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Chicken Parmesan Pasta

Chicken Parmesan pasta combines tender, golden breaded chicken with penne tossed in rich marinara and baked until bubbly. This one-pan style chicken parm pasta bakes with melted mozzarella covering every inch for a cheesy, weeknight-ready 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: 850
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts, boneless skinless
  • 1.5 lb chicken breasts, boneless skinless, 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 marinara sauce, (3 cups)
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, then dip them in the beaten eggs. Make sure each piece is fully coated for an even breading.
  2. Coat the egged chicken in a mixture of Italian breadcrumbs and grated Parmesan. Press lightly so the crumbs cling and look thicker on the surface.
  3. Pan-fry the breaded chicken in olive oil over medium-high heat for 3-4 minutes per side until golden and cooked through. Drain on paper towels so the coating stays crisp.
Assemble and bake
  1. Toss the cooked penne with marinara sauce, then pour into a greased 9x13 baking dish. Spread the pasta out so it forms an even layer.
  2. Arrange the crispy chicken pieces over the pasta in an even scatter. Leave some pasta peeking through so the chicken has a clear breaded texture.
  3. Top with shredded mozzarella and an additional sprinkle of grated Parmesan. Cover the surface completely so the cheese bakes into a unified layer.
  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 mozzarella is bubbling.

Notes

For the crispest chicken, keep the oil hot at medium-high and avoid crowding the pan. Store leftovers in the refrigerator up to 3 days in a covered container; reheat in the oven or air fryer until hot through. Freezing is not recommended because the breading can soften after thawing. For a lighter option, use whole-wheat penne and swap in part-skim mozzarella to reduce calories while keeping the cheesy pull.