Traditional Pasta + Saucy Baked Chicken

Sometimes I just need pasta and chicken. Growing up in an Italian family, this was our Sunday staple and I’m oh so grateful for it!

My mom and grandma were patient enough to keep us in the kitchen, teaching my sister and I as much as possible. It was a time for bonding, it established in both of us a passion and skill to nurture and provide, and it was FUN!

The more you get your family in the kitchen with you, the more you will all learn, connections are strengthened, stress decreases and joy increases!

This simple and satisfying Traditional Pasta + Saucy Baked Chicken is sure to please the family and makes it easy to involve kiddos and beginners! 😊




·        12 oz jovial GF brown rice spaghetti

·        1 jar Rao's Marinara Sauce

·        3 cloves garlic, minced

·        3 tbsp olive oil

·        1/2 medium yellow onion, sliced

·        1 tsp dried basil and parsley

CHICKEN (recipe from The Defined Dish, whole30 chicken parmesan)

·        4 organic chicken cutlets, pounded 1/4 inch thin

·        1 cup Almond Meal

·        kosher salt, to taste

·        pepper, to taste

·        1 tsp. dried parsley

·        1 tsp. dried oregano

·        1/2 tsp. paprika

·        2 eggs

·        extra virgin olive oil


  1. Preheat oven to 425.

  2. Heat a medium pot over medium/high heat and boil water for pasta, according to package instructions.

  3. As water boils and pasta cooks, prepare chicken.

  4. In a bowl, combine the almond meal, salt, pepper, parsley, oregano and paprika.

  5. In a separate bowl, whisk together the 2 eggs.

  6. Brush the bottom of a baking sheet with olive oil so that it is coated lightly in a thin layer.

  7. Dip the cutlets into the egg wash, then dredge them into the almond flour mixture and coat evenly (tip: use one hand for the egg wash and one for the dredging, it helps things not get too terribly messy and makes for a better coating on the chicken!)

  8. Place them on the oiled baking sheet when they are dredged.

  9. When all cutlets are on the baking sheet, very lightly drizzle them with a little extra olive oil over the top. Don't get too heavy handed here, if you have olive oil spray, that works great sprayed over the top, too!

  10. Bake in oven for 8 minutes, remove from oven and flip over (using a sturdy spatula so you don't lose your breading) and continue baking until cooked through, about 7-10 more minutes depending on the size of your chicken.

  11. Once the pasta is finished, before draining keep about 2 cups of pasta water. Drain pasta in a strainer.

  12. Using the pasta pot, add garlic, olive oil, yellow onion, basil and parsley. Sauté until fragrant, 3-5 minutes.

  13. Before adding sauce to onion mixture, take out about 1 cup to save for topping chicken. Add the remainder of the sauce to the onion mixture. Stir to combine, reduce heat to low.

  14. After chicken is cooked through, remove from oven and turn the oven onto "broil". Spoon and spread reserved amount of marinara sauce onto to top of each chicken.

  15. Place back in the oven and broil for 2-3 more minutes, remove from oven.

  16. Stir pasta into marinara sauce, as you stir starting with 1/2 cup, add pasta water. This will creates a better consistency as the pasta soaks up the sauce. Stir to cover completely. (You may need to add more pasta water as the pasta soaks up the sauce, I typically add about 1 cup).

  17. Plate desired amount of pasta and chicken and serve immediately.

I added a side Kale Caesar salad, because #greensateverymeal !