Chicken Parmesan Pasta
A comforting dish combining crispy chicken, warm marinara, and soft pasta for a cozy meal that's quick and delicious.
Ingredients
Pasta and Chicken
- 8 oz penne or fusilli pasta Use your preferred pasta shape.
- 2 pieces boneless, skinless chicken breasts Can substitute with chicken thighs.
- 1 cup breadcrumbs For breading the chicken.
- 1 cup marinara sauce Or substitute with Alfredo or pesto sauce.
- 1 cup shredded mozzarella cheese For topping.
- 1/2 cup grated Parmesan cheese For topping.
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- to taste Salt and pepper
- as needed Olive oil for frying
- optional Fresh basil for garnish Adds flavor and color.
Instructions
Preparation
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Preheat the oven to 375°F (190°C).
- Season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning.
- Dredge the chicken in breadcrumbs, ensuring it is fully coated.
Cooking
- Heat olive oil in a skillet over medium heat and cook the chicken until golden brown and cooked through, about 6-7 minutes per side.
- In a baking dish, spread a layer of marinara sauce, then place the cooked chicken on top. Cover with remaining marinara sauce and sprinkle mozzarella and Parmesan cheese on top.
- Bake in the preheated oven for 15-20 minutes or until the cheese is bubbly and golden.
- Serve the chicken on top of the cooked pasta and garnish with fresh basil if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to a month. For reheating, bake in the oven or microwave until heated through.