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!
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.)
BAKEAGAIN: 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!
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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.