Baked Chicken Parmesan with Spaghetti
Tender chicken cutlets in an almond flour crust, baked with marinara and melted mozzarella over al dente spaghetti.
This lighter spin on an Italian classic swaps traditional breadcrumbs for finely ground almond flour without sacrificing crunch. Golden baked cutlets are layered with rich marinara and melted mozzarella, then served atop a bed of twirled spaghetti. It is an effortless, wholesome dinner packed with satisfying protein for busy weeknights.
Ingredients
Every ingredient is a real Clearshelf product, scored- 981 1/2 lb boneless skinless chicken breasts, halved horizontally into 4 cutlets
- 941 egg, beaten
- 883/4 cup organic almond flour
- 971 tbsp organic Italian seasoning
- 911 tsp organic garlic powder
- 1 tsp salt, divided
- 1/2 tsp black pepper
- 952 tbsp extra-virgin olive oil, divided
- 832 cups organic marinara sauce, divided
- 836 oz buffalo mozzarella, sliced into 8 rounds
- 888 oz organic semolina spaghetti
- 12 cups water
Each product links to its own store, which ships it. Prices are as listed on Clearshelf.
Method
- 1
Position an oven rack in the center, preheat to 425°F (220°C), and grease a rimmed baking sheet with 1 tablespoon of extra-virgin olive oil. Bring the water to a rolling boil in a large pot over high heat with 1/2 teaspoon of salt.
- 2
Season the halved chicken cutlets evenly on both sides with the remaining 1/2 teaspoon of salt and the black pepper. In a shallow bowl, place the beaten egg; in a second shallow dish, stir together the almond flour, organic Italian seasoning, and garlic powder.
- 3
Dip each cutlet into the beaten egg to coat thoroughly, letting any excess drip off, then press firmly into the almond flour mixture to coat both sides evenly.
- 4
Arrange the breaded cutlets in a single layer on the prepared baking sheet. Drizzle the tops evenly with the remaining 1 tablespoon of extra-virgin olive oil and bake for 12 minutes until the coating turns lightly golden.
- 5
While the chicken bakes, drop the organic semolina spaghetti into the boiling water and cook uncovered over medium-high heat for 8 to 9 minutes until al dente. Drain well, return the pasta to the warm pot, and toss with 1 1/4 cups of organic marinara sauce.
- 6
Remove the baking sheet from the oven. Spoon 3 tablespoons of the remaining marinara sauce over each cutlet and crown each with two slices of buffalo mozzarella. Return to the oven and bake for 6 to 8 minutes, until the cheese is melted and bubbling and the chicken reaches an internal temperature of 165°F.
- 7
Divide the warm, sauced spaghetti among four dinner plates, set a baked chicken parmesan cutlet atop each portion, and serve immediately.
Store leftover chicken and pasta separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in a 375°F oven or air fryer for 5 to 7 minutes to preserve the almond flour crust's crispness.
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An original Clearshelf recipe, built from products on Clearshelf. Photo is illustrative.