Easy Chicken Parmesan Pasta (25-Minute Recipe) + Video
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Chicken Parmesan Pasta is an irresistible fusion of crispy, golden-brown chicken, tender pasta, and tangy tomato sauce. Topped with a lavish layer of melted mozzarella and Parmesan cheese, each bite is a perfect balance of savory, crunchy, and cheesy goodness.
It’s the ultimate comfort food experience that will leave you craving more. Have this delicious meal on your table in just 25 minutes!
Chicken Parmesan Pasta
If you love the classic chicken parmesan you are going to go crazy for this crispy, cheesy chicken is smothered in red sauce and served over a pile of your favorite noodles.
I use linguine but feel free to try cavatappi, penne pasta or whatever you have on hand either way this easy recipe makes for a delicious dinner even for those picky eaters!
This chicken parmesan pasta recipe is one the whole family will love!
Another one of my go-to Italian style meals is cheese manicotti. Simple, delicious, and all done in one skillet in just half an hour!
Looking for a vegetarian option? My Nana’s Eggplant Parmesan recipe is just as tasty and makes plenty for guests as well.
Or, transform this classic meal into a finger food favorite with these easy sliders. Enjoy leftovers for lunch, or cook up several pans for your next party!
Our Slow Cooker Chicken Parmesan will really rock your world.
Chicken Parmesan Pasta Ingredients
- Boneless, Skinless Chicken Breasts: These are the star of the dish. Make sure to pound them to an even thickness for even cooking.
- Parmesan Cheese: Parmesan cheese adds a nutty and salty kick to the dish. Freshly grated Parmesan is recommended for the best flavor.
Parmesan cheese is actually used in place of bread crumbs so don’t skip here. - Eggs: Eggs are used to create an adhesive layer for the bread crumbs to stick to the chicken. Be sure to beat them well.
- Olive Oil: Used for frying the chicken, olive oil adds flavor and helps achieve that golden brown crust.
- Tomato Sauce: A rich tomato sauce provides the pasta with its signature flavor.
You can use homemade or store-bought pasta sauce, depending on your preference and time constraints. - Mozzarella Cheese: Mozzarella cheese contributes to that delicious, gooey, and cheesy topping.
- Garlic and Onion: Fresh garlic cloves and onion add so much flavor the tomato sauce, however you can substitute with 1 teaspoon of garlic powder and 1 teaspoon of onion powder.
- Seasoning: I use Italian seasoning. This combination of dried herbs add depth and a hint of Mediterranean flavor to the sauce.
And a little fresh parsley or fresh basil on the finished dish for an extra fresh herbaceous flavor. - Linguine: Linguine is a type of pasta with a flat shape. You can use other pasta shapes if you prefer, but linguine works well for this dish and be sure to only cook it till it’s al dente.
Chicken Parmesan Pasta Recipe Tips and Tricks
- Pat the chicken breasts dry. Removing the excess moisture with a paper towel is crucial to this chicken parm pasta recipe.
It helps the egg wash and cheese adhere better to the surface, ensuring a deliciously crispy exterior. - Use a large skillet. A larger skillet provides more surface area for the chicken pieces to cook evenly.
It allows you to spread the chicken out in a single layer without overcrowding, which is essential for achieving a crispy, golden brown exterior. - Cook until golden brown. Keep the temperature at medium heat to medium-high heat. Don’t over do it. You want moist and juicy chicken.
- Skip the bagged shreds. These contain anti-caking ingredients that prevent them from melting into that gooeyness you’re looking for.
- Want extra flavor? Use your favorite blend of Italian cheeses. I love the combination of mozzarella, provolone, and Romano.
Pro Tips: After frying the parmesan cheese breaded chicken breasts until they are golden brown, place them on a wire rack set over a baking sheet.
This helps to keep the chicken crispy while you prepare the rest of the dish. The elevated rack allows any excess oil to drip away, preventing the chicken from becoming soggy.
Plus, it ensures that the chicken remains evenly crispy on both sides. This extra step will take your Chicken Parmesan to the next level, providing a satisfying crunch with every bite.
Before serving, sprinkle a pinch of freshly grated Parmesan cheese and a handful of finely chopped fresh basil or fresh parsley over the finished dish.
The Parmesan adds a nutty and salty kick, while the fresh herbs impart a burst of vibrant flavor and aroma.
This final garnish not only enhances the visual appeal of your Chicken Parmesan but also provides a fresh and aromatic touch that takes the dish to a restaurant-quality level. Enjoy!
Serving Suggestions
I love to use a combination of linguine and broccoli as the base for this garlic parmesan chicken pasta.
You could also skip the noodles and serve some crispy zucchini chips or a green salad on the side. And don’t forget the garlic knots or garlic bread!
They are a must for any Italian meal.
Chicken Parmesan Pasta FAQ
Press down on each piece in the pan lightly with a spatula, so it really adheres to the meat. When you’re ready to flip, use tongs to avoid losing any coating!
I don’t see why not! Place the meat onto a lined baking sheet and pop it into the oven at 425°F for about 15-20 minutes, or until each piece is cooked through.
Then, simmer the meat in the sauce for a few minutes before melting the mozzarella over the top of the chicken parmesan with pasta.
Allow the dish to cool, then transfer it into an airtight container. It will keep in the refrigerator for 3-4 days.
Reheat the chicken parm pasta in the oven or in a covered pan on the stove until warmed through I like to add a little sauce or a splash of chicken broth to reheat as pasta can get dry in the refrigerator.
Enjoy!
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Easy Chicken Parmesan Pasta (25-Minute Recipe) + Video
Equipment
Ingredients
- 1 pound boneless skinless chicken breasts, cut into four 4-ounce pieces
- 1 large egg, beaten
- 1/2 cup grated Parmesan cheese
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 16 ounces tomato sauce, 8 ounce cans
- 1 tablespoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 8 ounces linguine, uncooked
- 8 ounces mozzarella cheese, shredded and divided
- 1 tablespoon chopped fresh Italian flat-leaf parsley
Instructions
- Prepare dipping station with 2 bowls, add egg to the first bowl with a tablespoon of water, beat to create your egg wash.
- Add grated Parmesan to the second bowl.
- Dip chicken into the egg and then in the Parmesan cheese, pressing it onto the chicken if necessary. Turn the chicken and repeat on the other side.
- Heat oil in a large nonstick skillet on medium heat. Add onions and garlic; cook until softening, about 3 minutes. Add chicken to the skillet; cook for 3 minutes on each side. Add tomato sauce, sprinkle with Italian seasoning, salt and pepper. Stir the sauce and cover.
- Simmer 15 min. or until chicken is done (165ºF).
- Meanwhile, cook pasta in a large pot as directed on the package. Drain and set aside.
- Sprinkle shredded cheese over chicken; cook 2 to 3 minutes or until mozzarella is melted. Top with fresh herbs and more grated cheese.
- Drain pasta. Serve with chicken.
Video
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published April 2013, updated and republished October 2024
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Really nice posting, i love it ^_^
Amazing! I may just have to make this for dinner tonight!
Yum! What a great idea for a quick mid-week meal 🙂
Just made this last night but with broccolini. Yummy!
Made this it is very good. Can't stop eating it
Perfect timing…..yum!
why not brown the chicken? cooking for a little longer or at a higher temp would brown the chicken and create a nice golden brown crust. doing that and then putting the sauce on would make for a much better dish, chicken parm is all about the crust!
All ideas sound great yum
Ty, You are so right. Browning would bring out the flavor of the chicken. It's not always only about the cheese!!!
Ty is absolutely right!!! Are you eating chicken or cheese??? And yes, there can be too much cheese in a recipe!!
Looks great I will be trying this one next week. !!
Thanks for the recipes !!
I can't wait to make this for fussy hubby…lol
Looks delish! Would not have thought to add broccoli…. great idea.
Saved as a favorite, I like your website!
can you freeze IF you have leftovers ?????
I love making chicken parm as dinner for my family, so I had to try this. It came out awesome! My whole family loved it, even the picky ones! It combines the best of both worlds, spaghetti style pasta, and chicken parm! The chicken parmesan itself came out amazing too, a very flavorful and moist result!
Made this last night and it was a big hit. I’ve always sauteed then put in the oven, which I’m guessing makes it less juicy then staying in the pan. At least that’s what my people said! Really juicy and tender.
Quick question…when you say 16oz tomato sauce, 8oz can, is that 2 – 8oz cans for the 16 oz or 1 – 16oz can and 1-8oz can?
Hi Colleen!
2 8oz cans! I hope this helps.
TSRI Team Member,
Devlyn