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.
Heat oven to 375 degrees Fahrenheit. Spray 9x13 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 again.
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!
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.