Chicken Parmesan Pasta

Hey there! So, I just made this super yummy Chicken Parmesan Pasta, and oh my gosh—it’s sooo good. Like, cheesy, crispy, and saucy all in one bite.

It’s kinda like two favs in one. You get the chicken parm crunch and the cozy pasta feel. And guess what? It’s easy-peasy to make!

If you like cheesy dinners that make everyone smile, you’ll love this. My family asked for seconds (and thirds!). You can totally make it, even if you’re not a pro cook.

So, wanna try it with me? I’ll show you every step, super simple. Let’s go make some Chicken Parmesan Pasta magic!

Why You’ll Love This Recipe

• One-Pan Comfort: All the familiar flavors of Chicken Parmesan, without the frying or stacking.
• Family-Friendly: A weeknight favorite that’s easy to prep and satisfying for picky eaters.
• Make-Ahead Ready: Assemble the pasta earlier in the day and bake it just before dinner.
• Freezer-Friendly: Cooks well from frozen, making it a great choice for batch cooking or new-parent meal trains.
• Crispy Topping: The garlic butter panko on top gives this pasta a satisfying crunch in every bite.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: About 1 hour and 5 minutes

Servings:
Serves 6–8 people as a main course. You can double the batch and bake it in two pans if you’re feeding a crowd or saving some for later.

Difficulty:
Easy. If you can sauté and stir, you can make this dish without any stress.

Required Kitchen Tools

To bring this Chicken Parmesan Pasta together, you’ll need a few basic kitchen tools:

• Large Skillet or Dutch Oven: For browning the chicken and combining everything before baking.
• Medium Bowl: For tossing together the buttery panko topping.
• 9×13 Baking Dish: Perfect size for even baking and layering.
• Box Grater: For shredding mozzarella and parmesan fresh—highly recommended for best melt and flavor.
• Measuring Cups & Spoons: For precision.
• Wooden Spoon or Silicone Spatula: To stir without scratching your pan.

Ingredients for Chicken Parmesan Pasta

This recipe uses real ingredients that come together in a comforting way. Here’s what you’ll need (exact amounts are in the recipe card at the end):

For the Panko Topping:

• Butter
• Garlic (minced)
• Panko breadcrumbs
• Black pepper

For the Pasta:

• Olive oil
• Boneless, skinless chicken breasts (cut into 1-inch chunks)
• Yellow onion (minced)
• Garlic (minced or pressed)
• Dried basil
• Dried oregano
• Red pepper flakes (optional)
• Rigatoni pasta
• Marinara sauce (low or no salt added)
• Water
• Mozzarella cheese (freshly shredded)
• Parmesan cheese
• Fresh basil (torn, optional garnish)

How to Make Chicken Parmesan Pasta (Step-by-Step Instructions)

This pasta bake is layered with flavor at every step—from sautéing the chicken to folding in the sauce, pasta, and cheese. Here’s how to do it right:

1. Toast the Panko Topping

1. Melt the Butter: In a medium skillet, melt 1 tablespoon of butter over medium heat.
2. Add Garlic: Stir in ½ tablespoon of minced garlic and cook for about 30 seconds, just until fragrant—don’t let it brown.
3. Toast the Breadcrumbs: Add ¾ cup of panko breadcrumbs and ⅛ teaspoon of black pepper. Stir constantly for 2–3 minutes until the panko turns a light golden color.
4. Set Aside: Transfer the toasted panko to a bowl. You’ll sprinkle this over the pasta before baking for a crispy, savory finish.

2. Cook the Chicken

1. Heat the Olive Oil: In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
2. Add the Chicken: Toss in 1½ pounds of chicken breast chunks. Sear for 4–5 minutes, turning occasionally, until the chicken is golden and nearly cooked through.
3. Sauté the Aromatics: Stir in 1 cup of minced yellow onion and cook for another 3–4 minutes until softened.
4. Add Garlic and Herbs: Add 1 tablespoon of minced garlic, 1 teaspoon dried basil, ½ teaspoon dried oregano, and ¼ teaspoon red pepper flakes (if using). Cook for another 1–2 minutes to deepen the flavor.

3. Combine Pasta, Sauce, and Water

1. Add Pasta and Sauce: Pour in 1 pound of uncooked rigatoni, 24 ounces of marinara sauce, and 24 ounces (3 cups) of water. Stir to combine everything well.
2. Simmer Covered: Bring the mixture to a low boil, then reduce the heat to low. Cover and simmer for 15–18 minutes, stirring occasionally, until the pasta is just shy of al dente. Most of the liquid should be absorbed.

Note: If the pasta is still too firm or dry, you can add a splash more water and continue to simmer gently.

4. Stir in the Cheeses

1. Add Mozzarella and Parmesan: Once the pasta is tender, turn off the heat. Stir in 8 ounces of freshly shredded mozzarella and ½ cup of grated parmesan. Mix until melted and creamy.
2. Taste and Adjust: Give it a quick taste—add salt or a pinch of pepper if needed, depending on how salty your marinara is.

Bake, Serve, and Store

Once your pasta is cheesy and saucy, it’s time to finish it in the oven for that classic baked Chicken Parmesan experience—with a golden topping and bubbling cheese.

5. Bake to Golden Perfection

1. Preheat the Oven: Set your oven to 375°F (190°C).
2. Transfer to Baking Dish: Pour the cheesy pasta mixture into a lightly greased 9×13-inch baking dish.
3. Add Final Cheese Layer: Sprinkle the top with a little extra mozzarella and parmesan (about ¼ cup each).
4. Top with Panko: Evenly spread the toasted garlic panko breadcrumbs over the cheese layer.
5. Bake: Place the dish in the oven and bake uncovered for 15–20 minutes, or until the cheese is bubbling and the top is lightly browned.

Optional: For an extra-crispy topping, broil for the last 1–2 minutes. Watch closely to prevent burning.

How to Serve Chicken Parmesan Pasta

This pasta bake is a complete meal on its own, but here are a few serving ideas that pair perfectly:

• With a Green Salad: A crisp Caesar or Italian salad balances the richness.
• With Garlic Bread: Perfect for scooping up extra sauce.
• With Roasted Veggies: Think broccoli, asparagus, or zucchini for a healthy touch.
• Garnish Options: Torn fresh basil or a sprinkle of red pepper flakes adds color and a pop of flavor.

Storage and Meal Prep Tips

This dish stores and reheats well, making it a great option for leftovers or meal prep.

• To Store: Cool completely, then transfer to an airtight container. Store in the refrigerator for up to 4 days.
• To Freeze: Assemble the pasta but do not bake it. Cover tightly and freeze for up to 2 months. When ready to bake, thaw overnight in the fridge and bake as directed.
• To Reheat: Cover with foil and bake at 350°F until warmed through, about 20–25 minutes. Or microwave individual portions for 1–2 minutes.

Variations for Chicken Parmesan Pasta

• Swap the Protein: Use ground chicken, turkey, or even cooked, shredded rotisserie chicken to speed things up.
• Make it Spicy: Increase the red pepper flakes or add a pinch of cayenne to the sauce for more heat.
• Add Veggies: Stir in sautéed spinach, mushrooms, or roasted red peppers with the pasta for extra nutrients and flavor.
• Make it Gluten-Free: Use gluten-free pasta and gluten-free breadcrumbs for a similar result.
• Use Jarred Sauce or Homemade: Store-bought marinara works great here, but feel free to use homemade if you have it on hand.

Tips and Tricks for Success

• Shred Your Own Cheese: Pre-shredded cheese contains anti-caking agents that affect melting. Freshly shredded mozzarella gives the best stretch and flavor.
• Don’t Overcook the Pasta: Cook just until the pasta is slightly underdone—this keeps it from becoming mushy after baking.
• Let it Rest: Allow the baked pasta to cool for 5–10 minutes before serving. This helps everything settle and makes serving easier.
• Use a Dutch Oven: If your skillet is oven-safe, you can bake the pasta right in it to save dishes.

Nutrition Information

Nutrient	Per Serving (1/8 of recipe)
Calories	~470
Protein	38g
Carbohydrates	40g
Fat	18g
Saturated Fat	8g
Fiber	3g
Sugar	5g
Sodium	~640mg (varies by sauce)

Note: Nutrition values are estimates and can vary based on specific brands and ingredient choices.

Chicken Parmesan Pasta FAQs

Can I use other types of pasta?
Yes. Penne, ziti, or fusilli all work well. Just adjust cook time slightly based on shape.

Can I use pre-cooked chicken?
Absolutely. Skip the searing step and stir in chopped cooked chicken when adding the sauce.

Can I make this ahead of time?
Yes! Assemble it up to the baking step, cover tightly, and refrigerate for up to 24 hours before baking.

What’s the best cheese to use?
Low-moisture mozzarella melts best, but fresh mozzarella works if sliced thin. Don’t skip the parmesan—it adds rich flavor.

Conclusion

This Chicken Parmesan Pasta brings all the comfort of a classic favorite with a lot less fuss. It’s satisfying, family-friendly, and easy to make ahead or freeze. Whether you’re feeding a crowd or prepping for a cozy night in, it’s a recipe that never fails to hit the spot.