If you’re in the mood for a cozy, comforting dish, look no further than Chicken Parmesan Baked Pasta . This family-friendly recipe combines all the best parts of a classic chicken parm—tender chicken, marinara sauce, and gooey cheese—tossed with pasta and baked to perfection. It’s perfect for those weeknights when you’re craving something hearty yet simple to prepare.
One of my kids’ favorite pastas is this one. Whenever I make it, the kitchen fills with the wonderful aroma of garlic and cheese baking together. It reminds me of a chilly fall evening when we all crowded around the dinner table, eagerly waiting for the first bite. For more delicious options, check out our crescent roll breakfast recipes .
Why you’ll love this recipe
This Chicken Parmesan Baked Pasta is a winner for several reasons. First, it’s versatile—you can easily substitute or add ingredients depending on what you have on hand. It’s also a make-ahead dish, so you can prepare it earlier in the day and pop it into the oven when you’re ready to eat. Plus, it’s perfect for feeding a crowd, making it ideal for family gatherings or potlucks.
Spray a 9×13-inch baking dish with nonstick cooking spray. Pour the pasta mixture evenly into the dish. Top with the remaining 1 ½ cups of mozzarella cheese. Mix the remaining ½ cup Parmesan cheese into the panko bread crumbs and sprinkle over the pasta. Cover with foil sprayed with nonstick cooking spray.
Ingredients
- 16 oz. penne pasta
- 2 cups cooked bite-size chicken pieces or shredded chicken
- 4 cups marinara sauce
- 3 cups shredded mozzarella cheese, divided
- 1 cup Parmesan cheese, divided
- Salt and pepper, to taste
- 3 tablespoons butter
- 2 cloves garlic, minced
- 1 cup panko bread crumbs
- 1/4 cup chopped fresh basil, optional
Step-by-step instructions
- Preheat your oven to 350 degrees F.
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Once done, rinse and drain the pasta in a colander.
- Return the pasta to the pot and add the cooked chicken, marinara sauce, 1 ½ cups of mozzarella cheese, and ½ cup Parmesan cheese. Season with salt and pepper to taste.
- In a medium skillet, melt the butter over medium heat. Add the minced garlic and panko bread crumbs. Cook for 3-4 minutes, stirring occasionally. Remove from heat and let cool.
- Bake for 30 minutes. Carefully remove the foil and bake until the pasta is bubbly, and the panko topping is golden brown, about 5-10 more minutes. Garnish with fresh basil if desired.
Recipe tips & variations
Feel free to get creative with this dish! Try using whole wheat pasta for a fiber boost. You can also swap out the chicken for turkey or use a different type of cheese like provolone or cheddar. If you’re a fan of spice, add a pinch of red pepper flakes to the marinara sauce.
Storage & reheating
To store leftovers, place the pasta in an airtight container and refrigerate for up to 3 days. To reheat, simply scoop a portion into a microwave-safe dish and heat it in the microwave until warm. Alternatively, you can reheat it in the oven at 350 degrees F until it’s bubbly once again.
FAQs
Can I freeze this dish?
Absolutely! Prepare the dish up to the point of baking, then cover tightly and freeze. When you’re ready to eat, let it thaw overnight in the fridge and then bake as directed.
What type of marinara sauce should I use?
Use your favorite store-bought marinara or a homemade version if you have extra time. Either way, it will taste wonderful.
Can I make this dish vegetarian?
Yes, you can easily make it vegetarian by omitting the chicken and adding vegetables like zucchini or spinach.
Recipes you may like
Looking for more comforting recipes? Try our breakfast potatoes recipe easy crispy or enjoy a slice of our breakfast pizza recipe easy cheesy .
Print
Chicken Parmesan Baked Pasta
- Total Time: 55 minutes
- Yield: 6–8 servings 1x
- Diet: Gluten-free option available
Description
A cozy, comforting Chicken Parmesan Baked Pasta recipe combining tender chicken, marinara sauce, and gooey cheese.
Ingredients
- 16 oz. penne pasta
- 2 cups cooked bite-size chicken pieces or shredded chicken
- 4 cups marinara sauce
- 3 cups shredded mozzarella cheese, divided
- 1 cup Parmesan cheese, divided
- Salt and pepper, to taste
- 3 tablespoons butter
- 2 cloves garlic, minced
- 1 cup panko bread crumbs
- 1/4 cup chopped fresh basil, optional
Instructions
- Preheat your oven to 350 degrees F.
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Once done, rinse and drain the pasta in a colander.
- Return the pasta to the pot and add the cooked chicken, marinara sauce, 1 ½ cups of mozzarella cheese, and ½ cup Parmesan cheese. Season with salt and pepper to taste.
- In a medium skillet, melt the butter over medium heat. Add the minced garlic and panko bread crumbs. Cook for 3-4 minutes, stirring occasionally. Remove from heat and let cool.
- Spray a 9×13-inch baking dish with nonstick cooking spray. Pour the pasta mixture evenly into the dish. Top with the remaining 1 ½ cups of mozzarella cheese. Mix the remaining ½ cup Parmesan cheese into the panko bread crumbs and sprinkle over the pasta. Cover with foil sprayed with nonstick cooking spray.
- Bake for 30 minutes. Carefully remove the foil and bake until the pasta is bubbly, and the panko topping is golden brown, about 5-10 more minutes. Garnish with fresh basil if desired.
Notes
- Feel free to get creative with this dish! Try using whole wheat pasta for a fiber boost.
- You can also swap out the chicken for turkey or use a different type of cheese like provolone or cheddar.
- If you’re a fan of spice, add a pinch of red pepper flakes to the marinara sauce.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg