Name: Chicken Parm Pasta
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian-American
Ingredients: For the chicken:; 1½ lbs boneless, skinless chicken breasts or thighs; Salt and black pepper, to taste; 1 tsp garlic powder; 1 tsp Italian seasoning; ½ cup all-purpose flour; 2 eggs, beaten; 1 cup breadcrumbs (Panko or Italian-style); ¼ cup olive oil or vegetable oil (for frying); For the pasta bake:; 12 oz pasta (penne, rigatoni, or similar); 2 cups marinara sauce (homemade or store-bought); 1½ cups shredded mozzarella cheese; ½ cup grated Parmesan cheese; Fresh basil or parsley (optional, for garnish)

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Chicken Parm Pasta is a hearty, cheesy, and comforting twist on the classic Chicken Parmesan. I take crispy breaded chicken, toss it with tender pasta and rich marinara sauce, then top everything with plenty of melted mozzarella and Parmesan. It’s everything I love about Chicken Parm—just simplified into one dish that’s perfect for busy weeknights or cozy weekends.

Why You’ll Love This Recipe

I love how this recipe brings together the best of both worlds: crispy chicken and saucy pasta. It’s all the flavor of classic Chicken Parm without the need to plate everything separately. It’s filling, family-friendly, and easy to make in one pan or casserole dish. I also appreciate how well it reheats—perfect for leftovers or meal prep. It’s the kind of dish that makes everyone at the table happy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Salt and black pepper
Garlic powder
Italian seasoning
All-purpose flour
Eggs (for dredging)
Breadcrumbs (Panko or Italian-style)
Olive oil or vegetable oil (for frying)
Pasta (penne, rigatoni, or your favorite shape)
Marinara sauce (homemade or store-bought)
Shredded mozzarella cheese
Grated Parmesan cheese
Fresh basil or parsley (optional, for garnish)

Directions

I start by seasoning the chicken with salt, pepper, and garlic powder. Then I dredge each piece in flour, dip in beaten eggs, and coat in breadcrumbs.
I pan-fry the breaded chicken in hot oil until golden brown and crispy, then set it aside to rest before slicing.
While the chicken cooks, I boil the pasta until al dente, then drain it.
In a large baking dish or oven-safe skillet, I toss the cooked pasta with marinara sauce and half of the mozzarella and Parmesan.
I slice the crispy chicken and lay it over the pasta, then top everything with the remaining cheese.
I bake the dish at 375°F for about 15–20 minutes, or until the cheese is melted and bubbly.
I garnish with fresh herbs and serve hot.

Servings and timing

This recipe serves 4 to 6 people.

Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes

Variations

I sometimes make this dish spicy by adding red pepper flakes to the sauce or using a spicy marinara. For a shortcut, I use pre-cooked chicken cutlets or leftover rotisserie chicken (though I miss the crispy breading!). I’ve also made a lighter version by baking the breaded chicken instead of frying. Gluten-free pasta and breadcrumbs work well here too if needed.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven or a skillet to keep the chicken from getting soggy. The microwave works too, but I like to add a splash of water to keep the pasta from drying out. It also freezes well—just reheat it straight from frozen, covered, in the oven until hot.

FAQs

Can I use chicken tenders instead of breasts?

Yes, I’ve used tenders many times. They cook faster and are easier to portion for a crowd.

What kind of pasta works best?

I usually go with penne or rigatoni because they hold the sauce well, but any short pasta will do the trick.

Can I make this dish ahead of time?

Absolutely. I assemble everything and refrigerate it, then bake just before serving. It’s a great make-ahead meal.

How do I keep the chicken crispy?

I add the sliced chicken just before baking, and sometimes I bake it uncovered or broil at the end for a crispier top.

Is it okay to use jarred marinara?

Yes, I do it all the time. I just pick a good-quality sauce with real ingredients to keep the flavor rich and fresh.

Conclusion

Chicken Parm Pasta is a comforting, crowd-pleasing dish that’s easy to make and packed with flavor. I love how it combines the crunch of golden chicken with cheesy, saucy pasta—all in one satisfying bite. Whether I’m cooking for the family or making extra to enjoy later, this recipe always hits the spot and brings big comfort to the table.