Go Back

Chicken Parmesan Pasta

Chicken Parmesan pasta is a one-pan weeknight dinner with penne tossed in rich marinara, crispy breaded chicken, and a bubbling layer of melted mozzarella. Bake it until the cheese turns golden and the chicken stays crunchy around the edges.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Cuisine: Italian-American
Calories: 890
Ingredients Equipment Method Notes

Ingredients
  

Boneless skinless chicken breasts
  • 1.5 lb boneless skinless chicken breasts cut into bite-sized pieces
Flour breading
  • 0.5 cup all-purpose flour for dredging
Egg wash
  • 2 large eggs beaten
Breadcrumb coating
  • 1 cup Italian breadcrumbs for coating
Parmesan in coating
  • 0.5 cup Parmesan cheese, grated mixed into breadcrumbs
Olive oil
  • 3 tbsp olive oil for pan-frying
Penne pasta
  • 12 oz penne pasta, cooked cook before assembling; keep saucy-less until tossing
Marinara sauce
  • 3 cup marinara sauce for tossing penne
Mozzarella
  • 2 cup shredded mozzarella cheese plus a top layer
Parmesan topping
  • 0.5 cup Parmesan cheese, grated for topping
Fresh basil
  • 0.25 fresh basil for garnish

Equipment

  • 1 sheet pan

Method
 

Bread and pan-fry the chicken
  1. Dredge the bite-sized chicken pieces in all-purpose flour, then dip them into beaten large eggs.
  2. Coat the egg-dipped chicken in Italian breadcrumbs mixed with 1/2 cup grated Parmesan, pressing lightly so crumbs adhere.
  3. Heat olive oil in a pan over medium-high heat and pan-fry the chicken for 3-4 minutes per side until golden and cooked through, then drain on paper towels.
Assemble and bake
  1. Toss the cooked penne pasta with marinara sauce and pour into a greased 9x13 baking dish.
  2. Arrange the crispy breaded chicken pieces over the pasta in an even layer.
  3. Top with shredded mozzarella cheese and 1/2 cup grated Parmesan cheese so the surface is covered.
  4. Bake at 375°F for 20-22 minutes until the cheese is melted and golden, then garnish with fresh basil.

Notes

For the best contrast of textures, bake immediately after pan-frying so the crust stays crisp before the marinara soaks in. Store leftovers in an airtight container in the refrigerator for up to 3-4 days; reheat in a 350°F oven or microwave until hot. Freezing is not recommended because the breading can soften after thawing. For a lighter option, use part-skim mozzarella and reduce the Parmesan topping to 1/4 cup to lower calories while keeping the cheesy stretch.