Crispy chicken tenderloins, Pecorino Romano, Parmesan, spaghetti, and marinara sauce—Parmesan Crusted Chicken Romano is pure comfort.
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Planning to try this recipe soon? Pin it for a quick find later!
Alright, confession time. I did not plan to make this Parmesan Crusted Chicken Romano the night I first made it. I was having one of those weird “what am I even making for dinner” evenings. You know the kind. Where the fridge is giving “random collection of things” energy and you’re emotionally somewhere between “ugh, cereal again?” and “maybe I’ll just cry into a tortilla.”
There were chicken tenderloins defrosting, but I was in full procrastination mode. I had pasta. I had half a block of Parmesan and—miraculously—a wedge of Pecorino Romano that I bought weeks ago thinking I was going to make cacio e pepe and never did. (Classic.)
Anyway, something just clicked. I started coating the chicken in cheese and breadcrumbs, not thinking too hard about it. I tossed pasta with jarred marinara because, listen, some nights we’re not slow-simmering sauce for five hours. And when I plated it up? It looked like something off an Italian restaurant menu. I mean, not a fancy one, but like… the kind where your server calls you “sweetheart” and gives you extra breadsticks.
Why You’ll Love This Parmesan Crusted Chicken Romano Recipe?
This dish is the kind of “fancy-but-not-fussy” recipe I wish I had in college. Or during those broke twenty-something years when I was trying to impress dinner guests but also maybe had $12 to my name and a half-empty bottle of Barefoot Chardonnay on the counter.
It’s got that crispy-cheesy thing going on that just works. The chicken stays juicy, the coating gets golden and has that Pecorino bite to it that makes you go “wait… what’s in here?!” And then there’s the spaghetti, twirled in a quick, no-fuss marinara. It’s not revolutionary. But it is good. Comforting. Nostalgic in a weirdly specific way. Like that one meal your friend’s mom made when you slept over in middle school and you’ve been lowkey chasing the memory ever since.
And you don’t need much. Just some pantry staples, a little patience with the frying, and the mental space to enjoy a dinner that tastes like it came with a cloth napkin and actual silverware.
Ingredient Notes:
Let’s break it down. Here’s what goes into Parmesan Crusted Chicken Romano—and what you can totally get away with swapping if needed.
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Chicken Tenderloins – They cook fast and stay juicy. Don’t have tenderloins? Slice chicken breasts into strips. I’ve done it. It’s fine.
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Salt + Pepper – Do not skip this. I mean it. Your cheese coating needs support.
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Flour – Just regular all-purpose. Nothing special. It’s the foundation of the breading.
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Eggs – Lightly beaten, no need to stress. Honestly, I’ve whisked mine with a fork while half-distracted watching Netflix.
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Pecorino Romano + Parmesan – Don’t skimp. Pecorino is saltier, funkier, kind of a showoff. Parmesan is its mellow best friend. Together? Dream team.
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Panko Breadcrumbs – For max crunch. I once used regular breadcrumbs and yeah, it was still good, but not great.
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Olive Oil + Butter – Frying in this combo = flavor and a beautiful golden crust.
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Spaghetti – Or linguine. Or honestly, whatever pasta you’ve got that hasn’t been hiding in the pantry since 2018.
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Marinara Sauce – Store-bought is totally allowed. I do love a slow-cooked homemade sauce, but I also love not standing by the stove for four hours.
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Parsley (optional) – Not essential, but it makes the plate pop. Plus, it tricks people into thinking you’re fancy.
How To Make Parmesan Crusted Chicken Romano?
Step 1: Flatten and season the chicken
Grab a meat mallet, or do what I do and use a heavy mug wrapped in a paper towel. Pound the chicken until it’s about ¼ inch thick. Season both sides with salt and pepper. Be generous. You’re layering flavors here.
Step 2: Set up your breading station
You’ll need three shallow dishes.
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One for the flour.
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One for the eggs (just whisk ’em up).
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One for the cheese and breadcrumb blend. I mix it with my fingers like I’m making a potion. It’s weirdly satisfying.
Step 3: Coat the chicken
Dip each tenderloin into the flour, then egg, then press it into the cheesy panko mixture until it’s fully coated. Don’t rush. This step makes the magic.
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Step 4: Boil your pasta
Salt your water like the sea and cook the spaghetti until al dente. Save a little pasta water in case your sauce needs thinning later. Drain the rest and set it aside.
Step 5: Fry the chicken
In a skillet, heat olive oil and butter over medium-high heat. When it sizzles (but isn’t smoking), add the chicken in batches. Cook for 3–4 minutes per side until golden brown. It should look like something from a diner commercial. Keep it warm while you finish the rest.
Step 6: Sauce + spaghetti = love
Dump the drained pasta back in the pot, pour in the marinara, and stir. Warm it gently until it all comes together. Add a splash of pasta water if it’s too thick. Add more sauce if your soul says yes.
Step 7: Plate and go
Pile the pasta on a plate. Lay that glorious chicken on top. Sprinkle with parsley if you want to feel fancy. And then? Dig in.
Storage Options:
If you’re lucky enough to have any leftovers, store the chicken and pasta separately so the coating doesn’t go soggy. Pop the chicken in the oven or air fryer to reheat—skip the microwave unless you’re okay with sad, limp crust. Pasta can be reheated in a pan with a splash of water or even a little extra sauce (which you should always have on standby).
Variations and Substitutions:
This Parmesan Crusted Chicken Romano is super flexible. Here’s how you can mess with it and still win:
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No Pecorino? All Parmesan works. Or even Asiago if you’re wild.
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Want it spicier? Add red pepper flakes to the breadcrumb mix. Or a few shakes of hot sauce in the egg.
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No spaghetti? Use penne, rigatoni, or whatever pasta survived your last pantry purge.
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Going gluten-free? Easy—just use GF flour, breadcrumbs, and pasta.
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Feeling extra? Top the chicken with a slice of mozzarella in the last minute of frying. It melts. It’s glorious.
What to Serve with Parmesan Crusted Chicken Romano?
You could keep it simple—or lean into the Italian restaurant vibes. Here’s what I like:
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Garlic Bread – Duh.
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Simple green salad – Something crisp with lemon dressing to cut the richness.
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Roasted veggies – Broccoli, zucchini, or even some garlicky green beans.
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Wine – White, red, whatever’s open. Or sparkling water with a slice of lemon if it’s a “school night.”
Frequently Asked Questions:
Can I make it ahead of time?
Sorta. You can prep and bread the chicken early, then fry it when you’re ready. I wouldn’t cook it all the way and reheat—doesn’t hit the same.
Can I freeze it?
You can. But I probably wouldn’t unless you like reheated breading. The chicken’s best fresh. You could freeze the sauce and pasta, though.
Is this like chicken parm?
Kinda! But no melty mozzarella and no baking. Just crispy pan-fried cheese crust and a good marinara hug.
Alright, you in?
If you try this Parmesan Crusted Chicken Romano, I genuinely want to hear about it. Did you add something wild? Did your family inhale it in silence (the best compliment)? Tag me, email me, send me a carrier pigeon—I’m all ears and always down to swap dinner stories.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Parmesan Crusted Chicken Romano
Ingredients
- 1 1/2 lb chicken tenderloins
- Salt and pepper to taste
- 2/3 c all-purpose flour
- 2 large eggs lightly beaten
- 1 c pecorino Romano cheese grated
- 1/3 c grated Parmesan cheese
- 2/3 c plain panko breadcrumbs
- 8 oz spaghetti
- 1/4 c olive oil
- 2 tbsp unsalted butter
- 2 c marinara sauce
- 6 small fresh parsley sprigs for garnish optional
Instructions
- Prepare the Chicken: Flatten chicken tenderloins to 1/4-inch thickness using a meat mallet. Season with salt and pepper.
- Set Up Dredging Stations: Arrange three plates: one with flour, one with beaten eggs, and one with a mix of grated Pecorino Romano, Parmesan, and breadcrumbs.
- Bread the Chicken: Dredge each tenderloin first in flour, then dip in egg, and finally coat thoroughly in the cheese and breadcrumb mixture. Set aside on a plate.
- Cook Spaghetti: Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 12 minutes. Drain.
- Cook Chicken: In a large skillet, heat olive oil and butter over medium-high. Fry the breaded chicken until golden and cooked through, about 3-4 minutes per side. Remove and keep warm.
- Heat Sauce and Pasta: Return the drained spaghetti to the pot, stir in marinara sauce, and heat through.
- Serve: Plate the spaghetti and top with chicken tenderloins. Garnish with fresh parsley if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
