Easy Chicken Parmesan Pasta

Ingredients

• 1/2white onion
• 2 clovesgarlic
• 454 g (1 lb)skinless, boneless chicken tenders
• 3/4 tspsea salt
• 1 tbspolive oil
• 454 g (16 oz)short pasta, such as cavatappi
• 28 g (2 tbsp)butter
• 45 g (3/4 cup)panko breadcrumbs
• 480 ml (2 cups; 16 oz)high-quality marinara sauce
• 100 g (1 cup)shredded mozzarella cheese
• 50 g (1/2 cup)grated Parmesan cheese
• to tasteolive oil, flaky sea salt and red pepper flakes

Instructions

1. 1

   Prepare the ingredients

   Dice the onion and mince the garlic. Cut the chicken into 2.5 cm (1-inch) pieces and season it with the sea salt. Put a large pot of water on to boil for the pasta.

2. 2

   Cook the pasta

   Cook the pasta in a large pot of salted boiling water until al dente, following the packet instructions. Drain it and set it aside.

3. 3

   Cook the chicken

   While the pasta cooks, heat 1 tablespoon of olive oil in a large non-stick frying pan over medium-high heat. Add the onion and cook for 2–3 minutes. Add the garlic and chicken, then cook for about 5–8 minutes, until the chicken is cooked through. Reduce the heat to medium if the ingredients begin to brown too quickly.

4. 4

   Toast the breadcrumbs

   While the chicken cooks, melt the butter in a small non-stick frying pan over medium-low heat. Add the panko and stir frequently until golden. Take the pan off the heat and transfer the crumbs to a bowl straight away to stop them cooking further.

5. 5

   Finish the chicken

   Once the chicken is cooked through, stir in the marinara sauce. Bring it to the boil, then take the pan off the heat. Stir the mozzarella into the chicken mixture.

6. 6

   Assemble and serve

   Divide the pasta among plates and spoon the chicken mixture over it. Finish with the toasted breadcrumbs, grated Parmesan, a drizzle of olive oil, flaky sea salt and red pepper flakes to taste.

What is chicken Parmesan pasta?

Chicken Parmesan, or chicken parm, is an Italian-American dish inspired by parmigiana: meat or vegetables served with tomato sauce and cheese. This pasta version brings those familiar flavours together in a quicker, skillet-based meal.

Separate toasted breadcrumbs give the dish a crisp finish without losing their texture in the sauce. Meanwhile, mozzarella melts into the hot chicken and marinara.

Nutrition and macros by portion

The nutrition label shows one serving as written: 577 calories, 38g protein, 76g carbs, 12g fat.

Most of the carbohydrates come from the pasta, while the chicken and cheeses contribute protein. Olive oil, butter and cheese provide much of the fat; pair a serving with a green salad or vegetables for a more balanced plate.

The ingredients that make it work

Short pasta: Shapes such as cavatappi catch the tomato sauce and make the dish easy to eat with a fork. Cook it just to al dente so it holds its shape when served.

Panko: These light breadcrumbs toast to a crisp, golden topping. Keeping them separate until serving helps preserve their crunch.

Cheese: Mozzarella softens into the chicken mixture, while Parmesan adds a savoury finish at the table.

Getting the chicken right

Even pieces: Cut the tenders into similarly sized pieces so they cook at roughly the same rate. Kitchen shears can make cutting them easier.

Doneness: Cook the chicken for about 5–8 minutes, as directed, and check that the pieces are cooked through before adding the sauce. If the onion or chicken starts browning too quickly, lower the heat to medium.

A crisp breadcrumb topping

Gentle heat: Melt the butter over medium-low heat before stirring in the panko. Stir often so the crumbs brown evenly rather than catching on the pan.

Stop promptly: Transfer the crumbs to a bowl as soon as they are golden. The hot pan can continue to toast them even after it has been removed from the heat.

Timing the pasta and sauce

Pasta first: Start the water while preparing the ingredients, then cook the pasta according to its packet instructions. Drain it when al dente and keep it separate from the sauce until serving.

Sauce last: Bring the marinara and chicken mixture to the boil, then remove it from the heat before stirring in the mozzarella. This keeps the cheese in the finished mixture rather than cooking it for longer.

How to serve it

Toppings: Add the Parmesan and breadcrumbs just before serving, then finish with olive oil, flaky salt and red pepper flakes to taste. That way, the topping keeps its contrast with the saucy pasta.

On the side: A green salad or simply dressed vegetables make a fresh accompaniment. Serve the pasta straight away while the cheese is soft and the breadcrumbs are crisp.

Recipe notes & tips

• Cut the chicken into pieces of similar size so they cook evenly.
• Use salted pasta water and follow the packet timing for an al dente result.
• Keep the toasted panko in a separate bowl until you are ready to serve.
• Reduce the heat to medium if the onion or chicken starts browning too quickly.
• Add the flaky salt and red pepper flakes to taste at the table.

Variations

• Add fresh herbs: Scatter chopped basil or parsley over the pasta just before serving.
• Use another short shape: Swap the cavatappi for penne or rigatoni, following the packet cooking time.
• Make it spicier: Add extra red pepper flakes to the chicken and marinara mixture.
• Add vegetables: Stir cooked spinach into the marinara before adding the mozzarella.
• Change the cheese: Use a little more Parmesan in place of some of the mozzarella for a sharper finish.

Common mistakes to avoid

• Overcooking the pasta: Cook it only until al dente so it keeps its shape when served.
• Crowding the chicken pieces: Cut them evenly and use a large pan so they cook through without browning too quickly.
• Leaving the panko in the hot pan: Transfer it to a bowl as soon as it turns golden to prevent it from continuing to cook.
• Adding the breadcrumbs too early: Sprinkle them on at serving time so they stay crisp.
• Cooking the mozzarella for too long: Remove the sauce from the heat before stirring in the cheese.

How to store

Store leftover pasta and chicken mixture in an airtight container in the fridge for up to 3 days. Keep any extra toasted breadcrumbs separate if possible, and reheat the pasta gently in a pan or microwave until hot throughout; add the topping afterwards.

Frequently asked questions