Chicken Parmesan With Linguine
This Chicken Parmesan with linguine uses sous vide cooking to ensure perfectly tender, evenly cooked chicken breasts before broiling with mozzarella and marinara for a restaurant-quality finish at home.
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This Chicken Parmesan with linguine uses sous vide cooking to ensure perfectly tender, evenly cooked chicken breasts before broiling with mozzarella and marinara for a restaurant-quality finish at home.
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Place seasoned chicken breasts into sous vide-safe bags and place them in the appliance's cooking pan.
Set the appliance to sous vide at 160°F for 30 minutes and begin the cooking cycle.
While the chicken cooks, place the dry linguine into the pasta cooker attachment and season with a little salt.
Insert the pasta cooker into the appliance to cook alongside the chicken.
Once the chicken is finished cooking, remove the breasts from the bags.
Pat the chicken dry with a paper towel and sprinkle with additional seasoning if desired.
When the pasta is done, remove the cooker from the appliance; the water will have automatically drained.
Place the cooked chicken breasts back into a clean baking pan.
Top each chicken breast with marinara sauce.
Generously cover the chicken with shredded mozzarella cheese.
Return the pan to the appliance and broil for 7 minutes, until the cheese is melted and golden.
Toss the cooked linguine with the remaining marinara sauce.
Serve the broiled chicken parmesan with the sauced linguine.
Refrigerate leftovers in an airtight container up to 3 days; reheat gently in a 350°F oven for 8–10 minutes to avoid toughening the chicken.
sous vide immersion circulator · vacuum-seal bags or ziplock bags · broiler-safe baking sheet
Yes. Pound chicken breasts to even thickness, pan-sear until golden, then finish in a 375°F oven for 12–15 minutes until cooked through.
Cook boneless, skinless chicken breasts at 165°F for 30–45 minutes for tender, juicy results.
Yes. Sous vide and chill the chicken up to 3 days in advance. Assemble with sauce and cheese, then broil just before serving.
Cook linguine al dente, drain well, and toss lightly with a small amount of olive oil before plating to avoid excess moisture.
Broil 3–4 inches from the heat for 2–3 minutes until mozzarella is bubbly and lightly golden.
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