Ingredients
Method
- Bring a large pot of salted water to boil for pasta. Season chicken thighs with salt and pepper on both sides.
- 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.
- Dredge each chicken thigh in flour, then egg, then seasoned breadcrumb mixture, pressing gently to help coating stick.
- 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.
- Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
- In the same skillet used for chicken, add remaining 1 tablespoon olive oil and minced garlic. Cook 30 seconds until fragrant.
- Add marinara sauce and red wine if using. Bring to a simmer and cook 3-4 minutes to let flavors meld.
- Add drained pasta to the skillet with sauce. Toss to combine, adding reserved pasta water if needed to achieve desired consistency.
- 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.