Chicken Parmesan Pasta Bake

How to Make Chicken Parmesan Pasta Bake

1. 1

   Step 1: Cook the pasta

   Preheat oven to 375°F (190°C). Bring a large pot of water to a boil, add the kosher salt, and cook the penne until about 2 minutes shy of al dente according to package directions. Drain, return to the pot, and toss with 1 tablespoon olive oil to prevent sticking; set aside.

   For this step

   • 16 ozDry penne pasta
   • 1 tbspKosher salt (for pasta water and seasoning)
   • 3 tbspOlive oil
   
2. 2

   Step 2: Prep and bread the chicken

   Slice each chicken breast horizontally to make thinner cutlets (or pound to 1/2-inch thickness). In one shallow bowl beat the eggs; in another combine panko, grated Parmesan and Italian seasoning with a pinch of salt and pepper. Dip each cutlet into the egg, press into the breadcrumb mixture to coat thoroughly.

   For this step

   • 1 1/2 lbBoneless skinless chicken breasts
   • 2 largeLarge eggs
   • 1 1/2 cupsPanko breadcrumbs
   • 3/4 cupGrated Parmesan cheese
   • 1 tspItalian seasoning
   
3. 3

   Step 3: Pan-sear the cutlets

   Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches if necessary, sear breaded cutlets 2–3 minutes per side until golden (they will finish cooking in the oven). Transfer to a paper towel-lined plate and let rest briefly, then slice into strips.
   
4. 4

   Step 4: Assemble the bake

   In the pot with cooked pasta, stir together the marinara sauce and half the mozzarella until combined. Spoon the sauced pasta into a 9x13-inch (or similar) baking dish, arrange sliced chicken over the top, then sprinkle with the remaining mozzarella and an extra tablespoon of grated Parmesan.

   For this step

   • 4 cupsJarred marinara sauce
   • 2 cupsShredded mozzarella cheese
   
5. 5

   Step 5: Bake until bubbly

   Bake uncovered in the preheated oven for 20–25 minutes, until the cheese is melted and edges are bubbling and golden. If you like a browned top, place under the broiler for 1–2 minutes watching carefully so it doesn’t burn.
   
6. 6

   Step 6: Rest and serve

   Remove from the oven and let the casserole rest 5 minutes to set, then cut into portions and serve warm. Leftovers keep well refrigerated and can be reheated covered in a 350°F oven until hot.

1. Preheat oven to 375°F (190°C). Bring a large pot of water to a boil, add the kosher salt, and cook the penne until about 2 minutes shy of al dente according to package directions. Drain, return to the pot, and toss with 1 tablespoon olive oil to prevent sticking; set aside.
2. Slice each chicken breast horizontally to make thinner cutlets (or pound to 1/2-inch thickness). In one shallow bowl beat the eggs; in another combine panko, grated Parmesan and Italian seasoning with a pinch of salt and pepper. Dip each cutlet into the egg, press into the breadcrumb mixture to coat thoroughly.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches if necessary, sear breaded cutlets 2–3 minutes per side until golden (they will finish cooking in the oven). Transfer to a paper towel-lined plate and let rest briefly, then slice into strips.
4. In the pot with cooked pasta, stir together the marinara sauce and half the mozzarella until combined. Spoon the sauced pasta into a 9x13-inch (or similar) baking dish, arrange sliced chicken over the top, then sprinkle with the remaining mozzarella and an extra tablespoon of grated Parmesan.
5. Bake uncovered in the preheated oven for 20–25 minutes, until the cheese is melted and edges are bubbling and golden. If you like a browned top, place under the broiler for 1–2 minutes watching carefully so it doesn’t burn.
6. Remove from the oven and let the casserole rest 5 minutes to set, then cut into portions and serve warm. Leftovers keep well refrigerated and can be reheated covered in a 350°F oven until hot.