Go Back

Chicken Parmesan Pasta

Chicken Parmesan pasta with penne in rich marinara, golden breaded chicken pieces, and a bubbly mozzarella blanket baked until melty and golden. This one-pan chicken parm pasta turns weeknight cooking into a cheesy, hearty Italian-American pasta bake.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Cuisine: Italian-American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts Cut into bite-sized pieces.
  • 0.5 cup all-purpose flour
  • 2 eggs Beaten.
  • 1 cup Italian breadcrumbs
  • 0.5 cup Parmesan cheese Grated.
  • 3 tbsp olive oil
Pasta & Sauce
  • 12 oz penne pasta Cooked.
  • 3 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • 0.5 cup Parmesan cheese For topping.
  • 1 fresh basil For garnish.

Equipment

  • 1 sheet pan

Method
 

Bread and pan-fry the chicken
  1. Dredge the chicken pieces in flour, then dip in the beaten eggs so every piece is coated. Coat the chicken in breadcrumbs mixed with 1/2 cup Parmesan for a thick, even crust.
  2. Pan-fry the breaded chicken in olive oil over medium-high heat for 3-4 minutes per side until golden and cooked through. Drain on paper towels so the crust stays crisp.
Assemble and bake
  1. Toss the cooked penne with marinara sauce and pour into a greased 9x13 baking dish. Spread it into an even layer so the pasta bakes uniformly.
  2. Arrange the crispy chicken pieces over the pasta. Press them gently so they sit on top of the marinara.
  3. Top with shredded mozzarella and the additional 1/2 cup Parmesan. Bake at 375°F for 20-22 minutes until cheese is melted and golden; the surface should bubble at the edges.
  4. Garnish with fresh basil right after baking. Let it stand 5 minutes so the cheese sets slightly before serving.

Notes

For best texture, keep the breadcrumb coating thick and don’t overcrowd the pan when frying—cook in batches if needed. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a 350°F oven or microwave until hot. Freeze yes: cool completely, portion, and freeze up to 2 months; bake from thawed or reheat until bubbly. Dietary swap: use gluten-free flour and gluten-free breadcrumbs for a gluten-free version.