30-Minute Cheesy Broccoli Spaghetti & Crispy Chicken Cutlets: Kid-Friendly Dinner
This kid-friendly cheesy broccoli spaghetti with Italian-style chicken cutlets is the perfect healthy weeknight dinner. Tender broccoli is hidden inside a velvety, ultra-creamy three-cheese sauce that coats every strand of spaghetti. Paired with crispy golden chicken cutlets, this 30-minute high-protein family meal satisfies picky eaters and parents alike. Comfort food—with a veggie-packed twist!
Equipment
- large pot
- large skillet
- whisk
- cutting board
- Meat Mallet
- cooling rack
Ingredients
- 1 lb Protein Spaghetti
- 4 cups Fresh broccoli florets, steamed until tender
- 4 tbsp Butter
- 4 tbsp All-purpose flour
- 3 cups Whole or 2% milk
- 2 cups Shredded medium Cheddar cheese
- 1/2 cup Grated Parmesan cheese (for sauce)
- 4 oz Neufchâtel cheese (reduced-fat cream cheese)
- 1 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/4 tsp Ground mustard powder
- 2 lb Chicken breasts, sliced into thin cutlets
- 2 Eggs, lightly beaten
- 2 cups Italian seasoned breadcrumbs
- 1/4 cup Fresh Italian parsley, finely chopped
- 1/4 cup Grated Parmesan (for breading)
- Vegetable or avocado oil (for frying)
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil for the spaghetti. Steam broccoli until bright green and tender. While they cook, pound the chicken into even, thin cutlets.
- In a large skillet, melt the butter. Sprinkle in the flour and whisk for 1 minute until fully blended. Slowly add the milk while whisking to form a smooth, thickened base.
- Whisk in garlic powder, onion powder, and mustard powder. Add Parmesan and Neufchâtel, stirring until melted. Fold in shredded Cheddar in batches until smooth and velvety. Keep warm on low heat.
- Combine Italian breadcrumbs, chopped parsley, and grated Parmesan in a shallow dish.
- Dip each chicken cutlet in beaten egg, then press firmly into the breadcrumb mixture to fully coat both sides.
- Heat oil to 350°F (175°C). Fry chicken for about 5 minutes per side until crispy, golden, and cooked through. Transfer to a cooling rack.
- Drain spaghetti, reserving 1 cup of starchy pasta water. Add spaghetti and broccoli to the cheese sauce, stirring to coat. Thin with pasta water as needed for silky texture.
- Slice chicken cutlets and place them on top of the cheesy broccoli spaghetti. Garnish with fresh parsley and Parmesan.
Notes
Pro Tips:
• Save pasta water for a silky, restaurant-style sauce.
• Do not over-steam broccoli—it will soften more when mixed with the hot sauce.
• For adults, add a pinch of red pepper flakes for heat. Healthy Swaps:
• Bake cutlets at 400°F instead of frying for a lighter option.
• Use whole wheat or high-fiber pasta.
• Swap in low-fat milk or reduced-fat cheeses. Meal Prep:
This dish reheats beautifully. Store leftovers in airtight containers for up to 3 days.
• Save pasta water for a silky, restaurant-style sauce.
• Do not over-steam broccoli—it will soften more when mixed with the hot sauce.
• For adults, add a pinch of red pepper flakes for heat. Healthy Swaps:
• Bake cutlets at 400°F instead of frying for a lighter option.
• Use whole wheat or high-fiber pasta.
• Swap in low-fat milk or reduced-fat cheeses. Meal Prep:
This dish reheats beautifully. Store leftovers in airtight containers for up to 3 days.