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Chicken Parmesan Pasta

Chicken Parmesan pasta with a one-pan method: penne tossed in rich marinara, topped with golden breaded chicken and a bubbling mozzarella layer. This easy Italian pasta bake turns weeknight chicken parm into cheesy, saucy comfort with crisped chicken in every bite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Dish
Cuisine: Italian-American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Chicken breading and pasta bake
  • 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
  • 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 all-purpose flour, then dip them into the beaten eggs.
  2. Coat the egg-dipped chicken in Italian breadcrumbs mixed with 1/2 cup grated Parmesan.
  3. Pan-fry the breaded chicken in olive oil over medium-high heat for 3-4 minutes per side, until golden and cooked through.
  4. Drain the fried chicken on paper towels until ready to assemble.
Assemble and bake
  1. 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.
  3. Top with shredded mozzarella cheese and sprinkle with the remaining 1/2 cup Parmesan.
  4. Bake at 375°F for 20-22 minutes, until the cheese is melted and golden.
  5. Garnish with fresh basil immediately after baking for a bright finish.

Notes

For the crispiest chicken topping, keep the skillet at a steady medium-high heat and don’t crowd the pan; work in batches if needed. Store leftovers in an airtight container in the fridge for up to 3-4 days; reheat covered in a 350°F oven until hot. Freezing is not recommended for best texture. For a lighter swap, use part-skim mozzarella and reduce the breadcrumb-to-Parmesan ratio slightly to cut calories without losing the cheesy top.