Chicken Parmesan Pasta Bake is an easy dinner recipe to make on busy weeknights! Combine tender chicken, creamy ricotta, penne pasta, and zesty tomato sauce for a quick and satisfying dish. Top it off with bread crumbs and cheese for an easy dinner recipe everyone will love!
Classic chicken parmesan is the ultimate comfort food in my eyes! There's nothing better than a big bowl of golden brown chicken, cheesy mozzarella, and a thick tomato sauce. It can be difficult to make though, so I like taking shortcuts and making life easy for myself and my readers!
If you love chicken parmesan, I think you will love this Instant Pot Chicken Parmigiana, Pork tenderloin pasta, or Chicken Parmesan Stuffed Peppers too!
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Why You'll Love This Recipe
- It's a crowd pleaser! What's not to love about perfectly al dente pasta, pasta sauce, cheese, and tender chicken? It's an easy recipe that everyone will love!
- It can be made ahead of time! This is a great recipe to double when you make it. Bake one for tonight and save one in the freezer for special occasions or for when you don't feel like making dinner.
- It's versatile! You can use any type of chicken, any type of pasta, and any type of tomato sauce. Use whatever ingredients and variations that your whole family loves.
Ingredients in Chicken Parmesan Pasta Bake
You only need a few simple ingredients you probably already have in your kitchen!
- Penne Pasta. You can use whatever shape your family likes!
- Chicken. We will be using boneless, skinless chicken breasts for this recipe. You'll want 1 pound or two large breasts.
- Cheese. Parmesan cheese, ricotta cheese, and mozzarella cheese will all be used to make this dinner very cheesy.
- Tomato Sauce. You can use a homemade marinara sauce or your favorite jarred sauce right from the grocery store.
- Seasonings. Italian seasoning, salt, and black pepper will give this chicken parmesan pasta recipe flavor.
See printable recipe card for full recipe information on ingredients and quantities.
Substitutions and Variations
- Change the pasta! Feel free to use a gluten-free pasta, a chick pea pasta, or a whole wheat pasta. All will be great in this easy recipe!
- Change the chicken! Boneless, skinless chicken thighs or prebreaded chicken can be used. If you are using a precooked chicken, there is no need to sauté it before adding it to the pasta and the sauce.
- Change the baking dish! You can bake this in a cast iron skillet or even a Dutch oven. Two 8x8 inch baking dishes will work too if you want to make smaller portions and freeze one.
- Add more veggies! Feel free to sauté mushrooms, zucchini, eggplant, red onion, or red peppers.
How To Make Chicken Parmesan Pasta Bake
Make Ahead Instructions
Serve leftovers in an airtight container in the refrigerator for up to 4 days. To reheat them, place them in a microwave safe bowl and microwave for 2-3 minutes. You can also add them back to a baking pan and bake it for another 10-15 minutes until heated through.
To make this dinner ahead of time, put it together completely and cover it with aluminum foil. Place it in the refrigerator for up to 48 hours. When you are ready to bake it, remove the aluminum foil and bake for 30-35 minutes.
This is also a great recipe to freeze! Pour the pasta mixture into a freezer safe baking dish and cover it with aluminum foil or plastic wrap. Defrost the baking dish in the refrigerator and then bake it when you are ready to serve it.
What To Serve With Chicken Parmesan Pasta Bake
There are lots of different options to serve with this delicious dinner!
- Garlic bread
- Italian Sauteed Eggplant
- Sourdough Discard Bread
- Sourdough Dinner Rolls
- 5 Ingredient Meatballs
- A delicious green salad or Caesar salad
Recipe FAQs
Sure! Leave out the chicken or add some hearty vegetables, like mushrooms, eggplants, or zucchini.
No! Ricotta helps the sauce become creamier, but you can leave the ricotta out to make it more of a classic chicken parmesan recipe.
More Pasta Recipes
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📖 Recipe
Easy Chicken Parmesan Pasta Bake
Ingredients
- 1 lb Boneless Skinless Chicken Breast 2 Pieces
- 4 tablespoon Olive Oil Divided
- 1 tablespoon Italian Seasoning
- 3 Garlic Cloves Chopped
- 1 lb Penne Pasta or your favorite shape
- 1 Jar Tomato Sauce 24 Ounces
- 15 oz Ricotta
- ¾ cup Bread Crumbs
- ½ cup Parmesan Cheese
- 2 cups Mozzarella
- Salt and Black Pepper
Instructions
- Preheat the oven to 375 degrees. Spray a 9x13 inch baking dish with nonstick cooking spray. Set that aside.
- Bring a large pot of water to a boil. Salt the water with 2 tablespoons of salt and add the pasta to the boiling water. Cook according to package instructions.
- In a small bowl, add the bread crumbs, parmesan cheese, and 2 tablespoons of olive oil. Mix to combine. Set that aside.
- While the pasta cooks, add 2 tablespoons of oil to a large nonstick skillet. Dice the chicken into small pieces. Add the chicken to the skillet along with the Italian seasoning, ½ teaspoon of salt, and ½ teaspoon of black pepper. Cook for 5-6 minutes or until the chicken is golden brown and cooked through.
- Drain the pasta and add it to the pan with the chicken. Add the tomato sauce, ricotta, and mozzarella. Pour the pasta mixture into the baking dish. Top with the bread crumb mixture. Bake for 30-35 minutes or until the top is golden brown.
Notes
- Change the pasta! Feel free to use a gluten-free pasta, a chick pea pasta, or a whole wheat pasta. All will be great in this easy recipe!
- Change the chicken! Boneless, skinless chicken thighs or prebreaded chicken can be used. If you are using a precooked chicken, there is no need to sauté it before adding it to the pasta and the sauce.
- Change the baking dish! You can bake this in a cast iron skillet or even a Dutch oven. Two 8x8 inch baking dishes will work too if you want to make smaller portions and freeze one.
- Add more veggies! Feel free to sauté mushrooms, zucchini, eggplant, red onion, or red peppers.
- To make this dinner ahead of time, put it together completely and cover it with aluminum foil. Place it in the refrigerator for up to 48 hours. When you are ready to bake it, remove the aluminum foil and bake for 30-35 minutes.
- This is also a great recipe to freeze! Pour the pasta mixture into a freezer safe baking dish and cover it with aluminum foil or plastic wrap. Defrost the baking dish in the refrigerator and then bake it when you are ready to serve it.
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