to an even thickness so that they cook evenly.
- Breading the chicken: Use a light hand when breading the chicken to avoid a thick, heavy coating.
- Cooking the chicken: Cook the chicken until it is cooked through but not overcooked.
- Choosing the right pasta: Spaghetti and rigatoni are both good choices for chicken parmigiana, but other pasta shapes like penne or fettuccine can also be used.
- Baking the dish: Baking the chicken parmigiana helps to melt the cheese and set the dish.
- Serving the dish: Serve the chicken parmigiana pasta hot with additional Parmesan cheese and crusty bread.