Chicken Parmesan

Fresh pasta, crispy chicken, melted mozzarella and the perfect tomato sauce make for a family favorite and a great “quicknight” dinner.  

Type: Entrée
Servings: 2
Kitchen Time: 45 minutes

Great with:

Market Salad


Shopping List: 

  • K&M Chicken Tenders (1 lb)
  • K&M Fresh Bucatini (8 oz)
  • K&M Pomodoro Sauce
  • Fresh Mozzarella (4 oz)
  • Shaved Parmesan (1/2 cup)

Pantry Items: 

  • Olive Oil
  • Salt & Pepper
  • Parchment Paper


  1. Preheat oven to 425ºF.
  2. Place chicken tenders on a parchment lined sheet pan and drizzle with 1-2 Tbsp of olive oil. Bake chicken to a golden brown, about 20 minutes.
  3. While the chicken is baking, bring a large pot of generously salted water to a robust boil (we recommend 2 Tbsp of salt per gallon of water).
  4. Drain and slice mozzarella into thin slices. Heat 1 ½ - 2 cups pomodoro sauce on the stove top or in the microwave.
  5. Carefully remove sheet pan from oven and layer chicken with a spoonful of the tomato sauce and the mozzarella slices. The rest of the sauce is for your pasta! Return sheet pan to the oven and cook for another 5 minutes until the cheese is fully melted and the chicken is cooked through (165ºF).
  6. Meanwhile, gently loosen the pasta by shaking it and discard any excess semolina that may fall off. Add pasta to boiling water. (This is a fresh, artisanal pasta so it will cook in about 3-4 minutes). Boil the pasta until it is cooked al dente (a slight chewy bite in the middle) then strain water and transfer pasta immediately to your serving dish. Drizzle with a little olive oil to keep the pasta from sticking, if desired.
  7. Top pasta with remaining pomodoro sauce and the chicken parmesan. Cover all with shaved parmesan and serve!
Written by Kitchen & Market
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