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Easy Chicken Parmesan Pasta takes all the work out of traditional Chicken Parmesan and turns it into an easy casserole type dish. This is simple enough for busy weeknights but so tasty that you will want to serve it for company.

Close up image chicken parmesan pasta in a baking dish with a wooden spoon
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My family loves the classic chicken parmesan recipe and Parmesan Crusted Chicken but this chicken parmesan pasta has become a new family favorite. It is a easy casserole recipe that i can easily prepare for a crowd or a weeknight meal.

Making casseroles saves me time and money. If your family loves them as much as mine, I bet they would love this Buffalo Chicken Pasta Bake.

What's in this post: Chicken Parmesan Pasta

Why This Recipe Works

This recipe consists of layers of pasta, chicken, sauce and cheese. All you need is a few ingredients and dinner is done. If you are craving comfort food, make this pasta recipe.

We enjoy this chicken casserole all year long. We love to serve with garlic bread and green beans for a complete meal idea. The next time you need a simple recipe that has tons of flavor, make this casserole.

Ingredients

Chicken parmesan pasta ingredients - vegetable oil, chicken breasts, flour, eggs, bread crumbs, penne pasta, marinara sauce, mozzarella cheese, parmesan cheese, parsley
  • Vegetable Oil
  • Boneless Skinless Chicken Breasts
  • All Purpose Flour
  • Eggs
  • Italian Bread Crumbs – Or Panko Breadcrumbs
  • Penne Pasta
  • Marinara Sauce – Or Tomato Sauce
  • Shredded Mozzarella Cheese
  • Freshly Grated Parmesan Cheese
  • Fresh Parsley

Scroll to the bottom of the post for the full recipe and ingredients.

Variations Ideas

  • Change Chicken – We used skinless chicken breasts in this recipe but you can also use chicken cutlets, boneless chicken thighs or chicken tenders. It would even work great if you have leftover cooked chicken or a rotisserie chicken.
  • Spices – Feel free to change the spices to what you prefer. Italian seasoning blend, fresh basil, garlic powder, or onion powder are all great additions.
  • Pasta – Feel free to make this casserole with different types of pasta. Try it with spaghetti, rigatoni, or bowtie pasta.

Step by Step Instructions

  • Step 1 – Heat oven to 375 degrees. Spray 9×13 baking dish with nonstick cooking spray.
  • Step 2 – In a large skillet, heat vegetable oil. 
Diced chicken placed in a ziplock bag and added flour to coat chicken

Step 3 – Place flour and cubed chicken in a gallon size ziploc bag and shake to coat.

Beat eggs in a bowl and then adding the flour chicken

Step 4 – In a medium size bowl, beat eggs well. Remove flour coated chicken from the bag and place in the egg mixture. Lightly turn chicken cubes till evenly coated.

Coating the chicken with bread crumbs

Step 5 – In another medium sized bowl add the breadcrumbs. Transfer the chicken from the egg mixture to the breadcrumbs and coat evenly.

Frying the chicken in a skillet in oil

Step 6 – Next place chicken into hot oil and fry for 4-5 minutes per side until browned. Work in batches if needed and set aside on a paper towel to drain the excess oil.

Cooking penne pasta in a large pot

Step 7 – Heat water for pasta in a large pot and cook al dente per package instructions over medium high heat. Drain and set aside.

Placing the cook pasta in a baking dish and topping with sauce with a wooden spoon

Step 8 – Pour drained pasta in a baking dish and pour ½ of Marinara sauce on top. Stir with a large spoon till sauce is evenly distributed through pasta.

Topping pasta mixture with mozzarella cheese and parmesan cheese

Step 9 – Top pasta with ½ of the Mozzarella and Parmesan cheese.

Placing the fried chicken on top of the cheese in the casserole dish

Step 10 – Place a layer of fried chicken on top of cheese.

Toping the chicken with marinara sauce in the casserole dish

Step 11 – Pour the rest of the marinara sauce evenly over the chicken.

Toping with shredded cheese in the casserole dish

Step 12 – Top with remaining cheese.

  • Step 13 – Bake for 20 minutes until the cheese is golden and bubbly. Top with freshly chopped parsley and enjoy.

Recipe Tips

  • Pasta – Boil the pasta al dente before layering in the casserole dish. We like to put a little extra virgin olive oil while cooking the pasta to prevent it from sticking.
  • Chicken – Fry the chicken in hot oil after it has been seasoned. Cook for about 4-5 minutes on each side. We recommend cutting the chicken in about the same size pieces so that it cooks evenly.
  • Baking Dish – We used a 9×13 casserole dish to make this casserole. You can also make it is 9×9 baking dish if you are feeding a smaller crowd. Make sure to adjust ingredients if using a smaller baking dish.
Close up image of chicken parmesan pasta in casserole dish with a serving on a wooden spoon

Serving Suggestions

This casserole is best served with a side salad and homemade breadsticks. You can also make roast asparagus or make air fryer broccoli for another easy side dish recipes.

Close up image of a serving of chicken parmesan pasta on a plate

Frequently Asked Questions

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days. This is a great recipe to meal prep for the week.

How to Reheat Leftovers

Reheat the leftovers in a microwave or in the oven depending on how much you have leftover.

Can I Freeze?

Yes, you can freeze this chicken parm recipe. Store in a freezer safe container for up to 2 months. When ready to serve, thaw the pasta dish in the refrigerator overnight.

Try these other best chicken pasta recipes

Find more Chicken Parmesan Recipes

We love to hear from you. If you make this chicken parmesan pasta recipe, please leave us a comment or star review.

Review Pin Print

Chicken Parmesan Pasta

5 from 4 votes
Easy Chicken Parmesan Pasta takes all the work out of traditional Chicken Parmesan and turns it into a casserole type dish. This is perfect for weeknights.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Cuisine American
Course Main Course
Calories 873
Author Carrie Barnard

Ingredients

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Instructions

  • Heat oven to 375 degrees Fahrenheit. Spray 9×13 baking dish with nonstick cooking spray.
  • In a large skillet, heat vegetable oil. 
  • Place flour and cubed chicken in a gallon size Ziploc bag and shake to coat.
  • In a medium size bowl, beat eggs well. Remove flour coated chicken from the bag and place in the egg mixture. Lightly turn chicken cubes till evenly coated.
  • In another medium sized bowl add the breadcrumbs. Transfer the chicken from the egg mixture to the breadcrumbs and coat evenly.
  • Next place chicken into hot oil and fry for 4-5 minutes per side until browned. Work in batches if needed and set aside on a paper towel to drain the excess oil.
  • Heat water for pasta in a large pot and cook al dente per package instructions. Drain and set aside.
  • Pour drained pasta in a baking dish and pour ½ of Marinara sauce on top. Stir with a large spoon till sauce is evenly distributed through pasta.
  • Top pasta with ½ of the shredded mozzarella cheese and shredded parmesan cheese.
  • Place a layer of fried chicken on top of cheese.
  • Pour the rest of the marinara sauce evenly over the chicken. Top with remaining cheese.
  • Bake for 20 minutes until the cheese is golden and bubbly. Top with freshly chopped parsley and enjoy!

Recipe Notes

Chicken: I used diced chicken breasts for this recipe but you can use diced boneless skinless chicken thighs if you prefer. 
For the Sauce: I used a jarred marinara sauce.  Use your favorite brand and flavor to heightened the flavor of the pasta dish.  You can also use a homemade marinara sauce if you prefer. 
Leftovers: Refrigerate any leftovers in an airtight container for up to 5-6 days.  Reheat the leftovers in the oven or microwave until heated through.  

Nutrition Facts

Calories 873kcal, Carbohydrates 64g, Protein 36g, Fat 53g, Saturated Fat 17g, Polyunsaturated Fat 13g, Monounsaturated Fat 20g, Trans Fat 5g, Cholesterol 108mg, Sodium 1465mg, Potassium 755mg, Fiber 5g, Sugar 7g, Vitamin A 974IU, Vitamin C 10mg, Calcium 379mg, Iron 5mg

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About the Author

Hi, I’m Carrie Barnard — a professional food blogger with over 14 years of experience helping busy families make dinner fast, easy, and affordable.

At Eating on a Dime, I share simple, budget-friendly recipes that are tested in my own kitchen and approved by my 8 kids. With millions of readers each month, I’m here to help you cook real food for real families — without the stress.

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5 from 4 votes (4 ratings without comment)

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Comments

  1. Sandra Osborne says:

    In the directions (#5) it says to dip in bread crumbs (again)? Does this mean flour, egg, breadcrumbs, egg and again in breadcrumbs? Very confusing. Thanks

    Reply
    1. Carrie Barnard says:

      I have removed the word again as it is confusing. It just means coat the chicken evenly again. The first time with the egg mixture and the second time with the breadcrumb mixture.

      Reply