Chicken Parmesan with Creamy Tomato Pasta

This recipe is taken from the 2003 Milk Calendar. Golden browned chicken cutlets and a thick tomato sauce with the added goodness of Milk make this restaurant favourite an easy home cooked meal.

  • Prep: 10 min
  • Cooking: 20 min
Yields 4 servings
chicken parmesan with creamy tomato pasta


  • 12 oz (375 g) fettuccine or other long pasta
  • 1/4 cup (60 mL) dry bread crumbs
  • 3 tbsp (45 mL) freshly grated Canadian Parmesan cheese
  • 4 chicken breast cutlets
  • 1 tbsp (15 mL) olive oil
  • 2 garlic cloves minced
  • 1 medium onion finely chopped
  • 2 tsp (10 mL) dried Italian herb seasoning
  • 1 can (28 oz/796 mL) crushed tomatoes
  • 1 tsp (5 mL) sugar
  • 2 tbsp (30 mL) all-purpose flour
  • 1 1/2 cups (375 mL) Milk
  • Salt and pepper to taste
  • freshly grated Canadian Parmesan cheese


Preheat broiler. Lightly butter 13 x 9-inch (33 x 23 cm) glass baking dish; set aside. Cook pasta according to package directions. Drain.

In shallow dish, combine bread crumbs and Canadian Parmesan cheese. Dip chicken into crumb mixture, one piece at a time, pressing to coat. Place in single layer in prepared baking dish; set aside.

In saucepan, heat oil over medium heat; cook garlic, onion and herbs, stirring for 3 min or until softened. Stir in tomatoes and sugar; bring to boil. Boil, stirring occasionally for 5 min or until slightly thickened. Whisk flour into milk; gradually stir into pan. Reduce heat and simmer until thickened, 5 min. Season to taste with salt and pepper. Meanwhile, broil chicken for 5 min or until crust is golden, turning once. Top each piece of chicken with 1/4 cup (60 mL) sauce. Broil for 5 min longer or until chicken is no longer pink inside and sauce is bubbling. Toss remaining sauce with pasta; serve sprinkled with more Canadian Parmesan, if desired.


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Nutritional Information

per serving
Energy: 687 Calories
Protein: 47 g
Carbohydrate: 100 g
Fat: 11 g
Fibre: 7.5 g
Sodium: 749 mg

Top 5 Nutrients

(% DV*)
Calcium: 25 % / 280 mg
Niacin: 119 %
Folate: 107 %
Thiamin: 63 %
Vitamin B6: 52 %