Chicken Parmesan Pasta Recipe - The Cookie Rookie® (2024)

FAQs

What is the difference between chicken parmigiana and chicken parmesan? ›

Chicken Parmesan and chicken Parmigiana are just different names for the same exact recipe. And, with a name like “chicken Parmigiana”, you might assume that this recipe is Italian. While it has roots in Italy (in a way), chicken Parmesan is all-American.

A thicker, stout pasta shape, like a ridged rigatoni, works well with chicken parmesan because it matches the heft and satisfying texture of the protein. The sauce is also able to cling to the ridges on the surface of the pasta and become a vehicle for aromatics, like crushed garlic and fresh herbs.

Some believe that it was created in Parma, hence the name. Others believe it comes from a Sicilian word that means slabs on a roof, referring to the thin slices of chicken covered in the sauce.

Eggplant parmesan is a lot healthier for you than chicken, but it comes at the cost of being a lot less filling.

The use of the parmesan, mozzarella and provolone together leads to a really nice balance of cheesy flavor as opposed to just using mozzarella, which is how I have made it in the past. This will definitely be my favorite “go to” Chicken Parmigiana recipe for now on.

You Don't Start Dry

The first step to breading chicken is crucial; make sure the chicken is completely dry before starting the dredging process. Using a paper towel, pat the meat dry on all sides. Excess moisture will cause the flour to get soggy and thus will not adhere properly to the chicken.

According to question, Yes, you can make breaded chicken without traditional bread crumbs. There are several alternatives you can use, such as crushed cornflakes, crushed crackers, panko breadcrumbs, grated Parmesan cheese, or even ground nuts like almonds or pecans.

You see, in Italy, Parmesan cheese is reserved for pasta dishes with tomato-based sauces, cream sauces, and meat-based dishes. Adding Parmesan cheese to a seafood-based dish, like spaghetti with clams, is a big no-no. It's like adding ketchup to a steak or pineapple on a pizza – it just doesn't belong!

With thicker, well-emulsified sauces, it's generally safe to add the cheese directly over the heat, but with a thinner sauce or one that doesn't have much besides the cheese, adding cheese while it's still on the burner can cause it to clump.

Despite being a staple of Italian-American cuisine, “chicken parmesan” is nowhere to be found in Italy. Instead, Italians nosh on parmigiana – eggplant layered with tomato sauce and cheese.

Can I use mozzarella instead of parmesan on pasta? ›

Sure. You don't get anywhere near the same texture or flavor, but you can substitute any cheese you want for any other cheese.

Can I use mozzarella instead of parmesan in fettuccine? Yes! This is what this mozzarella alfredo sauce recipe helps you do. While it does change the flavor and bit of the texture, it's still got the same elements of the creamy comfort food you love.

North America

The dish, also known as "chicken parm", originated in the northeast United States from Italian immigrants, and became a popular staple in restaurants serving Italian-American cuisine by the 1950s. Home versions also grew in popularity.

Why is it called “parmigiana” when it's typically made with mozzarella cheese? One theory lies in the geography of Italy. The cheese we know as parmigiana—or parmesan—is named after the city of Parma in the northern Italian region of Emilia-Romagna, where the delicate cheese was first produced.

So, even though chicken parmesan doesn't heavily feature parmesan cheese (instead using mozzarella), the meat or eggplant is prepared in the Parma style, hence the name.