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Chicken Parmesan Pasta

Chicken Parmesan pasta with penne tossed in rich marinara, topped with golden breaded chicken and a bubbling mozzarella melt. This one-pan chicken parm pasta bake is an easy Italian pasta dinner with crispy chicken and cheesy, casserole-style layers.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Cuisine: Italian-American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 1.5 lb boneless skinless chicken breasts cut into bite-sized pieces
flour for dredging
  • 0.5 cup all-purpose flour
eggs
  • 2 large eggs beaten
breading
  • 1 cup Italian breadcrumbs
  • 0.5 cup Parmesan cheese, grated for mixing into the breadcrumbs
olive oil
  • 3 tbsp olive oil
pasta and sauce
  • 12 oz penne pasta cooked
  • 3 cup marinara sauce
cheese
  • 2 cup shredded mozzarella cheese
  • 0.5 cup Parmesan cheese, grated for topping
garnish
  • 1 fresh basil for garnish

Equipment

  • 1 sheet pan

Method
 

Bread and pan-fry the chicken
  1. Dredge the chicken pieces in flour, dip in beaten egg, then coat in breadcrumbs mixed with 1/2 cup Parmesan until evenly covered.
  2. Pan-fry the coated chicken in olive oil over medium-high heat for 3–4 minutes per side until golden and cooked through; drain on paper towels.
Assemble the pasta bake
  1. Toss the cooked penne with marinara sauce and pour into a greased 9x13 baking dish for an even, saucy base.
  2. Arrange the crispy chicken pieces over the pasta, letting some pieces peek through for texture.
  3. Top with shredded mozzarella and Parmesan cheese so the surface looks thick and fully covered.
Bake and finish
  1. Bake at 375°F for 20–22 minutes until the cheese is melted and golden with bubbling edges.
  2. Garnish with fresh basil right after baking for a bright green finish over the melted cheese layer.

Notes

Pro tip: use a hot pan and avoid crowding so the breadcrumb crust turns evenly golden. Refrigerate leftovers in an airtight container for up to 3 days; reheat in the oven at 350°F until warmed through. Freezing is not recommended because the breaded chicken and cheese can soften when thawed. For a lighter option, use part-skim mozzarella and reduce the Parmesan topping to taste to cut calories without changing the bake method.