Back to Recipe
Chicken Parmesan Pasta with Hidden Veggies

Chicken Parmesan Pasta with Hidden Veggies

This Chicken Parmesan Pasta with Hidden Veggies delivers all the cheesy, crispy goodness of a classic parm, with the added bonus of extra vegetables. Crispy chicken cutlets are paired with a homemade tomato sauce packed with onion, celery, and carrot—then blended smooth for rich flavor and stealthy nutrition. The sauce is layered over golden chicken with mozzarella, broiled to bubbly perfection, and served over pasta tossed in the creamy sauce. Comfort food meets veggie upgrade in one irresistible dish.

Author: These Carbs Don't Count

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Servings: 3 plates

Calories: 1,754 kcal per serving

Ingredients

  • ½ lb - pasta
  • Salt
  • 1 cup - all-purpose flour
  • Salt
  • pepper
  • garlic powder
  • 2 - eggs
  • 1 cup - breadcrumbs
  • 2 - chicken breasts
  • ¾ cup - canola oil
  • ½ - onion
  • 1 stalk - celery
  • 1 - carrot
  • 3 tablespoons - olive oil
  • 3 cloves - garlic
  • 4 tablespoons - tomato paste
  • 3 cups - tomato sauce
  • Salt
  • pepper
  • garlic powder
  • red pepper flakes
  • Fresh basil
  • ½ cup - shredded mozzarella cheese
  • ¼ cup - grated Parmesan cheese
  • Reserved pasta water

Instructions

  1. Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water and drain.
  2. Set up three dishes: one with flour seasoned with salt, pepper, and garlic powder; one with scrambled eggs; and one with breadcrumbs.
  3. Dredge chicken breasts in flour, dip in egg, then coat in breadcrumbs.
  4. Heat canola oil in a pan and fry chicken until crispy and golden on both sides. Remove and set aside.
  5. In another pan, heat olive oil and add diced onion, celery, and carrot. Cook until tender.
  6. Add minced garlic and cook until fragrant. Stir in tomato paste and cook until darkened.
  7. Add tomato sauce and season with salt, pepper, garlic powder, onion powder, red pepper flakes, and fresh basil.
  8. Simmer sauce for a few minutes, then transfer to a food processor and blend until smooth.
  9. Return sauce to the pan, taste, and adjust seasoning. Spoon over fried chicken and top with mozzarella.
  10. Broil until cheese is melted and bubbly.
  11. Toss cooked pasta in remaining sauce with a splash of pasta water. Plate with crispy chicken and top with Parmesan.

Nutrition

Energy: 1,754 kcal | Total Fat: 99 g | Saturated: 16 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 240 mg | Total Carbs: 150 g | Fiber: 12 g | Sugars: 19 g | Proteins: 68 g | Sodium: 3,985 mg | Polyunsaturated: 23 g | Monounsaturated: 55 g

©2026 OnlineCook LLC