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Chicken Parmesan Pasta: The Comforting One-Pan Dinner
Tarek Rakhiess

Chicken Parmesan Pasta: The Comforting One-Pan Dinner

Summary: A satisfying Italian-American dinner combining crispy breaded chicken, al dente pasta, rich marinara, and melted mozzarella. Built in one skillet and ready in under an hour.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: dinner, Main Course
Cuisine: American, Italian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts halved horizontally
  • 1 cup breadcrumbs
  • 1/2 cup all-purpose flour
  • 2 large eggs beaten
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and black pepper to taste
  • 3 tbsp olive oil
  • 12 oz penne or rigatoni
  • 2 cups marinara sauce
  • 1 cup shredded mozzarella
  • 1/4 cup grated Parmesan cheese
  • Fresh basil for garnish optional

Equipment

  • Large oven-safe skillet or cast iron pan
  • 3 shallow bowls for breading
  • Large pot for boiling pasta
  • Tongs
  • Meat thermometer

Method
 

  1. Slice chicken breasts in half horizontally. Season with salt, pepper, garlic powder, and onion powder.
  2. Set up a breading station with flour, beaten egg, and breadcrumbs in three separate shallow bowls.
  3. Dredge each cutlet in flour, dip in egg, press firmly into breadcrumbs.
  4. Heat olive oil in a large skillet over medium-high heat. Sear chicken 3 to 4 minutes per side until golden. Remove and set aside.
  5. Cook pasta in salted boiling water until just under al dente. Reserve 1/2 cup pasta water before draining.
  6. In the same skillet, pour in marinara and stir to deglaze. Simmer 2 to 3 minutes.
  7. Add pasta to the sauce, stir well, add pasta water if needed.
  8. Place chicken cutlets on top. Spoon sauce over each. Add mozzarella and Parmesan.
  9. Cover and cook on low 5 to 6 minutes until cheese melts. Broil 2 minutes for extra browning if desired.
  10. Rest 5 minutes. Garnish with basil and serve.

Notes

  • Panko breadcrumbs give a crunchier crust than regular breadcrumbs.
  • Always verify chicken reaches 165°F internal temperature.
  • Leftovers keep up to 3 days refrigerated. Reheat with a splash of water or extra sauce.
  • You can substitute vodka sauce or arrabbiata for the marinara.
  • For a gluten-free version, use certified GF breadcrumbs and pasta.