Crisp chicken Parmesan with tomato, chilli and basil pasta

Golden, crisp breadcrumbed chicken crowned with bubbling, melted provolone cheese, served over silky linguine coated in a vibrant, garlic-infused tomato, chilli, and basil sauce. This comforting Italian-American classic delivers bold flavours, a satisfying crunch, and rich, bubbling warmth in every delicious forkful.

Nutri-Score C — This crisp chicken Parmesan with tomato, chilli and basil pasta balances protein-rich chicken and a vibrant tomato sauce with indulgent cheeses and pasta. While rich in satisfying carbohydrates and fats, it provides wholesome lycopene from tomatoes and lean protein.

Method

Stage 1 — Prep and Bread the Chicken (15 minutes, can be done ahead)

1. Mix the seasoned flour. Combine the plain flour, garlic powder, and dried oregano in a shallow bowl, seasoning generously with salt and pepper.
2. Bash the chicken evenly. Place each skinless chicken breast between two sheets of baking paper and gently bash them out with a rolling pin to an even thickness. This ensures they cook quickly and uniformly in the pan.
3. Set up your breading station. Whisk the eggs and whole milk together in a second shallow bowl, and mix the fine fresh breadcrumbs with the finely grated Parmesan in a third bowl.
4. Coat the chicken thoroughly. Dredge the chicken breasts first in the seasoned flour, shaking off any excess, then dip them completely into the egg mixture, and finally press them firmly into the breadcrumb and Parmesan mix until fully coated. Set aside on a clean plate.

Stage 2 — Simmer the Tomato, Chilli and Basil Sauce (15 minutes, can overlap with frying)

1. Sauté the garlic. Heat 2 tablespoons of olive oil in a saucepan over a medium heat. Add the thinly sliced garlic cloves and cook gently until they turn lightly golden and fragrant, taking care not to burn them.
2. Add chilli and wine. Stir in the dried chilli flakes and pour in the white wine. Let it simmer briskly until the wine has reduced by about three-quarters, concentrating the delicious flavours.
3. Build the tomato sauce. Tip in the tinned cherry tomatoes, tomato purée, and separated basil stalks. Stir everything together and let it gently simmer into a rich, cohesive sauce while you cook the pasta and chicken.

Stage 3 — Cook the Pasta and Shallow-Fry the Chicken (10 minutes)

1. Boil the linguine. Drop the linguine into a large saucepan of boiling salted water and cook until al dente according to packet instructions. Before draining, remember to ladle out a small cup of the starchy pasta cooking water.
2. Shallow-fry the chicken. While the pasta cooks, heat 2 tablespoons of olive oil in a large frying pan over a medium heat. Fry the breaded chicken breasts on both sides until they develop a gorgeous deep golden crust and are cooked all the way through. Remove from the pan and set aside.
3. Combine the pasta and sauce. Add the drained linguine directly into your simmering tomato sauce along with a splash of the reserved pasta water. Toss in the fresh basil leaves and grated Parmesan, tossing vigorously until the sauce clings to the pasta. Season with salt and pepper.

Stage 4 — Melt the Cheese and Serve (5 minutes)

1. Preheat the grill. Turn your grill on to high heat so it is piping hot and ready for action.
2. Assemble and grill. Transfer the tossed linguine into a grill-proof serving dish. Slice your crispy chicken Parmesan into neat strips, arrange them neatly over the top of the pasta, and lay the sliced provolone cheese generously across the chicken.
3. Melt and serve immediately. Place the dish under the hot grill for a few minutes until the provolone has melted into a bubbly, golden blanket over the crisp chicken and pasta. Serve straight away and enjoy every comforting mouthful.

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