This Baked Chicken Parmigiana on a Bed of Penne is a comforting Italian-American dinner made with crispy, golden breaded chicken, savory marinara sauce, tender penne pasta, and plenty of melted mozzarella.
The chicken is lightly fried until golden and crisp, then baked with marinara sauce and cheese until bubbling and beautifully melted. Served over saucy penne pasta and finished with fresh basil, this easy chicken dinner is perfect for family meals and weekend gatherings.
Recipe Overview
| Category | Details |
| Prep Time | 20 minutes |
| Cook Time | 35–40 minutes |
| Total Time | 55–60 minutes |
| Servings | 4 |
| Cuisine | Italian-American |
| Main Ingredient | Chicken |
| Cooking Method | Pan-Searing & Baking |
| Oven Temperature | 200°C / 400°F |
Why You’ll Love This Recipe
This Chicken Parmigiana combines crispy breaded chicken with rich marinara sauce and melted mozzarella for a classic comfort-food combination.
The penne pasta underneath absorbs the flavorful tomato sauce and makes the dish hearty enough for a complete family dinner.
Using Panko breadcrumbs gives the chicken a particularly crispy coating while Parmesan adds a delicious savory flavor.
The final baking step allows the mozzarella to melt into a golden, bubbling layer over the chicken.
Ingredients
For the Chicken
| Ingredient | Amount |
| Boneless, skinless chicken breasts | 3–4 |
| Panko breadcrumbs | 1 cup |
| Grated Parmesan cheese | ½ cup |
| Eggs, beaten | 2 |
| All-purpose flour | ½ cup |
| Italian seasoning | 1 teaspoon |
| Garlic powder | ½ teaspoon |
| Salt | To taste |
| Freshly ground black pepper | To taste |
| Olive oil or sunflower oil | For cooking |
For the Pasta and Sauce
| Ingredient | Amount |
| Penne pasta | 350 g |
| Marinara sauce | 500 ml |
| Shredded mozzarella | 200 g |
| Fresh basil leaves | For garnish |
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 200°C (400°F).
Lightly grease a large oven-safe baking dish and set it aside.
2. Cook the Penne
Bring a large pot of salted water to a boil.
Cook the penne according to the package instructions, but remove it about 1–2 minutes early so it remains al dente.
Drain the pasta well.
Return it to the pot and mix with approximately two-thirds of the marinara sauce.
Set aside while you prepare the chicken.
3. Prepare the Chicken
If the chicken breasts are thick, carefully slice them horizontally to create thinner cutlets.
Alternatively, place them between sheets of parchment paper or plastic wrap and gently pound them to an even thickness.
This helps the chicken cook more evenly and prevents the outside from becoming overcooked before the center is done.
Season the chicken lightly with salt and black pepper.
4. Set Up the Breading Station
Prepare three shallow dishes.
In the first dish, combine the flour with a little salt, black pepper, and garlic powder.
In the second dish, beat the eggs until smooth.
In the third dish, combine the Panko breadcrumbs, Parmesan cheese, and Italian seasoning.
5. Bread the Chicken
Take one chicken cutlet at a time.
Coat it thoroughly in the seasoned flour, shaking off any excess.
Dip it into the beaten eggs, making sure it is completely covered.
Finally, place it into the Parmesan-Panko mixture.
Press the breadcrumbs firmly onto the chicken so the coating adheres well.
Repeat with the remaining chicken.
6. Sear the Chicken
Heat a thin layer of oil in a large skillet over medium-high heat.
Once hot, carefully add the breaded chicken.
Cook for approximately 3–4 minutes per side, or until the coating is golden brown and crisp.
The chicken does not necessarily need to be fully cooked at this stage because it will finish cooking in the oven.
Transfer the browned chicken to a plate lined with paper towels if desired.
7. Assemble the Pasta Bake
Spread the saucy penne evenly across the bottom of the prepared baking dish.
Place the golden chicken cutlets on top of the pasta.
Spoon the remaining marinara sauce over each piece of chicken.
Sprinkle the shredded mozzarella generously over the chicken.
8. Bake
Place the dish in the preheated oven.
Bake for 15–20 minutes, or until the mozzarella is completely melted, bubbling, and lightly golden.
For a more deeply browned cheese topping, you can briefly use the broiler during the final 1–2 minutes. Watch carefully because the cheese can brown quickly.
The chicken should reach a safe internal temperature of 165°F (74°C) at the thickest point.
9. Garnish and Serve
Remove the dish from the oven and let it rest for about 5 minutes.
Scatter fresh basil leaves over the top.
Serve immediately with the cheesy chicken alongside the saucy penne.
Best Tips
Use chicken breasts of similar thickness so they cook evenly.
Panko breadcrumbs create a lighter and crunchier coating than regular breadcrumbs.
Press the breadcrumb mixture firmly onto the chicken to help create a sturdy, crispy crust.
Do not overcrowd the skillet when searing the chicken. Cook in batches if necessary so the coating browns properly.
Cook the penne slightly under al dente because it will continue cooking while the casserole bakes.
For the best cheese topping, freshly shredded mozzarella melts beautifully and creates a golden, stretchy layer.
Best Ingredient Options
Chicken
Boneless, skinless chicken breasts work perfectly, but thin chicken cutlets can make preparation even easier.
Breadcrumbs
Panko breadcrumbs are ideal for maximum crunch. Regular breadcrumbs can also be used for a finer coating.
Cheese
Mozzarella provides the classic melted topping, while Parmesan adds savory flavor to the crispy crust.
For extra flavor, you can combine mozzarella with a little provolone or additional Parmesan.
Marinara Sauce
Use your favorite homemade marinara sauce or a good-quality store-bought tomato sauce.
A tomato basil sauce also works beautifully in this recipe.
Recipe Variations
For a spicy Chicken Parmigiana, add crushed red pepper flakes to the marinara sauce or breadcrumb mixture.
For extra cheese, add a layer of Parmesan over the mozzarella before baking.
For a lighter version, skip the pan-frying and bake the breaded chicken on a lightly greased baking sheet until golden and cooked through before assembling the dish.
For extra vegetables, add sautéed mushrooms, spinach, zucchini, or roasted bell peppers to the penne.
What to Serve With
A crisp green salad is a simple way to balance the richness of the cheesy chicken and pasta.
Steamed broccoli or roasted vegetables also make excellent side dishes.
Garlic bread is perfect for dipping into the extra marinara sauce.
You can also serve the dish with a simple tomato and cucumber salad for a lighter side.
Make-Ahead Instructions
You can prepare the breaded chicken and cook the penne several hours in advance.
Store the components separately in the refrigerator until ready to assemble.
For best results, assemble the dish shortly before baking so the breadcrumb coating remains as crisp as possible.
Storage
Allow leftovers to cool before placing them in an airtight container.
Store in the refrigerator for up to 3–4 days.
Keep the chicken and pasta refrigerated at 40°F (4°C) or below.
Reheating
For the best texture, reheat individual portions in a 350°F (175°C) oven until heated through.
An air fryer can also help restore some crispness to the chicken coating.
Microwave reheating is convenient, but the breadcrumb crust will become softer.
Freezing
Chicken Parmigiana can be frozen in an airtight freezer-safe container for up to approximately 2–3 months.
For better texture, freeze the chicken separately from the pasta when possible.
Thaw overnight in the refrigerator before reheating thoroughly.
Common Mistakes to Avoid
Do not use very thick chicken breasts without flattening or slicing them because they may cook unevenly.
Avoid soaking the breaded chicken in too much sauce before baking, as excess sauce can soften the crispy coating.
Do not overcook the penne before assembling the dish because it can become mushy in the oven.
Avoid overcrowding the skillet while browning the chicken.
Do not skip the resting period after baking. A few minutes allows the cheese and sauce to settle before serving.
Nutrition Estimate
Nutrition values are approximate and will vary depending on the exact ingredients and portion sizes.
| Nutrient | Approximate Amount per Serving |
| Calories | 650–750 kcal |
| Protein | 50–60 g |
| Carbohydrates | 60–70 g |
| Fat | 25–32 g |
| Saturated Fat | 9–13 g |
| Fiber | 4–6 g |
| Sodium | 900–1,300 mg |
Frequently Asked Questions
Can I use regular breadcrumbs instead of Panko?
Yes. Regular breadcrumbs work well, although Panko generally provides a crunchier coating.
Can I bake the chicken instead of pan-searing it?
Yes. Place the breaded chicken on a lightly greased baking sheet and bake until golden and cooked through. Then assemble it with the marinara, mozzarella, and penne.
Can I use fresh mozzarella?
Absolutely. Fresh mozzarella gives the dish a creamy, luxurious topping. Drain excess moisture before using it so the casserole does not become watery.
Can I use another pasta?
Yes. Spaghetti, rigatoni, ziti, fusilli, or farfalle can all work well.
How do I keep the chicken crispy?
Avoid covering the chicken with excessive sauce. Spoon a moderate amount of marinara over the top and bake just until the cheese melts.
How do I know when the chicken is fully cooked?
The safest method is to check the thickest part with an instant-read thermometer. Chicken should reach 165°F (74°C) internally.
Can I prepare Chicken Parmigiana ahead of time?
Yes. You can prepare the individual components ahead of time and assemble the dish shortly before baking.
Final Thoughts
This Baked Chicken Parmigiana on a Bed of Penne brings together everything you want in a comforting homemade dinner: crispy Parmesan-coated chicken, flavorful marinara sauce, tender pasta, and bubbling melted mozzarella.
It is an easy, satisfying recipe that works beautifully for family dinners, weekend meals, or whenever you’re craving a hearty Italian-American comfort food classic.
⚠️ This recipe may not be suitable for everyone, so it is advisable to consult a doctor if you have specific dietary or health concerns.