Description
This dish features crispy air-fried chicken parmesan served alongside buttery garlic spaghetti, delivering a delicious balance of flavors and textures.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (pounded to an even thickness)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 cup all-purpose flour
- 2 eggs (beaten)
- 2 cups panko breadcrumbs
- 1/2 cup parmesan cheese (grated)
- 1 cup mozzarella cheese (shredded)
- 1 cup marinara sauce
- 8 ounces spaghetti
- 1/4 cup butter
- 3 cloves fresh garlic (minced)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
- Preheat the air fryer to 400°F (200°C).
- Season the chicken breasts with salt, black pepper, garlic powder, and Italian seasoning.
- Set up a breading station: Place the flour in one bowl, beaten eggs in another, and mix panko breadcrumbs with grated parmesan cheese in a third bowl.
- Dredge each chicken breast in flour, dip into the egg, and then coat with the panko mixture, pressing gently to adhere.
- Place the breaded chicken into the air fryer basket in a single layer. Cook for 10-12 minutes, flipping halfway through, until golden brown and cooked through.
- While the chicken is cooking, boil a pot of salted water and cook spaghetti according to package instructions. Drain and set aside.
- In a skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Toss the cooked spaghetti in the garlic butter, and season with salt and pepper to taste.
- Once the chicken is done, remove it from the air fryer and top each piece with marinara sauce and shredded mozzarella cheese. Cook for an additional 2-3 minutes until the cheese is melted.
- Serve the crispy chicken parm over the garlic butter spaghetti. Garnish with chopped parsley.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5
- Fat: 20
- Carbohydrates: 65
- Fiber: 3
- Protein: 35