Chicken Parmesan with Spaghetti and Marinara Sauce Recipe
Let’s be honest — this Chicken Parmesan with Spaghetti and Marinara Sauce isn’t your grandma’s Sunday meal. It’s faster, sassier, and totally vegan. No birds were harmed, but your taste buds might faint from joy. Crispy plant-based “chicken,” golden and cheesy, cozies up with spaghetti drenched in zesty marinara. It’s the kind of meal that makes you feel like an Italian goddess who can multitask in heels. One pan, one plate, and absolutely zero guilt. This dinner is so good, you’ll want to twirl your fork like you’re in a rom-com.
Chicken Parmesan with Spaghetti and Marinara Sauce Recipe
A vegan twist on the classic Italian favorite — crispy plant-based chicken cutlets over spaghetti with rich marinara and melty vegan cheese.
Ingredients
Method
- Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.
- Dip each vegan chicken fillet in flour, then almond milk, then bread crumbs to coat.
- Heat olive oil in a skillet and pan-fry until golden brown on both sides.
- Transfer fillets to the baking tray and top with marinara sauce and vegan mozzarella.
- Bake for 10 minutes until the cheese melts and bubbles slightly.
- Meanwhile, cook spaghetti in salted boiling water according to package instructions. Drain and toss with olive oil.
- Prepare marinara: heat oil, sauté garlic and onion, add tomatoes, paste, herbs, salt, and pepper. Simmer for 10 minutes.
- Serve baked vegan chicken over a generous bed of spaghetti.
- Drizzle extra sauce on top because more is always better.
- Garnish with fresh basil or vegan parmesan and call it dinner perfection
Notes
Nutritional Values (Per Serving)
- Calories: 370
- Total Fat: 10 g
- Saturated Fat: 2 g
- Carbohydrates: 52 g
- Fiber: 6 g
- Protein: 14 g
Vitamins and Minerals (Per Serving)
- Iron: 14%
- Calcium: 8%
- Vitamin C: 10%
- Magnesium: 9%
- Potassium: 12%
Additional Notes / Tips
- Use whole wheat pasta for a heartier bite.
- Add chili flakes if you like your romance with heat.
- Don’t skip the olive oil drizzle — it’s the secret Italian beauty trick for food.
- Prep the marinara in advance; it tastes even better the next day.
- Pairs well with garlic bread and good gossip.
