Chicken Parmesan Pasta recipe

Chicken Parmesan Pasta is a one pot pasta recipe that features tender chunks of chicken and penne tossed in a flavor packed tomato sauce with lots of gooey cheese and crunchy breadcrumbs on top! It’s an easy family favorite that comes together in just 30 minutes.

Enjoy more of our favorite chicken pasta recipes like Tuscan Chicken Pasta Bake, One Pan Chicken Meatballs with Orzo and One Pot BBQ Chicken Pasta.

Chicken Parmesan Pasta is an all-timer in our house! It’s so easy to make in just one pan in half an hour. On those crazy busy weeknights, I love tossing together easy recipes like this one.

Plus, it’s always great to serve a dinner that I know everyone will love! Tender bites of chicken and pasta are held together with a flavorful tomato sauce and it’s all topped generously with mozzarella cheese (and let’s not forget that crispy crust!).

It’s got protein, garlicky Italian flavor and cheese. If you ask me, it checks all of the right boxes!

Why we love this Chicken Parmesan Pasta:

• 30 Minutes: Yes! From start to finish this recipe will take you just half an hour.
• One Pan: Less dishes to clean is always a huge win in my book!
• Cheesy: Mozzarella cheese spread all over the top of this pasta skillet is what really sends it over the top.
• Crunchy: The breadcrumbs on top give the whole dish a little something special. They’re so crunchy!

Chicken Parmesan Pasta Ingredients:

• Chicken: Chicken breasts are my favorite to use but you can swap them with boneless, skinless chicken thighs if you’d like. You can also use pre-cooked Shredded Chicken (or Instant Pot Shredded Chicken), or chopped up Air Fryer Chicken Breast if you have leftovers.
• Red Pepper Flakes: The red pepper flakes add flavor but don’t necessarily make it spicy. Add more or less to taste!
• Penne: Swap this with any other short pasta you like best or happen to have on hand. Rotini is another great option.
• Tomato Sauce: This is what holds it all together so deliciously! Choose a marinara sauce with lots of flavor that you enjoy.
• Chicken Broth: I like to use low-sodium broth. That way, I can sprinkle in more salt if desired and better control the amount of sodium in the recipe.
• Breadcrumbs: Panko breadcrumbs create the best crunchy consistency across the top of the cheese.
• Oil: Use something neutral like olive or vegetable oil.
• Cheeses: You’ll need both parmesan and mozzarella for this supremely cheesy pasta recipe.
• Garlic: Measure with your heart, garlic lovers!
• Seasonings: The best flavor is created simply by Italian seasoning, garlic powder and seasoning salt. You can taste the pasta before baking and adjust the seasonings as needed.

How to make Chicken Parmesan Pasta

Check out how easy this one pan dinner recipe is! For more information about the step by step process, just scroll down to the recipe card below.

• Heat oil in a skillet over medium-high heat. Add the cubed chicken and season with seasoning salt and garlic powder.
• Cook, stirring occasionally, until it starts to brown. Add the garlic, Italian seasoning, salt and red pepper flakes and cook for just 1 more minute.

• Add chicken broth and scrape any browned bits from the bottom of the pan with a wooden spoon.
• Bring to a simmer. Stir in the uncooked pasta and marinara sauce. Bring back up to a simmer, cover, then reduce heat to medium-low. Cook until pasta is al dente.

• Turn off the stove top and sprinkle the pasta with cheese. Stir together the panko, Parmesan and oil and sprinkle over the cheese.
• Broil until light golden and crisp.

Variations and Substitutions

• Chicken: Any boneless, skinless chicken will work here. Or, sub in a cooked, crumbled Italian sausage for a different twist! If you have leftover Crockpot Shredded Chicken or cubed Pan Fried Chicken Breasts, you can skip the browning and add it in with the simmering broth.
• Vegetables: Mushrooms, spinach, peppers and kale all work well in this recipe. Just remember that the firmer vegetables should be sautéed at the beginning, and the quick cooking vegetables should be added at the end.
• Spice: The red pepper flakes add flavor but don’t necessarily make it spicy. If I was making this for my kids, I would use ⅛ teaspoon. For us personally, we like it with 1/4. Add more or less to control the overall spice level.
• Pasta: And short pasta works well with this versatile recipe! Rotini, bowtie, etc.

How to store leftover pasta:

With the crispy panko topping, this recipe isn’t my favorite for storing for later. It’s still delicious – it’s just not as crispy!  It’ll keep for 4 days in the fridge, but you may want to leave off the breadcrumb topping if serving later.

Can I freeze Chicken Parmesan Pasta?

Yes! Just let the dish cool to room temperature before freezing in an airtight container for up to 3 months. Don’t forget to date and label!

Again, the bread crumb topping won’t be crispy after freezing so I recommend adding it when reheating, and do so in the oven for best results.

Serving suggestions:

There are so many ways to plate this chicken pasta dinner! Some of my favorite veggie sides include Air Fryer Broccoli and Cheesy Baked Asparagus. Of course, you can never go wrong with Garlic Bread or a side of this No Knead Artisan Bread with Garlic Butter.

More Pasta Recipes You’ll Love:

• One Pot Lemon Orzo — so fresh and flavorful!
• Rigatoni Pasta Bake — a favorite for good reason.
• One Pot Pasta Primavera — perfect for veggie growing season!
• Orecchiette Pasta with Sausage — one of my personal favorites!