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Chicken Parmesan Pasta; Better Than Ruby Tuesday’s

  • Author: Gianna Ferrini


  • 2 boneless, skinless chicken breasts, pounded and fried into chicken cutlets
  • Salt and black pepper, to taste
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup olive oil
  • 2 cups marinara sauce
  • 8 oz linguine pasta
  • 3 slices fresh provolone cheese
  • Fresh basil leaves, for garnish
  • Crushed red pepper flakes (optional)


  1. Preheat your oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil.
  3. Add the linguine into the hot water. Cook pasta according to the package directions until al dente. Drain the linguine and set aside.
  4. Pour the marinara sauce into a medium saucepan. Cook over medium low heat.
  5. While the sauce is simmering, transfer the chicken cutlets onto a foil lined pan, place provolone cheese over the top, and bake for about 3 minutes or until the cheese is melted.
  6. Add the cooked linguine to the simmering marinara sauce and toss to coat the pasta with the sauce.
  7. Plate the cooked pasta, putting the cheesy chicken cutlets on top of the pasta.
  8. Garnish top of pasta with parmesan cheese, a yummy drizzle of marinara sauce, fresh basil leaves and crushed red pepper flakes, if desired. Store in an airtight container for up to five days.