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Easy Kosher Chicken Parmesan Pasta Without the Cheese

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Meat (Fleishig)

Chicken parmesan pasta without the cheese works because the dish’s real appeal is crisp, seasoned chicken and a rich tomato sauce. Chicken thighs are coated in panko, nutritional yeast and herbs, pan-fried until golden, and served over penne in marinara boosted with garlic, red wine and fresh basil.

Flavor Where Cheese Used to Be

Nutritional yeast in the breading adds a savory, almost cheesy note. Let the breaded chicken rest for 10 minutes before frying so the coating sets and stays crisp. Simmer the marinara with fresh garlic and a splash of wine for depth, and add the chicken on top just before serving.

Kosher Notes

Classic chicken parmesan combines chicken and cheese, which kosher law doesn’t allow. This version is meat (fleishig) with no dairy. Use a kosher wine and check that your marinara is pareve.

Leftovers

Leftovers keep for 3 days. Reheat the chicken in a 350°F oven to keep it crisp.

Easy Kosher Chicken Parmesan Pasta Without the Cheese
This kosher chicken parmesan pasta proves you don't need cheese to make an incredible comfort food dinner that's ready in 45 minutes.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless chicken thighs pounded to 1/2 inch thickness
  • 12 oz penne pasta
  • 1 cup panko breadcrumbs
  • 1/4 cup nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp paprika
  • 2 large eggs beaten
  • 1/2 cup all-purpose flour
  • 1/4 cup olive oil divided
  • 24 oz marinara sauce
  • 3 cloves garlic minced
  • 1/4 cup red wine optional
  • 1/4 cup fresh basil chopped
  • 1 tsp kosher salt or to taste
  • 1/2 tsp black pepper freshly ground

What I use for this recipe

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Method
 

  1. Bring a large pot of salted water to boil for pasta. Season chicken thighs with salt and pepper on both sides.
  2. Set up breading station: flour in one shallow dish, beaten eggs in another, and breadcrumbs mixed with nutritional yeast, garlic powder, oregano, basil, and paprika in a third dish.
  3. Dredge each chicken thigh in flour, then egg, then seasoned breadcrumb mixture, pressing gently to help coating stick.
  4. Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add breaded chicken and cook 4-5 minutes per side until golden brown and cooked through (165°F internal temperature). Transfer to a plate.
  5. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
  6. In the same skillet used for chicken, add remaining 1 tablespoon olive oil and minced garlic. Cook 30 seconds until fragrant.
  7. Add marinara sauce and red wine if using. Bring to a simmer and cook 3-4 minutes to let flavors meld.
  8. Add drained pasta to the skillet with sauce. Toss to combine, adding reserved pasta water if needed to achieve desired consistency.
  9. Slice chicken into strips and arrange over pasta. Garnish with fresh basil and serve immediately.

Notes

For extra crispy chicken, let the breaded pieces rest 10 minutes before cooking. Chicken can be made up to 2 hours ahead and reheated in a 350°F oven. Store leftovers refrigerated up to 3 days.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 18g 23%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 890mg 39%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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