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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/chicken-parm-pasta-recipe/