Baked Chicken Parmesan Bites over Pasta with Tomato-Cream Sauce

I came up with this meal by combining two different ideas after wanting a different take on Chicken Parmesan. And I think it worked really well!

These litte bites are pure heaven. Dipped in butter, breadcrumbs and then topped with cheese, you just can't go wrong.
I couldn't believe how good each bite was and how easy they are to make, too. 
There's just something about crispy cheese^^ that calls my name. And the tomato-cream sauce is delicious is a perfect addition!

Baked Chicken Parmesan Bites over Pasta with Tomato-Cream Sauce
Adapted from Simply Eats
1-2 large chicken breasts, cut into 2-inch wide pieces
1/2 tsp. garlic, minced
1/4 cup butter, melted
1/2 cup dried bread crumbs
2 1/2 Tbsp. grated Parmesan cheese
1 Tbsp. chopped fresh parsley
1/8 tsp. salt
1/8 tsp. garlic salt
A large pinch of Italian seasoning
Dash of black pepper
1/4-1/3 cup of shredded mozzarella

1. Preheat oven to 450°F. Pat the chicken pieces dry with paper towels. (Patting the chicken dry will help the chicken pieces breading crisp when baked.)
2. In a small bowl, stir the minced garlic into the melted butter. In another bowl mix together the breadcrumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning and pepper. Piece by piece, dip the chicken pieces into the garlic melted butter and then dredge into the Parmesan breadcrumb mixture to coat.
3. Place coated chicken pieces on to a 9x13 (or larger) roasting dish. Try to leave a little room between each piece. Sprinkle mozzarella over the top of each chicken piece and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Serve over pasta with tomato-cream sauce.

Pasta with Tomato-Cream Sauce
Soucre: Annies-Eats
8-12 oz. angel hair pasta, cooked according to box directions
1 (28 oz.) can whole tomatoes, liquid reserved
1 tbsp. butter
1/4 cup finely chopped onion
1 1/2 Tbsp. tomato paste
2 tsp. garlic, minced
1/2 tsp. red pepper flakes
Salt and pepper, to taste
1/3 cup half-and-half

1. Add the tomatoes to a blender or food processor. Puree until smooth, adding a bit of the reserved liquid if necessary to smooth the mixture out.
2. Melt the butter in a large, deep skillet or sauté pan over medium-high heat. Add the onion and cook about 1 minute, until it begins to soften. Stir in the tomato paste, garlic and red pepper flakes and mix just until fragrant, about 30 seconds.
3. Stir in the tomato mixture, lower the heat to a simmer, and cook about 5-8 minutes, until the sauce is slightly thickened. Season to taste with salt and pepper. Remove the pan from the heat and stir in the half-and-half. 


  1. Lovely use of tomatoes, Rachelle. Please do pop over to Carole's chatter to add this (and any other tomato dishes you like) to the Food on fRiday: Tomatoes collection. Cheers

    1. I'll have to check it out! Thanks for stopping by!


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