This incredibly delicious Parmesan Chicken Pasta combines crispy, flavorful chicken cutlets with a rich marinara sauce and perfectly cooked pasta, all topped with melty cheese. It’s the ultimate comfort food that brings restaurant-quality taste to your dining table in under an hour! The combination of crunchy parmesan-crusted chicken and tender pasta creates a meal that’s guaranteed to impress even the pickiest eaters in your family.

Why You’ll Love This Recipe

  • Restaurant Quality at Home: This dish tastes like something you’d order at your favorite Italian restaurant, but you can make it in your own kitchen for a fraction of the cost.
  • Versatile: Perfect for a casual family dinner or impressive enough for guests. You can even prep components ahead of time for easier assembly.
  • Crowd-Pleasing: The combination of crispy chicken, cheesy pasta, and savory marinara sauce appeals to both kids and adults alike.
  • Customizable: Easy to adjust based on what you have on hand or personal preferences. Don’t like spice? Skip the red pepper flakes. Want more veggies? Toss some in!

Ingredients You’ll Need

  • Cavatappi pasta: The spiral shape catches all that delicious sauce in its ridges. Any medium pasta shape like penne or rotini works great too.
  • Chicken breasts: Sliced horizontally to create thin cutlets that cook quickly and evenly. The base of our dish that provides protein and substance.
  • All-purpose flour: Creates the first layer of our breading, helping the egg wash stick to the chicken.
  • Seasonings (salt, pepper, garlic powder, onion powder): The essential flavor base for our chicken cutlets. Don’t skimp here!
  • Eggs: Acts as the glue that holds our breading together on the chicken.
  • Parmesan cheese: Used in both the breading and as a topping, providing incredible flavor and that signature golden crust.
  • Panko breadcrumbs: Gives the chicken that irresistible crunch that regular breadcrumbs just can’t match.
  • Olive oil: Used for cooking the chicken and starting our sauce, adding richness and flavor.
  • Yellow onion: Creates a flavor foundation for our sauce. Dice it finely for the best texture.
  • Garlic: Because what good pasta dish doesn’t have garlic? It adds essential aroma and flavor.
  • Marinara sauce: The convenient jarred sauce saves time without sacrificing flavor. Choose a good quality one!
  • Italian seasoning: A blend of dried herbs that gives our sauce that classic Italian flavor profile.
  • Red pepper flakes: Adds a gentle heat that balances the richness of the dish.
  • Mozzarella cheese: Provides that gooey, stretchy cheese pull we all love.
  • Parsley: Adds a fresh pop of color and flavor to finish the dish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to mix things up? Try these delicious alternatives:

  • Protein Swap: Use thinly pounded pork cutlets or turkey cutlets instead of chicken.
  • Veggie Boost: Add sautéed mushrooms, bell peppers, or spinach to the sauce for extra nutrition.
  • Sauce Change: Substitute alfredo sauce for marinara for a creamy white version of this dish.
  • Cheese Options: Try using pecorino romano instead of parmesan for a sharper flavor, or add some fontina to the cheese topping for extra creaminess.
  • Herb Infusion: Mix fresh herbs like basil or oregano into the breadcrumb mixture for added flavor.

How to Make Parmesan Chicken Pasta

Step 1: Cook the Pasta

Bring a large pot of generously salted water to a boil. Cook the cavatappi pasta until al dente, about 10-12 minutes. Remember to reserve a cup of pasta water before draining – this starchy liquid is liquid gold for adjusting your sauce consistency later!

Step 2: Prepare the Chicken Coating

Set up your breading station with three bowls. In the first, combine flour with salt, pepper, garlic powder, and onion powder. In the second bowl, add beaten eggs. In the third, mix parmesan cheese and panko breadcrumbs until well combined.

Step 3: Bread the Chicken

Working with one chicken cutlet at a time, dredge completely in the seasoned flour, shaking off any excess. Next, dip it into the beaten eggs, ensuring it’s fully coated. Finally, press it firmly into the parmesan-panko mixture, making sure both sides are thoroughly coated. Set aside and repeat with remaining cutlets.

Step 4: Cook the Chicken

Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the breaded chicken cutlets (working in batches if needed) and cook for 4-5 minutes on each side until golden brown and cooked through (165°F internal temperature). Remove to a plate and cover with foil to keep warm.

Step 5: Make the Sauce

In the same skillet, add a tablespoon of olive oil and sauté the diced onion until softened. Add minced garlic and cook for another minute until fragrant. Pour in the marinara sauce and stir in Italian seasoning and red pepper flakes. Bring to a gentle simmer.

Step 6: Combine and Finish

Add the cooked pasta to the sauce, stirring to coat evenly. If the sauce seems too thick, add some reserved pasta water until you reach your desired consistency. Top the pasta with parmesan and mozzarella cheese. Broil for 2-3 minutes until the cheese is melted and bubbly.

Step 7: Serve

Slice the chicken cutlets into strips and arrange them on top of the cheesy pasta. Garnish with fresh chopped parsley and additional parmesan if desired. Serve immediately while hot and cheese is still melty!

Pro Tips for Making the Recipe

  • Pound the Chicken: If your chicken breasts are uneven in thickness, pound them slightly before cutting into cutlets to ensure even cooking.
  • Don’t Skip the Resting: Letting the breaded chicken rest for 5 minutes before cooking helps the coating adhere better during frying.
  • Oil Temperature: Make sure your oil is properly heated before adding the chicken – too cool and it’ll absorb oil and get soggy, too hot and it’ll burn before cooking through.
  • Work Clean: Use one hand for wet ingredients (eggs) and one for dry ingredients (flour, breadcrumbs) to prevent creating a sticky mess on your fingers.
  • Air Fryer Option: For a lighter version, follow the air fryer instructions in the notes – you’ll get crispy chicken with less oil!
  • Sauce Consistency: The reserved pasta water contains starch that helps the sauce cling to the pasta – add just a little at a time until you reach your desired consistency.

How to Serve

This Parmesan Chicken Pasta is quite filling on its own, but here are some great ways to round out your meal:

Side Dishes:

  • A simple green salad with light vinaigrette cuts through the richness of the dish
  • Garlic bread or crusty Italian bread for sopping up extra sauce
  • Roasted vegetables like broccoli, asparagus, or zucchini for a nutritional boost

Wine Pairing:

A medium-bodied Italian red like Chianti or Sangiovese complements the tomato sauce beautifully.

Presentation Ideas:

Serve family-style in a large dish for casual dinners, or plate individually with a chicken cutlet artfully arranged on top of a portion of pasta for a more elegant presentation.

Make Ahead and Storage

Prep Ahead

You can bread the chicken cutlets up to 24 hours in advance and store them in the refrigerator, separated by parchment paper, until ready to cook. The pasta sauce can also be made a day ahead and stored separately.

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep in mind the breading on the chicken will soften over time in the refrigerator.

Freezing

This dish freezes fairly well, though the chicken won’t be as crispy when reheated. Freeze in a freezer-safe container for up to 2 months. For best results, freeze the chicken separately from the pasta.

Reheating

For the best texture, reheat the pasta portion in a skillet with a splash of water or sauce to loosen it up. Reheat the chicken separately in an oven or air fryer at 350°F until warmed through (about 10 minutes) to help maintain some crispness.

FAQs

  1. Can I use chicken thighs instead of breasts?

    Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe. They’re naturally more moist and flavorful, though you may need to adjust cooking time slightly as they can take a bit longer to cook through. Just flatten them to an even thickness before breading.

  2. How can I make this recipe gluten-free?

    This recipe can easily be adapted for gluten-free diets. Use your favorite gluten-free pasta, substitute the all-purpose flour with a gluten-free flour blend, and use gluten-free panko breadcrumbs. Just double-check that your marinara sauce is also gluten-free, as some brands add thickeners containing gluten.

  3. What can I use if I don’t have an oven-safe skillet?

    No problem! Cook the chicken in any large skillet you have, and when it comes time to melt the cheese, transfer the pasta mixture to a baking dish before topping with cheese and broiling. You could even skip the broiling step and simply cover the pasta with cheese while it’s still hot in the skillet, allowing the residual heat to melt the cheese.

  4. Can I prepare components of this meal in advance?

    Definitely! This recipe is great for partial prep ahead. You can bread the chicken cutlets and store them in the refrigerator (separated by parchment paper) for up to 24 hours before cooking. You can also prepare the pasta sauce ahead of time and cook the pasta just before assembling. This makes dinner assembly much quicker on busy weeknights.

Final Thoughts

This Parmesan Chicken Pasta recipe combines the best of two classic comfort foods into one spectacular dish. It’s the perfect recipe to have in your arsenal for those times when you want to impress without spending hours in the kitchen. The crispy, cheesy chicken paired with the flavorful pasta creates a meal that feels special but doesn’t require professional culinary skills. Give it a try next time you’re craving something hearty and satisfying – your family will be asking for seconds!

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Parmesan Chicken Pasta Recipe

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  • Author: Emily
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Main-course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Halal
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Description

A delicious and hearty Parmesan Chicken Pasta dish, featuring crispy chicken cutlets, creamy marinara pasta sauce, and melted cheese, perfect for a satisfying main course meal.

Ingredients

Units Scale

Pasta

  • 8 ounces cavatappi pasta

Chicken

  • 2 boneless skinless chicken breasts, (about 1 1/2 pounds) sliced in half horizontally to make 4 thin chicken cutlets
  • 1/2 cup (62.5 g) all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 large eggs, room temperature, beaten
  • 1 1/2 cups (150 g) parmesan cheese, finely grated
  • 1 cup (108 g) plain panko breadcrumbs
  • 3 tablespoons extra virgin olive oil

Pasta Sauce

  • 1 tablespoon extra virgin olive oil
  • 1 small yellow onion, finely diced
  • 1 tablespoon garlic, minced
  • 1 jar (24 ounces) marinara sauce
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon red pepper flakes

Toppings

  • 1 1/2 cups (150 g) parmesan cheese, shredded
  • 1 cup (113 g) mozzarella cheese, shredded
  • chopped parsley, for garnish
  • shredded parmesan, for garnish

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook al dente, about 10-12 minutes. Reserve 1 cup of the pasta water and drain the rest. Set pasta and pasta water aside.
  2. Prepare chicken coating: Set out three medium bowls. In the first bowl, combine the flour, salt, pepper, garlic powder, and onion powder. To the second bowl, add the beaten eggs. In the third bowl, combine the parmesan cheese and the panko breadcrumbs.
  3. Coat the chicken: Working with one piece of chicken at a time, dredge it in the flour mixture, coating all sides. Tap off any excess flour and dip the chicken into the beaten eggs. Then, coat it with the Parmesan mixture, ensuring all sides are evenly coated. Place the coated chicken onto a plate. Repeat with the remaining chicken cutlets.
  4. Cook the chicken: To a large oven-safe skillet over medium-high heat, add olive oil. Once hot, add the chicken cutlets and cook for 4-5 minutes on each side, or until they turn golden brown and reach an internal temperature of 165°F. (Depending on the size of the chicken, you may have to work in batches.) Remove the cooked chicken from the pan, place it on a clean plate, and tent it with aluminum foil to keep it warm.
  5. Make the pasta sauce: Carefully wipe out the skillet. Heat olive oil over medium heat. Once hot, add the diced onion and cook for 2-3 minutes, or until the onion has softened. Add the minced garlic and cook for an additional minute. Add the marinara, Italian seasoning, and red pepper flakes to the skillet. Add the cooked pasta. Stir to combine. (Add pasta water to thin the sauce if needed.)
  6. Add toppings and broil: Top with parmesan and mozzarella cheese. Broil for 2-3 minutes, watching carefully, until the cheese has melted.
  7. Serve the dish: Slice the chicken into strips and place them on top of the pasta dish. Garnish with chopped parsley and shredded parmesan cheese. Serve immediately.

Notes

  • Air Fryer Chicken: Follow the instructions for preparing the chicken, then place the cutlets into the basket of your air fryer. (Depending on the size of your air fryer, you may have to work in batches.) Cook for 8 minutes at 400°F, or until the internal temperature of the chicken reaches 165°F. Place the air-fried chicken onto a plate, tenting to keep warm as you continue with the rest of the recipe.

Nutrition

  • Serving Size: 1 serving
  • Calories: 520
  • Sugar: 12 g
  • Sodium: 980 mg
  • Fat: 24 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 5 g
  • Protein: 36 g
  • Cholesterol: 100 mg
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Hey, I'm Emily! I'm a home cook with a passion for fun, real recipes that make my kitchen my happy place. Dive in and share the flavor of my everyday foodie adventures!

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