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Chicken Parmesan Pasta

Chicken Parmesan pasta combines penne tossed in rich marinara with golden, breaded chicken pieces and a thick layer of melted mozzarella. Baked at 375°F until bubbling and browned, it delivers classic chicken parm flavor in a one-pan 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 bake
  • 12 oz penne pasta, cooked
  • 3 cup marinara sauce
  • 2 cup shredded mozzarella cheese
  • 0.5 cup Parmesan cheese, grated, for topping
  • 1 Fresh basil for garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Bread and pan-fry the chicken
  1. Dredge the chicken pieces in flour, then dip them in the beaten eggs so they are evenly coated. Keep a clean surface as the coating becomes sticky from the egg.
  2. Coat the egged chicken in the breadcrumb mixture with 1/2 cup Parmesan until each piece is well covered. Press lightly so the crumbs cling.
  3. Pan-fry the breaded chicken in olive oil over medium-high heat for 3-4 minutes per side until golden and cooked through. Drain on paper towels so the crust stays crisp.
Assemble and bake
  1. Toss the cooked penne with the marinara sauce and pour into a greased 9x13 baking dish. Spread into an even layer so the bake cooks consistently.
  2. Arrange the crispy chicken pieces over the pasta so they sit in a single layer as much as possible. Let some penne show through for extra texture.
  3. Top with shredded mozzarella and Parmesan cheese so the surface is fully covered. This helps create bubbling, golden cheese across every inch.
  4. Bake at 375°F for 20-22 minutes until the cheese is melted and golden. Garnish with fresh basil right after baking.

Notes

For extra crunch, make sure the chicken is fully coated before frying and drain well on paper towels. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat in the oven at 350°F until hot. Freezing is best without garnish—freeze portions up to 2 months, then thaw overnight in the fridge and bake to re-melt. For a lighter option, use whole-wheat breadcrumbs and part-skim mozzarella.