Fast Chicken Parm With Veggie Noodles & Asparagus  

Chicken parm always intimidated me… until I actually tried making it.

Not only did it intimidate me, but I always saw it as a “heavy” or “unhealthy” food that I should avoid.

But why? It’s just chicken, veggies, pasta and some cheese. Yum!

While this chicken parm isn’t a one-pan meal, it might as well because it’s fast and easy.

Seriously, I was able to prep this in half an hour. I love it!

I’m not into buying breadcrumbs because I rarely use them, so I ended up toasting a few pieces of whole wheat bread and threw them in the food processor.

I won’t lie, I was on the phone during this part of the process and didn’t grind up the bread finely enough to make GOOD breadcrumbs.

Whatever, it still worked, even if I was distracted.

You can use regular breadcrumbs, a gluten-free variety, ground up croutons, ground up oats – whatever you want. There’s no wrong way! I bet this recipe would work even without breadcrumbs. Why not?

Also, if you’re not a fan of asparagus, swap it out for broccoli or green beans! (Same cooking method)

How to make this vegan or vegetarian-friendly:

  1. Replace the chicken with eggplant or tofu (yes, tofu)
  2. Replace the parmesan with nutritional yeast
  3. Use vegan mozz (you can find it in some stores) if vegan
  4. Check out Minimalist Baker’s vegan version – it looks awesome

Get creative! Again, the main elements are Italian flavors, something cheesy, something to put the cheese on and some pasta. Oh, and don’t forget the veggies.

How to reheat this meal:

I think this would be best in the microwave or on the stove. The oven is a no-go because that won’t be great for the pasta or veggie noodles, but probably best for the chicken. I guess it depends on where your ingredient priorities lie!

Microwave: one minute to two minutes depending on your microwave. Don’t expect the chicken to stay crispy. (Breadcrumbs and meal prep don’t always mesh well)

Stove: Low heat, a tiny bit of oil, maybe cover the pan and let it reheat for about 5-10 mins. Don’t worry about overcooking the chicken.

Oven: Stick the meal in the oven (in an oven-safe dish please) and let it sit in there while you preheat the oven to 275 F, a very low heat. Let it reheat for about 5 minutes after it reaches 275 F and that should do it.

I know you’re going to love this dish as a quick meal prep or a quick weeknight dinner!

If you end up making these meals, don’t forget to send me a picture or use #workweeklunch on Instagram.

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Print Recipe
Fast Chicken Parm With Veggie Noodles & Asparagus
This fast, beginner-friendly comfort food-inspired chicken parm is perfect for a prepped work lunch or weeknight dinner. After whipping this up your kitchen will smell your favorite Italian restaurant and your belly will be satisfied.
Cuisine Italian
Prep Time 5 minutes
Cook Time 30 minutes
Cuisine Italian
Prep Time 5 minutes
Cook Time 30 minutes
  1. Preheat your oven to 375 F (190 C).
  2. Prepare a baking dish with cooking spray or oil.
  3. For the chicken: Mix the breadcrumbs, parmesan and salt and pepper in a shallow bowl or dish. Dip each chicken slice in the whisked egg yolk (cover both sides) then dip the chicken slices in the breadcrumb mixture. Place the breaded chicken slices in the baking dish and bake for 20-25 mins.
  4. Meanwhile, add 1 tablespoon of oil to a large skillet over medium heat. Then add the garlic and let cook for a minute, followed by the asparagus. Add salt and pepper to the pan and saute the asparagus for about 7-8 minutes or until they're bright green and soften slightly (some people like them to be softer, it's up to you!). When they're done cooking, transfer to a plate and set aside.
  5. IF USING VEGGIE NOODLES: Add the remaining oil to the pan along with the veggie noodles. Add salt and pepper and saute for no more than 5-7 minutes (or else they'll be soggy!). Transfer directly into your meal prep containers (each should have about 1 cup of veggie noodles). Add the asparagus on top of the noodles.
  6. IF USING PASTA: cook pasta according to pacakge. When it's done cooking, transfer the pasta directly to your meal prep containers. Add the asparagus on top of the noodles.
  7. After 20-25 minutes, remove the chicken from the oven. Spoon the marinara sauce over each piece of chicken, followed by mozzarella (again, quantity is completely up to you, I used about 1/4 cup of mozzarella pearls per piece of chicken). Place back in the oven for 5 more minutes. After that, place one piece of chicken in each container. Top with basil if desired.
Recipe Notes

These meals will last in the fridge for up to four days in airtight containers. Reheat them in the microwave for best results or on the stove on low heat. The oven might work, but not ideal for the noodles/pasta.

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