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Lay on the Charm Cheesy Chicken Parm

Makes 4-6 servings


  • 5 ounces Philadelphia Italian Cheese and Herb Cooking Creme
  • 1 pound boneless skinless chicken tenders (about 8-10)
  • 1/2 cup flour
  • 2 eggs beaten
  • 1 cup seasoned panko bread crumbs
  • 2 tablespoons olive oil
  • 24 ounces jar of tomato pasta sauce
  • 12 ounces spaghetti pasta
  • 1 cup shredded Italian cheese I like 6 cheese Italian
  • 1 tablespoon chopped parsley


  • Bring a medium pot of salted water to a boil.
  • Add spaghetti and cook according to package, about 10-12 minutes.
  • Drain pasta.
  • Preheat oven to 400 degrees.
  • While pasta cooks, place beaten eggs in a bowl, flour in a bowl, and panko bread crumbs in a bowl.
  • Heat a large skillet over medium with 1 tbsp olive oil.
  • Dip chicken in egg mix, then flour, then egg again, and then panko. Repeat with all chicken.
  • Lay chicken in the hot skillet, working in batches of 4-5 at a times.
  • Brown both sides of chicken then remove to a plate. You do not need to cook through.
  • Add remaining 1 tbsp olive oil to skillet when cooking the second batch of chicken.
  • Pour tomato sauce in a 9 X 13 baking dish and spread so it covers the bottom.
  • Mix in cooking creme until smooth.
  • Add pasta and spread so it covers the pan.
  • Add chicken tenders on top of pasta.
  • Top with shredded cheese all over chicken.
  • Bake in oven for 20 minutes or until chicken is no longer pink inside and cheese is melted.
  • Sprinkle with parsley before serving.