Chicken Parmesan Pasta Recipe

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Chicken Parmesan Pasta

Shannon Carder


I love chicken parmesan so I adapted the traditional recipe to one that can easily be made on a busy weeknight. I make my own tomato sauce that I use for everything and it is perfect for this recipe, but really any sauce that you love will work very well. This reheats beautifully. I hope you enjoy it!!!

pinch tips: How to Carve a Whole Chicken





30 Min


50 Min




2 lb
chicken breasts, boneless and skinless
5 c
tomato sauce
3 c
parmesan cheese, shredded
1 lb
mozzarella cheese, cut up into bite-sized pieces
olive oil
2 lb
pasta of choice

Directions Step-By-Step

1. Heat oven to 400 degrees. Cut chicken breasts into 1" - 2" cubes. Make them roughly bite-sized. Fill a large skillet with 1/2 inch of Olive oil (coconut oil works well too). When oil is hot, fry chicken in batches until nicely browned. They don't need to be completely cooked. They will finish in the oven. Transfer to paper towel-lined plate.
2. Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one cup of the Parmesan over sauce. Place half of the chicken pieces over the Parmesan and top with half the mozzarella pieces. Top with half the remaining sauce, sprinkle with another cup of the Parmesan, and repeat layering, ending with a final layer of sauce and Parmesan.
3. Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving over pasta.

About this Recipe

Course/Dish: Chicken, Pasta
Main Ingredient: Chicken
Regional Style: Italian