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Chicken Parmesan Pasta

Chicken Parmesan pasta with golden breaded chicken, penne in rich marinara, and mozzarella baked until bubbling and golden. This one-pan chicken parm pasta method keeps everything saucy with easy Italian pasta texture in every bite.
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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
  • 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 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • 0.5 cup Parmesan cheese, grated For topping.
  • 1 fresh basil For garnish.

Equipment

  • 1 sheet pan

Method
 

Bread and pan-fry the chicken
  1. Dredge the chicken pieces in all-purpose flour, then dip them into beaten eggs, and coat in Italian breadcrumbs mixed with the grated Parmesan cheese. Make sure each piece is evenly covered for a crisp, golden crust.
  2. Heat olive oil in a sheet pan over medium-high heat, then pan-fry the breaded chicken for 3-4 minutes per side until golden brown and cooked through. Drain on paper towels so the pasta stays from getting watery.
Assemble and bake
  1. Toss the cooked penne with marinara sauce, then pour into a greased 9x13 baking dish. Spread into an even layer so the cheese bakes uniformly.
  2. Arrange the crispy chicken pieces over the pasta, then top with shredded mozzarella cheese and the additional grated Parmesan cheese. Cover the surface so every inch gets that baked cheese pull.
  3. Bake at 375°F for 20-22 minutes until the mozzarella is melted and golden. Garnish with fresh basil right after baking while the topping is still bubbly.

Notes

For best browning, let the breaded chicken sit 2 minutes before frying so the coating adheres. Refrigerate leftovers in a sealed container for up to 3 days; reheat in the oven or microwave until hot. Freezing: yes, freeze baked portions up to 2 months and thaw overnight in the fridge before reheating. Dairy swap: use part-skim mozzarella or a dairy-free mozzarella style if you want a lighter top without changing the bake method.