Parmesan Chicken Pasta With Marinara Recipe

Name: Parmesan Chicken Pasta With Marinara
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups vegetable oil for frying, or as needed; 1 cup all-purpose flour; 1 cup bread crumbs; 1 cup cornmeal fryer mix; 1 tablespoon Italian seasoning; 1 teaspoon salt; ground black pepper to taste; 2 eggs; 1 (8 ounce) package bucatini pasta; 1/2 (16 ounce) jar 3-cheese alfredo sauce; 1/4 cup heavy whipping cream; 2 tablespoons white wine; 2 skinless, boneless chicken breast halves; 2 tablespoons grated Parmesan cheese, or to taste; 1/3 (28 ounce) jar marinara sauce

Servings: persons

2 cups vegetable oil for frying, or as needed
1 cup all-purpose flour
1 cup bread crumbs
1 cup cornmeal fryer mix
1 tablespoon Italian seasoning
1 teaspoon salt
ground black pepper to taste
2 eggs
1 (8 ounce) package bucatini pasta
1/2 (16 ounce) jar 3-cheese alfredo sauce
1/4 cup heavy whipping cream
2 tablespoons white wine
2 skinless, boneless chicken breast halves
2 tablespoons grated Parmesan cheese, or to taste
1/3 (28 ounce) jar marinara sauce

1
Heat oil in a deep-fryer or large saucepan to 275 degrees F (135 degrees C).
2
Mix flour, bread crumbs, cornmeal mix, Italian seasoning, salt, and black pepper together in a resealable plastic bag. Beat eggs together in a bowl.
3
Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain.
4
Stir alfredo sauce, cream, and wine together in a saucepan over low heat until white sauce is slightly reduced, 5 to 7 minutes.
5
Place chicken in the resealable bag with flour mixture; seal and shake until chicken is evenly coated. Remove chicken from bag, shaking off any excess coating and dip in the egg. Return chicken to flour mixture, seal bag, and shake to coat. Remove chicken from bag and discard extra flour mixture.
6
Fry chicken in the hot oil until golden brown and no longer pink in the center, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a paper towel-lined plate to drain.
7
Place pasta on a serving platter and top with white sauce. Sprinkle Parmesan cheese over white sauce and place chicken on top. Spoon marinara over chicken.

1602

kcal

Calories

140

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups vegetable oil for frying, or as needed, 1 cup all-purpose flour, 1 cup bread crumbs, 1 cup cornmeal fryer mix, and more.

Yes, Parmesan Chicken Pasta With Marinara falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Parmesan Chicken Pasta With Marinara

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions