Chicken Parmesan Pasta + Video
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Chicken Parmesan Pasta is simmered in a scrumptious tomato sauce and topped with plenty of cheese. Have it on your table in just 25 minutes!
Chicken Parmesan Pasta
Crispy, cheesy chicken is smothered in red sauce and served over a pile of your favorite noodles.
This chicken parmesan pasta recipe will definitely have your family begging for seconds!
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!
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.
- 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.
You can dredge the meat the day before and leave it covered in the refrigerator. Just take them out and continue the recipe as written with less preparation to worry about!
I love to use a combination of linguine and broccoli as the base for this garlic parmesan chicken pasta.
While we typically make chicken parmesan with pasta using linguine, you could swap it for spaghetti or your favorite 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 breadsticks!
They are a must for any Italian meal.
Kitchen Tools You Will Need
- Non-stick Skillet – Everyone needs a good skillet. I use this almost daily for everything from cooking eggs to browning meat.
- Large Pot and Strainer for the pasta
- Shallow Bowls for dredging
- Instant Read Kitchen Thermometer – Instead of slicing into the meat and losing those delicious juices, check the temperature with this handy tool instead!
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 up to 3 days.
Reheat the chicken parm pasta in the oven or in a covered pan on the stove until warmed through.
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Other Easy Pasta Recipes
Chicken Parmesan Pasta + Video
- 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
- 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.
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 March 2013, updated and republished January 2023
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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
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.