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Katie's Cucina

No Fry Chicken Parmigiana with Pasta

This is my version of a “no-fry” aka healthy version of Chicken Parmigiana using my Parmesan Chicken recipe that I featured back at the end of March, and making my own pasta sauce and adding a little sauce and cheese at the end! The sauce recipe comes from Bobby Flay. I’ve been using it for a few years now and really like it!

Prep: 10 minutes 
Cook: 40 minutes


  • recipe for Parmesan Chicken
  • 1/2 cup of freshly grated mozzarella
  • 2 tablespoons olive oil
  • 1 large Spanish onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 (28-ounce) cans plum tomatoes and their juice, pureed in a blender
  • 1 bay leaf
  • 1 small bunch parsley
  • Pinch red pepper flakes
  • Salt and freshly ground pepper
  • 6 basil leaves, chiffonade
  • 1 lb spaghetti
  • Freshly grated Parmesan cheese


1. Follow the directions for the Parmesan Chicken.

2.  While the Parmesan Chicken is baking heat olive oil in a medium saucepan. Add onions and garlic and cook until soft. Add pureed tomatoes and juice, bay leaf and parsley, pepper flakes and salt and pepper and bring to a boil. Reduce heat, and let simmer for 30 minutes, until the sauce has thickened. Remove the bay leaf and parsley, add the basil and get ready to serve.

3. Take the Chicken out of the over, spoon some red sauce on top and then sprinkle some mozzarella cheese. Broil on high for 5 minutes or until the cheese has melted. 

4.Bring salted water to a boil. Add spaghetti and cook until al dente. Drain well in a colander, toss in sauce, serve with Parmesan chicken and top with Parmesan cheese.

Side Suggestions: Insalata Caprese w/ Balsamic Reduction Sauce, Garlic Bread


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2 Responses to “No Fry Chicken Parmigiana with Pasta”

  1. Blue Rose posted on May 20, 2010 at 9:26 pm (#)

    very delicius

  2. Katie posted on June 6, 2010 at 1:09 am (#)

    Thank you! I hope you enjoyed it! Love your blog by the way!

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