Baked Chicken Parmesan Pasta is deconstructed chicken parmesan made with chicken tenders, pasta, sauce, and lots of cheese. It’s one of those chicken pasta recipes that is easy, fast, and delicious!
Kyle and I agree about lots of things. Paint colors. Home decor. The insanity that will be our garden this year.
Sometimes I wonder if he’s really just yes-ing me to death. But either way, it makes for an easy marriage so I don’t complain.
Making it a little easier is our agreement on the fact that chicken parmesan may just be the most perfect meal on earth. It was always, always, always my birthday meal of choice growing up.
So you could imagine how completely smitten I was the first time I heard him order this off a menu at dinner back in our early dating days. And it should be no surprise how much we both loved this chicken parmesan pasta bake.
It’s a deconstructed version of our favorite meal, is quick to throw together, and it will continue to make the rounds on our menu for ages to come – I’m quite sure of it.
Ingredients
Here’s the basic shopping list for this meal. Be sure to check out the full list below in the green recipe card.
canned fire-roasted tomatoes
olive oil
fresh garlic
dried oregano
crushed red pepper flakes – you can skip this to make it less spicy
Kosher salt and freshly ground black pepper
water
low-sodium chicken broth
dry pasta shapes like rotini, ziti, penne, or cavatappi
This chicken pasta is sooo simple to make! Here’s a quick snapshot of how to make this recipe. Be sure to check out the full recipe below in the green recipe card!
STEP 1: You’ll boil the pasta in a quick homemade tomato sauce, just like this one-pot creamy sausage pasta which is always a major winner around here!
STEP 2: Toss in lots of mozzarella cheese and the cooked chicken tenders.
STEP 3: Top with more mozzarella cheese – it IS chicken parm, after all!
STEP 4: Bake until bubbly and delicious!!
What to Serve with This Chicken Pasta Recipe
Just like most Italian pasta recipes, finding side dishes is super easy to do. There’s always an option for a salad: house, Caesar, or maybe even a Greek salad.
And garlicky bread is basically a requirement, right? This Cheesy Garlic Pull Apart Bread is a phenomenal addition to any meal, especially this chicken parm pasta.
My Homemade Garlic Knots are forever a fan favorite and we make them at least once a month to go with meals like this one.
And while less cheesy, though no less delicious, this Garlic Parmesan Pull Apart Bread is a savory monkey bread that everyone goes nuts over every single time I make it.
How could you possibly go wrong with this baked chicken parmesan pasta with loads of sides options?!
Baked chicken parmesan pasta is just like making deconstructed chicken parmesan! It's made with chicken tenders, pasta, sauce, and lots of cheese, all in one pot. And it's easy, cheap, and delicious!
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Ingredients
UnitsScale
1 (28-oz) can whole peeled fire-roasted tomatoes
1 tbsp olive oil
6 garlic cloves, minced
1/4 tsp dried oregano
1/8 to 1/4 tsp crushed red pepper flakes, depending on your heat/spicy level preference
Kosher salt and freshly ground black pepper
2cupswater
1 1/2cupslow-sodium chicken broth
12ozpasta shapes (rotini, ziti, penne, etc)
2oz grated Parmesan cheese (about 1 cup)
1lb cooked chicken tenders, chopped into bite-sized pieces (store-bought or homemade)
4oz shredded mozzarella cheese (about 1 cup)
1/4cup chopped fresh basil
Instructions
Preheat the oven to 475° F.
Puree the tomatoes and their juices in a food processor until finely pureed.
Heat the oil in a large skilletover medium heat and cook the garlic, oregano, and red pepper flakes until fragrant, about 1 minute. Stir in the tomato puree, water, broth, and pasta. Season with salt and pepper.
Bring the mixture to a simmer over medium-high heat and cook, covered and stirring often, until the pasta is cooked through 15 to 18 minutes.
Stir ¾ cup of the Parmesan and the chicken into the mixture. Transfer the mixture to a 13×9-inch baking dish. Sprinkle the mozzarella and remaining ¼ cup Parmesan over the top.
Bake for 10 to 15 minutes, until the cheese is melted and bubbly. Sprinkle the chopped basil over the top of the dish before serving.
Notes
If you want to make this a completely one-pot meal, be sure to use a skillet that is oven-safe to at least 475° F to cook the pasta and sauce on the stove top. Cast iron, enameled cast iron, or stainless cookware would be perfect for this. Then, in Step 5, skip transferring the mixture to a baking dish and proceed with the recipe in the skillet.
This is one of our favorite quick and easy weeknight meals! Love that you tried it with whole wheat pasta, I haven’t done that yet.
Chicken parm in a pasta bake?! Yes, please! Love it!
I made this and if was so good, and easy to make. It was even better the next day!
I agree – definitely better the next day!