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Chicken Parmesan Pasta

Chicken Parmesan pasta with penne, rich marinara, and golden breaded chicken in a one-pan chicken parm pasta bake. Bake until mozzarella melts and browns for a cheesy, sliceable weeknight pasta.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Boneless skinless chicken breasts
  • 1.5 lb boneless skinless chicken breasts, cut into bite-sized pieces
All-purpose flour
  • 0.5 cup all-purpose flour
Eggs
  • 2 large eggs, beaten
Italian breadcrumbs
  • 1 cup Italian breadcrumbs
Parmesan cheese
  • 0.5 cup Parmesan cheese, grated
Olive oil
  • 3 tbsp olive oil
Penne pasta
  • 12 oz penne pasta, cooked
Marinara sauce
  • 3 cup marinara sauce
Shredded mozzarella cheese
  • 2 cup shredded mozzarella cheese
Fresh basil
  • 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, pressing lightly so the coating adheres. Keep them evenly coated so the breadcrumb crust bakes up crisp.
  2. Dip the floured chicken into the beaten eggs, letting excess drip off. The egg layer should look glossy and fully cover each piece.
  3. Coat the egg-dipped chicken in Italian breadcrumbs mixed with 1/2 cup grated Parmesan. Press gently so the crumbs stick.
  4. 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 for a dry, crunchy surface.
Assemble and bake
  1. Toss the cooked penne with marinara sauce and pour into a greased 9x13 baking dish. Spread it into an even layer so the bake heats uniformly.
  2. Arrange the crispy chicken pieces over the pasta. Keep the pieces spaced so they stay visible under the cheese.
  3. Top with shredded mozzarella and Parmesan cheese. Cover the dish completely so the cheese melts over every inch.
  4. Bake at 375°F for 20-22 minutes until the cheese is melted and golden. Garnish with fresh basil right after baking while the top is bubbling hot.

Notes

For best crunch, pan-fry the chicken until deeply golden and drain on paper towels before assembling. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat covered in a 350°F oven until hot. Freezing is not recommended for the breadcrumb crust. For a lighter option, use part-skim mozzarella and reduce the Parmesan topping slightly.