Kid-Friendly Cheesy Broccoli Spaghetti with Italian-Style Chicken Cutlets
This Kid-Friendly Cheesy Broccoli Spaghetti with Italian-Style Chicken Cutlets is a creamy, comforting dinner the whole family will love. Tender spaghetti tossed in a rich, cheesy broccoli sauce and topped with golden, crispy chicken cutlets — it’s the perfect balance of cozy, cheesy, and downright crave-worthy. Quick enough for a weeknight, but special enough to make everyone ask for seconds!
Servings: 10 Servings
Calories: 434kcal
Ingredients
Broccoli Cheese Spaghetti
- 14.5 Oz Protein Spaghetti
- 2 Heads of Broccoli Steamed
- 4 tablespoon Salted Butter
- ¼ Cup Purpose Flour
- 1 ½ Cups Whole Milk
- 2 teaspoon Garlic Powder
- 2 teaspoon Oniion Powder
- ½ teaspoon Ground Mustard Powder
- ½ Cup Parmesan Cheese Grated
- 4 Oz Neufchatel Cheese
- 8 Oz Medium Cheddar Cheese Shredded
Italian-Style Chicken Cutlets
- 3 Boneless Skinnless Chicken Breasts
- 2 Cups Vegetable oil
- 2 Eggs Lightly beaten
- 1 Cup Italian Seasoned Breadcrumbs
- ⅓ Cup Parmesan Cheese Grated
- ¼ Cup Fresh Italian Parsley Finely chopped
Instructions
Broccoli Cheddar Spaghetti
- Begin by steaming the broccoli and boiling the pasta. Be sure to boil the pasta just before al dente, as it will also help to thicken the cheese sauce.
- While the broccoli and pasta cook, chop the parsley, cut the chicken in half lengthwise, and pound it to make it even and thin.
- Then melt the butter in a large cast-iron skillet or pan.
- Once the butter is melted, sprinkle in the flour and whisk until fully incorporated.
- Slowly pour in the milk, whisking continuously to create the roux.
- Now whisk in the garlic, onion, and mustard powder.
- Whisk in the grated parmesan and then add the Neufchatel cheese.
- Fold in the shredded cheddar cheese in batches until it's all fully melted and incorporated.
- Next, add the steamed broccoli and cooked pasta to the cheesy sauce, stirring to fully coat the noodles and evenly distribute the broccoli.
Italian-Style Chicken Cutlets
- In a mixing bowl, whisk together the bread crumbs, chopped Italian Parsley, and grated Parmesan cheese.
- Whisk the egg. Dip a chicken cutlet in egg, then in the breadcrumb mixture, and set aside.
- Once you have breaded all the chicken cutlets, heat the oil in a cast-iron skillet to 350 degrees Fahrenheit.
- Fry the chicken for about 5 minutes on each side or until golden and crispy.
- Set the chicken aside on a cooling rack.
- Once all the chicken is cooked, plate the pasta with the sliced chicken on the side and sprinkle with freshly shredded Parmesan cheese, and enjoy.
Video
Notes
- Don’t overcook the broccoli. Add it at the end so it stays bright and tender.
- Pound your chicken cutlets evenly so they cook evenly.
- Save that pasta water! It’s the secret to silky, restaurant-style sauce.
- Add a dash of red pepper flakes for a grown-up kick (optional, of course).
- Serve with a slice of Homemade Garlic Bread and a quick green salad for the perfect weeknight dinner spread.
Nutrition
Calories: 434kcal | Carbohydrates: 53g | Protein: 25g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 86mg | Sodium: 483mg | Potassium: 746mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1333IU | Vitamin C: 111mg | Calcium: 263mg | Iron: 3mg