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Sheet Pan Chicken Parm Over Spaghetti

I’ve struggled with frying chicken cutlets for years, so this dish became part comfort food, part culinary redemption arc. Instead of the traditional method of melting the sauce and cheese directly on the chicken, I decided to flip the script. I spread the marinara across a sheet pan, blanketed it with mozzarella, and baked it until bubbling and glorious. Then I laid that molten cheesy masterpiece right over the crispy chicken and pasta. The result? Crunchy, saucy, cheesy chaos in the absolute best way possible.

Prep 30 minCook 45 minTotal 75 min4 servingsMedium850 calories
Sheet Pan Chicken Parm Over Spaghetti

Directions

Crispy golden chicken cutlets served over spaghetti with a rich homemade San Marzano marinara loaded with onions, garlic, bell peppers, and mushrooms, then topped with a bubbling sheet pan blanket of melted mozzarella and parmesan cheese.

  1. 1.Prepare the Marinara
  2. 2.Heat olive oil in a large saucepan over medium heat. Add onions, bell peppers, and mushrooms. Sauté until softened and lightly caramelized, about 8–10 minutes.
  3. 3.Add garlic and cook for another minute until fragrant.
  4. 4.Pour in the San Marzano tomatoes and crush them gently with a spoon. Add Italian seasoning, salt, pepper, and optional sugar. Simmer on low heat for 25–30 minutes until rich and thickened. Stir in fresh basil at the end.
  5. 5.Prepare the Chicken
  6. 6.Season chicken breasts lightly with salt and pepper.
  7. 7.Set up a breading station with flour in one bowl, beaten eggs in another, and breadcrumbs mixed with parmesan, garlic powder, onion powder, salt, and pepper in a third bowl.
  8. 8.Dredge chicken in flour, dip into egg, then coat thoroughly in breadcrumb mixture.
  9. 9.Heat about 1/2 inch of vegetable oil in a large skillet over medium heat. Fry cutlets until deeply golden and crispy, about 3–4 minutes per side. Transfer to a wire rack or paper towels.
  10. 10.Cook the Pasta
  11. 11.Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Drain and toss lightly with olive oil.
  12. 12.Create the Sheet Pan Cheese Layer
  13. 13.Preheat oven to 425°F.
  14. 14.Spread a generous layer of marinara sauce across a sheet pan or baking dish. Cover evenly with mozzarella and parmesan cheese.
  15. 15.Bake for 8–10 minutes until the cheese is melted, bubbling, and lightly golden in spots.
  16. 16.Plate & Assemble
  17. 17.Twirl spaghetti onto plates and spoon extra marinara over the pasta.
  18. 18.Place crispy chicken cutlets on top or alongside the spaghetti.
  19. 19.Using a spatula, lift sections of the molten cheese-and-sauce layer from the sheet pan and drape it directly over the chicken cutlets.
  20. 20.Finish with extra parmesan, fresh basil, and cracked black pepper.

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