Chicken Parmesan Pasta Bake
Chicken Parmesan pasta bake with breaded chicken pieces, penne, marinara, and a mozzarella-Parmesan blanket—all the chicken parm vibes in one casserole. Chicken cooked to 165°F before the final cheese melt.
🛒Ingredients
- 12 ounces penne
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Italian breadcrumbs
- 1/2 cup grated Parmesan, divided
- 1/4 cup olive oil, for pan-frying (more as needed)
- 3 cups marinara sauce
- 2 cups shredded mozzarella
- Fresh basil for serving
🔧Kitchen Tools Needed
- 9x13 baking dish
- Skillet
- Pasta pot
- Instant-read thermometer
- Breadcrumb station bowls
📝Instructions
- 1
Preheat oven to 375°F. Cook penne 2 minutes less than package directions; drain.
- 2
Season chicken with salt and pepper. Dredge in flour, dip in egg, then coat in breadcrumbs mixed with 1/4 cup Parmesan.
- 3
Heat oil in a large skillet over medium. Cook chicken in batches 3–4 minutes per side until golden and internal temperature reaches 165°F. Drain on a rack or paper towels.
- 4
Toss pasta with 2 cups marinara. Spread in a 9×13-inch dish. Nestle chicken on top. Spoon remaining marinara over chicken. Top with mozzarella and remaining Parmesan.
- 5
Bake uncovered 15–20 minutes until cheese is melted and casserole is bubbling hot (165°F).
- 6
Rest 5 minutes; finish with basil. Refrigerate within 2 hours up to 3 days; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 620
🏷️Recipe Tags
❓Frequently Asked Questions
Air-fryer chicken?
Air-fry breaded pieces at 400°F until 165°F, then assemble the bake.
Skip breading?
Pan-sear seasoned chicken to 165°F for a lighter version.
Make ahead?
Bread and cook chicken, cook pasta, assemble, refrigerate up to 24 hours; bake until hot.
Gluten-free?
Use GF pasta, flour, and breadcrumbs.
Food safety?
Chicken pieces must reach 165°F before or during the final bake; verify with a thermometer.
