I’ve cooked a lot of chicken in my time.
Thighs, wings, skin-on breasts, whole birds, even one awkward phase with sous vide that we don’t talk about anymore.
But this dish right here?
Chicken Parmesan Pasta?
It’s not just dinner.
It’s therapy on a plate.
It’s what you make when the weather’s weird and your day was weirder and all you want is something cheesy and crunchy with just the right kind of red sauce mess.
The first time I threw this together, I had a random block of Parm, some stale panko in the back of the pantry, and one lonely chicken breast begging to be useful.
Pasta was boiling, wine was open, and the kitchen smelled like someone’s grandma had taken over.
The good kind of grandma.
The one who cooks with wine and curses under her breath.
What happened next wasn’t fancy.
I pan-fried the chicken, poured sauce like I meant it, dropped in the pasta, and covered the whole thing in mozzarella.
Not shredded.
The real deal – soft, stretchy, slightly wet mozzarella that melts like a dream.
Fifteen minutes later, the top was golden, the sauce had bubbled into the pasta, and the chicken… oh man.
Still juicy inside.
Crispy where it counted.
Coated in flavor and fried love.
Since then, it’s been the go-to on nights I don’t wanna think too hard but still wanna eat very well.
My neighbor once showed up uninvited when he caught a whiff from the hallway.
He left with a plate and said, “Whatever spell you’re doing in there, don’t stop.”
So yeah. This isn’t “quick” chicken parm or “skinny” chicken parm or any of that watered-down stuff.
This is big, bold, fork-stretching, cheese-sticking-to-your-shirt kinda chicken parm.
And we’re doing it with pasta.
Because more carbs, more comfort.
Ingredients You’ll Actually Use
(Serves 2 to 4 hungry folks. Or 1 person going through something.)
Alright.
Here’s what you’ll need – and don’t go rogue with substitutions unless I say it’s cool.
This recipe works because of how these ingredients play together.
No fillers.
No fluff.
Just the good stuff.
The Chicken
- 2 boneless, skin-on chicken breasts
(Yes, skin-on. You want the crisp.) - 1 cup buttermilk
(Don’t have it? Mix regular milk with a splash of vinegar and wait 5 minutes.) - 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Fresh ground pepper
(Be generous. Chicken needs help.)
The Breading
- 1 cup panko breadcrumbs
(Use panko. Regular breadcrumbs go soggy faster than a paper towel in a thunderstorm.) - 1/2 cup grated Parmigiano Reggiano
(None of that powdery green can stuff. Please. I beg you.) - 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
(Optional, but highly recommended. This dish needs a little edge.)
The Pasta and Sauce
- 8 ounces rigatoni or penne
(Big pasta holds more sauce. Elbows won’t cut it.) - 2 cups marinara sauce
(Go homemade if you’re feeling fancy. Otherwise, Rao’s or Carbone is solid.) - 2 tablespoons olive oil
(For frying. Don’t skimp. This is flavor land.)
The Cheese Situation
- 1 cup shredded low-moisture mozzarella
(Low moisture melts better and won’t water down the dish.) - 1/2 cup torn fresh mozzarella
(For gooey pockets of heaven.) - More Parm for topping
Got it all?
Good.
Don’t stress if your measuring spoon isn’t exact. Chicken doesn’t care. It just wants to be loved properly.
Prep That Matters
Here’s where most folks mess up… they rush. And chicken knows. It punishes you with dry meat or soggy breading. But not you. You’re about to treat that bird right.
Step 1: Give That Chicken a Spa Day
Grab your chicken breasts and pat them dry.
Really dry. If it’s wet, the breading slides off like it’s dodging responsibility.
Slice them horizontally into thinner cutlets – you want them around half an inch thick.
More surface area means more crunch and faster cook time.
Now grab a big bowl or zip-top bag.
Toss in the cutlets, buttermilk, salt, garlic powder, paprika, and pepper.
Mix it around.
Get every piece coated like it just got a five-star facial.
Cover it and pop it in the fridge.
Let it sit at least 30 minutes, but if you can do an hour… do it.
Overnight?
Even better.
This helps tenderize the meat and loads it with flavor.
Step 2: The Breading Station Shuffle
Set up your breading station with two bowls.
- Bowl 1: Just the chicken coming out of the buttermilk soak.
- Bowl 2: Mix panko, Parmesan, Italian seasoning, and red pepper flakes.
Take each cutlet, shake off extra buttermilk, then press it into the breadcrumb mix.
Really press.
Let the crumbs hug it like it owes them money.
Set them on a plate and don’t stack them – give them room to breathe.
Let the breaded chicken rest for 10 minutes.
This part matters. It helps the coating stick better when it hits the pan.
You skip this and you’ll regret it later when the crust peels off like a bad sunburn.
Step 3: Pasta Time
Bring a large pot of salted water to a boil.
You want it salty like the sea.
Drop in your rigatoni and cook just shy of al dente.
It’ll keep cooking later with the sauce, so don’t let it go mushy now.
Drain it.
Toss it with a splash of olive oil so it doesn’t stick together like needy exes.
Let’s Get Cooking: Step by Step
Step 1: Heat the Pan Like You Mean It
Get a large skillet… cast iron if you have it, but nonstick works too.
Add about 2 tablespoons of olive oil, then set it over medium heat.
Let it heat up till it shimmers – not sizzles.
You want hot oil but not smoking.
If it starts smoking, you’ve gone too far.
Turn the heat down, take a breath, and start again.
Step 2: Fry the Chicken Till It’s a Crunch Machine
Lay in the chicken cutlets, one by one.
Don’t crowd the pan.
They need elbow room to get golden.
Cook for about 3 to 4 minutes per side until the outside is crisp and the inside is cooked through.
Flip gently with tongs so you don’t rip off that precious crust.
You’re looking for a deep golden brown.
The kind that makes you whisper “dang” to yourself.
Set the finished chicken aside on a wire rack or paper towel.
Keep it warm… or just sneak a bite. I won’t tell.
Step 3: Sauce Meets Pasta
Pour your marinara sauce into a large oven-safe skillet or baking dish.
Warm it over medium-low heat.
Add your drained pasta and stir to coat every piece.
Add a little pasta water if it’s too thick.
This sauce should hug, not smother.
Taste it now.
Does it need salt? A pinch of sugar? A little more heat? Fix it. Sauce is personal.
Don’t settle.
Step 4: Time to Layer
Nestle the fried chicken right on top of the sauced-up pasta.
Now cover each cutlet with a few torn pieces of fresh mozzarella, plus a healthy sprinkle of the shredded kind, and finish with a good handful of grated Parmesan.
Don’t be shy. This is not a “less is more” situation.
Step 5: Into the Oven It Goes
Preheat your broiler on high.
Slide your pan in about 6 inches from the heat.
Broil for 3 to 5 minutes, or until the cheese is bubbling, golden, and slightly blistered.
Don’t walk away.
Cheese under a broiler turns on you faster than a soap opera character.
Once it’s perfect… pull it out.
Let it sit for a couple minutes.
Just enough time for the cheese to settle and your guests to come running.
The Assembly Line of Glory
This part right here?
This is where people start hovering in the kitchen.
Dogs.
Roommates.
A cousin you forgot you invited. It’s all happening now.
Step 1: Build Your Base
Grab that oven-safe pan or deep baking dish.
Start with a ladle of marinara on the bottom… not too much.
Just enough to give the pasta a warm landing pad.
Now, spoon in your sauced pasta.
Spread it out, but don’t pack it down.
You want wiggle room for the cheese to drip and the chicken to nestle.
Step 2: Crown It With Chicken
Place the fried chicken cutlets right on top of the pasta.
If you’ve got smaller pieces, overlap them a little.
Each bite should have both crunch and sauce. That’s non-negotiable.
Step 3: Cheese. Lots.
Now hit it with more shredded mozzarella, torn fresh mozzarella, and a sprinkle – okay, a handful – of Parmigiano Reggiano.
This is your crispy cheese crown.
Don’t hold back.
Cheese on top equals crust. Crust equals happiness.
Step 4: The Bubble and Blister Moment
Slide it under the broiler again if the cheese needs a little extra oomph.
Watch it like it owes you money.
When it’s golden brown, bubbling at the edges, and smelling like pizza and dreams, pull it.
Let it rest for a few minutes.
That pause?
It’s not just for dramatic effect.
It lets everything settle so you don’t burn your tongue or tear the cheese too soon.
That First Forkful
There’s this sound you’ll hear when you break into it… a soft crunch as the fork hits that fried crust.
Then the cheese pulls.
Like… actual strings of mozzarella following your fork across the plate.
The pasta underneath is slicked with sauce, but not drowning.
The bottom layer might even be a little crispy at the edges.
That’s the bite you fight someone for.
One cut into the chicken and you’ll see why all that prep was worth it. Still juicy. Still proud of you.
First taste?
You’ll know.
It’s not fancy. It’s not precious.
It’s just warm, cheesy comfort with the kind of crunch that makes your eyes close.
Pair it with a big glass of something red… or something bubbly if you’re feeling wild.
Garlic bread wouldn’t hurt.
Honestly, even cold leftovers the next day are pretty unbeatable.
And if you manage not to burn your mouth rushing that first bite… you’re stronger than me.
Print
Chicken Parmesan Pasta
A comforting blend of crispy, golden chicken cutlets nestled atop al dente pasta, all smothered in rich marinara and gooey melted cheeses. This dish brings the classic flavors of Chicken Parmesan into a hearty pasta bake that’s perfect for any night of the week.
- Total Time: 45 minutes
- Yield: Serves 2–4 1x
Ingredients
- 2 boneless, skin-on chicken breasts
- 1 cup buttermilk
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Fresh ground pepper, to taste
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmigiano Reggiano
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 8 ounces rigatoni or penne pasta
- 2 cups marinara sauce
- 2 tablespoons olive oil
- 1 cup shredded low-moisture mozzarella
- 1/2 cup torn fresh mozzarella
- Additional grated Parmesan, for topping
Instructions
- Marinate the Chicken: Slice chicken breasts horizontally to create thinner cutlets. In a bowl, combine buttermilk, salt, garlic powder, paprika, and pepper. Submerge chicken in the mixture, cover, and refrigerate for at least 30 minutes.
- Prepare the Breading: In a shallow dish, mix panko breadcrumbs, grated Parmesan, Italian seasoning, and red pepper flakes. Remove chicken from marinade, allowing excess to drip off, and press into breadcrumb mixture until well-coated. Let the breaded chicken rest for 10 minutes.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente. Drain and toss with a splash of olive oil to prevent sticking.
- Fry the Chicken: In a large skillet, heat olive oil over medium heat. Fry breaded chicken cutlets until golden brown and cooked through, about 3-4 minutes per side. Transfer to a paper towel-lined plate.
- Combine Pasta and Sauce: In an oven-safe skillet or baking dish, warm marinara sauce over medium-low heat. Add cooked pasta and stir to coat evenly. Adjust seasoning if necessary.
- Assemble the Dish: Place fried chicken cutlets on top of the sauced pasta. Sprinkle shredded mozzarella and torn fresh mozzarella over the chicken. Finish with additional grated Parmesan.
- Broil to Finish: Preheat broiler on high. Place the assembled dish under the broiler until cheese is melted, bubbly, and slightly golden, about 3-5 minutes. Watch closely to prevent burning.
- Serve: Allow the dish to rest for a few minutes before serving to let the flavors meld.
Notes
- For a spicier kick, increase the amount of red pepper flakes.
- Ensure the chicken is patted dry before marinating to help the breading adhere better.
- Using both shredded and fresh mozzarella provides a balance of melt and creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying, Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: Approximately 1.5 cups
- Calories: 589
- Sugar: 6g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 4g
- Protein: 49g
- Cholesterol: 105mg
