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Chicken Parmesan Pasta

Chicken Parmesan pasta with penne in rich marinara, topped with golden breaded chicken and bubbling mozzarella. This easy Italian pasta bakes until the cheese melts and turns golden over every bite.
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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: 780
Ingredients Equipment Method Notes

Ingredients
  

boneless skinless chicken breasts
  • 1.5 lb boneless skinless chicken breasts, cut into bite-sized pieces
all-purpose flour
  • 0.5 cup all-purpose flour
large 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 cup marinara sauce
shredded mozzarella cheese
  • 2 cup shredded mozzarella cheese
fresh basil
  • 1 fresh basil for garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Bread and cook the chicken
  1. Dredge the chicken pieces in flour, then dip them in the beaten eggs.
  2. Coat the chicken in the breadcrumbs mixed with 1/2 cup Parmesan so each piece is evenly covered.
  3. Pan-fry the coated chicken in olive oil over medium-high heat for 3-4 minutes per side until golden and cooked through; drain on paper towels.
Assemble and bake
  1. Toss the cooked penne with the marinara sauce, then pour into a greased baking dish.
  2. Arrange the crispy chicken pieces over the pasta in an even layer.
  3. Top with shredded mozzarella and Parmesan cheese so the surface is fully covered.
  4. Bake at 375°F for 20-22 minutes until the cheese is melted and golden; garnish with fresh basil after baking.

Notes

For extra crisp chicken pieces, let the pan-fried chicken drain on paper towels for 2-3 minutes before assembling. Refrigerate leftovers in a covered container for up to 3 days; reheat covered in a 350°F oven until hot. Freezing is not recommended because the breadcrumb coating can soften after thawing. If you want a lighter option, use part-skim mozzarella and whole-wheat breadcrumbs for a similar cheesy bake with less fat.