Baked Chicken Parmesan Pasta
This recipe takes the best parts of chicken Parmesan—crispy, golden chicken and a rich tomato-cheese bake—and combines them into one easy sheet-pan pasta.
The key to success is pan-frying the breaded chicken first so it develops a golden crust, then laying it on top of the pasta bake in the final minutes.
The result is a family-friendly dinner ready in 45 minutes with minimal cleanup.
Why You’ll Love It
- All the flavors of chicken Parm without the fussy individual plating.
- Crispy breaded chicken stays crispy because you cook it separately first.
- One baking dish means less time washing up.
- Comes together in under 45 minutes from start to table.
- Freezes well for quick weeknight meals.
Ingredients
For the Chicken
1.5 lbs chicken breast, pounded to even thickness (about 1/2 inch).
1 cup panko breadcrumbs.
1/2 cup grated Parmesan cheese.
1 large egg.
Salt and pepper to taste.
2 tablespoons olive oil.
For the Pasta Bake
1 lb penne or rigatoni pasta.
1 jar (24 oz) marinara sauce.
2 cups shredded mozzarella cheese.
Fresh basil for garnish (optional but recommended).
Steps
Preheat your oven to 375°F.
In a shallow bowl, whisk the egg with a splash of water.
In another shallow bowl, mix the panko breadcrumbs with the Parmesan, salt, and pepper.
Pat the chicken breasts dry with paper towels, then dredge each piece in the egg mixture and coat both sides with the breadcrumb mixture, pressing gently so it adheres.
Heat the olive oil in a large skillet over medium-high heat.
Once hot, add the breaded chicken and pan-fry for 3 to 4 minutes per side until golden and cooked through (the internal temperature should reach 165°F).
Transfer the cooked chicken to a cutting board and cut it into strips.
Meanwhile, bring a pot of salted water to a boil and cook the pasta 2 minutes short of the package directions (it will finish cooking in the oven).
Drain the pasta and return it to the pot.
Stir in the marinara sauce until the pasta is evenly coated.
Pour the pasta mixture into a 9×13-inch baking dish and spread it in an even layer.
Arrange the chicken strips on top of the pasta in a single layer.
Sprinkle the mozzarella cheese evenly over the chicken and pasta.
Bake uncovered at 375°F for 20 minutes until the cheese is melted and the edges are bubbling.
Remove from the oven and let rest for 5 minutes before serving.
Garnish with fresh basil if desired.
Helpful Tips and Substitutions
Do not skip the pan-frying step for the chicken—it develops the crispy exterior that makes this dish special, and prevents the breading from becoming soggy in the bake.
If you prefer a lighter version, use low-fat mozzarella and skip the extra oil in the pan-fry step, or use cooking spray instead.
For extra flavor, add minced garlic or Italian seasoning to the breadcrumb mixture.
You can substitute the marinara with a vodka sauce or roasted red pepper sauce if you prefer a different flavor profile.
Fresh mozzarella can replace the shredded variety, but add it in the last 5 minutes of baking so it doesn’t completely melt away.
Serving Ideas
Serve with a simple green salad dressed with lemon vinaigrette on the side.
Add a slice of garlic bread or crusty ciabatta to soak up the sauce.
Pair with a dry white wine like Pinot Grigio or a light red like Chianti.
For a lighter meal, serve alongside roasted broccoli or a Caesar salad.
Make-Ahead and Storage
You can bread the chicken up to 24 hours ahead; store it covered in the refrigerator.
The complete unbaked dish (chicken and pasta layered in the baking dish, topped with cheese) can be assembled up to 8 hours ahead and baked when you’re ready to serve—add a few extra minutes to the bake time if it goes straight from the fridge to the oven.
Leftovers keep in an airtight container in the refrigerator for up to 3 days.
To reheat, cover with foil and warm in a 350°F oven for 15 minutes, or cover and microwave individual portions for 2 to 3 minutes.
This dish freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.
What to Buy
Stock your kitchen with quality ingredients to make this dish shine.
Quality panko breadcrumbs make a noticeable difference in the chicken’s texture and crispness.
Dried penne or rigatoni pasta holds sauce well and cooks to the right texture for this bake.
Marinara sauce in jars saves time while delivering authentic flavor.
Pre-shredded mozzarella cheese simplifies prep, though whole milk versions melt more smoothly.
Freshly grated Parmesan adds depth to the breading mixture.
A reliable 9×13-inch baking dish ensures even cooking and makes serving easy.
A meat mallet makes quick work of pounding chicken breasts to even thickness.
This baked pasta strikes the right balance between comfort and effort—crispy chicken, melted cheese, and perfectly cooked pasta all in one dish.
