Hello to this chicken parmesan pasta! AKA taking the key components of chicken parm you love and turning it into an easy skillet meal.
Classic chicken parmesan was one of my favorite pasta dishes growing up. I mean you just can’t beat breaded chicken topped with sauce and melted cheese and served with a big ol’ bowl of pasta. Today we are making it way easier but not sacrificing flavor.
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There is no breading by skipping the breadcrumbs and eggs to keep it super simple. You simply just need to cook your pasta, saute some chicken with spices, and then stir some pasta sauce, parmesan cheese, and your cooked pasta. Top with mozzarella cheese until melted and it’s perfect.
It’s loaded with flavor without all the work and makes a comforting and healthy meal you can put on the table pretty quickly.
Why we love this chicken parmesan pasta recipe
- it is so easy to make – I’m talking 25 minutes, including prep time!
- macro-balanced meal – we have protein from the chicken and pasta, carbohydrates from the pasta, some healthy fats from the cheese, and fiber from the pasta.
- super comforting and cozy and something the whole family will love
- is super customizable – use ground chicken, add in some veggies, or change up the pasta depending on what you have on hand!
Ingredients
- pasta of choice – I used fusilli
- olive oil
- garlic
- chicken breast
- Italian seasoning
- marinara sauce
- shredded parmesan cheese
- thinly sliced mozzarella cheese
- salt and pepper
- for topping – fresh basil, fresh parsley, red pepper flakes, parmesan cheese…
How to make chicken parmesan pasta
- Cook pasta. Bring a large pot of salted water to a boil and cook pasta according to the instructions. Once al dente, drain and set aside to cool. When draining, reserve 2 tablespoons of pasta water.
- When the pasta has about 5 minutes left, start making the chicken. Heat a large skillet over medium heat. Add oil and let it get hot. Then add the chicken and garlic and cook for 5-6 minutes stirring occasionally, until browned on the outside (it will continue to cook as you go). Next, add Italian seasoning and salt and pepper and stir to coat. If there is a lot of liquid in the pan, remove some of it as it will water down the sauce.
- Add pasta sauce and parmesan cheese and mix to combine.
- Drain pasta, saving 2 tablespoons of the pasta water.
- Assemble. Add pasta and pasta water to the pan and mix well to combine. Finally, top with mozzarella cheese, cover with a lid, and let melt for about 1-2 minutes.
- Enjoy! Garnish with optional toppings and enjoy!
What kind of pasta with chicken parmesan?
Chicken parmesan is usually served with angel hair or spaghetti. Since we are combining the chicken and the pasta together, I opted for smaller pieces of pasta to mimic the size of the chicken. Anything with a good surface area (penne pasta, fusilli, rigatoni…) would be a good choice as it soaks up the sauce well.
Sliced or shredded mozzarella?
You can use either sliced mozzarella cheese or shredded. I like sliced as it has more surface area to cover the pasta, but shredded works the same. If using sliced, make sure it is thinly sliced so it melts quickly.
Can I add veggies to this dish?
Yes! You can easily add some veggies to this dish. Onions, spinach, or zucchini would work really well. Add to the pan when you are cooking the chicken.
Can this dish be made gluten-free?
Yes, you can easily make this dish gluten-free by using your favorite gluten-free pasta.
What goes with chicken parmesan
While I find this chicken parm pasta is a complete meal, are a few suggestions to serve with it.
- salad
- roasted or sauteed veggies – broccoli, green beans, brussels sprouts…
- garlic bread or breadsticks – soak up all that sauce!
Storage and reheating
- refrigerator – store leftovers in an airtight container in the fridge for up to 4-5 days.
- reheating – to heat it up, pop it in the microwave for a couple of minutes until warmed through. You can also reheat it on the stovetop. You might need to add a little more sauce.
- freezer – I haven’t tried freezing this recipe, but think it would work. I would suggest leaving off the mozzarella cheese and then adding it when you are ready to heat it up after it defrosts. It should last up to 3 months in the freezer.
Substitutions
- pasta – any kind of pasta you like will work. I used fusilli as it has a great surface area to soak up the sauce. Penne, farfalle, bowtie, rigatoni, or even spaghetti or angel hair will work (you might have to trim the noodles if using longer noodles). To make it gluten-free, make sure to use gluten-free pasta.
- olive oil – any kind of neutral oil will work or butter.
- garlic – you can use garlic powder instead. If using garlic powder, use 1 teaspoon.
- chicken breast – you can chicken thighs instead of breasts. This will add a little more fat to the recipe.
- Italian seasoning – feel free to use a mix of dried basil, parsley, oregano, rosemary, and thyme if you don’t have Italian seasoning. You just need 1 tablespoon total of dried herbs. The ratio of the herbs shouldn’t matter too much.
More healthy pasta recipes
- creamy sun-dried tomato chicken pasta
- chicken ranch pasta with broccoli
- creamy vegetable vegan pasta
- chicken sausage pasta
- goat cheese pasta with chicken and veggies
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Chicken Parmesan Pasta
ingredients
- 8 ounces pasta (I used fusilli)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 pound chicken breasts, cut into 1/2-1 inch pieces
- 1/2 tablespoon Italian seasoning
- 2 cups pasta sauce
- 1/4 cup shredded parmesan cheese (14 grams – I shredded it myself)
- 4 ounces thinly sliced mozzarella cheese* (about 3/4 cup)
- salt and pepper, to taste
- for topping – fresh basil, red pepper flakes, parmesan cheese
instructions
- Make the pasta. Bring a large pot of water to a boil and cook pasta according to the directions on the package until al dente. When draining, reserve 2 tablespoons of pasta water.
- When the pasta has about 5 minutes left, start making the chicken. Heat a large skillet over medium heat. Add oil and let it get hot. Then add the chicken and garlic and cook for 5-6 minutes stirring occasionally, until browned on the outside (it will continue to cook as you go). Next, add Italian seasoning and salt and pepper and stir to coat. If there is a lot of liquid in the pan, remove some of it as it will water down the sauce.
- Add pasta sauce and parmesan cheese and mix to combine.
- Drain pasta, saving 2 tablespoons of the pasta water.
- Assemble. Add pasta and pasta water to the pan and mix well to combine. Finally, top with mozzarella cheese, cover with a lid, and let melt for about 1-2 minutes.
- Enjoy! Garnish with optional toppings and enjoy!
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notes
nutrition
Recipe by Kelly Nardo, Eat the Gains | Photography by The Mindful Hapa
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Loved! This recipe is quick & easy to make. It’s extremely satisfying. I switched up the pasta and used just canned puréed tomatoes instead of jar sauce. It will definitely be in my rotation of week night meals!
Love those subs! So glad you enjoyed it and thanks for trying Donna!
I had a 7pm board meeting tonight that I knew run late & needed something quick, easy & packed with flavor & protein before I left. THIS WAS IT! Already looking forward to leftovers for lunch tomorrow.
So happy to hear it! It really is such a simple meal to make. Thanks for trying it Jessica!
Love chicken parm was easy and taste great
Glad you liked it!
This recipe was delish! I came together quick and everyone in my family gobbled it up!!
So happy to hear that Catrina! Thanks for trying it!
Looks delicious
Thanks! Hope you enjoy!
Rating again because somehow it posted as 4 stars instead of 5. This was definitely a 5 star recipe!!
Thank you! 🙂
So, so good!! I have a gluten intolerance, but the rest of my family does not. It was super easy to swap out my noodles for gluten free noodles, while using all the same ingredients for the rest. Toddler approved as well!
Happy to hear it easily fit your whole family’s needs – and that everyone approved! Thanks for trying it, Eileen!
so easy and taste just like the classic chicken parm everyone knows and loves! love that extra flavor from fresh basil!
Sure is easy to whip up! Thanks, Casey!