Chicken Parmesan Pasta

5 from 3 votes

Chicken Parmesan Pasta is the ultimate easy dinner—just toss uncooked pasta, chicken, and a few simple ingredients into one pan, then bake until perfectly cheesy and delicious!

Prep Time15

Cook Time40

Total Time55

Course: Dinner

Cuisine: American, Healthy, Italian

Keyword: Chicken Parmesan Pasta

Servings: servings

Author: Chelsea Lords

Cost: $8.92

Equipment

Ingredients

Cooking spray
2 cups uncooked diced chicken tender pieces or boneless chicken breast, see note 1
2 teaspoons Italian seasoning
Salt and pepper
2-1/2 cups rotini pasta 8 ounces, uncooked
1-1/2 cups chicken broth or stock
2-1/4 cups marinara sauce see note 2
1 teaspoon minced garlic
4 tablespoons unsalted butter divided
1 cup freshly shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese see note 3
1 cup panko breadcrumbs see note 4
Fresh basil optional, to taste

US - Metric

Instructions

Preheat oven to 400°F. Generously grease a 9x13-inch pan with cooking spray.
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, and pepper to taste (I add 1 tsp salt and 3/4 tsp pepper).
Add uncooked pasta, chicken broth, marinara, garlic, and 2 tablespoons butter to the greased pan. Stir well. Add chicken on top in an 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.)
Remove foil, and stir ingredients together really well. Add mozzarella and stir through. Sprinkle grated Parmesan on top in an even layer. Sprinkle optional panko on top. Return to the oven, uncovered, and bake another 20 minutes. Remove from oven and let stand for 5 minutes. Sprinkle on a handful of ribbon-sliced basil if using and enjoy immediately!

Video

Notes

Note 1: 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 in time.

Note 2: Use a brand of marinara you love since it’s the primary flavor. I love Rao’s® marinara sauce (not sponsored). I have tested other marinaras, and they tend to be a bit more watery, which makes the topping a little less crunchy (but still tasty)!

Note 3: 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 breadcrumbs are similar to regular breadcrumbs, but they create a much crunchier result. Here’s an article to explain it further.

Storage: Store leftovers in the fridge in an airtight container for up to 4 days. For longer storage, freeze in an airtight container for up to 3 months.

Nutrition