Chicken Parm Spaghetti

Chicken parm spaghetti

Chicken parm (or sometimes eggplant parm) is my go-to when I’m at an Italian restaurant. If they can’t do that, they won’t be able to do anything right. That said, at home it’s a whole lotta work. Instead, we return to a traditional spaghetti with sauce situation for this meal.

Other pasta substitutions work great, too. Morph this recipe into baked ziti by combining this sauce and noodles in a greased casserole pan or even create a new lasagna by layering lasagna noodles, ricotta or cottage cheese, and this versatile sauce in a deep pan. The options are endless!

Chicken parm spaghetti

Chicken Parmesan Spaghetti

Course: Main Course
Servings: 6
Calories: 494kcal
Combine two of your Italian restaurant favorites to make one great dish! We use ground chicken instead of breaded cutlets to cut out cooties without losing any of the flavor.
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Ingredients

  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • ½ tsp red pepper flakes
  • 1 lb ground chicken
  • 2 tsp Italian seasoning
  • 1 tsp salt and pepper to taste
  • 26 oz marinara sauce
  • 1 cup Parmesan shredded, plus more to garnish
  • 1 cup mozzarella shredded
  • 12 oz spaghetti
  • 2 tbsp fresh basil chopped

Instructions

  • Heat the oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook 1 to 2 minutes, until the garlic is fragrant. Add the ground chicken and Italian seasoning and season with salt and pepper. Cook, breaking up the chicken with the back of a wooden spoon. Continue to saute until the chicken is cooked through, about 10 more minutes.
  • Add the marinara sauce and bring to a simmer. Reduce the heat to medium-low and continue to simmer for 20 minutes. Reduce the heat to low, add the Parmesan and mozzarella cheeses, and stir to combine. Taste and adjust the salt and pepper as needed.
  • While the sauce is simmering, cook the pasta according to the package directions for al dente. Drain the pasta and transfer to the skillet with the meat sauce. Stir to coat the pasta in the sauce and serve garnished with basil and of parmesan.

Notes

DAIRY FREE

  • This dish can work without the cheese. Consider adding a splash of wine or balsamic vinegar and a little more salt and pepper for added flavor.

GLUTEN FREE

  • You could try alternative pastas or just go with veggie noodles. Zoodles are the easiest to find, but a hearty alternative like butternut squash noodles might be interesting.

VEGGIE LOVERS

  • This one is hard without meat, so I recommend a meat alternative. 
 

Nutrition

Calories: 494kcal | Carbohydrates: 51g | Protein: 32g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 91mg | Sodium: 1080mg | Potassium: 966mg | Fiber: 4g | Sugar: 7g | Vitamin A: 884IU | Vitamin C: 9mg | Calcium: 336mg | Iron: 3mg

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