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Chicken Parmesan Pasta

Chicken Parmesan pasta with penne in rich marinara, golden breaded chicken, and bubbling mozzarella baked until melted and golden. This one-pan, weeknight-friendly Italian pasta bakes in the same dish for easy, cheesy chicken parm pasta.
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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: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts Cut into bite-sized pieces.
  • 0.5 cup all-purpose flour For dredging.
  • 2 large eggs Beaten.
  • 1 cup Italian breadcrumbs For coating.
  • 0.5 cup Parmesan cheese Grated; use 1/2 cup in the breadcrumb mix.
  • 3 tbsp olive oil For pan-frying.
Pasta and sauce
  • 12 oz penne pasta Cooked.
  • 3 cup marinara sauce Toss with penne.
  • 2 cup shredded mozzarella cheese For layering and topping.
  • 0.5 cup Parmesan cheese For topping, in addition to the 1/2 cup mixed into breadcrumbs.
  • 1 fresh basil For garnish.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Bread and pan-fry the chicken
  1. Dredge the bite-sized chicken pieces in flour, then dip them in the beaten eggs so they’re evenly coated with no dry spots.
  2. Coat the egged chicken in breadcrumbs mixed with 1/2 cup grated Parmesan, pressing lightly to help the crumbs adhere.
  3. Pan-fry the breaded chicken in olive oil over medium-high heat for 3-4 minutes per side until golden and cooked through, then drain on paper towels.
Assemble the bake
  1. Toss the cooked penne with marinara sauce, then pour into a greased 9x13 baking dish to form an even layer.
  2. Arrange the crispy chicken pieces over the pasta so the breaded tops are visible across the surface.
  3. Top with shredded mozzarella and the remaining Parmesan for a bubbly, browned cheese layer.
Bake and garnish
  1. Bake at 375°F for 20-22 minutes until the cheese is melted and golden, with bubbling edges along the dish.
  2. Garnish with fresh basil immediately after baking so the flavor stays bright.

Notes

Pro tip: For the crispiest chicken, pat the chicken dry before dredging and pan-fry in a single layer (work in batches if needed). Refrigerate leftovers in an airtight container for up to 3-4 days; reheat in the oven or microwave until hot. Freezing: not recommended because the breading can soften after thawing. For a lighter option, use part-skim mozzarella and reduce the Parmesan topping slightly.