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Easy Kosher Chicken Parmesan Pasta Without the Cheese - Italian-American recipe
I'll be honest, when I first thought about making a kosher version of chicken parmesan pasta, I wondered if it could possibly work without the cheese. Traditional chicken parm is all about that gooey mozzarella and sharp parmesan, but keeping kosher means no dairy with meat. After many kitchen experiments, I've discovered that this dish is actually amazing on its own terms. The secret lies in building layers of flavor where cheese used to be. I coat the chicken in seasoned breadcrumbs mixed with nutritional yeast for that savory umami hit, then pan-fry until golden. The marinara sauce gets doctored up with extra herbs, garlic, and a splash of good red wine. When everything comes together over pasta, you don't miss the cheese at all. This version actually lets the chicken shine through instead of being masked by melted dairy. I use chicken thighs because they stay juicier than breasts, and I pound them thin so they cook evenly. The pasta gets tossed right in the same pan where I cooked the chicken, picking up all those crispy bits from the bottom. It's comfort food that happens to follow kashrut, not a compromise dish. I serve this on weeknight dinners when I want something satisfying but don't have hours to spend in the kitchen. The whole thing comes together in about 45 minutes, and my kids actually prefer it to the dairy version we used to make. Pair it with a simple salad dressed with lemon vinaigrette to cut through the richness.
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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

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.