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Baked chicken parmesan pasta with melted mozzarella in a white baking dish

Baked Chicken Parmesan Pasta

A cheesy, one-pot baked chicken parmesan pasta made with tender seared chicken, short pasta cooked in marinara sauce, and a golden broiled mozzarella top. Ready in 35 minutes and perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 383
Ingredients Equipment Method Notes

Ingredients
  

  • 2-3 boneless skinless chicken breasts about 6 to 8 oz each
  • 16 oz dried short pasta rigatoni, penne, or ziti
  • 24 oz marinara sauce Rao's recommended
  • 1 cup water
  • 1 medium yellow onion diced into 1/4-inch pieces
  • 3 garlic cloves freshly minced
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 cup Parmesan cheese freshly grated
  • 1 cup shredded mozzarella cheese divided -- 1/4 cup stirred in, 3/4 cup for topping
  • salt and black pepper to taste
  • oil for searing
  • fresh basil torn, for garnish
  • fresh parsley chopped, for garnish
  • dried Italian seasoning additional, for garnish

Equipment

  • Large pot or deep skillet
  • 9x13 inch baking dish
  • Broiler
  • meat thermometer

Method
 

  1. Heat a drizzle of oil in a large pot or deep skillet over medium-high heat until shimmering.
  2. Season chicken breasts on both sides with salt, pepper, Italian seasoning, and garlic powder.
  3. Sear the chicken for about 5 minutes on the first side until golden, then flip and cook another 3 to 4 minutes. Remove to a plate -- it will not be fully cooked yet.
  4. In the same pot, add the diced onion and minced garlic. Stir frequently for 2 to 3 minutes until fragrant and softened.
  5. Pour in the marinara sauce and water, scraping up any browned bits from the bottom of the pot.
  6. Bring to a gentle boil, then reduce heat to medium-low. Add the seared chicken back in along with the dried pasta. Stir to distribute evenly and submerge the pasta in the liquid.
  7. Cover and cook for 10 to 15 minutes, stirring occasionally, until the pasta is tender and the chicken reaches an internal temperature of 165 degrees F.
  8. Remove from heat. Stir in the grated Parmesan and 1/4 cup of the shredded mozzarella until melted and creamy.
  9. Preheat your broiler. Transfer the pasta mixture to a 9x13 inch baking dish and spread the remaining 3/4 cup mozzarella evenly over the top.
  10. Broil for 2 to 3 minutes, watching carefully, until the cheese is melted and lightly golden.
  11. Let rest 1 to 2 minutes, then garnish with torn fresh basil, chopped parsley, and a pinch of dried Italian seasoning before serving.

Notes

Use any sturdy short pasta shape -- rigatoni, penne, or ziti all work well. Chicken thighs can be substituted for breasts for extra moisture. If the pasta looks dry during cooking, add a splash more water or marinara. Leftovers keep in the fridge for up to 4 days and freeze well for up to 2 months.
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