Chicken Parmesan Pasta
This Chicken Parmesan Pasta is an easy dinner full of juicy chicken, cooked pasta, and a rich marinara sauce, all topped with melty cheese and a garlic breadcrumb topping. It has all the flavors of classic chicken parmesan made into a simple, one-pot pasta bake that is comforting, easy to make, and so delicious!
For more Easy Weeknight Dinners, be sure to check out my Chicken and Stuffing Casserole, Air Fryer Turkey Burgers, and French Onion Beef Stew.
This Chicken Parmesan Pasta is everything you love about traditional chicken parm made into an easy casserole. It’s a great recipe for using a rotisserie chicken (or leftover chicken) and is an easy dinner that all of my kids eat without complaint.
It’s loaded with cooked chicken, marinara sauce (Rao’s is my favorite for this), and three kinds of cheese!
Chicken parmesan always features Chicken Cutlets with a crispy coating, so I like to top my pasta off with a garlicky breadcrumb topping, too. It adds a nice crunch and texture to the pasta; don’t leave it out!
Ingredients for Chicken Parmesan Pasta
- Cooked pasta – any short pasta will work here. I used rotini, but you could also use farfalle or penne pasta. You will not need a full box, which is usually one pound. You will only need 12 ounces, so make sure to weigh/measure it out. Make sure to cook the pasta until al dente; don’t overcook it.
- Cooked chicken – I like to use rotisserie chicken, but you can use leftover chicken or cook some boneless skinless chicken breasts and shred the meat.
- Pasta sauce – you will need one large jar (32 ounces) of marinara sauce. I love Rao’s brand, but you can use your favorite jarred sauce.
- Spices – garlic powder and Italian seasoning are used for seasoning your chicken parm pasta.
- Olive oil – a small amount is used to coat the breadcrumb topping that gets sprinkled on at the end.
- Panko breadcrumbs – are used to make the topping for the pasta add a nice crunch.
- Cheese – you will need ricotta, shredded mozzarella cheese, and shredded parmesan cheese. I like to use freshly shredded mozzarella and parmesan. I recommend shredding both yourself from a block instead of using pre-shredded. It will melt more smoothly and create a nice creamy cheese layer.
A full list of ingredients, measurements, and instructions are located in the recipe card below.
How to Make Chicken Parmesan Pasta – Step by Step
In a large bowl combine cooked pasta, cooked chicken, Italian seasoning, 1/2 cup mozzarella cheese, 1/4 cup shredded parmesan cheese, ricotta cheese, and marinara sauce.
Mix until well coated and combined.
In a small bowl, mix the panko, remaining ¼ cup parmesan, olive oil, and garlic powder until evenly coated.
Spread the coated pasta into a greased 9×13 inch baking dish.
Sprinkle with the remaining mozzarella cheese followed by the prepared panko topping.
Bake in a 350 degree oven for 30-35 minutes until cheese is melted and golden brown.
Tips and Notes
- Make sure to cook your pasta until it’s al dente; don’t overcook it!
- For a high protein option, I like to use protein pasta (I love Brami, Banza, or Barilla Protein Plus pasta) and replace the ricotta with cottage cheese. I do this a lot and my picky family members can’t ever tell the difference.
- Making ahead of time: You can prep your chicken parmesan pasta ahead of time for the same day or the next day and store it in the refrigerator covered with plastic wrap. It’s a great make-ahead dish for busy weeknights and is also the perfect meal to send to a family member or friend in need.
- Freezer Instructions: Cover the casserole dish with a layer of plastic wrap and then a layer of aluminum foil and freeze for up to 3 months. It is best to thaw the frozen pasta dish in the refrigerator overnight before baking, and it is even better if you can let it come to room temperature before placing it in the oven.
- Store leftovers in an airtight container in the fridge for 3-4 days.
More Easy Chicken Pasta Recipes You Should Try!
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
Recipe: Chicken Parmesan Pasta
Ingredients
- 12 ounces rotini pasta, cooked until al dente
- 16 ounces cooked rotisserie chicken, chopped
- 2 teaspoons Italian seasoning
- 32 ounces marinara sauce, I prefer Rao’s brand
- 1 1/2 cups ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- ½ cup shredded parmesan cheese, divided
- ¼ cup panko bread crumbs
- 1 Tablespoon olive oil
- ½ teasooon garlic powder
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 inch baking dish with cooking spray and set aside.
- In a large bowl combine cooked pasta, cooked chicken, Italian seasoning, 1/2 cup mozzarella cheese, 1/4 cup shredded parmesan cheese, ricotta cheese, and marinara sauce. Mix until combined.
- In a small bowl, mix the panko, remaining ¼ cup parmesan, olive oil, and garlic powder until evenly coated.
- Spread the coated pasta into the prepared baking dish. Sprinkle with the remaining mozzarella cheese followed by the prepared panko topping.
- Bake for 30-35 minutes until cheese is melted and golden brown.
Notes
- Make sure to cook your pasta until it’s al dente; don’t overcook it!
- For a high protein option, I like to use protein pasta (I love Brami, Banza, or Barilla Protein Plus pasta) and replace the ricotta with cottage cheese. I do this a lot and my picky family members can’t ever tell the difference.
- Making ahead of time: You can prep your chicken parmesan pasta ahead of time for the same day or the next day and store it in the refrigerator covered with plastic wrap. It’s a great make-ahead dish for busy weeknights and is also the perfect meal to send to a family member or friend in need.
- Freezer Instructions: Cover the casserole dish with a layer of plastic wrap and then a layer of aluminum foil and freeze for up to 3 months. It is best to thaw the frozen pasta dish in the refrigerator overnight before baking, and it is even better if you can let it come to room temperature before placing it in the oven.
- Store leftovers in an airtight container in the fridge for 3-4 days.
