What’s not to love about chicken parm? Crispy, cheesy, and comforting—it’s a classic for a reason. Luckily, ours is as easy to make as it is to gobble up—that’s right, no frying required! Chicken is coated in a Tuscan-spiced panko crust, baked to golden perfection, then sprinkled with mozzarella and popped back into the oven to get all melty. While that comes together, you’ll whip up a homemade marinara sauce with flecks of fresh basil to toss with twirly spaghetti. If you can believe it, all of this awesomeness is ready in less than 45 minutes. Make your (real or imaginary!) nonna proud with this Italian-inspired feast.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Tuscan Heat Spice
Preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry all produce. Halve, peel, and mince onion. Pick basil leaves from stems; finely chop stems. Stack and roll up leaves; thinly slice crosswise into ribbons. In a medium bowl, combine panko, half the Tuscan Heat Spice, a large drizzle of olive oil, salt, and pepper.
Pat chicken dry with paper towels and season with salt and pepper; place on a lightly oiled baking sheet. Brush tops of chicken with a thin layer of sour cream (you may have extra), then mound with seasoned panko, pressing to adhere (no need to coat the underside). Roast on top rack until chicken is browned and cooked through, 15-20 minutes.
Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.
Meanwhile, heat a large drizzle of olive oil in a large pan over mediumhigh heat. Add onion, basil stems, and remaining Tuscan Heat Spice. Cook, stirring occasionally, until onion is softened, 3-5 minutes. Stir in crushed tomatoes, ½ tsp sugar (1 tsp for 4 servings), and ¼ cup plain water (½ cup for 4). Season generously with salt and pepper. Bring to a simmer, then reduce heat to low. Continue to cook until pasta is ready, then scoop out and reserve ½ cup sauce (1 cup for 4).
Add ¼ cup reserved pasta cooking water, spaghetti, and 2 TBSP butter (3 TBSP for 4 servings) to pan with sauce; toss to combine. If necessary, add more reserved pasta cooking water ¼ cup at a time until saucy. Stir in half the basil leaves. Remove from heat.
Once chicken is done, remove sheet from oven. Heat broiler to high or oven to 500 degrees. Sprinkle chicken with mozzarella; return to oven until cheese is melted, 2-4 minutes. Divide spaghetti between large bowls or plates. Top with chicken and reserved sauce. Sprinkle with remaining basil leaves.