This Chicken Parmesan Pasta is prepared with chicken and pasta in a flavorful tomato sauce, topped with mozzarella cheese and toasted bread crumbs. It’s easy and delicious!
Inspiration behind Chicken Parmesan Pasta
I am a big fan of Italian food. Chicken Parmesan is one of my favorite Italian meals. I also love a good pasta dish. So, it only made sense to put these two favorites together and develop this wonderful recipe.
I pondered frying the chicken or pan searing the chicken. I wanted to fry the chicken with a Parmesan crust so it will be exactly like chicken parmesan. Then, it I thought of the best idea. That idea was to toast some panko bread crumbs, and add it to the top before baking. I’m so glad I decided to do it that way instead.
How to prepare Chicken Parmesan Pasta
Ingredients:
- Boneless, skinless chicken breasts – cut into cubes.
- All-purpose seasoning – needed to season chicken.
- Penne pasta – my favorite pasta choice for this dish, but another tubular pasta can be used as well
- Yellow onion – Adds flavor
- Minced garlic – Adds flavor
- Canned crushed tomatoes – This is the base of your sauce.
- Italian seasoning – Herbs needed to add that authentic Italian flavor
- Fresh basil – Adds a bit of aromatic sweetness
- Fresh parsley – Earthiness
- Sugar – To balance the acidity from the tomato sauce.
- Panko breadcrumbs – This is used to create a classic chicken parmesan crusted topping.
- Parmesan cheese – Needed to help with that parmesan crusted topping.
- Mozzarella cheese – a mild cheese that marries perfectly with tomato sauce. Also melts perfectly.
- Unsalted butter – needed to toast bread crumbs and sear chicken
- Grapeseed or olive oil – used to sear chicken
Simple Steps
- Cube chicken breasts – You will do this by taking a chicken breast, then slicing in vertically, then slice it again horizontally until you have small pieces of chicken each piece should be about 3/4 inch.
- Season chicken
- Toast bread crumbs – Heat a small amount of butter in a skillet over medium heat and add bread crumbs. cook until light golden brown. Add parmesan cheese. Set aside.
- Cook chicken – Add grapeseed oil and butter to a large skillet. Brown chicken.
- Prepare sauce – Add a small amount of butter to the same skillet as you browned chicken, and saute garlic and onion until fragrant. Add tomato paste, crush tomatoes, and pasta water. Stir in Italian seasoning, basil and parsley. Simmer for a few minutes.
- Stir in cooked pasta and chicken – Stir in cooked chicken and pasta. Top with Parmesan, mozzarella, toasted bread crumbs and fresh parsley.
- Put in oven – Bake in preheated oven for 15 minutes, or until cheese is melted and top is golden brown.
Notes, Substitutions & Tips
- Pasta – I used Penne pasta, but any tubular pasta will work. Other alternatives are macaroni, rigatoni and Cavatappi. Also, whole wheat pasta can be used as well, if you’re looking for a more healthy alternative.
- Chicken – Ensure chicken is patted completely dry before cooking. This will ensure the chicken is browned properly. You you do not have all-purpose seasoning on hand, you can use salt, pepper, garlic powder and onion powder.
- The sauce – This recipe can be made a lot easier by omitting the tomato paste, crushed tomatoes, sugar, Italian seasoning and basil. Instead you can use your favorite pasta sauce. When I want to make this way, I always use Rao’s when I make it this way. However, if you want a more homemade feel to this dish, follow the original recipe.
Chicken Parmesan Pasta
Chicken Parmesan Pasta is prepared with chicken and pasta in a flavorful tomato sauce, topped with mozzarella cheese and toasted bread crumbs. It's easy and delicious!
Ingredients
- 1 lb. penne pasta or any other tubular pasta
- 2 boneless, skinless chicken breasts cut into 3/4 inch cubes
- all purpose seasoning if not available, use salt, pepper, garlic and onion powder
- 1 cup freshly grated parmesan, divided
- 1/2 cup panko breadcrumbs
- 1 small yellow onion, diced
- 4 garlic cloves, minced or 2 tbsp.
- 2 tbsp. tomato paste
- 28 oz. can crushed tomatoes
- 1 tsp. Italian seasoning
- 1 tbsp. sugar
- 1 tbsp. fresh basil, chopped
- fresh parsley, chopped
- 3 cups shredded mozzarella
- 4 tbsp. unsalted butter, divided
- 4 tbsp. grapeseed oil
Instructions
- Pat chicken cubes dry until free of moisture. Season with all-purpose seasoning.
- Preheat oven to 400 degrees.
- Heat a medium skillet over medium heat. Add 1 tbsp. of butter. When butter is melted, add panko bread crumbs and toast by sauteing and tossing in skillet. Add 3/4 cups of Parmesan cheese and set aside until ready to use.
- Cook pasta until al-dente. Drain and set aside. Reserve 1/2 cup of pasta water.
- Heat a large skillet over medium-high heat. Add grapeseed oil and 1 tbsp. butter. Add chicken and cook for 5 minutes, until brown and no visible pink. Remove chicken and set aside.
- Add 1 tbsp. of butter to skillet. Add onion and cook for about 2 minutes, then stir in garlic. Continue to cook until fragrant. About another 2 – 3 minutes. Stir in tomato paste and stir until tomato paste starts to deepen in color. Add crushed tomatoes, sugar, Italian seasoning, basil and parsley. Add 1 tbsp of butter and reserve pasta water. Stir everything together and bring to simmer. Simmer for at least 5 minutes.
- Stir in cooked pasta and chicken. Top with remaining Parmesan cheese, mozzarella and toasted bread crumbs. Sprinkle with fresh parsley. Cook in preheated oven, until bubbly and cheese is melted, and top is slightly browned. This normally don't take longer than 8- 10 minutes.
- Serve warm.
Notes
-
- Pasta – I used Penne pasta, but any tubular pasta will work. Other alternatives are macaroni, rigatoni and Cavatappi. Also, whole wheat pasta can be used as well, if you’re looking for a more healthy alternative.
-
- Chicken – Ensure chicken is patted completely dry before cooking. This will ensure the chicken is browned properly. You you do not have all-purpose seasoning on hand, you can use salt, pepper, garlic powder and onion powder.
-
- The sauce – This recipe can be made a lot easier by omitting the tomato paste, crushed tomatoes, sugar, Italian seasoning and basil. Instead you can use your favorite pasta sauce. When I want to make this way, I always use Rao’s when I make it this way. However, if you want a more homemade feel to this dish, follow the original recipe.
Tried this recipe?Let us know how it was!
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