20 Delicious Chicken Parmesan Pasta Recipes for Every Occasion

Craving a cozy, comforting meal that’s as easy to make as it is delicious? Look no further! Our roundup of 20 Delicious Chicken Parmesan Pasta Recipes is here to save your dinner plans, whether you’re in need of a quick weeknight fix, a hearty weekend feast, or something special to impress your guests. From classic twists to creative new takes, there’s a dish here for every occasion. Let’s dig in!

Creamy Garlic Chicken Parmesan Pasta

Kick off your weeknight dinner with this creamy garlic chicken parmesan pasta that’s sure to impress. It’s packed with flavor, easy to make, and perfect for those nights when you crave something comforting yet fancy.

Ingredients

• 2 cups penne pasta
• 1 lb chicken breast, sliced
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1 cup marinara sauce
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F.
2. Cook the penne pasta according to package instructions until al dente, then drain and set aside.
3. Heat olive oil in a large skillet over medium-high heat. Add the sliced chicken and cook until no longer pink, about 5-7 minutes.
4. Add minced garlic to the skillet and sauté for 1 minute until fragrant.
5. Pour in the heavy cream, then stir in parmesan cheese, salt, black pepper, dried basil, and dried oregano. Simmer for 3-4 minutes until the sauce thickens slightly.
6. Add the cooked pasta to the skillet, tossing to coat evenly with the sauce.
7. Transfer the pasta mixture to a baking dish. Top with marinara sauce and shredded mozzarella cheese.
8. Bake in the preheated oven for 15-20 minutes until the cheese is bubbly and golden.
9. Let it sit for 5 minutes before serving to allow the sauce to set.

Absolutely delightful, this dish boasts a creamy texture with a punch of garlic and herbs, balanced by the tangy marinara and gooey cheese. Serve it with a side of garlic bread to soak up every last bit of sauce.

Spicy Chicken Parmesan Pasta Bake

Ready to spice up your dinner routine? This Spicy Chicken Parmesan Pasta Bake combines the comfort of pasta with the kick of spicy chicken, all baked to perfection. You’ll love how easy it is to make, and the flavors are absolutely unforgettable.

Ingredients

• 1 lb chicken breast, cubed
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp red pepper flakes
• 2 cups marinara sauce
• 8 oz penne pasta
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 tbsp garlic, minced
• 1 tbsp basil, chopped

Instructions

1. Preheat your oven to 375°F.
2. In a large skillet, heat 2 tbsp olive oil over medium heat.
3. Add 1 lb cubed chicken breast to the skillet. Season with 1 tsp salt, 1 tsp black pepper, and 1 tsp red pepper flakes. Cook until the chicken is no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the skillet to ensure even cooking.
4. Add 1 tbsp minced garlic to the skillet and cook for 1 minute until fragrant.
5. Stir in 2 cups marinara sauce and let it simmer for 5 minutes. Tip: Simmering the sauce helps the flavors meld together.
6. Meanwhile, cook 8 oz penne pasta according to package instructions until al dente. Drain and set aside.
7. Combine the cooked pasta with the chicken and sauce mixture. Transfer to a baking dish.
8. Sprinkle 1 cup shredded mozzarella and 1/2 cup grated Parmesan cheese on top.
9. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes.
10. Garnish with 1 tbsp chopped basil before serving.

Kick back and enjoy this dish straight from the oven. The pasta is perfectly al dente, the chicken is juicy with a spicy kick, and the cheese topping is irresistibly gooey. Serve it with a side of garlic bread to soak up all the delicious sauce.

Easy One-Pot Chicken Parmesan Pasta

Hey, you know those nights when you’re craving something hearty but don’t want to spend hours in the kitchen? This one-pot chicken Parmesan pasta is your answer. It’s cheesy, comforting, and ridiculously easy to make.

Ingredients

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, cubed
• 1 tsp salt
• 1/2 tsp black pepper
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 24-oz jar marinara sauce
• 2 cups water
• 8 oz penne pasta
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup chopped fresh basil

Instructions

1. Heat olive oil in a large pot over medium-high heat.
2. Add chicken, salt, and black pepper. Cook until chicken is no longer pink, about 5 minutes.
3. Tip: Don’t overcrowd the pot to ensure the chicken browns nicely.
4. Add garlic and red pepper flakes. Cook for 1 minute until fragrant.
5. Pour in marinara sauce and water. Stir to combine.
6. Add penne pasta. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes, stirring occasionally.
7. Tip: Keep an eye on the pasta to prevent sticking. Add a splash of water if needed.
8. Remove from heat. Stir in Parmesan cheese until melted.
9. Sprinkle mozzarella cheese on top. Cover for 2 minutes to let the cheese melt.
10. Tip: For a golden top, broil for 2-3 minutes before serving.
11. Garnish with fresh basil before serving.

Dig into this creamy, cheesy pasta with a crispy golden top. The chicken stays juicy, and the pasta soaks up all the flavors. Serve it straight from the pot for a cozy family dinner.

Healthy Whole Wheat Chicken Parmesan Pasta

This dish is a lighter take on a classic favorite, perfect for when you’re craving something comforting but still want to keep it on the healthier side. Think tender chicken, whole wheat pasta, and a crispy Parmesan topping—all baked to perfection.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 cup whole wheat breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil
• 8 oz whole wheat pasta
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1 tsp garlic powder
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F.
2. Cook the whole wheat pasta according to package instructions until al dente, then drain and set aside.
3. While the pasta cooks, season the chicken breasts with garlic powder, dried basil, salt, and black pepper.
4. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side, until golden and cooked through. Tip: Let the chicken rest for a few minutes before slicing to keep it juicy.
5. Slice the cooked chicken into strips.
6. In a large baking dish, combine the cooked pasta, marinara sauce, and chicken strips. Mix well.
7. Sprinkle the shredded mozzarella cheese evenly over the top.
8. In a small bowl, mix the whole wheat breadcrumbs and grated Parmesan cheese. Sprinkle this mixture over the mozzarella. Tip: For extra crispiness, lightly spray the topping with cooking oil before baking.
9. Bake for 20 minutes, or until the cheese is bubbly and the topping is golden brown. Tip: Let it sit for 5 minutes after baking for easier serving.

Serve this dish hot, and enjoy the perfect balance of textures—creamy, cheesy, and crispy all in one bite. It’s great with a side of steamed veggies or a fresh salad for a complete meal.

Slow Cooker Chicken Parmesan Pasta

Just when you thought chicken Parmesan couldn’t get any easier, this slow cooker version comes along. You’ll love how the pasta soaks up all the cheesy, saucy goodness without any fuss.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 (24 oz) jar marinara sauce
• 1 cup water
• 8 oz penne pasta
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Place the chicken breasts in the bottom of the slow cooker.
2. In a medium bowl, mix the marinara sauce, water, garlic powder, Italian seasoning, salt, and black pepper. Pour over the chicken.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: For even more flavor, brown the chicken in olive oil before adding it to the slow cooker.
4. Remove the chicken and shred it with two forks. Return the shredded chicken to the slow cooker.
5. Add the penne pasta to the slow cooker, stirring to combine. Tip: For al dente pasta, check it at the 30-minute mark if cooking on HIGH.
6. Cover and cook on HIGH for an additional 30 minutes, or until the pasta is tender.
7. Sprinkle the mozzarella and Parmesan cheeses over the top. Cover and let sit for 5 minutes, or until the cheese is melted. Tip: For a golden top, broil the dish in the oven for 2-3 minutes after adding the cheese.

Kind of magical how this dish turns the classic into a one-pot wonder, right? The pasta is perfectly tender, and the chicken is melt-in-your-mouth good. Serve it straight from the slow cooker for a cozy family dinner, or plate it up with a side of garlic bread for extra indulgence.

Chicken Parmesan Pasta with Homemade Marinara

Just when you thought chicken parmesan couldn’t get any better, here comes a pasta version that’s sure to become a weeknight favorite. It’s all the cheesy, saucy goodness you love, but with the added comfort of pasta.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 12 oz penne pasta
• 2 cups homemade marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup fresh basil, chopped

Instructions

1. Preheat your oven to 375°F and bring a large pot of salted water to a boil.
2. Cut the chicken breasts into 1-inch strips. Tip: For even cooking, make sure all pieces are roughly the same size.
3. Set up a breading station with three shallow dishes: flour in the first, beaten eggs in the second, and a mix of breadcrumbs, Parmesan, salt, and pepper in the third.
4. Dredge each chicken strip in flour, dip in egg, then coat with the breadcrumb mixture. Tip: Press the breadcrumbs gently to ensure they adhere well.
5. Heat olive oil in a large skillet over medium-high heat. Cook the chicken strips for 3-4 minutes per side, until golden brown. They don’t need to be fully cooked through yet.
6. Cook the penne pasta according to package instructions until al dente, then drain.
7. In a large baking dish, combine the cooked pasta, marinara sauce, and half the mozzarella. Arrange the chicken strips on top and sprinkle with the remaining mozzarella.
8. Bake for 20 minutes, or until the cheese is bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes.
9. Garnish with fresh basil before serving.

Perfectly crispy chicken meets tender pasta in a rich marinara sauce, with melted cheese pulling it all together. Serve it straight from the baking dish for a family-style meal that’s as comforting as it is delicious.

Gluten-Free Chicken Parmesan Pasta

Dig into this cozy, gluten-free twist on a classic that’s sure to become a weeknight favorite. You’ll love how the crispy chicken and melty cheese pair perfectly with the pasta, all without the gluten.

Ingredients

• 1 lb gluten-free pasta
• 2 cups gluten-free breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 2 large eggs
• 1/4 cup milk
• 4 boneless, skinless chicken breasts
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and bring a large pot of salted water to a boil.
2. Cook the gluten-free pasta according to package instructions, then drain and set aside.
3. In a shallow bowl, mix the breadcrumbs, Parmesan, garlic powder, Italian seasoning, and salt.
4. In another bowl, whisk together the eggs and milk.
5. Dip each chicken breast into the egg mixture, then coat evenly with the breadcrumb mixture.
6. Heat olive oil in a large skillet over medium heat. Cook the chicken for 3-4 minutes per side, until golden brown.
7. Transfer the chicken to a baking dish, top each breast with marinara sauce and mozzarella cheese.
8. Bake for 15-20 minutes, until the cheese is bubbly and the chicken is cooked through.
9. Serve the chicken over the cooked pasta, spooning extra marinara sauce on top if desired.

Fantastic for any night, this dish brings a satisfying crunch from the chicken, a creamy melt from the cheese, and a hearty base from the pasta. Try serving it with a side of roasted veggies for a complete meal.

Chicken Parmesan Pasta Salad

Dive into this delicious Chicken Parmesan Pasta Salad, a perfect blend of crispy, cheesy, and fresh flavors that’ll make your summer dinners unforgettable. You’ll love how easy it is to throw together, yet it feels like a gourmet meal.

Ingredients

• 2 cups cooked pasta
• 1 cup cooked chicken, shredded
• 1/2 cup marinara sauce
• 1/4 cup grated Parmesan cheese
• 1/2 cup mozzarella cheese, shredded
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh basil, chopped

Instructions

1. Preheat your oven to 375°F (190°C) to get ready for baking the chicken and cheese topping.
2. In a large bowl, mix the cooked pasta, shredded chicken, marinara sauce, olive oil, garlic powder, salt, and black pepper until well combined. Tip: For extra flavor, let the mixture sit for 10 minutes before baking.
3. Transfer the pasta mixture to a baking dish and sprinkle the top evenly with Parmesan and mozzarella cheeses.
4. Bake in the preheated oven for 15 minutes, or until the cheese is bubbly and golden. Tip: Keep an eye on it after 10 minutes to prevent over-browning.
5. Remove from the oven and let it cool for 5 minutes. Then, gently fold in the cherry tomatoes and fresh basil. Tip: Adding the tomatoes and basil after baking keeps them fresh and vibrant.

You’ll adore the contrast of the warm, cheesy pasta with the cool, crisp tomatoes and basil. Serve it straight from the baking dish for a family-style meal that’s as beautiful as it is tasty.

Keto-Friendly Chicken Parmesan Zucchini Pasta

Hey, if you’re craving something hearty but still keto, you’ve got to try this twist on chicken parm. It’s all the flavor you love, minus the carbs, thanks to zucchini noodles.

Ingredients

• 2 cups zucchini, spiralized
• 1 lb chicken breast, thinly sliced
• 1 cup almond flour
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 egg, beaten
• 2 tbsp olive oil
• 1 cup sugar-free marinara sauce
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F.
2. In a shallow dish, mix almond flour, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
3. Dip each chicken slice into the beaten egg, then coat with the almond flour mixture.
4. Heat olive oil in a large skillet over medium heat. Cook chicken for 3-4 minutes per side until golden.
5. Transfer chicken to a baking dish. Top each piece with marinara sauce and mozzarella cheese.
6. Bake for 10 minutes, or until cheese is bubbly and golden.
7. While chicken bakes, sauté zucchini noodles in the same skillet for 2-3 minutes until just tender.
8. Serve chicken over zucchini noodles.

Outstandingly, this dish delivers a crispy, cheesy exterior with tender chicken inside, all atop fresh zucchini noodles. For an extra kick, sprinkle with red pepper flakes before serving.

Chicken Parmesan Pasta Alfredo

Kick off your weeknight dinner with this comforting Chicken Parmesan Pasta Alfredo that’s sure to please the whole family. It’s a creamy, cheesy twist on two classics that you’ll want to make again and again.

Ingredients

• 8 oz penne pasta
• 2 tbsp olive oil
• 1 lb chicken breast, cut into strips
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup marinara sauce
• 1 cup Alfredo sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp Italian seasoning

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente, about 11 minutes. Tip: Reserve 1/2 cup of pasta water before draining for later use.
3. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken strips with salt and pepper, then add to the skillet. Cook for 5-7 minutes until golden and no longer pink inside. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Drain the pasta and return it to the pot. Stir in marinara and Alfredo sauces, adding reserved pasta water as needed to reach desired consistency.
5. Add the cooked chicken to the pasta mixture, stirring to combine. Transfer everything to a baking dish.
6. Sprinkle mozzarella and Parmesan cheeses evenly over the top, then dust with Italian seasoning. Tip: For extra crispiness, broil for the last 2 minutes of baking.
7. Bake for 15-20 minutes until the cheese is bubbly and lightly browned.

The result is a lusciously creamy pasta with tender chicken and a golden, cheesy top. Serve it straight from the oven with a side of garlic bread for dipping into that rich Alfredo sauce.

Vegan Chickpea Parmesan Pasta

Hey, you’re going to love this Vegan Chickpea Parmesan Pasta. It’s hearty, flavorful, and super easy to whip up on a busy weeknight.

Ingredients

• 8 oz pasta
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 cup marinara sauce
• 1 cup cooked chickpeas
• 1/4 cup nutritional yeast
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil, chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add minced garlic and sauté for 1 minute until fragrant. Tip: Don’t let the garlic burn or it’ll turn bitter.
5. Stir in marinara sauce, chickpeas, salt, and pepper. Simmer for 5 minutes. Tip: Mash some chickpeas slightly to thicken the sauce.
6. Drain the pasta and add it to the skillet, tossing to coat evenly.
7. Sprinkle nutritional yeast and fresh basil over the pasta before serving.

Zesty and satisfying, this dish has a creamy texture with a slight crunch from the chickpeas. Serve it with a side of garlic bread or over a bed of greens for an extra veggie boost.

Chicken Parmesan Pasta with Roasted Vegetables

Just when you thought chicken parmesan couldn’t get any better, here comes a pasta version that’s packed with roasted veggies for a hearty, flavorful twist. You’re going to love how the crispy chicken and melted cheese mingle with the pasta and veggies in every bite.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 cup breadcrumbs
• 1/2 cup grated parmesan cheese
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 eggs
• 2 tbsp olive oil
• 8 oz penne pasta
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 2 cups mixed vegetables (bell peppers, zucchini, and cherry tomatoes)
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a shallow dish, mix breadcrumbs, parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper.
3. Beat the eggs in another shallow dish.
4. Dip each chicken breast in the eggs, then coat with the breadcrumb mixture.
5. Heat 2 tbsp olive oil in a large skillet over medium heat. Cook the chicken for 3-4 minutes per side until golden brown.
6. Transfer the chicken to the prepared baking sheet and bake for 15 minutes, or until cooked through.
7. While the chicken bakes, cook the penne pasta according to package instructions. Drain and set aside.
8. Toss the mixed vegetables with 1 tbsp olive oil, salt, and black pepper. Roast in the oven for 15 minutes, stirring halfway through.
9. Slice the baked chicken into strips.
10. In a large bowl, combine the cooked pasta, roasted vegetables, and marinara sauce. Top with chicken strips and sprinkle with mozzarella cheese.
11. Broil for 2-3 minutes, or until the cheese is melted and bubbly.

Let the dish sit for a couple of minutes before serving to let the flavors meld together. The crispy chicken, tender pasta, and roasted veggies create a delightful contrast in textures, while the melted cheese adds a creamy richness. Try serving it with a sprinkle of fresh basil for a pop of color and freshness.

Cheesy Chicken Parmesan Pasta Casserole

Busy weeknights call for comforting dishes that come together without a fuss. You’ll love this cheesy, hearty casserole that combines all the flavors of chicken parmesan with the ease of pasta.

Ingredients

• 2 cups uncooked penne pasta
• 1 lb boneless, skinless chicken breasts, cubed
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 jar (24 oz) marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp dried basil
• 1 tsp dried oregano

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Cook the penne pasta according to package instructions until al dente, then drain.
3. While the pasta cooks, heat olive oil in a large skillet over medium-high heat.
4. Add the cubed chicken to the skillet, seasoning with salt and pepper. Cook until no longer pink, about 6-8 minutes.
5. Tip: Don’t overcrowd the skillet to ensure the chicken browns nicely.
6. Combine the cooked pasta, chicken, and marinara sauce in the prepared baking dish, mixing well.
7. Sprinkle the top evenly with mozzarella, Parmesan, basil, and oregano.
8. Tip: For extra crispiness, broil the casserole for the last 2 minutes of baking.
9. Bake uncovered for 20 minutes, or until the cheese is bubbly and golden.
10. Tip: Let the casserole sit for 5 minutes before serving to allow the sauce to thicken.

This casserole delivers a perfect blend of tender pasta, juicy chicken, and melted cheeses. Try serving it with a side of garlic bread for dipping into the rich, tomatoey sauce.

Chicken Parmesan Pasta Soup

Alright, you’re in for a treat with this Chicken Parmesan Pasta Soup. It’s like your favorite chicken parm got cozy with a bowl of soup, and honestly, it’s a match made in comfort food heaven.

Ingredients

• 1 tbsp olive oil
• 1 lb chicken breast, diced
• 1 cup onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 cup pasta shells
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 cup grated Parmesan cheese
• 1 cup mozzarella cheese, shredded
• Salt to taste

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 1 lb diced chicken breast to the pot. Cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
3. Stir in 1 cup diced onion and 2 cloves minced garlic. Cook until onions are translucent, about 3 minutes.
4. Pour in 4 cups chicken broth and 1 can diced tomatoes. Bring to a boil.
5. Add 1 cup pasta shells, 1 tsp dried basil, and 1 tsp dried oregano. Reduce heat to simmer. Cook for 10 minutes, or until pasta is al dente. Tip: Stir occasionally to prevent sticking.
6. Stir in 1/2 cup grated Parmesan cheese until melted. Season with salt to taste.
7. Ladle soup into bowls. Top each with 1/4 cup mozzarella cheese. Tip: For a golden top, broil for 2-3 minutes before serving.

Just imagine the creamy mozzarella melting into the rich, tomatoey broth, with tender chicken and pasta in every bite. Serve it with a side of garlic bread for dipping, and you’ve got a meal that’ll warm you from the inside out.

Chicken Parmesan Pasta with Pesto

Unbelievably easy and packed with flavor, this Chicken Parmesan Pasta with Pesto is your next weeknight dinner hero. You’ll love how the crispy chicken and creamy pesto come together in one dish.

Ingredients

• 1 lb chicken breast, sliced into cutlets
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 eggs
• 2 tbsp olive oil
• 8 oz pasta
• 1/2 cup pesto
• 1 cup marinara sauce
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F.
2. In a shallow dish, mix breadcrumbs, Parmesan, garlic powder, salt, and pepper.
3. Beat eggs in another shallow dish.
4. Dip each chicken cutlet into the eggs, then coat with the breadcrumb mixture.
5. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 3-4 minutes per side until golden. Tip: Don’t overcrowd the pan to ensure even cooking.
6. While chicken cooks, boil pasta according to package instructions until al dente. Drain and set aside.
7. Spread marinara sauce in the bottom of a baking dish. Arrange cooked chicken on top.
8. Top each chicken piece with pesto, then sprinkle with mozzarella.
9. Bake for 15-20 minutes until cheese is bubbly and golden. Tip: For extra crispiness, broil for the last 2 minutes.
10. Toss the cooked pasta with any remaining pesto and serve alongside the chicken. Tip: Garnish with fresh basil for a pop of color and flavor.

Kick back and enjoy the crispy, cheesy goodness paired with the fresh, herby pasta. It’s a match made in heaven, especially when served with a side of garlic bread to scoop up every last bit of sauce.

Quick and Easy Chicken Parmesan Pasta Skillet

Feeling like you need a comforting meal but short on time? This chicken parmesan pasta skillet is your answer, combining all the flavors you love in one pan.

Ingredients

• 1 tbsp olive oil
• 1 lb chicken breast, cubed
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 24-oz jar marinara sauce
• 2 cups water
• 8 oz penne pasta
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1/4 cup chopped fresh basil

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add chicken, salt, and black pepper. Cook for 5-7 minutes until chicken is no longer pink.
3. Stir in garlic and red pepper flakes, cooking for 1 minute until fragrant.
4. Pour in marinara sauce and water, bringing to a boil.
5. Add penne pasta, stirring to combine. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally.
6. Sprinkle mozzarella and parmesan cheeses over the top. Cover and let sit for 2 minutes until cheese melts.
7. Garnish with fresh basil before serving.

With its creamy cheese and al dente pasta, this dish is a crowd-pleaser. Try serving it straight from the skillet for a rustic touch.

Chicken Parmesan Pasta with Sun-Dried Tomatoes

You’re going to love this twist on a classic. Chicken Parmesan Pasta with Sun-Dried Tomatoes combines all the comfort of your favorite Italian dish with a little extra sunshine.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 8 oz penne pasta
• 1 cup sun-dried tomatoes, chopped
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup fresh basil, chopped

Instructions

1. Preheat your oven to 375°F.
2. Slice the chicken breasts into 1-inch thick strips.
3. Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese, salt, and pepper.
4. Dredge each chicken strip in flour, then dip in egg, and finally coat with the breadcrumb mixture.
5. Heat olive oil in a large skillet over medium heat. Cook the chicken strips for 3-4 minutes on each side until golden brown.
6. While the chicken cooks, boil the penne pasta according to package instructions until al dente. Drain and set aside.
7. In a large baking dish, combine the cooked pasta, sun-dried tomatoes, and marinara sauce. Mix well.
8. Place the cooked chicken strips on top of the pasta mixture. Sprinkle with mozzarella cheese.
9. Bake in the preheated oven for 15-20 minutes, until the cheese is bubbly and golden.
10. Garnish with fresh basil before serving.

Fresh out of the oven, this dish is a delightful mix of crispy, cheesy, and tangy flavors. Try serving it with a side of garlic bread to soak up all the delicious sauce.

Low-Carb Chicken Parmesan Spaghetti Squash Pasta

Kickstart your low-carb journey with this delicious twist on a classic. You’ll love how the spaghetti squash mimics pasta, making it a guilt-free way to enjoy chicken parmesan.

Ingredients

• 1 medium spaghetti squash
• 2 boneless, skinless chicken breasts
• 1 cup marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
4. Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes, or until the flesh is tender and easily shreds into strands with a fork.
5. While the squash is roasting, season the chicken breasts with garlic powder, Italian seasoning, salt, and pepper.
6. Heat a skillet over medium heat, add a drizzle of olive oil, and cook the chicken for 6-7 minutes per side, or until fully cooked through.
7. Shred the cooked chicken into bite-sized pieces.
8. Once the squash is done, use a fork to scrape the flesh into strands and divide between two plates.
9. Top the squash strands with shredded chicken, marinara sauce, mozzarella, and parmesan cheese.
10. Broil for 2-3 minutes, or until the cheese is melted and bubbly.

Now you’ve got a dish that’s not only low in carbs but high in flavor. The spaghetti squash offers a satisfying al dente texture, while the melted cheese and savory chicken make every bite irresistible. Try serving it with a side of garlic sautéed spinach for an extra veggie boost.

Chicken Parmesan Pasta with Mushrooms and Spinach

You’re going to love this twist on a classic. It’s hearty, flavorful, and packed with veggies for a balanced meal.

Ingredients

• 2 cups penne pasta
• 1 tbsp olive oil
• 1 lb chicken breast, cubed
• 1 cup mushrooms, sliced
• 2 cups fresh spinach
• 1 cup marinara sauce
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup parmesan cheese, grated
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Salt to taste

Instructions

1. Preheat your oven to 375°F.
2. Cook the penne pasta according to package instructions until al dente, then drain and set aside.
3. Heat olive oil in a large skillet over medium heat. Add the cubed chicken and cook until no longer pink, about 5-7 minutes.
4. Tip: Don’t overcrowd the skillet to ensure the chicken browns nicely.
5. Add the mushrooms to the skillet and sauté until soft, about 3 minutes.
6. Stir in the spinach, garlic powder, Italian seasoning, and salt. Cook until the spinach wilts, about 2 minutes.
7. Tip: Fresh spinach cooks quickly, so keep an eye on it to avoid overcooking.
8. Pour in the marinara sauce and cooked pasta. Stir well to combine.
9. Transfer the mixture to a baking dish. Sprinkle mozzarella and parmesan cheese on top.
10. Bake for 15-20 minutes, or until the cheese is bubbly and golden.
11. Tip: For an extra crispy top, broil for the last 2 minutes of baking.

Cheesy, savory, and with a perfect bite from the pasta, this dish is a crowd-pleaser. Serve it with a side of garlic bread to soak up the delicious sauce.

Baked Chicken Parmesan Pasta with Mozzarella

Unbelievably easy and packed with flavor, this Baked Chicken Parmesan Pasta with Mozzarella is your next weeknight hero. You’ll love how the crispy chicken and melty cheese come together in one dish.

Ingredients

• 1 lb chicken breast, cut into strips
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 eggs
• 2 tbsp olive oil
• 8 oz penne pasta
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup fresh basil, chopped

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. In a shallow bowl, mix breadcrumbs, Parmesan, garlic powder, Italian seasoning, salt, and pepper.
3. Beat eggs in another bowl. Dip chicken strips in eggs, then coat with breadcrumb mixture.
4. Heat olive oil in a skillet over medium heat. Cook chicken until golden, about 3 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking.
5. Cook penne pasta according to package instructions until al dente. Drain and return to pot.
6. Stir marinara sauce into the pasta, then transfer to the prepared baking dish.
7. Arrange cooked chicken strips on top of the pasta. Sprinkle mozzarella evenly over the chicken.
8. Bake for 20 minutes, or until cheese is bubbly and golden. Tip: For extra crispiness, broil for the last 2 minutes.
9. Garnish with fresh basil before serving. Tip: Let it sit for 5 minutes after baking for easier serving.

With its crispy chicken, tender pasta, and gooey cheese, this dish is a crowd-pleaser. Try serving it with a side of garlic bread to soak up the delicious sauce.

Conclusion

With 20 mouthwatering Chicken Parmesan Pasta recipes, there’s something for every occasion and taste. We hope this roundup inspires your next kitchen adventure. Don’t forget to try your favorites, share your thoughts in the comments, and pin the recipes you love on Pinterest. Happy cooking!