Chicken Parmesan with Arrabiata and Spaghetti Rigati

Chicken Parmesan with Arrabiata and Spaghetti Rigati

“Chicken Parm you taste so good”. I was craving Chicken Parmesan and it is all Peyten Manning’s fault. If you haven’t seen the Nationwide Insurance commercial with Payten Manning, watch it on YouTube or Vine. Basically he goes through his day repeating daily occurrences with the “Nationwide is on your side” theme. At one point he is eating a Chicken Parmesan sandwich. I thought, yum.

This one turned out fantastic. Leftovers will definitely turn into a sandwich. Sure, you can make your own marinara but as I’ve said before, that Mario Batali’s Arrabiata is fantastic (I should be getting some kickbacks here, huh hum… Mario?). I really love the spaghetti rigati. If you don’t know, rigati is just the little lines or ridges along the pasta that help them absorb the sauce (you can see the ridges in the photo above, click to enlarge). My favorite all time pasta is bucatini rigati which is hard to find around here, but has the hole down the center and the ridges.



  • 2 boneless, skinless chicken breasts
  • 1 jar of you favorite marinara (we prefer Mario Batali’s Arrabiata)
  • 1 cup grated Parmesan Regianno, plus more for garnish
  • Fresh mozzarella, sliced thin
  • 1/2 package dried spaghetti regati (or you favorite pasta)
  • 2 cups Italian bread crumbs
  • Egg wash (1 egg and milk)
  • Flat-leaf parsley, chopped
  • Canola and olive oil
  • Kosher salt

  1. One at a time, place chicken breasts in a zip lock bag and using a mallet or heavy skillet, pound them until thin. Once each breast is to your liking, season with salt and set aside. In the same bag, add bread crumbs, approximately a cup of Parmesan and salt to taste. Meanwhile, in a large dish whisk the egg and milk. Dip the chicken one by one in the egg wash and then into the seasoned bread crumbs. Shake in the bag until completely covered, then set aside.
  2. Pre-heat your oven to 400 degrees F and heat a large skillet at medium (or just slightly past medium). Also, bring a large pot of water to a boil.
  3. In the large skillet add enough oil to cover the pan (50/50 canola and olive is my preference). Add the chicken and cook until both sides are golden brown. Place the chicken on a sheet pan with a rack (I line the pan with tin foil so I don’t have to clean the pan later). Top the chicken with 1/3 if the Arrabiata, sprinkle with Parmesan and top that with the sliced mozzarella. Place the in the oven until the cheese is melted. You can also use the broiler to melt the cheese a little faster.
  4. Season the water with salt and cook spaghetti per instructions on the package until al dente. Once done, drain and place back into the same large pot. Let any excess water burn off and toss the pasta with olive oil. A few minutes before serving, toss the remaining Arrabiata sauce in with the pasta and allow it to warm through.
  5. To serve, place serving of spaghetti topped with chicken and garnish with more Parmesan and the parsley. Enjoy.
Chicken Parmesan with Arrabiata and Spaghetti Rigati

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