Chicken Parmesan with Pasta

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  • 00:25Prep Time
  • 00:25Cook Time


  • 4 ounces uncooked spaghetti
  • 2 (14.5-ounce) cans petite-diced tomatoes, drained
  • 1 1/2 Tbsp. olive oil, divided
  • 1/4 teaspoon crushed red pepper
  • 6 garlic cloves, thinly sliced
  • 1/2 tsp. Johnny’s Seasoning Salt, divided
  • 3 Tbsp. finely chopped fresh basil
  • 2 skinless, boneless chicken breast halves
  • 2 Tbsp. all-purpose flour
  • 2 tsp. Johnny’s Chicken & Pork Seasoning
  • 1 large egg, lightly beaten
  • 1/2 cup panko breadcrumbs
  • 1/4 cup Parmigiano-Reggiano cheese, grated
  • 1 tsp. butter
  • 2 ounces part-skim mozzarella cheese, thinly sliced
  • Johnny’s Parmesan Garlic


  1. Preheat broiler to high.
  2. Cook pasta according to package directions, omitting salt and fat then drain.
  3. While pasta cooks, place tomatoes in a food processor; process until almost smooth.
  4. Heat a saucepan over medium-low heat. Add 1 1/2 tsp. oil to a pan and swirl to coat.
  5. Add red pepper and garlic and cook 1 minute or until fragrant, stirring occasionally.
  6. Add tomatoes and 1/4 tsp. Johnny’s Seasoning Salt; cook 15 minutes or until slightly thickened, stirring occasionally. Stir in chopped basil. Toss 1 cup sauce with pasta and keep warm.
  7. While sauce cooks split each chicken breast half horizontally to form 2 cutlets (4 total).
  8. Combine flour and Johnny’s Chicken & Pork Seasoning.
  9. Sprinkle tops of cutlets with half of flour mixture; pat evenly onto cutlets. Turn cutlets over. Sprinkle with remaining flour mixture and pat onto cutlets. Shake off any excess flour.
  10. Place egg in a shallow dish. Combine panko and Parmigiano-Reggiano in another shallow dish. Dip cutlets in egg; dredge in panko mixture.
  11. Heat a large nonstick skillet over medium-high heat. Add remaining 1 Tbsp. oil and butter to the pan. Swirl until butter melts.
  12. Add chicken to pan, and cook 4 minutes on each side or until browned and done.
  13. Place chicken on a baking sheet, and top evenly with mozzarella. Broil 2 minutes or until cheese melts.
  14. Arrange about 1/2 cup pasta mixture on each plate, and top each with 1 cutlet and about 3 Tbsp. remaining sauce.
  15. Serve warm and enjoy!