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Chicken Parmesan Pasta

Chicken Parmesan pasta with golden breaded chicken and penne tossed in rich marinara, then baked until mozzarella bubbles and browns. This one-pan chicken parm pasta bakes cheesy chicken pasta in a 9x13 dish for a weeknight-friendly dinner.
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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: 820
Ingredients Equipment Method Notes

Ingredients
  

boneless skinless chicken breasts
  • 1.5 lb boneless skinless chicken breasts
all-purpose flour
  • 0.5 cup all-purpose flour
eggs
  • 2 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
  • 0.25 cup fresh basil for garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Bread and pan-fry the chicken
  1. Dredge the bite-sized chicken pieces in all-purpose flour, then dip them into the beaten eggs so each piece is coated. Coat the chicken in breadcrumbs mixed with 1/2 cup Parmesan cheese, pressing lightly for full coverage.
  2. Heat olive oil in a cast iron skillet over medium-high heat until shimmering. Pan-fry the breaded chicken for 3-4 minutes per side until golden and cooked through, then drain on paper towels to keep the coating crisp.
Assemble and bake
  1. Toss the cooked penne pasta with marinara sauce, then pour it into a greased 9x13 baking dish. Arrange the crispy chicken pieces over the pasta so they sit across the top for even cheesy coverage.
  2. Top with shredded mozzarella cheese and an extra 1/2 cup Parmesan cheese for a golden crust. Bake at 375°F for 20-22 minutes until the cheese is melted and golden, then garnish with fresh basil.

Notes

For extra crisp chicken, fry in a single layer and avoid crowding the skillet so the breadcrumb coating can brown. Refrigerate leftovers in a covered container up to 3 days; reheat in a 350°F oven until hot. Freezing is not recommended because the breadcrumb texture softens after thawing. For a lighter option, use part-skim mozzarella and swap half the oil-breading step to bake the chicken instead of pan-frying.