Chicken Parm Pasta is an easy and tasty way to enjoy chicken Parmesan with pasta all in one dish. It uses breaded chicken, pasta, tomato sauce, and melted cheese for a comforting meal that’s quick to make and great for any day.
Why You’ll Love This Chicken Parm Pasta Recipe
Chicken Parm Pasta checks all the boxes for a comforting, crowd-pleasing meal. First, it saves you time and effort by using convenient frozen breaded chicken and ready-made marinara sauce. You still get that golden, crispy chicken texture you crave, but without the long prep or frying mess.
Second, the cavatappi pasta adds a delightful twist. Its corkscrew shape traps sauce and cheese perfectly, giving every bite rich flavor and a nice bite. This pasta works better here than typical spaghetti because it blends seamlessly with the other ingredients instead of being just a side.
Third, the combination of Parmesan and mozzarella cheeses gives you the perfect balance of sharpness and melty gooeyness that defines any great chicken Parmesan dish. Fresh basil scattered on top finishes the dish with a bright, herbaceous note that keeps it from feeling too heavy.
Finally, it’s baked in one pan, making cleanup easy. This is a recipe designed with your busy life in mind. It’s satisfying, delicious, and easy to pull together, so you can get back to the things you love without sacrificing taste or quality.
Ingredients You’ll Need for Chicken Parm Pasta
To make this delicious Chicken Parm Pasta, gather the following simple ingredients:
- Kosher salt — for seasoning and pasta water
- 12 ounces frozen breaded chicken cutlets — cooked and sliced
- 1 pound cavatappi or any short pasta — for texture and sauce hold
- 1 tablespoon extra-virgin olive oil — for sautéing onion and garlic
- 1 small yellow onion, finely chopped — adds depth of flavor
- 2 cloves garlic, finely chopped — for aromatic richness
- 4 cups marinara sauce (store-bought or homemade) — the flavorful base
- 2 ounces Parmesan cheese, finely grated (about 1 cup), divided — sharp and nutty
- 3/4 cup shredded mozzarella cheese — for gooey topping
- Freshly ground black pepper — for seasoning
- Torn fresh basil leaves — to garnish and brighten the dish
How to Make Chicken Parm Pasta: Step-by-Step Directions
Follow these steps to create your Chicken Parm Pasta, ensuring every layer of flavor comes through perfectly.
Cook the chicken: Start by preparing your frozen breaded chicken cutlets according to package instructions. Once cooked until crispy and golden, let the chicken cool a bit before slicing it crosswise into strips. Set aside for later.
Cook the pasta: Preheat your oven to 400°F. Meanwhile, bring a large pot of salted water to a boil — don’t be shy with the salt, as it seasons the pasta. Add the cavatappi and cook until al dente, stirring occasionally to prevent sticking. Drain the pasta well and set it aside.
Make the sauce: In a large ovenproof skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook, stirring occasionally, until translucent and softened — about 7 minutes. Add the garlic and cook for another minute until fragrant.
Add marinara: Pour in the marinara sauce along with a teaspoon of salt. Bring the sauce to a gentle simmer on medium-low heat to meld the flavors.
Combine pasta and sauce: Add the drained pasta to the skillet and stir thoroughly to coat every piece in the rich sauce. Sprinkle in half of the Parmesan cheese and toss until it melts into the pasta, enriching the flavor and texture.
Add cheese and chicken: Sprinkle the remaining Parmesan evenly over the pasta, followed by the shredded mozzarella. Arrange the sliced chicken strips over the cheese layer.
Bake to finish: Transfer the skillet to the preheated oven and bake for 10 to 12 minutes, or until the cheese is fully melted and bubbling and the chicken is heated through.
Season and serve: Once out of the oven, grind a bit of black pepper over the top. Scatter torn fresh basil leaves and add extra Parmesan if desired to finish the dish with fresh aroma and extra flavor.
This method ensures you get crispy chicken combined with tender pasta and melted cheeses, all in one comforting, saucy dish that’s easy to make but impressive to serve.
How to Serve Chicken Parm Pasta
Serving Chicken Parm Pasta is as simple as plating up a hearty helping straight from the oven. The gooey cheese topping, tender pasta, and crispy chicken strips come together beautifully on each plate.
Consider pairing your Chicken Parm Pasta with some classic sides to round out the meal. Garlic knots or toasted bread work wonderfully to mop up any extra marinara sauce on the plate. A simple green salad with a light vinaigrette provides a fresh contrast to the richness of the pasta.
For drinks, stick with sparkling water or a lightly flavored iced tea to keep things balanced and refreshing.
Serve your Chicken Parm Pasta hot, right from the oven, for the best experience. The cheese will be perfectly melted, the basil fresh and fragrant, and the sauce rich and comforting. This is a dish that brings warmth and joy to any meal.
Expert Tips for Perfecting Your Chicken Parm Pasta
Here are some insider tips to help you get the best results and make this dish your own:
- Use good quality frozen breaded chicken: Since the chicken is the star here, choose a brand you trust for crispiness and flavor. Cooking it exactly according to the package instructions ensures the best texture.
- Don’t skip the onion and garlic: These add important flavor layers that lift a store-bought marinara into something fresh and homemade tasting.
- Salt your pasta water well: This is key to seasoning the pasta itself, making every bite flavorful.
- Freshly grate your cheeses: Pre-shredded cheese can be coated with anti-caking agents that affect melting. Freshly grated Parmesan and mozzarella melt better and taste fresher.
- Use an ovenproof skillet: This saves you from dirtying extra dishes since you can finish the dish in the oven without transferring.
- Customize the pasta: While cavatappi is perfect for this dish, feel free to use penne, rigatoni, or fusilli if that’s what you have.
- Add extra herbs: If you want, sprinkle some dried Italian seasoning into the sauce while simmering for an extra flavor boost.
- Watch the oven time carefully: Cheese should be melted but not overly browned to keep it gooey and soft.
Following these tips will help you make a Chicken Parm Pasta that tastes like you spent hours on it — but without the hassle.
How to Store Your Chicken Parm Pasta
If you have leftovers, storing Chicken Parm Pasta properly will keep it fresh and tasty for later enjoyment.
- Refrigerate quickly: Place any leftover pasta in an airtight container and refrigerate within two hours of cooking. It will keep well for up to three days.
- Reheat gently: To reheat, warm portions in the microwave or oven until hot throughout. Adding a splash of water or sauce before reheating helps maintain moisture.
- Freezing not recommended: Because of the cheese and pasta texture, freezing can change the consistency and make the dish watery or grainy. For best results, enjoy leftovers cold or reheated within a few days.
Storing and reheating thoughtfully ensures you can enjoy the rich flavors and textures even after the first meal.
Variations to Try with Chicken Parm Pasta
Feel free to customize this recipe to suit your taste or dietary needs:
- Make it spicy: Add red pepper flakes or a dash of hot sauce to the marinara for a spicy kick.
- Add veggies: Toss in sautéed mushrooms, bell peppers, or spinach for added nutrition and texture.
- Use different cheese blends: Swap mozzarella for provolone or add a bit of ricotta dolloped on top for extra creaminess.
- Make it gluten-free: Use gluten-free pasta and ensure your frozen chicken is gluten-free if needed.
- Try grilled chicken: For a lighter version, use grilled or baked chicken breast strips instead of breaded cutlets.
- Add herbs and aromatics: Stir in fresh oregano or thyme to the sauce for a different herbal profile.
These tweaks allow you to keep the essence of Chicken Parm Pasta while exploring new flavor directions.
Frequently Asked Questions About Chicken Parm Pasta
What type of pasta works best for Chicken Parm Pasta?
Short, tubular, or spiral pasta shapes like cavatappi, penne, rigatoni, or fusilli work best because they hold the sauce well and mix evenly with the chicken and cheese.
Can I use fresh chicken instead of frozen breaded cutlets?
Yes! You can bread fresh chicken breasts yourself or use grilled chicken for a lighter option. Just adjust cooking times accordingly.
How long can I keep leftover Chicken Parm Pasta?
Store leftovers in the refrigerator in an airtight container for up to three days. Reheat thoroughly before serving.
Is it okay to use store-bought marinara sauce?
Absolutely! Using a good quality store-bought marinara saves time and still gives excellent flavor, especially when enhanced with onion and garlic as in this recipe.
Can I make Chicken Parm Pasta ahead of time?
You can prepare the components ahead, like cooking the chicken and pasta, and assemble just before baking to save time on busy days.
What if I don’t have an ovenproof skillet?
After preparing the sauce and pasta on the stove, transfer everything to a baking dish before adding cheese and chicken for baking.
Chicken Parm Pasta
Ingredients
- Kosher salt (for seasoning and pasta water)
- 12 ounces frozen breaded chicken cutlets (cooked and sliced)
- 1 pound cavatappi (or any short pasta)
- 1 tablespoon extra-virgin olive oil (for sautéing onion and garlic)
- 1 small yellow onion (finely chopped)
- 2 cloves garlic (finely chopped)
- 4 cups marinara sauce (store-bought or homemade)
- 2 ounces Parmesan cheese (finely grated, about 1 cup, divided)
- 3/4 cup shredded mozzarella cheese (for topping)
- Freshly ground black pepper (for seasoning)
- Torn fresh basil leaves (to garnish)
Instructions
- Cook frozen breaded chicken cutlets according to package instructions. Once cooked, let cool and slice crosswise into strips.
- Preheat your oven to 400°F. Boil a large pot of salted water, then add cavatappi and cook until al dente. Drain and set aside.
- In a large ovenproof skillet, heat olive oil over medium-high heat. Add chopped onion and cook until translucent, about 7 minutes. Add garlic and cook for another minute.
- Pour in marinara sauce and a teaspoon of salt, bringing it to a gentle simmer.
- Add drained pasta to the skillet, stirring well to coat. Sprinkle in half of the Parmesan cheese and toss until melted.
- Sprinkle remaining Parmesan over the pasta, then layer with shredded mozzarella and arrange sliced chicken on top.
- Bake in the preheated oven for 10-12 minutes, or until cheese is melted and bubbly.
- Once out of the oven, add black pepper and garnish with torn basil leaves. Serve hot.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!