How To Skillet Chicken Parmesan Over Pasta

This recipe is a simple variation of traditional Chicken Parmesan.  The chicken and sauce can be served with whatever pasta you prefer.  Once the pasta is cooked, everything comes together in one pan.  We're skipping the heavy breading and deep frying here, so you can kind of consider this a scant of a lighter version ...  although there is a bit of butter on the ingredient list and a good amount of cheese.  Cheese, glorious cheese.


2 plump chicken breasts, cut in half diagonally and each thin half cut into 2 strips (for a total of 8 pieces)
Kosher salt
Black pepper
1 teaspoon dried Italian herbs
1/2 cup fine breadcrumbs (store-bought or homemade)
1/4 cup grated Parmesan cheese
2 tablespoons butter (cut into small cubes)
2 tablespoons olive oil, plus more to coat chicken

10 ounces spaghetti or pasta of your choice (I used half regular and half whole wheat)
1 jar good-quality marinara sauce (or you favorite homemade version), warmed
1 cup shredded mozzarella and/or provolone cheese
Fresh herbs, to garnish (optional)
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