Why You’ll Love This Recipe

I love this recipe because it delivers the full chicken Parm experience without the usual fuss. Using store-bought breaded chicken and marinara makes it incredibly quick, while baking everything together ensures every bite is loaded with cheesy, saucy goodness. I also appreciate how flexible the pasta choice is and how reliably it feeds a hungry group.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Step 1: I cook the frozen chicken according to package instructions. Once crispy, I let it cool and slice it crosswise into strips.
Step 2: I preheat the oven to 400 degrees. In a large pot of boiling salted water, I cook the pasta until al dente and drain it.
Step 3: In a large ovenproof skillet over medium-high heat, I heat the oil. I cook the onion until translucent, about 7 minutes, then add the garlic and cook until fragrant. I stir in the marinara and salt and bring the sauce to a low simmer.
Step 4: I add the cooked pasta to the skillet and toss to coat. I stir in 1/2 cup Parmesan until melted. I top with another 1/2 cup Parmesan and sprinkle with mozzarella. Then I arrange the sliced chicken on top.
Step 5: I bake until the cheese is melted and the chicken is warmed through, 10 to 12 minutes.
Step 6: I season with black pepper, then add fresh basil and more Parmesan before serving.

Servings and Timing

This recipe yields 6 servings. Prep time is about 10 minutes, and total time is approximately 30 minutes.

Variations

I like swapping cavatappi for rigatoni or penne when I want a firmer bite. If I’m craving spice, I add red pepper flakes to the sauce. Sun-dried tomatoes or sautéed mushrooms also make great additions. When I want extra cheesiness, I mix ricotta into the pasta before baking.

Storage/Reheating

I store leftovers in an airtight container for up to 3 days. To reheat, I warm the pasta in the oven at 350 degrees until heated through or microwave individual portions. If the pasta seems dry, I stir in a spoonful of extra marinara before reheating.

FAQs

Can I use homemade chicken instead of store-bought cutlets?

Yes, I cook breaded chicken breasts or tenders ahead of time and slice them for the pasta.

Can I make this ahead?

Yes, I assemble everything except the chicken on top, refrigerate it, and add the chicken just before baking.

What pasta shapes work best?

Any short pasta like rigatoni, penne, fusilli, or shells works well.

Can I add vegetables?

Yes, spinach, mushrooms, or roasted peppers mix in beautifully.

Can I use fresh mozzarella?

Absolutely—it creates an even meltier, richer topping.

How do I keep the pasta from drying out?

I make sure it’s fully coated in sauce and don’t overbake it.

Can I use gluten-free pasta?

Yes, I cook it slightly under al dente so it holds up during baking.

Can I double the recipe?

Yes, I use a larger skillet or baking dish to accommodate the extra pasta.

Can I freeze this dish?

The texture is best fresh, but I freeze portions without the basil and reheat in the oven.

What should I serve with it?

Garlic knots, simple green salads, or roasted vegetables pair perfectly.

Conclusion

I love how quickly this Chicken Parm Pasta comes together while still delivering all the classic cheesy, saucy comfort of chicken Parmesan. It’s easy, satisfying, and ideal for weeknights or gatherings when I want something delicious without a lot of work.