Chicken Parmesan Pasta: Recipe

Think of this dish as your favorite Chicken Parmesan, but with pasta to make it even heartier. It’s rich, cheesy, and perfect for when you need a little comfort on your plate.

This recipe is definitely one of our family favorites.  I started making this soon after my husband and I got married, and it is frequently requested by him to this day.

Inspired by Italian-American classics like Eggplant Parmigiana and crispy schnitzel, this recipe combines tradition with a modern twist. And the best part? It’s all in one dish—easy enough for a weeknight dinner but fancy enough for special occasions.

I’m not even sure where this recipe came from.  It’s evolved a bit over the years, and I don’t have the original written recipe anywhere!  Here is what you need to make this yummy pasta meal!

Recipe at a Glance

Prep & Cook Time:
You’ll have this ready in about 40 minutes. Perfect for busy nights when you want something homemade but quick.

Servings:
This recipe makes about 8 cups, which serves 4 people generously. Need more? Just double the ingredients and grab a bigger baking dish.

Difficulty:
Easy to moderate. There are a few steps, but nothing complicated—great for beginners with a little guidance.

What You’ll Need

Equipment:

• Large skillet
• Pot for boiling pasta
• 9×13 baking dish
• Wooden spoon or spatula
• Broiler (or oven with broil setting)

No broiler? No problem. Just bake at 450°F until the cheese is melted and bubbly.

Ingredients

Here’s what you’ll need:

• 8 oz. penne pasta (gluten-free works too!)
• 1 lb. chicken breast, cut into bite-sized pieces
• 1 egg, lightly beaten
• 1/2 cup breadcrumbs (plain or panko)
• 1/4 cup olive oil, divided
• 3 1/2 cups grape tomatoes, halved
• 2 garlic cloves, minced
• 1/2 cup heavy cream
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/8 tsp black pepper
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil (optional, but highly recommended!)

Substitutions & Tips

Want to switch things up? Here are some ideas:

• No chicken? Use cooked shredded chicken, breaded eggplant slices, or tofu for a vegetarian option.
• Breadcrumbs: Panko adds extra crunch, or use almond flour for gluten-free.
• Heavy cream: Swap it with half-and-half or coconut cream for dairy-free.
• Tomatoes: Canned diced tomatoes work if fresh ones aren’t available.

Pro Tip: Use freshly grated mozzarella and Parmesan for the best flavor and gooey texture.

How to Make Chicken Parmesan Pasta:

1. Cook the Pasta

Boil the penne in salted water until it’s al dente. Drain and set aside. Save about 1/2 cup of pasta water—you might need it later to loosen the sauce.

2. Bread and Cook the Chicken

Dip chicken pieces in egg, then coat them in breadcrumbs. Heat 2 tablespoons of olive oil in a skillet over medium heat and fry the chicken in batches until golden brown (about 5 minutes per batch). Set aside.

Pro Tip: Don’t overcrowd the pan—your chicken will cook more evenly this way.

3. Make the Sauce

In the same skillet, heat the rest of the olive oil. Add tomatoes and garlic, cooking until the tomatoes soften and release their juices (about 2 minutes). Stir in cream, oregano, salt, and pepper. Simmer until slightly thickened.

Visual Cue: The sauce should lightly coat the back of a spoon.

4. Combine Everything

In a large bowl, toss together the cooked pasta, chicken, sauce, half of the mozzarella, all of the Parmesan, and some fresh basil leaves.

5. Assemble and Broil

Pour everything into a greased 9×13 baking dish. Sprinkle the remaining mozzarella on top and broil for 2–4 minutes until bubbly and golden.

Watch closely! Cheese can go from perfect to burnt in seconds under the broiler.

6. Garnish & Serve

Top with fresh basil if you like and serve it straight from the dish while it’s hot!

Variations & Customizations

Want to make it your own? Here are some ideas:

Dietary Modifications:

• Gluten-free: Use gluten-free pasta and breadcrumbs.
• Dairy-free: Swap out cheeses for plant-based versions.

Spice It Up: Add red pepper flakes to the sauce if you like some heat!

Seasonal Swaps: In summer, use fresh heirloom tomatoes; canned tomatoes work well in winter.

Serving & Storage

What to Serve With It: Pair this with garlic bread or a crisp Caesar salad for a complete meal. Roasted veggies like zucchini or asparagus also make great sides!

Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven (350°F for about 15 minutes) to keep it crispy.

Freezing Tips: Assemble everything except broiling, cover tightly with foil, and freeze for up to 3 months. Thaw overnight before broiling as directed.

This Chicken Parmesan Pasta is everything you want in comfort food—crispy chicken bites, creamy sauce, gooey cheese, and hearty pasta all in one dish. Whether you’re hosting friends or just treating yourself after a long day, this recipe is sure to hit the spot!

Enjoy!

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