Go Back

Chicken Parmesan Pasta

Chicken Parmesan pasta with penne coated in rich marinara, layered with golden breaded chicken and baked until mozzarella melts and bubbles. This one-pan chicken Parmesan style dinner bakes up cheesy and browned in the oven for weeknight ease.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian-American
Calories: 860
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts
  • 0.5 cup all-purpose flour
  • 2 eggs
  • 1 cup Italian breadcrumbs
  • 0.5 cup Parmesan cheese
  • 3 tbsp olive oil
Pasta and sauce
  • 12 oz penne pasta
  • 3 cup marinara sauce
Cheese topping
  • 2 cup shredded mozzarella cheese
  • 0.5 cup Parmesan cheese for topping
Garnish
  • 1 fresh basil for garnish

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish
  • 1 skillet

Method
 

Bread and pan-fry the chicken
  1. Dredge the boneless skinless chicken breasts in all-purpose flour, then dip them into the beaten eggs. Visually coat each piece fully so it looks matte after flour and glossy after egg.
  2. Coat the flour-and-egg chicken in Italian breadcrumbs mixed with 1/2 cup Parmesan cheese. Press lightly so the breading adheres and the coating looks even and thick.
  3. Pan-fry the breaded chicken in olive oil over medium-high heat for 3-4 minutes per side until golden and cooked through. When done, the chicken should be browned with no pink in the center; drain on paper towels.
Assemble and bake
  1. Toss the cooked penne pasta with marinara sauce and pour into a greased 9x13 baking dish. The pasta should be evenly coated and spread out in an even layer.
  2. Arrange the crispy chicken pieces over the pasta. Place them so they’re distributed across the dish, not piled in one spot.
  3. Top with shredded mozzarella cheese and the remaining Parmesan cheese for topping. Make sure the surface is covered so it bakes into a bubbly layer.
  4. Bake at 375°F for 20-22 minutes until cheese is melted and golden, then garnish with fresh basil. Look for bubbling at the edges and a browned top before serving.

Notes

For the crispiest chicken, keep the breading thick and let the pan-fried pieces drain briefly on paper towels before assembling. Refrigerate leftovers in a sealed container for up to 3 days; reheat at 350°F until hot. Freezing is not recommended because the breading can soften after thawing. For a lighter option, use part-skim mozzarella and swap half the Parmesan with nutritional yeast for a similar cheesy finish.