Mozzarella Chicken with Fettuccine

This post may contain affiliate links meaning if you buy from them, I will make a few pennies, at no cost to you. See disclosure here.

Panko crusted Mozzarella Chicken on a bed of fettuccine noodles.

Persnickety Plates: Mozzarella Chicken with Fettucine
I cooked! And it was good! It’s been tricky to find anything to eat because the thought of most food repulsed me (see why here). That makes it hard to maintain a food blog. But, I think I’m getting glimpses of the legendary second trimester that everyone has been telling me about. Lately I’ve been able to eat more than a few bites and have been awake enough to cook a thing or two. It’s a beautiful thing.

 I was watching an episode of Pioneer Woman the other day and she made Chicken Parmigiana. It looked awesome and I decided I needed to make it, too. I made quite a few changes and realized I couldn’t called it Chicken Parmigiana considering I didn’t use any parmesan cheese. So, I give you mozzarella chicken with fettuccine. I breaded my chicken in panko because panko makes me happy. Usually I use jarred sauce but using the can of crushed tomatoes + stock was really good and not much more work. I think I’m hooked.
Persnickety Plates: Mozzarella Chicken with Fettucine

Mozzarella Chicken with Fettuccine

Melissa | Persnickety Plates
Panko crusted chicken breast topped in a homemade sauce on a bed of fettuccine noodles.
No ratings yet
Servings 4 servings


  • ~ 1 lb boneless skinless chicken breasts either thin cut or pounded thin (I butterflied 3 breasts to make 6 pieces)
  • 1 cup panko breadcrumbs seasoned with Montreal chicken seasoning, salt & pepper
  • 1 Tb butter
  • ¼ cup olive oil
  • 28 oz can crushed tomatoes
  • 3/4-1 cup chicken stock
  • 1 Tablespoon minced garlic
  • 1 Tablespoon sugar
  • onion powder to taste (a real onion is preferable, I didn't realize I didn't have one)
  • salt & pepper to taste
  • ½ pound fettuccine
  • fresh chopped parsley or dried
  • ~ 1 cup shredded mozzarella cheese


  • In a large bowl, add the panko breadcrumbs and season however you like - I used Montreal chicken seasoning, salt, and pepper. Toss to combine.
  • Season your flattened breasts with a little salt and pepper then dredge in the seasoned panko until fully covered. Set the prepared breasts aside.
  • In a large skillet, over medium heat, add the butter and olive oil and let it come together. Once melted and hot, add the chicken breasts (my pan only held three at a time, so I had to do two batches) and cook for 3-4 minutes on each side. Remove the finished chicken from the pan and set aside. I put them under a tin foil tent so they'd stay warm.
  • In the same pan, add in the minced garlic (& onion if you have it) and scrape up all the butter/oil/panko bits. Add in 3/4 cup of chicken stock and let it cook for a couple minutes until it reduces down to about half.
  • Pour in the crushed tomatoes and season with the sugar, salt, and pepper. As it cooks, taste it. Mine needed a little bit more stock (about 1/4 cup) and some more salt and pepper. Let the sauce cook for about 30 minutes.
  • Meanwhile, bring a pot of salted water to boil and cook the fettuccine. Drain and set aside.
  • After 30 minutes, add either fresh or dried parsley to the sauce and stir.
  • Take your cooked chicken breasts and lay in the sauce, topping with shredded mozzarella. Put a lid on the pot and turn the heat down to low. Leave it just long enough to melt the cheese and heat up the chicken (if yours got cold).
  • Pile a bed of noodles onto a plate then top with sauce and chicken breast.


Adapted fromThe Pioneer Woman

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Tried this recipe? Tag me!Mention @melissa_pplates or tag #persnicketyplates!

Sharing of this recipe is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.


Reader Interactions

    Share Your Thoughts

    Your email address will not be published. Required fields are marked *

    Recipe Rating

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Amber says

    Mmmmm, I think I have all of these ingredients at my house now. This looks so yummy!

  2. Suze says

    Yummmmmmm *pinned*

Melissa Williams/Persnickety Plates is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. For more details, please see my Privacy Policy & Disclosures page.