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Baked Chicken Parmesan Pasta

Baked Chicken Parmesan Pasta is a cheesy baked penne dish with tender chicken, marinara, and a golden, bubbly top. Parboil the pasta, simmer the chicken-marinara sauce, then bake until the mozzarella and Parmesan melt into gooey layers.
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Prep Time 15 minutes
Cook Time 35 minutes
rest 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

penne pasta
  • 12 oz penne pasta
olive oil
  • 2 tbsp olive oil
boneless skinless chicken breast
  • 1 lb boneless skinless chicken breast, cut into bite-size pieces
Italian seasoning
  • 1 tsp Italian seasoning
garlic powder
  • 0.5 tsp garlic powder
salt
  • 0.5 tsp salt
black pepper
  • 0.25 tsp black pepper
garlic
  • 3 cloves garlic, minced
marinara sauce
  • 3 cup marinara sauce
Parmesan cheese
  • 0.5 cup grated Parmesan cheese, divided
mozzarella cheese
  • 2 cup shredded mozzarella cheese, divided
Italian-seasoned breadcrumbs
  • 0.25 cup Italian-seasoned breadcrumbs
fresh basil
  • 2 tbsp chopped fresh basil

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat and prep
  1. Preheat the oven to 400°F and lightly grease a 9×13-inch baking dish.
  2. Boil the penne pasta in salted water for 2 minutes less than the package directions, then drain and set aside.
Cook the chicken and sauce
  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Season the chicken breast with Italian seasoning, garlic powder, salt, and black pepper.
  3. Cook the chicken for 5–6 minutes until lightly golden and cooked to 165°F.
  4. Add the garlic and cook for 30 seconds until fragrant.
  5. Stir in the marinara sauce and simmer for 2 minutes.
  6. Add the cooked penne pasta, 1/4 cup Parmesan cheese, and 1 cup mozzarella cheese, then stir to combine.
Assemble and bake
  1. Transfer the pasta mixture to the prepared baking dish and spread it evenly without pressing it down.
  2. Sprinkle the remaining 1 cup mozzarella cheese and 1/4 cup Parmesan cheese over the pasta.
  3. Finish with the Italian-seasoned breadcrumbs.
  4. Bake for 15–18 minutes until the sauce bubbles around the edges and the cheese is completely melted.
  5. Broil for 1–2 minutes until the cheese develops golden-brown spots, watching closely to prevent burning.
Finish
  1. Rest for 5 minutes.
  2. Scatter the fresh basil over the top and serve.

Notes

For the best texture, keep the pasta slightly undercooked before baking (the 2 minutes less step) so it stays saucy instead of mushy. Refrigerate leftovers in a sealed container for up to 3 days; reheat in the oven at 350°F until hot. Freezing is not recommended because the pasta can soften during thawing. For a lighter option, use part-skim mozzarella while keeping the same bake and broil times for a browned, bubbly top.