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Sometimes reimagining a classic can be simple! All it takes is putting the pieces together in a new way. This Italian classic gets an easy weeknight casserole spin in this delicious chicken parmesan pasta. Tender, crispy chicken bites get layered with rich saucy pasta and covered in melty cheese. All of the flavors you know and love, in one delicious bite.
I LOVE chicken parmesan. In fact, it was probably the first real “meal” I taught myself to make that didn’t come from a box. But no matter what, I always found my plate with tons of pasta left over after I devoured the crispy, saucy, cheesy chicken. My fork load-up ratios are clearly off. So I decided why not layer it all up in one dish: pasta, sauce, chicken, and cheese? Every bite has a little bit of each. And thus the chicken parmesan pasta was born.
Crispy Parmesan Chicken
Now every classic and new-age rendition of chicken parmesan has to start with crispy chicken. There is no debate there, that’s where the “parmesan” of the dish comes in! Typically, this is done by coating the chicken and shallow frying it in oil. But in an effort to lighten up the dish ever so slightly, let’ find another way!
My recipe begins with the classic 3-part dredge. I like to begin by setting up my dredging stations.
- Flour- in a shallow plate, whisk together 1 cup of flour, 2 tsp garlic powder, 1 tsp onion powder, 1/2 tsp italian seasoning, and liberal amounts of salt and pepper (around 1 tbsp each).
- Egg- in a plate or bowl, whisk together 2 eggs, 1/4 cup of milk or water. I also like to add 1-2 tbsp hot sauce (optional)
- Breadcrumbs- mix 1 cup of breadcrumbs and 1/2 cup parmesan cheese on a third plate.
Dice 1lb boneless, skinless chicken into 1 in cubes. Dredge the chicken in the flour to coat, shaking off the excess. Transfer to the egg mix and coat all sides. Finally, dredge in the breadcrumb mixture. Transfer the chicken to a baking sheet or air fryer tray. Spray with a layer of cooking spray. To cook, bake in your 400 degree oven or air fryer for 12-15 minutes, or until golden brown and crispy.
Chicken Parmesan Pasta
While your chicken is cooking, boil 1 lb of pasta. I try to stop mine 1-2 minutes shy of the box directions, as they will continue to cook in the oven later. Drain your pasta and add it back to the pot. Pour in 1 24oz jar of your favorite marinara or pasta sauce, and toss to coat.
In a 13x9in casserole dish, pour half the pasta into the bottom. Top with ½ the cooked chicken pieces and pour ½ of a second jar of sauce. Next, sprinkle on 1 cup of mozzarella and ½ cup of parmesan cheese. Repeat with another layer of pasta, chicken, sauce, and cheeses.
Lower the oven temp to 375 and bake for about 20 minutes, or until the cheese is melted and the dish is heated throughout. Serve immediately alongside a caesar salad and garlic toast, and don’t be shy about popping open that nice bottle of white wine. This chicken parmesan pasta is a great weeknight dinner, a simple but impressive date night, or a weekend family gathering.
Want More Pasta Dishes?
- Roasted Red Pepper Pasta
- Tuscan Shrimp Pasta
- Chicken Thighs With Lemon Orzo Pasta
- Chicken Tetrazzini
- Baked Mac And Cheese
- Creamy Chicken Tortellini Soup
- Chicken Parmesan Meatballs
Chicken Parmesan Pasta
Ingredients
- 1 lb boneless skinless chicken
- 1 cup all purpose flour
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp italian seasoning
- salt and pepper
- 2 eggs
- ¼ cup milk or water
- 1 cup italian breadcrumbs
- 1½ cup grated parmesan cheese divided
- 1 lb dried, short cut pasta like penne or rotini
- 2 24oz jars marinara sauce or your favorite pasta sauce
- 2 cups shredded mozzarella
Instructions
- Preheat the oven or airfryer to 400°
- Dice chicken into 1in cubes.
- Set up your dredging station: Place flour on a shallow plate and mix in onion powder, garlic powder, italian seasoning, and liberal amounts of salt and pepper. On a separate plate, beat eggs and milk together. On a third plate, combine breadcrumbs and ½ cup parmesan cheese.
- Toss chicken pieces in with a flour, shaking off excess. Dip each piece in the egg wash, then toss in the breadcrumbs to coat. Repeat until all pieces are coated.
- Place chicken pieces on a baking sheet or in an air fryer basket, spray with cooking spray, and cook in the oven/air fryer for 15 minutes or until golden brown on the outside.
- While chicken is cooking, boil pasta to just shy of cooked, 1-2 minutes short of package directions. Drain and add back to pot. Pour in one jar of pasta sauce and toss to combine.
- In a 13x9 baking dish, add in ½ of the pasta. Top with ½ the cooked chicken pieces and pour ½ a jar of sauce, sprinkle on 1 cup of mozzarella and ½ cup of parmesan cheese. Repeat with another layer of pasta, chicken, sauce, and cheeses.
- Lower the oven temp to 375° and bake uncovered for about 20 minutes, or until the cheese is melted throughout. Serve immediately with a caesar salad and garlic toast.
