Lunch & Dinner
Crispy Chicken Parmesan Spaghetti
Cornflake-crusted chicken tenders with a Greek yogurt coating, baked crispy and topped with melted mozzarella.
Makes about 4 servings
640Calories
47gProtein
68gCarbs
20gFat
Macros estimated per serving.
For the chicken
- 1 lb organic chicken tenders, patted dry
- 3 cups Corn Flakes, measured before crushing
- 1½ tablespoons Italian seasoning
- About 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- Cracked black pepper, to taste
- 1 cup plain 0% Fage Greek yogurt
- Olive oil spray
For the pasta and toppings
- 8 oz organic whole wheat spaghetti
- 1 jar (24 oz) marinara sauce (I used Rao's)
- 1 slice mozzarella per serving, torn in half
- About 1½ tablespoons freshly grated Parmesan per serving
- Fresh basil leaves
- Salt, for the pasta water
Instructions
- Preheat the oven to 425°F, using convection if available for crispiness. Line a baking sheet with parchment paper.
- Finely crush the Corn Flakes. In a shallow bowl, combine them with the Italian seasoning, garlic powder, onion powder, salt, and pepper. Place the Greek yogurt in a separate bowl.
- Working one tender at a time, coat the chicken in a thin, even layer of Greek yogurt. Press both sides into the cornflake mixture until thoroughly coated, then place on the prepared baking sheet.
- Lightly spray the tenders with olive oil and bake for approximately 17 minutes.
- Top each portion of chicken with a mozzarella slice, torn in half. Return to the oven for about 2 more minutes, until the cheese melts and the chicken reaches 165°F internally.
- Meanwhile, bring a pot of salted water to a boil. Cook the spaghetti according to the package directions, about 11 minutes, then drain.
- Return the spaghetti to the pot, add the marinara, and toss until evenly coated.
- Divide the spaghetti among plates and top with the crispy, mozzarella-topped chicken. Finish each serving with about 1½ tablespoons freshly grated Parmesan and fresh basil leaves.
Originally shared in my Substack post Lunch & Dinner Meal Prep Recipes (Week of Oct 19) on October 22, 2026.