Chicken Parmesan Pasta Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tbsp kosher salt. Add 12 oz dry penne and cook until al dente according to package (usually 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Prepare chicken breasts

Halve the 1 lb chicken breasts horizontally to make 2 thinner cutlets (or pound between plastic to 1/2 inch thickness). Pat dry with paper towels and season both sides lightly with 1 tsp fine sea salt and 1 tsp black pepper.

Set up breading station

Place 1 cup flour in a shallow dish. In a second dish, whisk 2 large eggs with 2 tbsp milk. In a third dish, combine 1 cup Italian breadcrumbs, 1 cup grated Parmesan, 1 tsp garlic powder, 1 tsp dried oregano, and 1 tsp black pepper.

Bread the chicken

Dredge each cutlet first in flour (shake off excess), then in egg mixture, then press into breadcrumb mixture until well coated. Let rest on a plate for 5 minutes so coating adheres.

Pan-fry cutlets

Heat a large skillet over medium heat and add 4 tbsp olive oil and 1 tbsp butter (optional). When oil is hot but not smoking, add cutlets (work in batches if needed) and cook 3–4 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer cooked cutlets to a paper-towel-lined plate and keep warm. If very thick, finish in a 350°F oven for 5 minutes.

Start the sauce

In a large sauté pan or shallow pot, heat 1 tbsp olive oil over medium heat. Add 1 finely chopped onion and cook until translucent, about 5 minutes. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant.

Simmer

Stir in 2 tbsp tomato paste and cook 1 minute. Add 28 oz crushed tomatoes, 1 tsp dried basil, 1 tsp dried oregano, 1 tsp red pepper flakes, 1 tsp sugar (optional), 1 tsp salt and 1 tsp black pepper. Bring to a gentle simmer, reduce heat to low and simmer uncovered 10–15 minutes, stirring occasionally. Taste and adjust salt, pepper, or sugar as desired.

Combine pasta and sauce

Add drained penne to the simmering sauce along with 1/2 cup of the reserved pasta water. Toss to coat over low heat; add additional reserved pasta water in 2 tbsp increments if sauce seems too thick until you achieve a silky consistency (about 1/4–1/2 cup total). Stir in 1/2 cup grated Parmesan (from the topping cheese) to enrich the sauce.

Slice cutlets

Slice the fried chicken cutlets into 1/2-inch strips.

Assemble in baking dish

Preheat oven to 425°F (220°C). Transfer sauced pasta to a 9x13 (or similarly sized) baking dish. Arrange sliced chicken over the pasta in a single layer. Evenly sprinkle 2 cups shredded mozzarella and the remaining 1/2–3/4 cup grated Parmesan over the chicken and pasta.

Bake

Bake uncovered 10–12 minutes until cheese is melted and bubbling and edges are lightly browned. For a golden-brown top, switch oven to broil for 1–2 minutes, watching carefully to avoid burning.

Garnish and serve

Remove from oven and let rest 5 minutes. Sprinkle with chopped fresh basil (about 1/4–1/2 cup) if using. Serve hot, dividing into portions.