Romano-Crusted Chicken with Spaghetti
Romano-Crusted Chicken with Spaghetti features tender chicken coated in a crisp blend of pecorino Romano, Parmesan, and panko for a salty, cheese-forward crunch. Paired with al dente spaghetti tossed in bright marinara, it balances richness with a clean tomato finish. Ideal for a weeknight dinner or a casual date-night plate when you want comfort with a touch of restaurant flair.
- Prep15 mins
- Cook20 mins
- Serves6
- DifficultyMedium
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Romano-Crusted Chicken with Spaghetti, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 52 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 9 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityFair
- 51 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Processed Culinary Ingredients
- 2 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 17
- Heart Health
- 69
- Metabolic
- 35
- Digestive
- 22
- Inflammatory
- 46
- Performance
- 35
- General Wellness
- 1
Gather all the ingredients.
- 2
Place the chicken tenderloins between 2 sheets of heavy plastic on a solid, level surface. Pound them firmly with the smooth side of a meat mallet to a 1/4-inch thickness. Lightly season the chicken with salt and pepper.
- 3
Set up dredging stations by putting flour on a plate, placing a shallow bowl with beaten eggs beside it, and combining grated pecorino, Parmesan, and breadcrumbs on a plate for the third station.
- 4
Dredge each tenderloin in the flour, shaking off any excess; dip in the egg, letting excess drip off; then place on the cheese and panko mixture, pressing it onto the chicken until well coated. Set each piece on a plate until all are dredged and breaded.
- 5
Meanwhile, bring a large pot of lightly salted water to a boil. Cook the spaghetti in the boiling water, stirring occasionally, until tender yet slightly firm, about 12 minutes.
- 6
Heat the olive oil and butter in a large skillet over medium-high heat until the butter stops sizzling, then add the breaded chicken tenderloins, taking care not to overcrowd the skillet. You may want to cook the chicken in batches.
- 7
Cook the tenderloins until nicely browned, 3 to 4 minutes per side. An instant-read thermometer inserted near the center of the chicken pieces should register at least 165 degrees F (74 degrees C).
- 8
Remove the chicken from the skillet and place it on a rack set over a plate or tray, and keep warm until all the tenderloins are finished.
- 9
Drain the spaghetti, return it to the pot, and stir in the marinara. Cook over medium-low heat, stirring occasionally, until the spaghetti and sauce are hot, about 2 minutes. Remove from the heat.
- 10
Divide the tenderloins and the spaghetti with marinara evenly among plates. Garnish with fresh parsley sprigs.
- Calories 699.43 kcal High 35%
- Protein 46.96 g Good Source 94%
- Carbohydrate 61.96 g 23%
- Total Fat 29.41 g High 38%
- Saturated Fat 11.75 g High 59%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 163.81 mg High 55%
- Sodium 1108.71 mg High 48%
- Dietary Fiber 4.68 g Moderate 17%
- Total Sugars 5.12 g --
- Added Sugars 0.0 g Low Source 0%
- Calcium 508.88 mg Good Source 39%
- Iron 4.03 mg Good Source 22%
- Potassium 395.24 mg Low Source 8%
- Vitamin A 174.02 mcg Moderate 19%
- Vitamin C 6.73 mg Low Source 7%
- Vitamin D 0.34 mcg Low Source 2%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten
- Tomatoes 🍅
About This Recipe
Romano Crusted Chicken with Spaghetti is made with 13 ingredients and serves 6. It takes about 35 mins and is rated medium. Key ingredients include All Purpose Flour, Black Pepper, Chicken Tenderloin, and Eggs. Each serving provides about 699.43 kcal, and is a good source of protein.
Recipe Questions
- What is Romano-Crusted Chicken with Spaghetti made of?
- The main ingredients are All-Purpose Flour, Black Pepper, Chicken Tenderloin, Eggs, Fresh Parsley. The full list of 13 is above.
- How long does it take to make Romano-Crusted Chicken with Spaghetti?
- About 35 mins in total: 15 mins to prepare and 20 mins to cook.
- How many calories are in one serving?
- One serving provides about 699.43 kcal. The full nutrition breakdown is above.
- Is Romano-Crusted Chicken with Spaghetti easy to make?
- This recipe is rated medium, with 13 ingredients and 10 steps.
- Is Romano-Crusted Chicken with Spaghetti healthy?
- Romano-Crusted Chicken with Spaghetti has an easyChef Pro health score of 40/100. Per serving, it provides 699.43 calories and 46.96 g of protein, or 94% of the Daily Value. It is a good source of calcium and iron. Worth noting per serving: sodium at 1108.71 mg (48% of the Daily Value) and saturated fat at 11.75 g (59% of the Daily Value). It contains Eggs, Milk, Wheat, Gluten and Tomatoes, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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