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Ruby Tuesday's Parmesan Chicken Pasta Marinara

Author: Kelly the Kitchen Kop



  • First make your cheese sauce:  Melt butter in a medium sized saucepan.  Add in garlic and stir around for a minute or so while it starts to cook.  Whisk in the flour and continue to stir while letting it cook on medium heat for 2-3 minutes, being careful not to let it burn.  Slowly add in the milk and/or cream.  It will thicken, just keep stirring.  Add in the parmesan cheese and stir as it melts, then stir in the sea salt and pepper.  Remove from heat.
  • Next work on the chicken, or do it at the same time if you have help!  Either in bowls or baggies, put 2 cups of your favorite flour plus sea salt and pepper in one, 3 eggs in another (whisk them with a fork, or if they're in a baggie, just squish them around), and in a third, 2 cups bread crumbs plus seasonings.  Using a fork (or just flopping them around the baggie), coat the chicken with flour.  Next dip them into the eggs, then coat both sides again with the bread crumbs
  • Fry in a frying pan (I use my awesome favorite pan for this) until golden on both sides.  If your chicken is thick, you'll need to do this slowly and on lower heat to make sure it's completely done and that there's no more pink in the middle.  If your chicken isn't too thick, it'll cook more quickly and come out more crispy, too.  Once it's done, set it aside.
  • While the chicken is frying, start making the pasta in a stock pot and heating up your favorite marinara sauce in a small saucepan.
  • Now put it all together: the cheesy pasta on bottom… a nice drizzle of marinara, and the chicken on top.