Chicken Parmesan Spicy Fusilli Pasta is an amazing pasta dish combining two of my favorite Italian meals! Classic chicken parmesan sits on top of a bed of fusilli pasta made in a creamy, spicy vodka sauce. This dish is ultra comforting and makes the perfect weeknight meal. Finish the dish with chopped basil and parmesan shavings.
INGREDIENTS FOR THE CHICKEN PARMESAN
The sauce typically used in chicken parmesan is marinara sauce. You can make your marina sauce from scratch, but if you’re in a hurry, you can absolutely use your favorite store-bought marinara.
- Chicken breasts
- Flour
- Eggs
- Bread crumbs (I like to use Panko)
- Parmesan
- Olive Oil
- Marinara Sauce
- Shredded Mozzarella
- Parsley or basil to garnish
HOW TO MAKE THE CHICKEN PARMESAN
- Cut 2 chicken breasts in half length-wise for 4 cutlets. Pound the cutlets until they are thin and season with salt and pepper.
- Set up 3 shallow bowls: In the first bowl, combine flour, salt and pepper, in the second bowl, beat together 2 eggs and in the third bowl, stir together parmesan and bread crumbs.
- Dredge chicken in flour, dusting off excess, then dip in eggs, and then turn and dip to coat in bread crumbs.
- Once all chicken is breaded, heat a large non-stick skillet with enough oil to lightly coat the bottom and saute 3-4 minutes per side or until just cooked through at 165ËšF.
- Pour half of your marinara sauce in a casserole dish. Arrange chicken pieces over marinara in a single layer. Spoon on remaining marinara sauce on top of the chicken and then top with cheese. Bake in a casserole dish at 425ËšF for 15 minutes until cheese is melted and sauce is bubbling.
MORE PASTA RECIPES
INGREDIENTS FOR THE SPICY FUSILLI
- Fusilli
- Tomato Paste
- Vodka
- Heavy Cream
- Red Pepper Flakes
- Garlic
- Olive Oil
- Basil
- Parmesan Cheese
- Butter
HOW TO MAKE THE SPICY FUSILLI
This spicy fusilli is inspired by none other than the spicy fusilli pasta dish from Jon & Vinny’s located in Los Angeles. The first time I had this pasta dish, I fell in love with it and couldn’t wait to attempt to recreate it at home. The pasta is al dente with a bit of a bite and cooked in this delicious creamy vodka sauce that has just a hint of spiciness. The spice comes from the use of red pepper flakes, honestly, it’s perfect!
- Bring a large stockpot of water up to boil and season liberally with salt. Cook the pasta per the package directions until al dente. I like to cook it one minute less than instructed. Reserve 1/4 cup of the pasta water.
- Heat a large nonstick skillet with the olive oil over medium heat. Add in the tomato paste. Cook for 3-4 minutes stirring consistently to caramelize.
- Next add in the vodka and chili flakes, cook for 1-2 minutes or until most of the vodka has absorbed. Turn the heat to low and add in the heavy cream. Whisk together and remove from heat.
- Add the pasta directly to the sauce pan along with the 1/4 cup of pasta cooking liquid. Mix together so everything is fully coated. Remove from heat and stir in the 1/2 cup of parmesan cheese and basil. Serve immediately.
To serve this chicken parmesan spicy fusilli pasta is quite simple! Just place the fusilli in a bowl and top with a chicken parmesan cutlet. Garnish with extra parmesan and basil if you choose. Check out the recipe below, and let me know if you make this! Tag your photos #evseats 😊
Chicken Parmesan Spicy Fusilli Pasta
Chicken Parmesan Spicy Fusilli Pasta is an amazing pasta dish combining two of my favorite Italian meals! Classic chicken parmesan sits on top of a bed of fusilli pasta made in a creamy, spicy vodka sauce.
Ingredients
For the Chicken Parmesan
- 2 large chicken breasts
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 large eggs, beaten until frothy
- 1/2 cup Panko bread crumbs
- 1/2 cup parmesan cheese, shredded or grated
- 2 Tbsp Light olive oil, to sauté
- 24 oz marinara sauce
- 1 1/2 cup shredded mozzarella cheese
- 1 Tbsp fresh basil, chopped for optional garnish
For the Spicy Fusilli
- 16 ounces fusilli or any spiral cut pasta
- Salt and pepper, to taste
- 1-2 tbsp. extra virgin olive oil
- 1 4.5-ounce tube of tomato paste
- 3 tbsp. vodka
- 1 tsp. red chili flakes
- 1/2 cup heavy cream
- 1/2 cup pasta cooking liquid
- 1/2 cup freshly grated parmesan cheese, plus more for sprinkling
- 1/4 cup basil, chopped
Instructions
For the Chicken Parmesan
- Trim the chicken breasts and slice in half length-wise so you end up with 4 equal-thickness cutlets. Pound thin, and season with salt and pepper.
- In a shallow bowl, stir together flour, salt, and black pepper. In a second bowl, whisk 2 eggs until frothy. In a third bowl, stir together bread crumbs with the parmesan cheese.
- Dip both sides of each chicken cutlet into the flour, tapping off excess, then dip in beaten eggs, letting excess egg drip off and finally dip into the cheesy breadcrumbs, pressing cutlets into breading to ensure a thick, even coating of crumbs. Make sure the chicken is evenly coated with the breadcrumbs.
- Heat a large non-stick pan over medium heat and add enough olive oil to lightly coat the bottom of the pan. Once oil is hot, add chicken in batches (don't crowd the pan), sautéing 3-4 min per side or until golden brown and just cooked through.
- Pour half of the marinara into a 9x13 casserole baking dish. Arrange chicken over sauce in a single layer. Top each chicken down the center with the remaining marinara, then cover with shredded mozzarella. Bake uncovered at 425˚F for 15 minutes or until cheese is melted. Garnish with chopped parsley or basil if desired.
For the Spicy Fusilli Pasta
- Bring a large stockpot of water up to boil. Season liberally with salt. Cook the pasta per the package directions until al dente.
- While the pasta cooks make the sauce. Heat a large nonstick skillet with olive oil over medium heat. Add in the tomato paste. Cook for 3-4 minutes to caramelize.
- Next add in the vodka and chili flakes, cook for 1-2 minutes or until most of the vodka has absorbed. Turn the heat to low and add in the heavy cream. Whisk together and remove from heat.
- Add the pasta directly to the saucepan along with 1/4 cup of pasta cooking water. Mix together so everything is fully coated. Taste for seasoning, adding more salt or pepper if needed. Remove from heat and stir in the 1/2 cup of parmesan cheese and basil.
- To serve spoon into a shallow bowl and top with the chicken parmesan cutlet. Garnish with chopped basil and parmesan cheese.
Heather Perine
October 11, 2022Perfect chicken parmesan..but the spicy fusili might have stole the show for me! Great flavor!
evseats
October 12, 2022yes, the spicy fusilli is a game changer!
Laura
October 17, 2022This recipe was just perfect. Th spicy level was just right and the marinara sauce fantastic.
Amy Liu Dong
October 11, 2022This is so delicious and easy to make.
The perfect dish to prepare for tonight’s dinner. Yum!
Marie
October 12, 2022This is exactly the kind of meal my family goes crazy for! Loved how easily the chicken parmesan came together and how the recipe allowed me to multitask by making the pasta while the chicken was in the oven. Will be making this again and again!
Mikayla
October 12, 2022Such a simple dish to make at home, we felt like we were eating at a great restaurant.
Jamie
October 13, 2022Wow! This pasta dish looks absolutely delicious and yummy! It’s very enticing to the eyes too! We can never go wrong with pasta! Loved it!
Jessica
October 14, 2022Spice with heavy cream? Yes please!! Loved the flavors in this pasta dish. Definitely going on the weekly rotation 🙂
Tammy
October 14, 2022Ahh this looks so, so delicious! What a wonderful and comforting dish for the family. I love chicken parm..will definitely need to serve it with fusilli!
Erin
October 16, 2022This had the perfect amount of spice! And the chicken was amazing as well. Making again next week!
Amanda Mason Mason
October 16, 2022Delicious and so authentic! Loved every bite! Reminds me of the kind my mom used to make!
Ann
October 16, 2022I love a chicken parmesan meal! One can never go wrong with it! Excited to give this recipe a try – I have never tried a spicy version.