This quick and easy chicken parmesan is the perfect meal when you don’t have time to cook. Learn how to turn store-bought spaghetti sauce and frozen chicken patties into restaurant quality.
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- 24 oz spaghetti sauce
- 1/2 tsp baking soda
- 2 tsp butter
- 3 Tbsp oregano
- 3 Tbsp basil
- 3 Tbsp parsley
- 1 Tbsp garlic powder
- 1 tsp onion powder
- 1 tsp rosemary
- 1 tsp thyme
- 1/4 tsp black pepper
- 1 lb spaghetti noodles
- 3 Tbsp olive oil or canola
- 1/4 cup (32 g) dried parsley
- 2 Tbsp dried or fresh chives
- 1 tsp thyme
- 1/4 tsp sage
In a large skillet add 24 oz spaghetti sauce and baking soda. Simmer on low for 1 minute and add butter.
Add to the sauce the herbs and simmer on low for 15 minutes. Stir occasionally.
While the sauce is simmering prepare the pasta according to the package directions. (approximately 8 min)
Drain the pasta and do not rinse. Transfer the pasta back into the pan. Add to the pasta olive oil and the herbs. Mix together until combined. Pasta will appear sticky.
Assemble the Chicken Parmesan
In a 13x9 baking pan coat the bottom of the pan with olive oil.
Spread the pasta into the baking pan making sure the herbs are evenly distributed
Pour in half of the spaghetti sauce and spread over top of the pasta
Place 9 frozen already cooked chicken patties on top of the sauce
Pour in the remaining spaghetti sauce
Sprinkle the top with parmesan cheese
Sprinkle mozzarella cheese on top
Bake in preheated 350 F oven for 35 minutes
After 35 minutes broil for 5 minutes until lightly golden brown
Remove from oven and sprinkle with basil
Keeps in the refrigerator for 3 to 5 days and the freezer for 2 months. Store in an air-tight container.