Parmesan Chicken Linguini Sunday Sauce (Printable Recipe)
Crispy Parmesan chicken served over linguini with rich, slow-simmered tomato sauce. Perfect comfort food classic.
# Ingredients You'll Need:
→ Sauce
01 -
1 (28-ounce) can whole peeled San Marzano tomatoes
02 -
1 tablespoon olive oil
03 -
2 ounces diced bacon
04 -
1 medium shallot, finely chopped
05 -
1 tablespoon tomato paste
06 -
1 teaspoon crushed red pepper flakes, plus a pinch (optional)
07 -
1/2 cup dry white wine or chicken stock
08 -
1 tablespoon fresh oregano leaves
09 -
Kosher salt, to taste
10 -
Optional: Fresh minced garlic or garlic powder, to taste
11 -
Optional: Fresh spinach, added to sauce for extra nutrition
→ Chicken Coating
12 -
1/2 cup all-purpose flour
13 -
2 large eggs, lightly beaten
14 -
1/2 cup panko or Italian-style breadcrumbs
15 -
1/2 cup grated Parmesan cheese
16 -
1 tablespoon Italian seasoning
→ Main Components
17 -
2 boneless, skinless chicken breasts
18 -
12 ounces linguine
19 -
1/4 cup torn fresh basil leaves
20 -
Nonstick cooking spray
21 -
Olive oil, for drizzling
# Steps to Follow:
01 -
Heat olive oil in a large saucepan over medium heat. Add diced bacon and cook until crisp. Stir in shallot and sauté until translucent. Mix in tomato paste and red pepper flakes, cooking for 1 minute. Add white wine or chicken stock to deglaze, scraping up any browned bits.
02 -
Crush the whole peeled tomatoes by hand or with a spoon and add them to the saucepan along with oregano. Simmer uncovered over low heat for 40–45 minutes, stirring occasionally. Season with salt and optionally add garlic or spinach.
03 -
Slice chicken breasts in half horizontally to create thin cutlets. Dredge each piece in flour, dip into beaten eggs, then coat with a mixture of panko, Parmesan, and Italian seasoning.
04 -
Heat a drizzle of olive oil in a nonstick skillet over medium heat. Cook chicken cutlets for 3–4 minutes per side or until golden and cooked through. Transfer to a plate and keep warm.
05 -
Bring a large pot of salted water to a boil. Cook linguine until al dente according to package instructions. Drain and set aside.
06 -
Toss linguine with warm sauce and mix until evenly coated. Serve pasta topped with crispy chicken cutlets. Garnish with torn basil leaves and drizzle with olive oil if desired.
# Extra Tips:
01 -
For a lighter sauce, substitute chicken stock in place of white wine. Add spinach during simmering for a nutritious boost.