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Chicken Parmesan Pasta

Chicken Parmesan pasta with penne in rich marinara sauce, topped with golden breaded chicken pieces and bubbling mozzarella. Oven-baked until the cheese melts and turns golden for a one-pan chicken parm 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: 720
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 eggs, beaten
  • 1 cup Italian breadcrumbs
  • 0.5 cup Parmesan cheese, grated
  • 3 tbsp olive oil
Pasta and Sauce
  • 12 oz penne pasta, cooked
  • 3 cup marinara sauce
  • 2 cup shredded mozzarella cheese
  • 0.5 cup Parmesan cheese, grated, for topping
  • 0.25 fresh basil for garnish

Equipment

  • 1 sheet pan

Method
 

Bread and pan-fry the chicken
  1. Dredge the chicken pieces in the all-purpose flour, then dip in the beaten eggs.
  2. Coat the egged chicken in the Italian breadcrumbs mixed with the 1/2 cup Parmesan cheese.
  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.
Bake the pasta
  1. Toss the cooked penne with the marinara sauce and pour it into a greased 9x13 baking dish.
  2. Arrange the crispy chicken pieces over the pasta.
  3. Top with the shredded mozzarella cheese and Parmesan cheese.
  4. Bake at 375°F for 20-22 minutes until the cheese is melted and golden, then garnish with fresh basil.

Notes

For extra browning, let the breaded chicken drain well on paper towels before layering it on the pasta, so the topping stays crisp. Refrigerate leftovers in a sealed container for up to 3 days; reheat covered at 350°F until hot. Freezing is not recommended for the best texture. For a lighter option, use part-skim mozzarella and reduce the Parmesan topping slightly.