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Chicken Parmesan Pasta

Chicken Parmesan pasta with penne in rich marinara, topped with golden breaded chicken and bubbling mozzarella. This easy Italian pasta bakes in one pan for cheesy coverage in every bite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts, cut into bite-sized pieces
Breading
  • 0.5 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Italian breadcrumbs
  • 0.5 cup Parmesan cheese, grated
Pasta and cheese
  • 3 tbsp olive oil
  • 12 oz penne pasta, cooked
  • 3 cup marinara sauce
  • 2 cup shredded mozzarella cheese
  • 0.5 cup Parmesan cheese, grated, for topping
Garnish
  • 1 Fresh basil for garnish

Equipment

  • 1 sheet pan

Method
 

Bread and pan-fry the chicken
  1. Dredge the chicken pieces in all-purpose flour, shaking off excess. Keep the pieces in a single layer so they brown evenly.
  2. Dip the floured chicken into the beaten large eggs. Let any excess egg drip back into the bowl for a tidy coating.
  3. Coat the chicken in Italian breadcrumbs mixed with 1/2 cup Parmesan cheese. Press lightly so the crumbs adhere to the surface.
  4. Pan-fry the breaded 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 with marinara sauce, then pour into a greased 9x13 baking dish. Spread into an even layer so the pasta heats through.
  2. Arrange the crispy chicken pieces over the pasta. Distribute them so every serving gets breaded chicken.
  3. Top with shredded mozzarella cheese and sprinkle with the remaining Parmesan cheese for topping. Cover the surface to create a melted, golden top.
  4. Bake at 375°F for 20-22 minutes until the cheese is melted and golden. Garnish with fresh basil immediately before serving.

Notes

For crispier chicken, make sure the oil is fully hot before adding the breaded pieces and avoid overcrowding the pan. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven at 350°F until warmed through. This freezes well for up to 2 months, though the texture of the breadcrumbs may soften. For a lighter option, use part-skim mozzarella and whole-wheat breadcrumbs while keeping the same baking time.