Ingredients for Baked Chicken Parmesan Over Pasta
- 1/2 cup sour cream
- 1/4 cup milk
- 1 1/2 cups Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 pound spaghetti
- 1 1/2 cups tomato sauce
- 1 cup Alfredo sauce
- 1/4 cup shredded mozzarella cheese
- fresh parsley (optional)
- non-stick cooking spray
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How to Make Baked Chicken Parmesan Over Pasta
- Preheat oven to 350°F (175°C).
- In a shallow dish, whisk together 1/2 cup sour cream and 1/4 cup milk until smooth.
- In a second shallow dish, combine 1 1/2 cups breadcrumbs, 1/2 cup grated Parmesan cheese, 1 teaspoon dried rosemary, and 1 teaspoon dried sage.
- Cut 4 boneless, skinless chicken breasts (about 1.5 lbs total) into 1-inch thick pieces.
- Dip each chicken piece into the sour cream mixture, ensuring it's fully coated.
- Dredge the chicken in the breadcrumb mixture, pressing gently to adhere.
- Place the breaded chicken in a greased 9x13 inch baking dish.
- Bake for 25-30 minutes, or until the chicken is cooked through and the breading is golden brown.
- While the chicken is baking, cook 1 pound of spaghetti according to package directions.
- Warm 1 1/2 cups of your favorite tomato sauce and 1 cup of Alfredo sauce in separate small pots over low heat.
- Divide the cooked spaghetti evenly among four plates.
- Top each serving of pasta with 1/4 of the tomato sauce.
- Place a piece of baked chicken on top of the sauce.
- Drizzle with Alfredo sauce and sprinkle with 1/4 cup shredded mozzarella cheese.
- Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
20g
Fat
15g
Carbs
17g
