Go Back

Chicken Parmesan Pasta

Chicken Parmesan pasta with penne in rich marinara, topped with golden breaded chicken and a bubbling mozzarella layer. This one-pan chicken parm pasta bakes until the cheese melts and turns golden on top for an easy weeknight chicken pasta bake.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian-American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

boneless skinless chicken breasts
  • 1.5 lb boneless skinless chicken breasts cut into bite-sized pieces
all-purpose flour
  • 0.5 cup all-purpose flour for dredging
large eggs
  • 2 large eggs beaten
Italian breadcrumbs
  • 1 cup Italian breadcrumbs for coating
Parmesan cheese
  • 0.5 cup Parmesan cheese grated; 1/2 cup for coating plus 1/2 cup for topping
olive oil
  • 3 tbsp olive oil for pan-frying
penne pasta
  • 12 oz penne pasta cooked
marinara sauce
  • 3 cup marinara sauce
shredded mozzarella cheese
  • 2 cup shredded mozzarella cheese
fresh basil
  • 1 fresh basil for garnish

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Bread and pan-fry the chicken
  1. Dredge the bite-sized chicken pieces in all-purpose flour. Make sure each piece is lightly coated so it can hold onto the egg and breadcrumbs.
  2. Dip the floured chicken into the beaten large eggs. Let excess egg drip off so the coating bakes up crisp.
  3. Coat the egg-dipped chicken in Italian breadcrumbs mixed with grated Parmesan cheese. Press gently so the crumbs cling to the surface.
  4. Pan-fry the coated chicken in olive oil over medium-high heat for 3-4 minutes per side, until golden and cooked through. Transfer to paper towels to drain.
Assemble and bake
  1. Toss the cooked penne pasta with the marinara sauce. Stir until the pasta looks evenly coated.
  2. Pour the sauced penne into a greased 9x13 baking dish. Spread it into an even layer so the bake heats uniformly.
  3. Arrange the crispy chicken pieces over the pasta. Distribute them so you get golden bites in every section.
  4. Top with shredded mozzarella cheese and sprinkle with additional grated Parmesan cheese. Cover the chicken and pasta so everything bakes together into one cheesy layer.
  5. Bake at 375°F for 20-22 minutes, until the cheese is melted and golden. Garnish with fresh basil right after baking.

Notes

For best results, keep the chicken pieces in a single layer while pan-frying so they brown evenly. Store leftovers in the refrigerator up to 3 days; reheat covered in the oven or microwave until hot. Freezing is not recommended because the breading can soften after thawing. For a lighter swap, use whole-wheat breadcrumbs and reduce the mozzarella slightly to lower calories while keeping the cheesy top.