Chicken Parmesan Pasta is easy! Just combine uncooked pasta, chicken, and a few ingredients in one pan, then bake to cheesy perfection.

Love Chicken Parmesan and pasta? Check out my three new favorites: Chicken Parmesan Stuffed Shells, 20-minute Chicken Parmesan Soup, and Chicken Parmesan Meatballs.

Overhead image of Chicken Parmesan Pasta

Table of Contents

The Easiest Chicken Parmesan Pasta

No gimmicks here—this Chicken Parmesan Pasta is ridiculously simple and hands-off.

Just add uncooked chicken, uncooked pasta, and a few other ingredients to the oven. It does most of the work, turning everything into cheesy, saucy deliciousness.

Quick Tip

If you love this method of hands-off cooking, you’ll have to check out this Tuna Casserole, buttery Herb Rice, and Coconut Chicken and Rice where I use a similar method to have a delicious dinner on the table with little effort required.

Process shots-- images of the chicken being coated in seasonings, pasta, chicken stock, marinara, garlic, and butter being added to a 9x13-inch pan.

Ingredients

  • Uncooked Chicken: Dice into 1/2-inch pieces for even cooking. Breast or thighs will work.
  • Italian seasoning: Adds flavor with herbs like basil, oregano, and thyme.
  • Rotini pasta: Add this uncooked. Use rotini or a similar pasta shape. If using a different pasta, make sure it cooks in 9-13 minutes.
  • Chicken broth or stock: Look for low-sodium to control salt levels.
  • Marinara sauce: Choose a high-quality brand for the best flavor.
  • Minced garlic: Use fresh garlic for the best flavor, jarred will work as well.
  • Cheese: Grate your own from a block for the best results.
  • Panko breadcrumbs: For extra crunch, toast the panko in butter before adding.

How To Make Chicken Parmesan Pasta

  1. Grease a 9×13-inch pan.
  2. Season chicken with salt, pepper, and Italian seasoning on the cutting board.
  3. Add uncooked pasta, garlic, butter, chicken stock, and marinara to the dish.
  4. Cover and bake.
  5. Uncover, stir in cheese, and top with more cheese (and panko if you like). Bake again and enjoy!
Process shots of Chicken Parmesan Pasta-- images of the chicken being added on top and mixing it all together.

One-Pot Chicken Parmesan Pasta

This recipe is made in one dish—the 9×13-inch pan where everything bakes.

If you’d like a crispier panko topping, use an extra skillet to brown the crumbs in butter. This step is optional but recommended for an ultra-crispy topping. Alternatively, melt the butter in a small bowl and stir the panko through—easy peasy!

Process shots-- images of the mozzarella, Parmesan cheese, and panko being added and then being baked

What Goes With Chicken Parmesan?

This Chicken Parmesan Pasta is a hearty, one-dish dinner. If you want an easy side to prepare while it bakes, try these suggestions:

Chicken Parmesan Tips

  • Use a marinara sauce you love, like Rao’s® for its deep, homemade flavor and hearty texture.
  • Dice chicken into 1/2-inch pieces so it cooks evenly.
  • Look for high-quality chicken stock, such as Swanson®; if using chicken broth, you may need to add extra salt and pepper.
  • Serve Chicken Parm Pasta straight from the oven for the best texture; it will soften and absorb moisture if left to sit.
Up-close overhead image of Chicken Parmesan Pasta

Leftovers?

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.

Freeze: For longer storage, freeze in an airtight container for up to 3 months.


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More Pasta Dishes To Love:

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5 from 4 votes

Chicken Parmesan Pasta

By Chelsea Lords
Chicken Parmesan Pasta is easy! Just combine uncooked pasta, chicken, and a few ingredients in one pan, then bake to cheesy perfection.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4 -6 servings

Ingredients 
 

  • 2 cups uncooked diced chicken tender pieces or boneless chicken breast Note 1
  • 2 teaspoons Italian seasoning
  • Fine sea salt and pepper
  • 2-1/2 cups (8 oz.) rotini pasta uncooked
  • 1-1/2 cups chicken broth or stock
  • 2-1/4 cups marinara sauce Note 2
  • 1 teaspoon minced garlic
  • 4 tablespoons unsalted butter, separated
  • 1 cup freshly grated mozzarella
  • 1/2 cup freshly grated Parmesan Note 3
  • 1 cup panko breadcrumbs Note 4
  • Optional: fresh basil, to taste

Instructions 

  • PREP: Preheat oven to 400 degrees F. Generously grease a 9×13-inch pan with cooking spray.
  • CHICKEN: Pat chicken tenders dry with a paper towel then dice into small 1/2-inch pieces. If using boneless breast, cut into 1/2-inch pieces. Toss with Italian seasoning, salt & pepper to taste (I add 1 tsp salt and 3/4 tsp pepper).
  • COMBINE: Add uncooked pasta, chicken broth/stock, marinara, garlic, and 2 tablespoons butter to the greased pan. Stir well. Add chicken on top in one even layer (pieces not overlapping/touching). Cover with foil and bake for 20 minutes.
  • OPTIONAL PANKO TOPPING: Melt 2 tablespoons butter in a large skillet over medium-high heat. Once melted, add in panko and salt to taste (I add a heaping 1/4 tsp). Stir constantly until lightly browned and set aside. (Don't want to use stovetop/pan? Just melt butter in the microwave and mix panko through with salt.)
  • BAKE AGAIN: Remove foil, and stir ingredients together really well. Add in mozzarella cheese and stir through. Sprinkle grated Parmesan on top in one even layer. Sprinkle optional panko on top. Return to the oven, uncovered, and bake for another 20 minutes. Remove from oven and let stand for 5 minutes. Sprinkle on a handful of ribbon-sliced basil if using and then enjoy immediately!

Video

Recipe Notes

Note 1: Chicken: This is about 3/4 pound of chicken tenders. Chicken breasts can also be used. Trim and discard fat and tendons. Be sure to dice the chicken into small 1/2-inch pieces so the chicken will cook through in the right amount of time.
Note 2: Marinara: Use a brand you truly love since it’s the primary flavor. We love Rao’s® marinara sauce (not sponsored). This marinara has a deep, intense flavor, tastes homemade, and is thick and hearty. We have tested other marinaras and they do tend to be a little more watery, which makes the topping a little less crunchy (still tasty though)!
Note 3: Parmesan cheese: Use a block of Parmesan and grate it on the small holes of a grater. Alternatively, use finely grated Parmesan cheese. Parmesan from the can will be too salty and won’t melt into the sauce nicely.
Note 4: Panko: Panko bread crumbs are similar to regular bread crumbs, but they create a much crunchier result. Here’s an article to explain it further.

Nutrition

Serving: 1serving | Calories: 469kcal | Carbohydrates: 53.6g | Protein: 34.2g | Fat: 12.7g | Cholesterol: 67.3mg | Sodium: 2800.4mg | Fiber: 2.6g | Sugar: 7g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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5 from 4 votes (1 rating without comment)

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6 Comments

  1. CindyD says:

    5 stars
    What a wonderful and easy way to make chicken parm, we loved it!!! Thank you again for another great dish. I am a Hugh fan and have made many of your fantastic dishes.

    Reply
    1. Chelsea says:

      Thanks so much Cindy! I’m so thrilled you enjoyed! 🙂

      Reply
  2. Amber says:

    5 stars
    This meal was delicious! We are adding it in to our meal rotation!

    Reply
    1. Chelsea Lords says:

      I am so happy to hear this! Thanks Amber! 🙂

      Reply
  3. Callie says:

    5 stars
    As your sister, this recipe is a STAPLE in our household!! Thanks chelsea!

    Reply
    1. Chelsea Lords says:

      So glad to hear that! Thanks for the comment 🙂

      Reply