A 30-Minute Pasta With All the Charm of a Chicken Parm

April 17, 2018

Look, we know that crispy, breaded chicken smothered in tomato sauce isn’t exactly autentico. But chicken Parm is delicious, the equivalent of a big, warm Italian-American hug. And for blogger and author Gaby Dalkin, it was the first thing she learned to cook.

“I would make it at least three times a week and serve it to everyone—my college roommates, my tennis teammates, my then boyfriend, and so on,” she writes in her newest book, What’s Gaby Cooking.

Now, between breading and frying and baking in a bath of mozzarella and sauce, cooking chicken Parm can be a bit of a production. So to speed things up, Dalkin threw all the signature parts of the dish—marinara sauce, mozzarella cheese, Italian seasoning—together with pappardelle and ground chicken.

A polished-up chicken Parm. Photo by James Ransom

Her recipe mostly comes together in one pan (you’ll need to boil the pappardelle in another pot). Just brown ground chicken in a large skillet for about 10 minutes, then add the marinara sauce and bring to a simmer for 20 minutes. Dalkin adds the cheese to her sauce pre-pasta, but we found the dish worked best by sprinkling the shredded cheese over already-sauced noodles.

Shop the Story

Sure, this twist on chicken Parm still isn’t authentic—but it’s just as comforting and delicious.

Have you ever reinvented a classic? Tell us your best twist in the comments!

Order Now

The Dynamite Chicken cookbook is here! Get ready for 60 brand-new ways to love your favorite bird. Inside this clever collection by Food52 and chef Tyler Kord, you'll find everything from lightning-quick weeknight dinners to the coziest of comfort foods.

Order Now

See what other Food52 readers are saying.

Katie is a food writer and editor who loves cheesy puns and cheesy cheese.

1 Comment

Chef K. April 22, 2018
Thanks! This is my new favorite dish ( and I changed nothing!)