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Chicken Parmesan Pasta

Chicken Parmesan pasta with penne baked in rich marinara and topped with bubbly mozzarella and golden breaded chicken pieces. This one-pan chicken parm pasta bakes until the cheese melts and browns for a cheesy, weeknight-friendly pasta bake.
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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: 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 large eggs Beaten.
  • 1 cup Italian breadcrumbs
  • 0.5 cup Parmesan cheese Grated.
  • 3 tbsp olive oil
Pasta & Sauce
  • 12 oz penne pasta Cooked.
  • 3 cup marinara sauce
Cheese Topping
  • 2 cup 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 them in the beaten eggs.
  2. Coat the chicken in breadcrumbs mixed with 1/2 cup Parmesan.
  3. Pan-fry the coated chicken in olive oil over medium-high heat for 3-4 minutes per side until golden and cooked through; drain on paper towels.
Assemble and bake
  1. Toss the cooked penne with marinara sauce, then pour into a greased 9x13 baking dish.
  2. Arrange the crispy chicken pieces over the pasta.
  3. Top with shredded mozzarella and the remaining Parmesan cheese.
  4. Bake at 375°F for 20-22 minutes until the cheese is melted and golden; garnish with fresh basil.

Notes

For extra crisp breading, let the fried chicken drain on paper towels for 1-2 minutes before topping the pasta. Store leftovers in the refrigerator up to 3-4 days; reheat in the oven or microwave until hot. Freezing is not recommended because the breading can soften after thawing. If you want a lighter swap, use part-skim mozzarella and reduce the Parmesan topping to 1/4 cup.