Baked Chicken Parmesan Pasta Recipe
This Baked Chicken Parmesan Pasta is a comforting and flavorful one-pot meal that combines tender chicken breasts, perfectly cooked short pasta, and a rich marinara sauce. It’s finished with a generous layer of melted mozzarella cheese, baked under the broiler for a golden bubbly top, and garnished with fresh basil and parsley for a fresh, aromatic touch. A perfect blend of classic Italian flavors in a hearty, easy-to-make dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: Italian-American
Ingredients
Scale
Chicken and Seasoning
- 2–3 boneless skinless chicken breasts (about 6–8 oz each)
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- Salt to taste
- Black pepper to taste
Pasta and Sauce
- 16 oz dried short pasta
- 24 oz marinara sauce (preferably Rao’s for best flavor)
- 1 cup water
- 1 medium yellow onion (diced into 1/4-inch pieces)
- 3 garlic cloves (freshly minced)
Cheeses
- 1/2 cup Parmesan cheese (freshly grated)
- 1 cup mozzarella cheese (shredded, divided as 1/4 cup and 3/4 cup)
Garnish
- Fresh basil (torn just before serving)
- Fresh parsley (chopped)
- Additional dried Italian seasoning (for garnish)
Cooking Oil
- 2 tbsp olive oil (for searing chicken and sautéing onion)
Instructions
- Season and Sear Chicken: Heat 2 tablespoons of olive oil in a large pot or deep skillet over medium-high heat. Season chicken breasts on both sides with salt, black pepper, Italian seasoning, and garlic powder. Once the oil is hot and shimmering, add the chicken and sear for about 5 minutes until the first side is golden brown. Flip and cook another 3-4 minutes. Remove from pot and set aside; chicken will finish cooking later.
- Sauté Aromatics: In the same pot, add the diced onion and freshly minced garlic. Stir frequently for 2-3 minutes until fragrant and the onions soften, scraping up any browned bits to incorporate flavor.
- Add Sauce and Liquids: Pour in the marinara sauce and 1 cup of water into the pot, stirring to deglaze and lift any caramelized bits from the bottom for added depth of flavor.
- Combine Chicken and Pasta: Bring the sauce to a gentle boil, then reduce heat to medium-low. Return the seared chicken breasts to the pot and add the dried pasta. Stir to distribute pasta evenly and submerge it in the sauce as much as possible.
- Cook Pasta and Chicken: Cover the pot and cook for 10-15 minutes, stirring occasionally about halfway through to prevent sticking. Confirm pasta is tender and chicken is cooked through to an internal temperature of 165°F.
- Add Cheeses Off Heat: Remove pot from heat. Stir in freshly grated Parmesan cheese and 1/4 cup of shredded mozzarella cheese. The residual heat will melt the cheese into a creamy sauce coating the chicken and pasta.
- Bake with Mozzarella Topping: Transfer the mixture to a 9×13-inch baking dish. Spread the remaining 3/4 cup shredded mozzarella cheese evenly over the top. Place under a preheated broiler for 2-3 minutes, watching closely until the cheese is melted and lightly golden browned.
- Garnish and Serve: Remove from broiler and let rest for 1-2 minutes. Sprinkle torn fresh basil, chopped fresh parsley, and additional dried Italian seasoning over the top. Serve warm and enjoy the fresh herb brightness balanced with rich, cheesy flavors.
Notes
- Use Rao’s marinara sauce or a high-quality marinara for the best depth of flavor.
- Stir pasta halfway through cooking to prevent sticking.
- Ensure chicken reaches an internal temperature of 165°F for safe consumption.
- Watch the broiler carefully to avoid burning the cheese topping.
- Fresh herbs added at the end brighten the rich cheese and tomato sauce.
- This recipe can be made with gluten-free pasta for a gluten-free version.
Keywords: Chicken Parmesan, Baked Pasta, One-Pot Meal, Italian, Comfort Food, Chicken Pasta Bake
