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Chicken Parmesan Pasta

Chicken Parmesan pasta with penne simmered in marinara and topped with bubbling mozzarella over golden, breaded chicken bites. This one-pan chicken Parmesan-style bake combines crisp pan-fried chicken with cheesy layers for a weeknight easy Italian 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: 840
Ingredients Equipment Method Notes

Ingredients
  

Chicken Parmesan Pasta
  • 1.5 lb boneless skinless chicken breasts Cut into bite-sized pieces.
  • 0.5 cup all-purpose flour For dredging.
  • 2 eggs Beaten.
  • 1 cup Italian breadcrumbs Coat with Parmesan.
  • 0.5 cup Parmesan cheese, grated Use 1/2 cup for breading, plus extra for topping.
  • 3 tbsp olive oil For pan-frying.
  • 12 oz penne pasta Cooked.
  • 3 cup marinara sauce For tossing and baking.
  • 2 cup shredded mozzarella cheese For the melty top layer.
  • 0.5 cup Parmesan cheese, grated For topping.
  • 1 fresh basil For garnish.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Pan-fry the breaded chicken
  1. Dredge the bite-sized chicken pieces in all-purpose flour, then dip them in beaten eggs so each piece is fully coated.
  2. Coat the egg-dipped chicken in Italian breadcrumbs mixed with 1/2 cup grated Parmesan, pressing lightly so the crumbs adhere.
  3. Heat olive oil in a Dutch oven over medium-high heat, then pan-fry the chicken for 3-4 minutes per side until golden and cooked through.
  4. Transfer the chicken to paper towels to drain while you assemble the pasta.
Bake the one-pan chicken Parmesan pasta
  1. Toss the cooked penne pasta with marinara sauce, then pour it into a greased 9x13 baking dish.
  2. Arrange the crispy chicken pieces over the pasta so they sit evenly across the surface.
  3. Top with shredded mozzarella cheese and sprinkle with the additional 1/2 cup grated Parmesan for a browned, cheesy finish.
  4. Bake at 375°F for 20-22 minutes, until the cheese is melted and golden; garnish with fresh basil right before serving.

Notes

Pro tip: For crisp chicken, keep the oil at a steady medium-high heat and don’t overcrowd the pan—cook in batches if needed. Store leftovers in the refrigerator up to 3 days; reheat in a 350°F oven or microwave until hot. Freezing is not ideal because the breading can soften, but you can freeze in portions for up to 1 month and re-bake to help re-crisp. For a lower-carb swap, use zucchini ribbons or a high-fiber pasta and keep the marinara-to-cheese ratio the same.