I learned this trick from a friend in Italy, and now I only make spaghetti like this. This dish combines creamy pasta with crispy breaded chicken, layered with cheese and baked to perfection. It’s an irresistible recipe that’s sure to become a favorite in your household.
Ingredients:
- 250 grams of cooked spaghetti
- 1 cup of thick cream
- 50 grams of grated Parmesan cheese
- 2 whole eggs
- 1 pinch of black pepper
- 1 teaspoon of salt
- 4 chicken cutlets
- Wheat flour (for coating)
- Beaten eggs (for coating)
- Breadcrumbs (for coating)
- Vegetable oil (for frying)
- 4 slices of mozzarella cheese
- 200 grams of tomato sauce
- 150 grams of grated mozzarella cheese
Instructions:
Preparing the Pasta:
- Cook the Spaghetti:
- Boil the spaghetti according to the package instructions until al dente. Drain and set aside.
- Mix the Cream Sauce:
- In a large bowl, combine the cooked spaghetti, thick cream, grated Parmesan cheese, whole eggs, black pepper, and salt. Mix well until the pasta is evenly coated with the creamy mixture.
- Transfer to Baking Tray:
- Take a small baking tray and transfer half of the pasta mixture into it. Spread it out evenly to form a base layer.
Preparing the Chicken Cutlets:
- Bread the Chicken:
- Take the chicken cutlets and coat them in wheat flour, ensuring they are evenly covered.
- Dip the floured cutlets into the beaten eggs, allowing any excess to drip off.
- Coat the cutlets in breadcrumbs, pressing gently to adhere the crumbs to the chicken.
- Fry the Chicken:
- Heat vegetable oil in a skillet over medium heat.
- Fry the breaded chicken cutlets until golden brown on both sides. Once cooked, set them aside to drain on paper towels.
Assembling the Dish:
- Layering:
- On top of the pasta layer in the baking tray, add two slices of mozzarella cheese.
- Place the fried chicken cutlets on top of the mozzarella cheese.
- Add another two slices of mozzarella cheese over the chicken.
- Spread the remaining pasta mixture over the mozzarella-covered chicken, ensuring an even layer.
- Baking:
- Preheat your oven to 356 degrees Fahrenheit (180 degrees Celsius).
- Place the baking tray in the preheated oven and bake for 30 minutes.
- Adding Sauce and Cheese:
- After 30 minutes, remove the baking tray from the oven.
- Spread 200 grams of tomato sauce evenly over the top layer of pasta.
- Sprinkle 150 grams of grated mozzarella cheese over the tomato sauce.
- Final Bake:
- Return the baking tray to the oven and bake until the cheese is melted and bubbly, which should take about 10-15 minutes.
Final Touches:
- Serving:
- Once baked, remove the dish from the oven and let it rest for a few minutes.
- Slice and serve hot, enjoying the creamy, cheesy, and crispy layers of this unique spaghetti and chicken dish.
Tips for Perfect Results:
- Quality Ingredients: Use high-quality cheese and fresh chicken for the best flavor.
- Even Coating: Ensure the chicken cutlets are evenly coated in breadcrumbs for a uniform crispy texture.
- Layering: Distribute the pasta and chicken layers evenly for consistent flavor in every bite.
- Resting Time: Let the dish rest for a few minutes after baking to allow the flavors to meld together.
Variations:
- Vegetarian Option: Replace the chicken cutlets with breaded eggplant or zucchini slices for a vegetarian version.
- Spicy Kick: Add a pinch of red pepper flakes to the cream sauce or tomato sauce for a spicy twist.
- Different Cheeses: Experiment with different cheeses like provolone or gouda for varied flavors.
This Italian-inspired spaghetti and chicken bake is a delightful twist on traditional pasta dishes. It combines the creamy richness of pasta with the crispy texture of breaded chicken, all layered with gooey melted cheese. It’s perfect for family dinners or gatherings and is sure to impress everyone with its delicious flavors and inviting aroma. Try this recipe and make it a staple in your kitchen repertoire. Thank you for sharing this recipe. See you next recipe. Bye!
