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Chicken Parmesan Pasta

Chicken Parmesan pasta brings classic chicken parm flavors to a one-pan penne bake—tossed in marinara, topped with golden breaded chicken, and finished with bubbling mozzarella. Expect crisp, golden chicken pieces over tender penne in a rich, cheesy Italian-American dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Cuisine: Italian-American
Calories: 980
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 breading; mix with 1/2 cup Parmesan.
  • 0.5 cup Parmesan cheese, grated Use 1/2 cup in breading; reserve 1/2 cup for topping.
  • 3 tbsp olive oil For pan-frying chicken.
Pasta and Sauce
  • 12 oz penne pasta, cooked Cooked before assembling.
  • 3 cup marinara sauce Toss with penne and pour into baking dish.
  • 2 cup shredded mozzarella cheese For topping; melt and brown.
  • 0.5 cup Parmesan cheese, grated, for topping Sprinkle over mozzarella.
  • 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 all-purpose flour, then dip into the beaten large eggs so every piece is coated. Move to the breadcrumb mixture and press lightly so the coating adheres, using Italian breadcrumbs mixed with 1/2 cup grated Parmesan.
  2. Heat olive oil in a cast iron skillet over medium-high heat. Pan-fry the breaded chicken for 3-4 minutes per side until golden and cooked through, then drain on paper towels.
Assemble the pasta bake
  1. Preheat the oven to 375°F while you assemble. Toss the cooked penne with marinara sauce, then pour into a greased 9x13 baking dish.
  2. Arrange the crispy chicken pieces over the sauced penne in an even layer. Top with shredded mozzarella cheese and the additional 1/2 cup grated Parmesan for a full, bubbly coverage.
Bake and garnish
  1. Bake at 375°F for 20-22 minutes until the cheese is melted and golden. Finish by garnishing with fresh basil right after baking so the leaves stay bright.

Notes

For the crispiest chicken under the cheese, let the pan-fried pieces drain on paper towels for a full minute before assembling. Refrigerate leftovers in a covered container for up to 3 days; reheat in a 350°F oven or microwave until hot. Freezing is yes—freeze baked portions up to 2 months, then thaw and reheat until bubbling. Dietary swap: use gluten-free breadcrumbs and gluten-free all-purpose flour for a gluten-free version without changing the method.