Savory Parmesan Chicken and Spaghetti

Savory Parmesan Chicken and Spaghetti

When I want chicken and pasta I definitely crave something in a white sauce as a opposed to a red and something that is truly chicken parmelicious as opposed to the kind doused in red sauce and mozzarella carrying the name "chicken parm" - still good, but not as good. This recipe tastes a lot richer than it actually is (especially if you use lower fat milk - see below) because it relies on parmesan cheese and garlic to give a lot of the flavor and neither is terrible for you (the garlic is actually really good for you).

Ingredients:
6 boneless/skinless chicken breasts or thighs
1 lb of spaghetti
1 beaten egg
1 tbsp water (or wine, which you would allow to reduce)
1/2 cup of milk (I use organic 2%)
1 and 1/2 cups of grated parmesan cheese
1 tsp course salt
1 tsp freshly grated black pepper
2 cloves of finely minced garlic
Extra Virgin Olive Oil

Preparing The Chicken:
Clean 6 boneless/skinless chicken breasts or thighs (i.e. rinse in cold water and pat dry with a paper towel and then using a knife, remove any undesirables, i.e. missed bones, fat, anything you wouldn't want to eat that the butcher might have missed). Beat one egg and stir in one tablespoon of water (the water makes the goo more workable). In a different vessel, using a fork, incorporate 1 cup of parmesan cheese with the salt and pepper. Dip each chicken thigh into the egg and then coat with the parmesan mixture. The easiest way to do this is to set up a dipping station with the egg in a shallow vessel next to a vessel that has the parm mix.

Place each chicken thigh fully spread out into a casserole dish whose bottom has been drizzled with olive oil. Once you have all of your chicken nice and comfy in the casserole dish, loosely cover with foil and place in your oven, preheated to 400 degrees. Allow to bake for approximately 45 to 50 minutes. Carefully remove the foil from the dish and allow to cook for about 10 more minutes or until the chicken lightly browns. Remove casserole dish from oven and place chicken in a serving dish and cover. Keep the drippings in the casserole dish - you will use this!

Preparing the Spaghetti:
Cook spaghetti until it is al dente (about 1-2 minutes less than what the package tells you to do) and drain water. In a large skillet, add the drippings from the casserole dish and the minced garlic.

Turn the burner to medium high heat and stir. Allow the drippings and garlic to cook together until it begins bubbling, continuing to stir.

Lower to medium heat and slowly add milk. Stir and allow to simmer.

Once it begins bubbling, lower heat to low and slowly begin adding the spaghetti. Incorporate the spaghetti and the sauce using tongs to turn the spaghetti.

Turn heat to low and add remaining parmasen cheese. Continue carefully incorporating everything with the tongs.

Serve the spaghetti with the chicken and enjoy!

Truth is, I am eating this right now as I type and I normally hold off on putting up a recipe until the next day but this one is SOOOO GOOOOOD that I had to share right away. I hope that you enjoy it as much as I am. Remember to follow me on Instagram and Pinterest and that you can read me in the Apple News format. Until the next time!

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