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Chicken Parmesan Pasta

Chicken Parmesan pasta with penne coated in rich marinara, layered with golden breaded chicken and bubbling mozzarella. This one-pan chicken parm pasta bake delivers a cheesy, golden top with crispy chicken pieces in every bite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Cuisine: Italian-American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts Cut into bite-sized pieces.
  • 0.5 cup all-purpose flour
  • 2 large eggs Beaten.
  • 1 cup Italian breadcrumbs
  • 0.5 cup Parmesan cheese Grated; mix with breadcrumbs for coating.
  • 3 tbsp olive oil For pan-frying.
Pasta and sauce
  • 12 oz penne pasta Cooked.
  • 3 cup marinara sauce
  • 2 cup shredded mozzarella cheese
  • 0.5 cup Parmesan cheese Grated, for topping.
  • 1 fresh basil For garnish.

Equipment

  • 1 sheet pan

Method
 

Bread the chicken
  1. Dredge the chicken pieces in flour, then dip them in the beaten eggs. Coat each piece thoroughly so it clings for crisp browning.
  2. Combine Italian breadcrumbs with 1/2 cup grated Parmesan, then press the chicken into the breadcrumb mixture. Make sure the coating is even on all sides for a golden crust.
Pan-fry and prepare the pasta bake
  1. Heat olive oil in a pan over medium-high heat, then pan-fry chicken for 3-4 minutes per side until golden and cooked through. Transfer to paper towels to drain excess oil.
  2. Toss the cooked penne with marinara sauce, then pour into a greased 9x13 baking dish. Spread into an even layer so every bite has sauce.
  3. Arrange the crispy chicken pieces over the pasta. Cover the surface so the dish bakes with pockets of crunchy topping.
Bake and finish
  1. Top with shredded mozzarella and the remaining grated Parmesan. Ensure the cheese covers the chicken and pasta areas for a bubbling, browned finish.
  2. Bake at 375°F for 20-22 minutes until the cheese is melted and golden. Garnish with fresh basil immediately after baking, so the aroma stays bright.

Notes

For the crispiest chicken, let pan-fried pieces drain well on paper towels before arranging on the pasta. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat in the oven or microwave until hot and bubbly. Freezing isn’t recommended because the breadcrumb coating can soften. Dietary swap: use gluten-free breadcrumbs and flour for a gluten-free version while keeping the same method.