Parmesan Chicken Pasta with Marinara

Parmesan Chicken Pasta with Marinara


"This is a creamy pasta with crunchy chicken breasts and a splash of red sauce."
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40 m servings 1038 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 1038 kcal
  • 52%
  • Fat:
  • 42.9 g
  • 66%
  • Carbs:
  • 125.6g
  • 41%
  • Protein:
  • 37 g
  • 74%
  • Cholesterol:
  • 172 mg
  • 57%
  • Sodium:
  • 2183 mg
  • 87%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.


Read all reviews 2
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It was great. After frying the chicken in the egg batter and dry mix , I put it in the oven with the Marinara and parmesan on top. My family loved it !

This was pretty tasty! The chicken breast coating stayed crisp and didn't get soggy! I made my own bucatini pasta and three cheese Alfredo sauce. Bravo!!

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