Chicken Parmesan Pasta (ONE Dish!)

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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!

Overhead image of Chicken Parmesan Pasta

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.

Process shots-- images of the chicken being coated in seasonings, pasta, chicken stock, marinara, garlic, and butter being added to a 9x13-inch pan.

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!

Process shots of Chicken Parmesan Pasta-- images of the chicken being added on top and mixing it all together.

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!

Process shots-- images of the mozzarella, Parmesan cheese, and panko being added and then being baked

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:

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. 

Up-close overhead image of Chicken Parmesan Pasta

More Pasta Dishes To Love:

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Chicken Parmesan Pasta

5 from 1 vote
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!
Print Recipe

Chicken Parmesan Pasta

5 from 1 vote
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
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 -6 servings
Calories 469kcal
Cost $8.92

Ingredients

  • 2 cups (407g) 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., 226g) rotini pasta uncooked
  • 1-1/2 cups (312g) chicken broth or stock
  • 2-1/4 cups (533g) marinara sauce Note 2
  • 1 teaspoon minced garlic
  • 4 tablespoons unsalted butter, separated
  • 1 cup (101g) freshly grated mozzarella
  • 1/2 cup (23g) freshly grated Parmesan Note 3
  • 1 cup (74g) panko breadcrumbs Note 4
  • Optional: fresh basil, to taste

Instructions

  • PREP: 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 Notes

Note 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 Facts

Serving: 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.

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