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Chicken Parmesan Pasta

Chicken Parmesan pasta with penne coated in rich marinara and topped with golden breaded chicken and bubbling mozzarella. This easy Italian pasta bake bakes in a single dish for cheesy, weeknight-friendly results.
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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: 920
Ingredients Equipment Method Notes

Ingredients
  

Boneless skinless chicken breasts
  • 1.5 lb boneless skinless chicken breasts
Flour for dredging
  • 0.5 cup all-purpose flour
Egg wash
  • 2 large eggs
Breadcrumb coating
  • 1 cup Italian breadcrumbs
Parmesan cheese (in coating)
  • 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
Parmesan cheese (for topping)
  • 0.5 cup Parmesan cheese, grated For topping
Fresh basil garnish
  • 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.
  2. Dip the floured chicken into the beaten eggs, letting excess drip back into the bowl.
  3. Coat the chicken in Italian breadcrumbs mixed with 1/2 cup Parmesan cheese.
  4. Heat olive oil in a sheet pan over medium-high heat, then pan-fry the breaded chicken for 3-4 minutes per side until golden and cooked through.
  5. Drain the fried chicken on paper towels to remove excess oil.
Bake the pasta
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Toss the cooked penne with marinara sauce and pour it into the greased 9x13 baking dish.
  3. Arrange the crispy chicken pieces over the sauced penne in an even layer.
  4. Top with shredded mozzarella cheese, then add the remaining 1/2 cup Parmesan cheese.
  5. Bake at 375°F for 20-22 minutes, until the cheese is melted and golden.
  6. Garnish with fresh basil and serve hot.

Notes

For extra crunch, keep the breadcrumb-coated chicken pieces separated as you pan-fry, and don’t crowd the pan. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350°F oven or microwave until steaming. Freezing is not recommended because the breading can soften. For a lighter option, use whole-wheat penne and part-skim mozzarella while keeping the bake time the same.