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Chicken Parmesan Over Pasta

Chicken Parmesan Over Pasta

Show Off Your Culinary Skills For Your Next Date Night With This Dish


  • 1 cup all-purpose flour

  • 1/4 cup cornstarch

  • 1 1/2 tbsp. dried oregano

  • 1 1/2 tsp. cayenne

  • 6 large eggs

  • 2 tbsp. Botticelli Minced Garlic

  • 2 cups plain bread crumbs

  • Canola oil for frying

  • 4 Skin-on whole chicken breasts, pounded to 1/2in. thickness

  • 1 24oz Jar of Botticelli Marinara Sauce

  • 2 cups shredded mozzarella

  • 1 cup freshly grated Parmigiano-Reggiano, extra for garnishing
  • 1lb. cooked pasta
  • Torn basil for garnish


Preheat the oven to 425F. In a large baking dish, whisk flour with the cornstarch, oregano, cayenne and 1 1/2 tsp. each of salt and pepper. In another large baking dish, beat eggs and mix with minced garlic. 

Spread the breadcrumbs in a third large baking dish. Season chicken breasts all over with salt and pepper. Coat the chicken in the flour, then dip into eggs and dredge in bread crumbs, pressing them to adhere. Transfer to a large baking sheet.

Line a large baking sheet with parchment paper. In a Dutch oven heat 2in. of canola oil to 350F. Add one chicken breast and fry over moderately high heat, turning once. Fry each side for 3-4 min. until golden brown. Transfer to a baking sheet and repeat with the remaining chicken breasts. 

Bake chicken for 40 min. or until the thickest part registers 155F. 10 min. Prior to finishing, top each breast with 1/2 cup Botticelli Marinara Sauce, 1/2 cup shredded mozzarella, and 1/4 cup Parmigiano and continue cooking.

Serve over cooked pasta tossed in remaining Botticelli Marinara Sauce and garnish with remaining Parmigiano and torn basil. 

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