Chicken Parm Pasta
A comforting one-pan dish featuring breaded chicken, pasta, marinara sauce, and melted cheese, all baked together for a satisfying meal.
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.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.