Home > Dinner > Pasta & Pizza > Chicken Parmesan Pasta (ONE Dish!) Chicken Parmesan Pasta (ONE Dish!) December 14, 2018 | 6 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. This simple Chicken Parmesan Pasta is completely assembled and prepared in one pan — add uncooked pasta and uncooked chicken into a baking dish with a handful of other ingredients and watch in amazement as it bakes to cheesy perfection! Love Chicken Parmesan and pasta? Us too! And what’s even better than Chicken Parmesan with pasta? We’ve combined the two into three new favorites: Chicken Parm Stuffed Shells, this 20-minute Chicken Parmesan Soup, and these insanely tasty Chicken Parmesan Meatballs. For a regular (pasta-less) chicken parmesan recipe, try this one! The Easiest Chicken Parmesan Pasta No gimmicks here; this Chicken Parmesan Pasta recipe really is ridiculously simple to make and fairly hands-off. The oven is doing most of the work for us! We use completely uncooked chicken and uncooked pasta, add a few other ingredients, and bake it to cheesy, saucy deliciousness. QUICK TIP If you love this method of hands-off cooking, you’ll have to check out our Tuna Casserole, this buttery Herb Rice, and this Coconut Chicken and Rice where we employ a similar method to have a tasty dinner on the table with minimal effort required. How To Make Chicken Parmesan Pasta Generously grease a 9×13-inch pan. We recommend ceramic or glass containers, but we have tested this recipe in metal, and it works as well– although sometimes the marinara develops a metallic flavor from the pan. Season the chicken. Toss the chicken with salt, pepper, and Italian seasoning. You can do this right on the cutting board you use to cut the chicken — no need to dirty another bowl! Dump mostly everything in. Right into the dish, we add uncooked pasta, garlic, butter, chicken stock/broth, and marinara. Cover and bake! Add everything else in. Remove the foil and give everything a good stir. Stir through the cheese and top with even more cheese. Optional: Top with a crispy panko topping Bake again. Bake everything once more and enjoy this Chicken Parmesan Pasta meal! What Pasta Goes With Chicken Parmesan? To ensure everything is cooked through evenly and within the time suggested in the instructions, we recommend rotini pasta. This is a great corkscrew-shaped pasta that soaks up all the surrounding flavors and holds the sauce in nicely. That said, a similar-sized pasta should work fine; just be sure to check the package to verify that it boils in 9-13 minutes. One-Pot Chicken Parmesan Pasta This recipe is made in one pot/dish — the 9x-13-inch pan everything bakes in. That said, if you’d like a crispier panko topping, you will need an extra skillet to brown the crumbs in butter. This step is entirely optional but recommended if you’re hoping for an ultra-crispy topping. Alternatively, melt the butter in a small bowl and stir the panko through — easy peasy! What Goes With Chicken Parmesan? This Chicken Parmesan Pasta recipe is pretty great because it is in one dish and provides a hearty and filling dinner. That said, if you’re looking for a side dish (one easy enough to whip together while this recipe is baking), here are our suggestions: A simple greens-and-veggies salad like this Garden Salad or Caesar Salad. (Even a Caesar salad kit from the grocery store works well!) Roasted veggies are always a great idea. We’d recommend Roasted Broccoli, Roasted Green Beans, or a Roasted Vegetable medley. Garlic bread, breadsticks, or Dinner Rolls are nice to sop up any extra marinara sauce. Try a crunchy no-lettuce salad like this Broccoli Salad or Cucumber Salad. Chicken Parmesan Tips This meal relies on a jar of marinara sauce as the main flavor, so use a brand you love. We love Rao’s® marinara sauce (not sponsored). This marinara has a deep, intense flavor, tastes homemade, and is thick and hearty. We have tested other marinaras and they do tend to be a little more watery which makes the topping a little less crunchy (still tasty though!) Dice the chicken into small (1/2-inch) pieces so it will cook through in time. The better the chicken stock, the more flavor this dish will have. We love and use Swanson® Chicken Stock. If using chicken broth, you may need a bit more salt and pepper. Chicken Parm Pasta is best right out of the oven! The longer it sits, the softer the topping becomes and the more moisture the pasta will absorb. More Pasta Dishes To Love: Simple Chicken Pasta with sun-dried tomatoes and spinach Garlic Parmesan Pasta Recipe with sausage and mushrooms Vegetable Pasta with a “secret ingredient” that makes it healthy! Chicken Pot Pie Pasta made in one pot Sweet Potato Pasta with chicken sausage and spinach FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chicken Parmesan Pasta 5 from 4 votes - Review this recipe This simple Chicken Parmesan Pasta is completely assembled and prepared in one pan — throw uncooked pasta and uncooked chicken into a baking dish with a handful of other ingredients and watch in amazement as it bakes to cheesy perfection! SAVE TO RECIPE BOX Print Recipe Chicken Parmesan Pasta 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This simple Chicken Parmesan Pasta is completely assembled and prepared in one pan — throw uncooked pasta and uncooked chicken into a baking dish with a handful of other ingredients and watch in amazement as it bakes to cheesy perfection! Course Dinner, Main Course Cuisine American, Healthy, Italian Keyword Chicken Parmesan Pasta Prep Time 15 minutes minutes Cook Time 40 minutes minutes Total Time 55 minutes minutes Servings 4 -6 servings Chelsea Lords Calories 469kcal Author Chelsea Lords Cost $8.92 Ingredients▢ 2 cups uncooked diced chicken tender pieces or boneless chicken breast Note 1▢ 2 teaspoons Italian seasoning▢ Fine sea salt and pepper▢ 2-1/2 cups (8 oz.) rotini pasta uncooked▢ 1-1/2 cups chicken broth or stock▢ 2-1/4 cups marinara sauce Note 2▢ 1 teaspoon minced garlic▢ 4 tablespoons unsalted butter, separated▢ 1 cup freshly grated mozzarella▢ 1/2 cup freshly grated Parmesan Note 3▢ 1 cup panko breadcrumbs Note 4▢ Optional: fresh basil, to tasteUS - Metric USMetric InstructionsPREP: Preheat oven to 400 degrees F. Generously grease a 9x13-inch pan with cooking spray.CHICKEN: Pat chicken tenders dry with a paper towel then dice into small 1/2-inch pieces. If using boneless breast, cut into 1/2-inch pieces. Toss with Italian seasoning, salt & pepper to taste (I add 1 tsp salt and 3/4 tsp pepper).COMBINE: Add uncooked pasta, chicken broth/stock, marinara, garlic, and 2 tablespoons butter to the greased pan. Stir well. Add chicken on top in one even layer (pieces not overlapping/touching). Cover with foil and bake for 20 minutes. OPTIONAL PANKO TOPPING: Melt 2 tablespoons butter in a large skillet over medium-high heat. Once melted, add in panko and salt to taste (I add a heaping 1/4 tsp). Stir constantly until lightly browned and set aside. (Don't want to use stovetop/pan? Just melt butter in the microwave and mix panko through with salt.)BAKE AGAIN: Remove foil, and stir ingredients together really well. Add in mozzarella cheese and stir through. Sprinkle grated Parmesan on top in one even layer. Sprinkle optional panko on top. Return to the oven, uncovered, and bake for another 20 minutes. Remove from oven and let stand for 5 minutes. Sprinkle on a handful of ribbon-sliced basil if using and then enjoy immediately! Video Recipe NotesNote 1: Chicken: This is about 3/4 pound of chicken tenders. Chicken breasts can also be used. Trim and discard fat and tendons. Be sure to dice the chicken into small 1/2-inch pieces so the chicken will cook through in the right amount of time. Note 2: Marinara: Use a brand you truly love since it's the primary flavor. We love Rao’s® marinara sauce (not sponsored). This marinara has a deep, intense flavor, tastes homemade, and is thick and hearty. We have tested other marinaras and they do tend to be a little more watery, which makes the topping a little less crunchy (still tasty though)! Note 3: Parmesan cheese: Use a block of Parmesan and grate it on the small holes of a grater. Alternatively, use finely grated Parmesan cheese. Parmesan from the can will be too salty and won't melt into the sauce nicely. Note 4: Panko: Panko bread crumbs are similar to regular bread crumbs, but they create a much crunchier result. Here’s an article to explain it further. Nutrition FactsServing: 1serving | Calories: 469kcal | Carbohydrates: 53.6g | Protein: 34.2g | Fat: 12.7g | Cholesterol: 67.3mg | Sodium: 2800.4mg | Fiber: 2.6g | Sugar: 7g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.