Chicken Parmesan Linguine Recipe

This baked-to-perfection chicken parmesan is piled on top of tender linguine, making a perfect dish for a special occasion.

| September/October 2020

Photo by Valerie Boese

Yield: 6 servings.


  • 1/2 cup Parmesan cheese, plus more for garnish
  • 1/2 cup mozzarella cheese, plus more for garnish
  • 1/2 cup flour
  • 1-1/2 pounds raw chicken breast, cut lengthwise into ¾-inch-thick strips
  • 5 tablespoons olive oil, divided, plus more if needed
  • Salt and black pepper, to taste
  • 1 jar (24 ounces) marinara sauce
  • 12 ounces uncooked linguine pasta
  • 2 tablespoons fresh snipped parsley for garnish (optional)


1. In a small bowl, mix Parmesan and mozzarella cheeses. Set aside.

2. Add flour and chicken to a 1-gallon zip-close bag, and shake thoroughly to coat each chicken piece.

3. In a large frying pan, heat 3 tablespoons olive oil over medium heat. Add coated chicken pieces one at a time, and brown for 5 to 8 minutes on each side. Add more olive oil to pan if needed as chicken cooks. 

4. Preheat oven to 350 F.

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