This chicken parm pasta takes everything you love about a classic Italian-American comfort meal and turns it into a single-skillet dinner that feeds the whole table. The pasta is coated in marinara with sautéed onion and garlic, layered with two kinds of cheese, and topped with sliced breaded chicken. It then goes into the oven for a quick 10-minute bake. The result is melty, saucy, and satisfying in the way only chicken Parm can deliver.
The genius of this recipe is how little effort it requires. Using store-bought frozen breaded chicken and jarred marinara keeps prep minimal without sacrificing flavor. This dinner feels like more work than it is, making it a strong option for a weeknight when you want something hearty without spending an hour in the kitchen.
Nutrition
575 Calories | 19g Fat | 66g Carbohydrates | 28g Protein | 7g Fiber
Per Serving
Serves 6
Ingredients
- Kosher salt
- 12 oz store-bought cooked frozen breaded chicken cutlets
- 1 lb cavatappi or other short pasta
- 1 Tbsp extra-virgin olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, finely chopped
- 4 cups store-bought or homemade marinara sauce
- 2 oz Parmesan, finely grated (about 1 cup), divided, plus more for serving
- 3/4 cup shredded mozzarella
- Freshly ground black pepper
- Torn fresh basil, for serving
Directions
- Cook the chicken. Prepare the frozen breaded chicken cutlets according to package instructions until fully cooked and crispy. Let cool slightly, then cut crosswise into strips. Set aside.
- Preheat the oven to 400°F and arrange a rack in the center position.
- Cook the pasta. Bring a large pot of heavily salted water to a boil. Add the cavatappi and cook, stirring occasionally, until al dente according to package directions. Drain and set aside.
- Build the sauce. In a large ovenproof skillet over medium-high heat, heat the olive oil. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 7 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Add the marinara and 1 tsp salt, then bring to a low simmer.
- Combine pasta and cheese. Add the drained pasta to the skillet and stir until fully coated in the sauce. Add 1/2 cup of the Parmesan and toss until melted throughout.
- Layer and top. Sprinkle the remaining 1/2 cup Parmesan evenly over the top, followed by the shredded mozzarella. Arrange the sliced chicken strips over the cheese layer.
- Bake. Transfer the skillet to the oven and bake for 10 to 12 minutes, until the cheese is fully melted and the chicken is warmed through.
- Finish and serve. Season with freshly ground black pepper. Top with torn fresh basil and additional Parmesan before serving directly from the skillet.
Pro-Tips
- Salt the pasta water generously. This is one of the most impactful and underused steps in any pasta recipe. The water should taste noticeably salty before adding the pasta. It is the only chance to season the pasta itself and makes a real difference in the dish’s final flavor from the first bite.
- Let the chicken cool before slicing. Cutting into breaded chicken while still hot causes the breading to slide off and the interior to lose moisture quickly. Letting it rest five minutes before slicing keeps the coating intact and the chicken juicy when it goes back into the oven.
- Use an ovenproof skillet from the start. Building the sauce and finishing the dish in the same skillet makes this recipe truly one-pot. A large cast-iron or stainless steel skillet that goes from stovetop to oven without transfer saves time and dishes. Check that your skillet is oven-safe before you begin.
- Grate both cheeses freshly for the best melt. Pre-shredded cheese contains anti-caking coatings that prevent it from melting cleanly and evenly. Grating Parmesan fresh from a block and shredding your own mozzarella takes a couple of extra minutes and gives a smoother, stretchier finish on top of the pasta.
- Do not overcook the pasta before baking. Remove the cavatappi from the water while it still has a little bite, slightly firmer than usual. It will absorb some marinara sauce in the skillet and cook more during the oven bake. Starting al dente prevents it from becoming soft and mushy by serving time.
Taking control of your nutrition starts with practical skills. This recipe is more than just a meal; it’s a blueprint for using what you have to create something nourishing and delicious. By incorporating simple, sustainable habits like this into your routine, you can build lasting skills that support your goals and simplify your busy life.
