Chicken Parmesan Pasta Bake Recipe
If you're a fan of comfort food, Chicken Parmesan Pasta Bake is about to become your new favorite dinner! This dish combines everything we love about classic chicken parmesan and hearty baked pasta – crispy chicken, rich marinara sauce, and ooey-gooey melted cheese. Baked to perfection in one dish, this easy-to-make meal is perfect for family dinners or meal prep. Get ready to enjoy a dish that’s crispy, cheesy, and utterly delicious!
Equipment
- Baking Sheet – for baking the breaded chicken.
- Large Pot – to boil the pasta.
- Colander – for draining the pasta.
- Mixing Bowls – for breading the chicken and mixing the pasta with sauce.
- Whisk or Fork – for beating the eggs.
- Measuring Cups & Spoons – for accurate ingredient portions.
- Oven-Safe Baking Dish (Casserole Dish) – for assembling and baking the dish.
- Aluminum Foil – to cover the dish while baking.
- Wooden Spoon or Spatula – for mixing the pasta and sauce.
- Tongs – for flipping the chicken while baking.
- Cheese Grater – if using block cheese instead of pre-shredded.
- Knife & Cutting Board – for cutting chicken into bite-sized pieces.
- Broiler (Optional) – to crisp up the cheese topping at the end.
Ingredients
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup all-purpose flour
- 2 eggs beaten
- 2 tablespoons olive oil for baking
- For the Pasta:
- 12 ounces penne or rigatoni pasta
- 3 cups marinara sauce store-bought or homemade
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon red pepper flakes optional, for heat
- Fresh basil for garnish
Instructions
- Prepare the Chicken:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, mix panko breadcrumbs, grated Parmesan, Italian seasoning, salt, and black pepper.
- Dredge chicken pieces in flour, then dip into beaten eggs, and finally coat in the breadcrumb mixture.
- Place the breaded chicken pieces on the baking sheet and drizzle with olive oil.
- Bake for 20-25 minutes, flipping halfway through, until golden brown and cooked through.
- Cook the Pasta:
- While the chicken bakes, bring a large pot of salted water to a boil.
- Cook the penne or rigatoni until just al dente (about 8 minutes), then drain.
- Assemble and Bake:
- In a large bowl, toss the cooked pasta with marinara sauce, garlic powder, red pepper flakes, and 1 tablespoon olive oil.
- Stir in half of the baked chicken and transfer the mixture to a greased baking dish.
- Top with the remaining chicken, then sprinkle shredded mozzarella and Parmesan cheese on top.
- Cover with foil and bake for 20 minutes at 375°F (190°C).
- Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden.
Notes
Low-Carb Option: Swap pasta for zucchini noodles or spaghetti squash.
Gluten-Free Option: Use gluten-free pasta and breadcrumbs.
Vegetarian Version: Replace chicken with breaded eggplant, portobello mushrooms, or tofu.
Extra Creamy Twist: Add a layer of ricotta cheese before baking.
Gluten-Free Option: Use gluten-free pasta and breadcrumbs.
Vegetarian Version: Replace chicken with breaded eggplant, portobello mushrooms, or tofu.
Extra Creamy Twist: Add a layer of ricotta cheese before baking.