Creamy Chicken Parmesan

We love Italian food; we eat it all the time. I came up with this recipe by combining my favorite Italian dishes – cheesy baked pasta and chicken parmesan. This is basically a “kicked-up” chicken parmesan dish. I topped chicken parmesan with a ricotta and pesto mixture. The ricotta gave the dish a nice creaminess and added wonderful flavor with the pesto. We both really liked the dish and would eat it again. This is a quick meal and could easily be made on a weeknight after work.

Creamy Chicken Parmesan
2 boneless chicken breast
5 Tbs panko bread crumbs
5 Tbs grated parmesan cheese
½ tsp garlic powder
½ tsp Italian seasoning
⅓ cup Olive oil, divided
⅓ cup ricotta cheese
1 Tbs pesto
3 slices mozzarella cheese
1 jar pasta sauce
7 oz thin spaghetti, cooked and drained
Pound chicken breast to ¼ inch thick. Combine bread crumbs, parmesan cheese, garlic powder and Italian seasoning. Coat chicken breast with olive oil and dip in bread crumb mixture. Heat remaining olive oil in skillet. Cook chicken breast for 2 minutes on each side. Pour sauce in 8×8 pan. Place chicken breast on top of sauce. Mix ricotta and pesto together. Spread ricotta mixture over chicken breast and top with mozzarella cheese. Bake at 375 for 15 minutes or until cheese is melted. Serve over thin spaghetti.

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