One-Pan Chicken Parmesan Pasta Recipe

This cheesy, comforting Chicken Parmesan Pasta is made with crispy breaded chicken and marinara sauce, ready in 40 minutes. Pulling a spoon through the bubbly, golden cheese layer reveals perfectly coated noodles and tender bites underneath. I always reach for this recipe when I want traditional flavors without spending hours cooking.

Why This Classic Works

I used to fry massive chicken cutlets and boil pasta separately, leaving my kitchen an absolute mess. It took entirely too much effort for a normal weeknight dinner.

By chopping the chicken into bite-sized pieces before breading and cooking, I get maximum crunch in every single bite. Baking everything together in one skillet creates that irresistible cheesy crust we all crave.

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Chicken Parmesan Pasta Ingredients

• 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
• 1/2 cup plain breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• 2 tbsp olive oil
• 1 lb short pasta (penne or ziti)
• 24 oz marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup fresh basil, chopped

How To Make Chicken Parmesan Pasta

1. Cook The Pasta: Boil pasta in salted water according to package directions until al dente, then drain and set aside.
2. Bread The Chicken: Toss the chicken pieces with breadcrumbs, Parmesan, and Italian seasoning until evenly coated.
3. Brown The Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat and cook chicken for 6-8 minutes until golden brown.
4. Combine And Simmer: Stir in the cooked pasta and marinara sauce, bringing the mixture to a gentle simmer for 3 minutes.
5. Melt The Cheese: Top generously with shredded mozzarella and broil in the oven for 2-3 minutes until bubbly and golden.

Recipe Tips

• Undercook the pasta: Boiling the noodles just shy of al dente stops them from turning to mush when baked in the sauce.
• Grate your own cheese: Pre-shredded mozzarella contains anti-caking agents that prevent it from melting smoothly over the skillet.
• Toast the breadcrumbs: Letting the chicken get deeply browned in the skillet ensures the crunch survives the marinara sauce.

What To Serve With Chicken Parmesan Pasta

A crisp green salad dressed with a sharp vinaigrette cuts through the heavy richness of the cheese. I also serve thick slices of garlic bread to mop up every last drop of the marinara sauce.

How To Store

Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of water to loosen the sauce.

FAQs

Can I use leftover cooked chicken?

Yes, you can skip the breading step entirely. Simply stir shredded rotisserie chicken directly into the marinara and pasta.

Do I have to bake it?

No, you can just cover the skillet with a lid on the stovetop until the mozzarella melts. However, you will miss out on the golden, crispy cheese crust.

What pasta shape is best?

Tubes like penne, rigatoni, or ziti work perfectly. They hold onto the thick sauce and cheese much better than long noodles like spaghetti.

Nutrition

• Calories: 520 kcal
• Total Fat: 18 g
• Saturated Fat: 6 g
• Cholesterol: 85 mg
• Sodium: 890 mg
• Total Carbohydrate: 55 g
• Protein: 34 g

Try More Recipes:

• Chicken Parmesan Pasta Recipe
• Bruschetta Chicken Pasta Recipe
• Cheesy Chicken Broccoli Pasta Recipe