Chicken Parm Pasta Recipe

Introduction

Chicken Parm Pasta is a comforting and hearty dish that combines crispy breaded chicken with tender pasta and rich marinara sauce. This recipe is perfect for a satisfying weeknight dinner that the whole family will love.

Ingredients

• Kosher salt
• 12 oz. store-bought cooked frozen breaded chicken cutlets
• 1 lb. cavatappi or other short pasta
• 1 tbsp. extra-virgin olive oil
• 1 small yellow onion, finely chopped
• 2 garlic cloves, finely chopped
• 4 cups store-bought or homemade marinara sauce
• 2 oz. Parmesan, finely grated (about 1 cup), divided, plus more for serving
• 3/4 cup shredded mozzarella
• Freshly ground black pepper
• Torn fresh basil, for serving

Instructions

1. Step 1: Cook the frozen chicken according to package instructions. Let it cool, then cut crosswise into strips.
2. Step 2: Preheat the oven to 400°F and arrange a rack in the center. In a large pot of boiling salted water, cook the pasta until al dente according to package directions. Drain well.
3. Step 3: In a large ovenproof skillet over medium-high heat, heat the olive oil. Add the chopped onion and cook, stirring occasionally, until translucent, about 7 minutes. Add the garlic and cook another minute until fragrant.
4. Step 4: Stir in the marinara sauce and 1 teaspoon of salt. Bring to a low simmer. Add the cooked pasta to the skillet and toss to coat in the sauce.
5. Step 5: Sprinkle in 1/2 cup of the Parmesan cheese and toss until melted and well combined. Top with the remaining 1/2 cup Parmesan, then sprinkle the shredded mozzarella evenly over the top. Arrange the chicken strips on top of the cheese.
6. Step 6: Bake in the preheated oven until the cheese is melted and the chicken is warmed through, about 10 to 12 minutes.
7. Step 7: Remove from the oven and season with freshly ground black pepper. Garnish with torn fresh basil and additional Parmesan before serving.

Tips & Variations

• For a spicier kick, add crushed red pepper flakes to the marinara sauce while simmering.
• Use fresh mozzarella instead of shredded for a creamier texture, but reduce the baking time to avoid over-melting.
• Try swapping cavatappi with penne or rigatoni if you prefer different pasta shapes.
• If you want to make this dish from scratch, bake homemade breaded chicken cutlets instead of using frozen ones.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet over low heat to prevent drying out. Avoid freezing, as the texture of the pasta and cheese may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like penne, rigatoni, or rotini will work well in this recipe. Just cook it until al dente before mixing with the sauce.

How can I make this dish gluten-free?

Use gluten-free pasta and ensure the breaded chicken cutlets are gluten-free or substitute with grilled chicken breasts to keep it gluten-free.

Chicken Parm Pasta Recipe

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★★★★★

5 from 71 reviews

This Chicken Parm Pasta is a comforting and delicious one-pan meal that combines tender breaded chicken cutlets with pasta tossed in a rich marinara sauce, topped with melted mozzarella and Parmesan cheese, and finished with fresh basil. Easy to prepare and perfect for a weeknight dinner, it offers all the classic flavors of chicken Parmesan in a hearty pasta dish.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 to 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Protein

• 12 oz. store-bought cooked frozen breaded chicken cutlets

Pasta

• 1 lb. cavatappi or other short pasta

Vegetables and Aromatics

• 1 small yellow onion, finely chopped
• 2 garlic cloves, finely chopped

Liquids and Oils

• 1 tbsp. extra-virgin olive oil
• 4 c. store-bought or homemade marinara sauce

Cheese

• 2 oz. Parmesan, finely grated (about 1 cup), divided, plus more for serving
• 3/4 c. shredded mozzarella

Seasonings and Herbs

• Kosher salt
• Freshly ground black pepper
• Torn fresh basil, for serving

Instructions

1. Cook the Chicken: Prepare the frozen breaded chicken cutlets according to the package instructions. Once cooked, allow them to cool slightly before slicing crosswise into strips for easier layering later.
2. Cook the Pasta: Place a large pot of salted water over high heat and bring to a boil. Add the cavatappi or your chosen short pasta and cook, stirring occasionally, until al dente, following the package directions. Drain the pasta once cooked.
3. Sauté the Aromatics and Prepare Sauce: Heat the extra-virgin olive oil in a large ovenproof skillet over medium-high heat. Add the finely chopped onion and cook, stirring occasionally, until it becomes translucent, about 7 minutes. Add the chopped garlic and cook for an additional minute until fragrant. Pour in the marinara sauce, season with 1 teaspoon kosher salt, and bring to a low simmer.
4. Combine Pasta and Cheese: Add the cooked pasta directly into the skillet with the simmering sauce. Stir the pasta to evenly coat it with the sauce. Then, add half a cup of Parmesan cheese and toss everything until the cheese has melted smoothly into the mixture.
5. Top with Cheese and Chicken: Sprinkle another half cup of Parmesan cheese evenly over the pasta, then add the shredded mozzarella on top. Arrange the sliced chicken cutlets neatly over the layer of mozzarella cheese.
6. Bake the Dish: Place the entire ovenproof skillet in the preheated oven at 400°F (204°C). Bake for 10 to 12 minutes or until the cheese is melted thoroughly and the chicken is warmed through.
7. Finish and Serve: Remove the skillet from the oven. Season with freshly ground black pepper to taste. Garnish with torn fresh basil leaves and additional Parmesan cheese before serving hot.

Notes

• You can use store-bought marinara or homemade sauce depending on preference.
• Any short pasta like penne, rotini, or rigatoni can be substituted for cavatappi.
• Make sure the ovenproof skillet is safe for use under high heat in the oven.
• For an extra crispy chicken crust, broil for 1-2 minutes at the end—but watch carefully to avoid burning.
• Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.

Keywords: Chicken Parm Pasta, chicken parmesan pasta bake, easy chicken pasta, baked pasta dish, Italian comfort food