This easy Chicken Parmesan with Penne Pasta recipe delivers a complete Italian-American dinner in about 45–50 minutes. Thin chicken cutlets are coated in seasoned breadcrumbs and Parmesan, pan-fried until golden, baked with marinara and mozzarella, then served with tender al dente penne.
Each bite brings together crisp chicken, tangy tomato sauce, stretchy melted cheese, and saucy pasta. The recipe makes 4 servings and uses straightforward ingredients, making it a dependable choice for a comforting weeknight dinner or a relaxed weekend meal.
Jump to RecipeWhy You’ll Love This Recipe
Chicken Parmesan is beloved for a reason: it combines familiar flavors in a dish that feels special without requiring complicated techniques. The chicken gets a crisp, savory crust before it meets bright marinara, creamy mozzarella, and a bed of pasta.
This version keeps the process practical for a home kitchen. Pan-frying the cutlets for just 2–3 minutes per side gives the coating color and texture, while the oven finishes the chicken and melts the cheese without requiring a long cooking time.
The penne is more than a side dish here. Its ridges and hollow centers catch the marinara, so every forkful can include pasta, sauce, and a little of the bubbling cheese from the chicken.
If your household enjoys saucy chicken dinners, you may also like this cheesy chicken casserole idea for another cozy meal.
Ingredients You’ll Need
The recipe begins with 1 1/2 pounds of boneless, skinless chicken breasts. Slicing the breasts horizontally creates 4 thin cutlets, and thin pieces cook more evenly than thick portions.
The breading station uses all-purpose flour, 2 large eggs, and 1 cup of Italian-seasoned breadcrumbs or panko. Italian-seasoned breadcrumbs provide a traditional savory flavor, while panko creates a crunchier coating.
Finely grated Parmesan is mixed directly into the breadcrumbs. It adds salty, nutty flavor and helps the crust taste rich even before the mozzarella is added.
For the sauce and topping, you will need 24 ounces of marinara sauce and 8 ounces of shredded or thinly sliced mozzarella. Use a marinara you already enjoy because its tomato flavor remains prominent in the finished dish.
The final essentials are 12 ounces of penne pasta and 1/4 cup olive oil for pan-frying. Fresh parsley or basil and extra grated Parmesan are optional, but both add a fresh finish to the rich sauce and cheese.
- Have three shallow dishes ready before you start breading.
- Use an oven-safe skillet or prepare a baking dish for the sauced chicken.
- Keep a thermometer nearby so the chicken can be checked for 165°F.
How to Make It Step-by-Step
Step 1: Heat the oven to 400°F and bring a large pot of salted water to a boil. If needed, pound the chicken cutlets until they are evenly about 1/2 inch thick, then season both sides with the kosher salt and black pepper.
Step 2: Arrange the flour, beaten eggs, and breadcrumb-Parmesan mixture in three separate shallow dishes. Keeping the dishes in that order makes the coating process quick and keeps the work area organized.
Step 3: Dredge one cutlet in flour, turning it to coat both sides and shaking off excess. Dip it into the egg, then press it into the breadcrumb mixture so the crumbs adhere to every surface.
Step 4: Repeat the breading process with the remaining cutlets. Set the coated chicken on a clean plate or tray while the olive oil heats.
Step 5: Pour the olive oil into a large oven-safe skillet and heat it over medium to medium-high heat. Fry the chicken for about 2–3 minutes per side, turning carefully when the crust is golden; cook in batches if the skillet feels crowded.
Step 6: Spread about 1 cup of marinara sauce across the bottom of a baking dish or oven-safe skillet. Place the browned chicken over the sauce and spoon the remaining sauce over the tops of the cutlets.
Step 7: Cover the sauced chicken with the mozzarella. Bake for 15–20 minutes, checking that the thickest part of the chicken reaches 165°F and that the cheese is fully melted.
Step 8: While the chicken bakes, add the penne to the boiling water. Cook it according to the package directions until al dente, usually 9–11 minutes, then drain and toss with a small amount of marinara sauce.
Step 9: Spoon the penne onto plates and place a chicken cutlet over or beside each portion. Sprinkle with fresh parsley or basil and additional Parmesan, then serve while the cheese and sauce are hot.
Pro Tips for Crisp, Juicy Chicken
Even thickness is the most important detail. If one end of a breast is much thicker than the other, the thin section may dry out while the thick section finishes cooking.
Do not rush the browning step by crowding the skillet. When cutlets touch or overlap, moisture can collect around the breading and soften the crust instead of allowing it to turn golden.
Use medium to medium-high heat and watch the oil carefully. It should be hot enough for an immediate gentle sizzle when the chicken enters the pan, but it should not smoke.
For extra crunch, choose panko breadcrumbs and press them firmly onto the chicken. For a more classic flavor, use Italian-seasoned breadcrumbs, which bring herbs and seasoning to every bite.
The chicken does not need to be fully cooked during pan-frying because it finishes in the oven. The most reliable test is an instant-read thermometer inserted into the thickest part, with a final temperature of 165°F.
For a browned cheese surface, broil briefly after baking. Stay beside the oven and monitor the dish closely because mozzarella can change from golden to overbrowned quickly.
For another comforting chicken dinner with a different flavor profile, keep this weeknight white chicken chili in your meal rotation.
Serving Suggestions
Serve each chicken cutlet with a generous portion of marinara-coated penne. A spoonful of extra sauce over the pasta keeps the meal moist and ties the plate together.
A simple green salad with a sharp vinaigrette balances the richness of the breading, cheese, and sauce. Steamed broccoli, roasted zucchini, or sautéed green beans also make easy vegetable sides.
Fresh basil gives the dish a sweet herbal aroma, while parsley adds a clean, mild finish. Add the herbs just before serving so their color and flavor stay bright.
Extra Parmesan is always welcome at the table. Pass it separately so everyone can add as much salty, nutty flavor as they like.
Storage and Reheating
Let leftovers cool briefly, then place the chicken and penne in separate airtight containers. Refrigerate them promptly and use them within a few days for the best quality.
Reheat the chicken gently in a covered oven-safe dish until hot, adding a little marinara if the coating or sauce looks dry. The pasta can be warmed in a skillet or microwave with a small splash of sauce or water.
Keeping the chicken separate from the pasta helps preserve more of the breading texture. If the crust softens after storage, reheating uncovered can help the surface regain some firmness.
For a takeout-inspired chicken option on another night, try this General Tso’s chicken dinner when you want a sweet and savory change of pace.
Easy Recipe Variations
To use the oven instead of pan-frying, arrange the breaded chicken on a baking sheet and bake at 425°F for approximately 18–22 minutes, checking for an internal temperature of 165°F. Add marinara and mozzarella according to the recipe method, then return the chicken to the oven until the cheese melts.
If you prefer a pasta-heavy meal, some versions use 1 pound of penne. The specified 12 ounces gives the chicken a generous presence, while 1 pound stretches the dish for bigger appetites.
You can also adjust the cheese finish by combining shredded mozzarella with a little additional Parmesan. The mozzarella provides melt and stretch, while Parmesan contributes a sharper, saltier note.
Use a spicy marinara for gentle heat or add red pepper flakes to the sauce. Keep the breading and cooking method the same so the cutlets retain their crisp exterior.
Easy Chicken Parmesan with Penne Pasta
Ingredients
Method
- Heat the oven to 400°F and bring a large pot of salted water to a boil. If the chicken cutlets are uneven, gently pound them to an even thickness of about 1/2 inch, then season both sides with the divided salt and pepper.
- Set up three shallow dishes for breading. Place the flour in the first dish, beat the eggs in the second, and combine the breadcrumbs with the finely grated Parmesan in the third.
- Coat each chicken cutlet in flour, shaking off the excess. Dip it into the beaten egg, then press it firmly into the breadcrumb and Parmesan mixture until both sides are well covered.
- Heat the olive oil in a large oven-safe skillet over medium to medium-high heat. Fry the breaded chicken for about 2–3 minutes per side, working in batches if needed, until the coating is golden brown.
- Spread about 1 cup of marinara sauce in the bottom of a baking dish or oven-safe skillet. Arrange the browned chicken over the sauce, spoon the remaining marinara over the cutlets, and top with the mozzarella.
- Bake for 15–20 minutes, until the cheese is melted and the chicken reaches an internal temperature of 165°F. For a more browned cheese topping, broil briefly at the end while watching closely.
- While the chicken bakes, cook the penne according to the package directions until al dente, usually 9–11 minutes. Drain the pasta and toss it with a small amount of marinara sauce.
- Serve the chicken Parmesan over or alongside the penne. Finish with chopped parsley or basil and additional grated Parmesan before serving.
Notes
Final Thoughts
This Easy Chicken Parmesan with Penne Pasta recipe is a satisfying dinner built from simple, familiar ingredients. Golden breaded chicken, tangy marinara, melted mozzarella, and saucy penne make the plate feel generous and comforting without taking all evening to prepare.
For the best results, slice or pound the chicken evenly, brown the cutlets in batches, and use a thermometer to confirm 165°F. Those small details protect the crisp coating and juicy center while keeping the cooking process reliable.
Prepare the pasta while the chicken bakes, garnish everything with fresh herbs and Parmesan, and bring the skillet or baking dish straight to the table. With its 4-serving yield and 45–50 minute timeline, this is a dependable dinner for busy nights, family meals, and casual entertaining.
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