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Chicken Parmesan Pasta

CasseroleChickenOven
Time :1 hour
Yield :4 servings
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Chicken Parmesan Pasta combines crispy chicken, al dente pasta, and bubbling cheese in a comforting bake.
Chicken Parmesan Pasta brings together the warmth of a classic Italian-American dish with the comfort of a cheesy pasta bake. The moment this dish hits the oven, an aroma of bubbling marinara and melting fontina fills the kitchen, creating an irresistible invitation. The richness of the baked cheese pairs beautifully with the tender chicken, which offers a crispy contrast thanks to its golden breadcrumb coating.
Texture takes center stage here, with the rotini capturing every drop of sauce while remaining al dente. Baking the pasta just shy of done before assembling ensures it absorbs all the flavors without becoming mushy. The chicken stays juicy and flavorful, each bite providing a satisfying crunch that melds with the creamy, tangy cheese layers.
Sharing this dish is an event on its own. Whether it’s a weeknight meal or a gathering with friends, the sight of cheese bubbling over the edge of the dish is a comfort that bridges generations. It’s a reminder that simple ingredients, when assembled thoughtfully, can transform into something memorable.

Ingredients

For the chicken and pasta:

  • 1 (16-ounce) package whole wheat rotini
  • 3 tablespoons vegetable or canola oil
  • 1 1/4 cups all-purpose flour divided
  • 1 teaspoon salt plus more, to taste
  • 1 teaspoon pepper plus more, to taste
  • 1 teaspoon garlic powder
  • 3 eggs lightly beaten
  • 2 cups seasoned panko breadcrumbs
  • 1/2 cup seasoned fine breadcrumbs
  • 1 pound chicken thighs boneless and skinless

For the sauce:

  • 1 (24-ounce) jar marinara sauce divided
  • 2 cloves garlic minced
  • 1/2 teaspoon dried basil
  • 12 ounces fontina cheese freshly grated, divided
  • 1/4 cup parmesan cheese finely grated

Directions

  • Preheat the oven to 375 degrees F.
  • Spray a 9x13-inch baking dish with nonstick spray.
  • In a large pot of boiling water, cook the pasta to just shy of al dente, about 1-2 minutes less than indicated on the package directions.
  • While the pasta is cooking, heat a large skillet over medium-high heat and add the oil.
  • In a bowl, stir together 1 cup of the flour, the salt, the pepper, and the garlic powder.
  • In a second bowl, add the beaten eggs.
  • In a third bowl, stir the panko breadcrumbs, the seasoned breadcrumbs, and the remaining flour together.
  • Season the chicken with the salt and the pepper.
  • Dip each piece of the chicken in the flour mixture, then in the eggs.
  • Dip each dredged chicken piece in the breadcrumb mixture, pressing to adhere.
  • Place the coated chicken pieces in the skillet in batches and cook until they are deeply golden, about 3-4 minutes per side.
  • Repeat the cooking process until all of the chicken is cooked.
  • Add 3/4 of the marinara to the prepared baking dish.
  • Stir the minced garlic, the basil, and the pasta into the marinara.
  • Stir 1/2 of the fontina cheese into the pasta mixture.
  • Place the chicken on top of the pasta.
  • Add the remaining sauce on top of the chicken and sprinkle with the remaining fontina cheese and the parmesan cheese.
  • Bake until the pasta is cooked through and the cheese is golden and bubbly, about 30 minutes.
  • Let the pasta cool slightly and serve.
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