Winter movie nights are some of my favorite evenings at home. After a full day of lessons, chores, and the usual winter shuffle, there is something special about slowing down together with a comforting meal and a classic family movie. This night called for something warm, creamy, and easy. We paired this Slow Cooker White Chicken Parmesan with pesto fettuccine and settled in to watch Jack Frost (1979), a sweet, old-fashioned winter favorite.
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This is one of those dinners that feels a little special but requires very little hands-on time. The slow cooker does the work while the house fills with the coziest aroma. By dinnertime, the chicken is tender, the sauce is rich without being heavy, and all that’s left to do is boil pasta and gather everyone around the table.

Slow Cooker White Chicken Parmesan with Pesto Fettuccini

Ingredients
Chicken (Slow Cooker)
2 pounds boneless chicken breasts or thighs
Salt and pepper
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1½ cups chicken broth
¾ cup half and half
3 tablespoons butter
¾ cup freshly grated parmesan
1 to 1½ cups shredded mozzarella

Pasta (Cooked Separately)
1 pound fettuccine
Butter
Salt

Pesto Finish
¼ to ⅓ cup basil pesto
 
Directions
1. Cook the chicken: Place the chicken in the slow cooker in a single layer. Season with salt, pepper, garlic powder, and Italian seasoning. Pour chicken broth and half-and-half over the chicken. Add butter pieces around the chicken. Sprinkle Parmesan evenly over the top.

Cover and cook:
LOW for 4–5 hours or HIGH for 2½–3 hours
The chicken should be tender and reach an internal temperature of 170–175°F.

2. Add cheese: About 30 minutes before serving, sprinkle mozzarella over the chicken. Cover and let melt. If the sauce looks thin, crack the lid slightly for the last 15–20 minutes.

3. Cook the pasta: Boil fettuccine in salted water just before dinner. Drain and toss with butter and salt.

4. Add pesto: Stir pesto into the hot pasta until evenly coated.

5. Serve: Plate pesto fettuccine and top with chicken and white sauce from the slow cooker.

If your day looks anything like mine—homeschool lessons, snack requests every 30 minutes, a toddler underfoot, and a to-do list that won’t quit—then dinner needs to work for you, not the other way around.
This Oven-Baked Chicken Parmesan is one of those reliable, crowd-pleasing dinners that feels fancy but is secretly super simple. It's crispy, cheesy, saucy, and completely kid-approved. Best part? You can get it in the oven while your kids are finishing up their afternoon read-aloud or quiet work.
And yes—this is perfect for homeschool families feeding a full table (serves 6).

How the Kids Can Help (Ages 5–10):

• Measuring breadcrumbs and cheese
• Cracking and beating the eggs
• Dipping the chicken into the egg, then into the breadcrumb mixture (great sensory task!)
• Laying out the breaded chicken on the baking tray
• Sprinkling cheese on top after the sauce goes on
• Setting the table or making a salad while it bakes

This is such a great confidence booster for little kitchen helpers.

Ingredients:

3 large boneless, skinless chicken breasts (cut in half horizontally to make 6 cutlets)
1 cup all-purpose flour
2 eggs, beaten
1½ cups Italian-style breadcrumbs
½ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and pepper to taste
2 cups marinara sauce (jarred or homemade)
1½ cups shredded mozzarella cheese
½ cup grated Parmesan (for topping)
2 tablespoons olive oil
Fresh basil or parsley (optional garnish)

Instructions:
Prep chicken: Slice each chicken breast horizontally to make 6 thin cutlets. Pat dry and season with salt and pepper.

Bread the chicken:

• Dredge in flour
• Dip in beaten eggs
• Coat in a mixture of breadcrumbs, Parmesan, garlic powder, and oregano.
• Press lightly to help coating stick.

Air fry:

• Preheat air fryer to 375°F for 3 minutes.
• Spray the basket and chicken lightly with olive oil spray.
• Air fry chicken in batches (don’t overcrowd) for 10–12 minutes, flipping halfway, until golden and cooked through (165°F internal temp).

Add sauce and cheese:

• Spoon marinara over each piece of chicken.
• Sprinkle with mozzarella and a little extra Parmesan.
• Return to air fryer and cook 2–3 more minutes until cheese is melted and bubbly.

Optional: Pop in a preheated oven (see below)
Garnish with fresh basil or parsley if desired.
 
(Optional) After Air Frying for 10-12 minutes:
Assemble:
Place browned cutlets in a 9 x 13 baking dish.
Spoon marinara sauce over each.
Sprinkle with mozzarella and remaining Parmesan.
Bake uncovered for 20–25 minutes, until cheese is bubbly, and chicken reaches 165°F.
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Optional: Broil for 2–3 minutes for extra golden, bubbly cheese.
Garnish with fresh basil or parsley if desired.

Serve With:
Spaghetti or garlic butter noodles
Caesar salad
Steamed green beans or broccoli
Garlic bread