Parmesan Chicken Linguini Sunday Sauce

This comforting Parmesan chicken linguini with rich Sunday sauce is one of those dishes that brings everyone to the table without needing to ask twice. With crispy chicken, slow-simmered tomato sauce, and pasta to soak it all up, it's a satisfying dinner that’s as welcoming as it is flavorful. It’s been a staple in my home for weekend gatherings when time allows for something a little extra.

I first cooked this dish on a quiet Sunday afternoon and was amazed how quickly it became my family’s most requested pasta night meal.

• Whole peeled San Marzano tomatoes: add sweetness and depth to the sauce
• Kosher salt: enhances all the other flavors and balances the acidity
• Olive oil: adds richness and helps with sautéing the aromatics
• Diced bacon: gives the sauce smoky complexity
• Shallot: adds a delicate sweetness without overpowering
• Tomato paste: thickens and concentrates the sauce
• Crushed red pepper flakes: give a subtle kick and warmth
• Dry white wine: adds brightness or use chicken stock for a milder approach
• Fresh oregano: adds aromatic and herbal notes
• All-purpose flour: helps the coating stick to the chicken
• Eggs: act as a binder in the dredging process
• Panko breadcrumbs: create a crispy and light crust
• Grated Parmesan: gives sharp umami flavor to the coating
• Italian seasoning: brings a savory blend of herbs
• Boneless skinless chicken breasts: are easy to prepare and cook evenly
• Nonstick cooking spray: ensures easy cleanup and minimal sticking
• Linguine: offers the perfect pasta texture for hearty sauce coating
• Fresh basil leaves: brighten the final dish with aroma and color
• Optional garlic: boosts savory flavor for garlic lovers
• Optional spinach: gives an added nutrient boost without altering taste

Step-by-Step Instructions

Prepare the Sauce:

Heat olive oil in a large saucepan over medium heat until shimmering. Add diced bacon and cook slowly until it turns golden and crisp rendering the fat. Stir in chopped shallot and sauté until soft and translucent which should take about 4 minutes. Add tomato paste and crushed red pepper flakes and stir until the paste darkens slightly releasing its flavor.

Deglaze and Simmer:

Pour in the white wine or chicken stock and use a wooden spoon to scrape up any brown bits from the bottom of the pan. Add the whole peeled tomatoes crushing them gently with your hands or the spoon directly into the pan. Stir in the oregano and season with salt. Let the sauce simmer uncovered on low heat for 40 to 45 minutes stirring occasionally until thickened and rich.

Prepare the Chicken Cutlets:

Slice each chicken breast horizontally to create thin even cutlets. Season lightly with salt. Set up a breading station with three shallow bowls. Place flour in the first bowl beaten eggs in the second and a mixture of panko Parmesan and Italian seasoning in the third. Coat each piece of chicken first in flour then dip into the egg and finish with the breadcrumb mixture pressing lightly to adhere.

Cook the Chicken:

Heat a drizzle of olive oil in a large nonstick skillet over medium heat. Add the coated chicken cutlets in batches if needed and cook for 3 to 4 minutes per side or until golden brown and fully cooked through. Transfer to a plate and keep warm. Lightly spray pan between batches if needed to prevent sticking.

Cook the Pasta:

Bring a large pot of water to a rolling boil and add a generous amount of kosher salt. Cook linguine according to package instructions until al dente. Drain and set aside but do not rinse.

Finish and Serve:

Taste the sauce and adjust seasoning if needed. Toss the drained pasta with enough sauce to coat evenly and divide among serving plates. Slice chicken cutlets and place on top of the pasta. Spoon additional sauce over and garnish with torn fresh basil and a light drizzle of olive oil.

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I love how the sauce fills the kitchen with a cozy aroma as it simmers and my kids always come in asking if it’s ready yet. The Parmesan in the coating crisps up beautifully and is one of the reasons this chicken is never left behind on the plate.

Storage Tips

Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat pasta and chicken separately for best texture. The sauce also freezes well on its own for up to one month.

Ingredient Substitutions

If San Marzano tomatoes are unavailable use another high-quality canned tomato. Chicken thighs can be used instead of breasts for juicier meat. Gluten free breadcrumbs and flour can be used for dietary adjustments.

Serving Suggestions

This dish pairs beautifully with roasted vegetables or a simple arugula salad. For a more indulgent plate try adding a drizzle of balsamic glaze or a sprinkle of extra Parmesan on top.

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Cultural Context

This recipe draws inspiration from traditional Italian Sunday sauces which are meant to simmer slowly and bring the family together. The crispy chicken is a nod to Italian-American comfort food blending tradition with everyday ease.

Frequently Asked Questions About Recipes

→ Can I use regular canned tomatoes instead of San Marzano?

Yes, though San Marzano tomatoes provide superior sweetness and less acidity. If using regular whole tomatoes, add a pinch of sugar to balance the flavor and choose high-quality brands for best results.

→ What's the best way to get crispy Parmesan coating on chicken?

Pat chicken completely dry, dredge in flour, then egg, then the panko-Parmesan mixture. Press the coating firmly onto the chicken and use nonstick spray instead of oil for even browning without excess grease.

→ How long should I simmer the Sunday sauce?

Simmer the sauce for at least 30-45 minutes to develop rich flavors. The longer it simmers, the more concentrated and flavorful it becomes. Stir occasionally and add liquid if it reduces too much.

→ Can I make this dish ahead of time?

The Sunday sauce can be made up to 3 days ahead and refrigerated. Cook the chicken and pasta fresh for best texture, though the sauce reheats beautifully and actually improves in flavor overnight.

→ What wine pairs best with this dish?

A medium-bodied red wine like Chianti or Sangiovese complements the tomato sauce and Parmesan beautifully. For white wine lovers, a crisp Pinot Grigio works well with the chicken.

→ How do I prevent the linguini from becoming overcooked?

Cook pasta just until al dente, about 1-2 minutes less than package directions. It will finish cooking when tossed with the hot sauce. Reserve pasta water to adjust sauce consistency if needed.