Chicken Parm Pasta Recipe

Introduction

Chicken Parm Pasta combines the comforting flavors of classic chicken Parmesan with hearty pasta in a single dish. It’s an easy, satisfying meal perfect for busy weeknights or casual dinners with family and friends.

Ingredients

• Kosher salt
• 12 oz. store-bought cooked frozen breaded chicken cutlets
• 1 lb. cavatappi or other short pasta
• 1 tbsp. extra-virgin olive oil
• 1 small yellow onion, finely chopped
• 2 garlic cloves, finely chopped
• 4 cups store-bought or homemade marinara sauce
• 2 oz. Parmesan, finely grated (about 1 cup), divided, plus more for serving
• 3/4 cup shredded mozzarella
• Freshly ground black pepper
• Torn fresh basil, for serving

Instructions

1. Step 1: Cook frozen chicken according to package instructions. Let cool, then slice crosswise into strips.
2. Step 2: Preheat the oven to 400°F and position a rack in the center. Bring a large pot of salted water to a boil and cook the pasta until al dente, according to package directions. Drain and set aside.
3. Step 3: In a large ovenproof skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 7 minutes. Add the garlic and cook for 1 more minute until fragrant.
4. Step 4: Pour in the marinara sauce, add 1 teaspoon of salt, and bring to a low simmer.
5. Step 5: Add the cooked pasta to the skillet and stir to coat it thoroughly with the sauce. Sprinkle in half of the Parmesan cheese and toss until it melts.
6. Step 6: Top the pasta with the remaining Parmesan, then evenly sprinkle the shredded mozzarella over it. Arrange the sliced chicken strips on top of the cheese.
7. Step 7: Transfer the skillet to the oven and bake until the cheese melts and the chicken is heated through, about 10 to 12 minutes.
8. Step 8: Remove from oven, season with freshly ground black pepper, and garnish with torn fresh basil and additional Parmesan cheese before serving.

Tips & Variations

• Use homemade marinara sauce for a fresher flavor or add a pinch of red pepper flakes for some heat.
• Substitute cavatappi with penne, rigatoni, or any other short pasta you prefer.
• For extra richness, stir in a splash of cream or a dollop of ricotta before baking.
• Leftover chicken Parm Pasta makes a great packed lunch or dinner reheated the next day.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through, about 15 minutes, or microwave until hot, stirring halfway through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of frozen breaded cutlets?

Yes, you can lightly season and cook fresh chicken cutlets, then bread and fry or bake them before adding to the pasta dish.

Is it necessary to use an ovenproof skillet?

An ovenproof skillet makes it easy to transfer the dish directly from stove to oven, but if you don’t have one, you can transfer the assembled pasta to a baking dish for baking.

Chicken Parm Pasta Recipe

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4.8 from 55 reviews

Chicken Parm Pasta is a comforting and hearty dish that combines tender breaded chicken cutlets with al dente pasta, all coated in a flavorful marinara sauce and topped with melted mozzarella and Parmesan cheese. Baked to perfection, it’s a delicious twist on classic chicken Parmesan served in a pasta-friendly way that’s perfect for family dinners.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 to 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Ingredients

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Chicken and Pasta

• 12 oz. store-bought cooked frozen breaded chicken cutlets
• 1 lb. cavatappi or other short pasta
• Kosher salt, to taste

Sauce and Cheese

• 1 tbsp. extra-virgin olive oil
• 1 small yellow onion, finely chopped
• 2 garlic cloves, finely chopped
• 4 c. store-bought or homemade marinara sauce
• 2 oz. Parmesan, finely grated (about 1 cup), divided, plus more for serving
• 3/4 c. shredded mozzarella

Seasoning and Garnish

• Freshly ground black pepper, to taste
• Torn fresh basil, for serving

Instructions

1. Cook the chicken: Cook the frozen breaded chicken cutlets according to the package instructions. Once cooked, allow them to cool slightly, then slice them crosswise into strips.
2. Cook the pasta: Preheat your oven by arranging a rack in the center and setting it to 400°F (200°C). Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and set aside.
3. Prepare the sauce: In a large ovenproof skillet, heat the olive oil over medium-high heat. Add the finely chopped onion and cook, stirring occasionally, until translucent, about 7 minutes. Add the garlic and cook, stirring, for another minute until fragrant. Pour in the marinara sauce, add 1 teaspoon salt, and bring to a gentle simmer.
4. Combine pasta and sauce: Add the drained pasta to the skillet and stir to coat it thoroughly with the marinara sauce. Sprinkle in 1/2 cup of grated Parmesan and toss the pasta until the cheese melts into the sauce.
5. Assemble the dish: Sprinkle another 1/2 cup of Parmesan evenly over the pasta, then top with shredded mozzarella. Arrange the sliced chicken strips on top of the cheese layer.
6. Bake: Transfer the skillet to the preheated oven and bake the chicken parm pasta until the cheese is melted and bubbly and the chicken is warmed through, about 10 to 12 minutes.
7. Season and serve: Remove from oven, season with freshly ground black pepper, and garnish with torn fresh basil leaves. Add additional Parmesan cheese if desired before serving.

Notes

• You can use homemade marinara sauce for a fresher flavor or opt for a good quality store-bought version for convenience.
• If you don’t have cavatappi, other short pasta like penne, rigatoni, or rotini will work well.
• Ensure you use an ovenproof skillet, such as cast iron or stainless steel, for baking the pasta directly in the pan.
• This dish can be prepared a day ahead and reheated in the oven for a quick meal.
• For a lighter version, consider using part-skim mozzarella and baking chicken breasts without breading.

Keywords: chicken parm pasta, baked pasta, Italian-American dish, chicken Parmesan pasta, cavatappi pasta recipe