My kids are picky eaters, but they love this dish because the chicken is crispy and cheesy, and the pasta is soft and coated in flavorful tomato sauce. In our home, dinner becomes a fun moment when everyone gathers around the table, eager to dig in and enjoy the combination of textures and flavors that only Chicken Parmesan Red Pasta can offer.

If you love Italian-American comfort food, Chicken Parmesan Red Pasta is the ultimate dish to make your family happy. It combines crispy breaded chicken with a rich, flavorful red tomato sauce and gooey melted mozzarella cheese. Served over perfectly cooked pasta, this dish is both hearty and satisfying.

I have tried many recipes, but I use a simple method that guarantees crispy chicken and rich sauce every time. I always pound the chicken evenly, bread it carefully, and bake it just long enough to melt the cheese perfectly. Always letting the sauce simmer slightly before baking helps infuse the flavors into the chicken, making every bite delicious.

You can serve this dish with a sprinkle of fresh basil or parsley for a fresh touch, some extra Parmesan cheese on top for more flavor, and also with a side of garlic bread or a crisp salad to make the meal complete.

Its Perfect For:

• Weeknight family dinners when you need something quick and comforting
• Special occasions like birthdays or Sunday lunch gatherings
• Kids’ dinner because it’s cheesy, crispy, and fun to eat
• Pairing with friends for an Italian-inspired dinner party
• Meal prep for the week if you bake in portions and reheat easily

Ingredients

• 2 large chicken breasts, pounded to even thickness
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs (plain or Italian seasoned)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 3 cups marinara sauce (homemade or store-bought)
• 12 oz pasta (spaghetti, penne, or your favorite type)
• 1 cup shredded mozzarella cheese
• Fresh basil or parsley for garnish

Kitchen Equipment You’ll Need

• Large skillet or frying pan for cooking chicken
• Baking dish for assembling and baking the pasta
• Large pot for boiling pasta
• Mixing bowls for breading and eggs
• Whisk and measuring cups/spoons
• Tongs or spatula for handling chicken
• Cheese grater if you’re using block mozzarella or Parmesan

How to Make Chicken Parmesan Red Pasta

Step 1

Prepare the chicken: Pat the chicken breasts dry and season both sides with salt, pepper, garlic powder, and Italian seasoning. Set up a breading station: one plate with flour, one with beaten eggs, and one with a mixture of breadcrumbs and Parmesan cheese. Dredge each chicken breast first in flour, shaking off excess, then dip into the eggs, and finally coat with the breadcrumb-Parmesan mixture, pressing gently so it sticks well.

Step 2

Cook the chicken: Heat olive oil in a large skillet over medium heat. Once hot, add the breaded chicken breasts. Cook for 4–5 minutes on each side until golden brown and crispy. They do not need to be fully cooked through at this stage, as they will finish cooking in the sauce. Remove from the skillet and set aside.

Step 3

Prepare the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and toss with a tablespoon of olive oil to prevent sticking.

Step 4

Assemble the dish: Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce on the bottom. Place the cooked chicken breasts on top, then pour the remaining sauce over the chicken. Sprinkle shredded mozzarella generously over the top for that gooey, melty goodness.

Step 5

Bake to perfection: Bake in the preheated oven for 15–20 minutes, until the cheese is melted, bubbly, and slightly golden. Meanwhile, keep the pasta warm and ready for serving.

Step 6

Serve the pasta and chicken: Plate the pasta first, then place a chicken breast on top. Spoon extra sauce from the baking dish over the pasta and chicken. Garnish with fresh basil or parsley for color and a hint of freshness.

Tips for Perfect Chicken Parmesan Red Pasta

• Pound the chicken evenly: This ensures all pieces cook at the same time and remain juicy inside.
• Bread carefully: Press breadcrumbs into chicken firmly so they stick well during frying and baking.
• Use quality marinara: A good tomato sauce makes a huge difference in flavor; homemade or store-bought both work.
• Don’t overcrowd the pan: Fry chicken in batches if necessary for a crispy crust without steaming.
• Keep pasta al dente: Slightly firm pasta holds sauce better and prevents it from becoming mushy.
• Melt cheese perfectly: Add mozzarella on top and bake just until melted and bubbly for the best texture.
• Rest before serving: Let the dish sit 2–3 minutes after baking; it helps the flavors meld together.

Optional Ingredients

• Red pepper flakes for a little heat
• Fresh spinach for added greens
• Sautéed mushrooms for earthy flavor
• Oregano or thyme for extra herbal notes
• Sun-dried tomatoes for a tangy twist
• Panko breadcrumbs instead of regular for extra crunch

How to Serve Chicken Parmesan Red Pasta?

I like to start by plating a generous serving of pasta on each dish, making sure it’s coated lightly with the tomato sauce. Then, I place a crispy breaded chicken breast on top, spooning extra sauce over the chicken to make it juicy and flavorful. The combination of pasta and chicken is comforting and visually appealing, and everyone at the table immediately knows dinner is going to be amazing.

I also serve this dish with sides that complement it perfectly. A fresh green salad with light vinaigrette balances the richness of the chicken and cheese. Garlic bread or toasted baguette slices are great for soaking up leftover sauce, adding crunch and flavor. Sometimes, I even add roasted vegetables on the side to make it a complete meal with extra color and nutrients.

I always make sure to garnish the top with fresh basil or parsley. It adds a fresh pop of color and light herbal flavor, making the dish more inviting. A little extra sprinkle of Parmesan cheese never hurts, and it gives that authentic Italian touch. I like to serve it with a small glass of red wine or sparkling water for a cozy, complete dining experience. This method makes the meal feel more special and celebratory, even on an ordinary weeknight.

Is Chicken Parmesan Red Pasta Healthy?

Chicken Parmesan Red Pasta is a balanced meal with protein from the chicken, carbohydrates from the pasta, and vitamins from optional vegetables or garnish. Choosing lean chicken breast and moderate amounts of cheese keeps it lighter, and using whole-grain pasta can boost fiber content.

While it’s rich and indulgent, you can make small adjustments for a healthier version. Baking the chicken instead of deep-frying and using a homemade tomato sauce with minimal sugar ensures that the dish remains flavorful yet lighter on calories. Adding vegetables like spinach, bell peppers, or zucchini can make it even more nutrient-rich.

Variations and Substitutions

• Baked Chicken Only: Skip frying and bake chicken fully in sauce for a lighter version; still crispy on the edges.
• Gluten-Free Pasta: Use gluten-free spaghetti or penne for those with dietary restrictions; sauce and chicken remain the same.
• Vegetarian Option: Replace chicken with eggplant slices or zucchini; bread and bake just like the chicken.
• Extra Cheesy: Add more mozzarella and Parmesan on top; bake until golden and bubbly for ultimate comfort food.
• Spicy Twist: Mix red pepper flakes into the sauce and breadcrumbs; perfect for those who like heat.
• Creamy Tomato Sauce: Stir in a splash of cream or mascarpone to the tomato sauce for a richer flavor.
• Herb Infusion: Add fresh thyme, oregano, or rosemary to sauce for an aromatic variation.
• Pasta Bake Style: Mix cooked pasta with sauce, place chicken on top, sprinkle cheese, and bake for a casserole-style dish.

How to Store and Reheat

Store leftovers in an airtight container in the refrigerator for up to 3 days. Make sure the chicken and pasta are cooled to room temperature before sealing to prevent sogginess. Separate chicken from pasta if possible to maintain crispiness of the breading.

To reheat, preheat the oven to 350°F (175°C). Place pasta and chicken in a baking dish, cover lightly with foil, and bake for 10–15 minutes until heated through. For crispier chicken, remove the foil during the last 5 minutes. Microwave works for quick reheating, but the breading may lose its crunch. Always check that the center of the chicken reaches a safe temperature before serving.

Frequently Asked Questions About Chicken Parmesan Red Pasta

Can I use frozen chicken breasts?
Yes! Just thaw them completely before breading and cooking. Frozen chicken cooks unevenly, so thawing ensures even cooking and prevents a soggy texture. Always pat dry before breading to help the coating stick.

Can I use shredded chicken instead of whole breasts?
You can, but breading works best with whole pieces. For shredded chicken, I recommend mixing it directly with sauce and cheese, then baking until bubbly. This creates a delicious pasta bake version.

Can I make this dairy-free?
Absolutely! Use vegan mozzarella or cheese alternatives, and skip Parmesan or replace it with nutritional yeast. You’ll still get a flavorful, cheesy texture without dairy, perfect for lactose-intolerant diners.

How do I make extra crispy chicken?
Double-dip in egg and breadcrumbs, then pan-fry before baking. Using panko breadcrumbs adds an extra crunch. Brushing a little olive oil on top before baking enhances crispiness and gives a golden finish.

Chicken Parmesan Red Pasta Recipe

Recipe by Maria MeyerCourse: Main CourseCuisine: Italian-AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

This Chicken Parmesan Red Pasta recipe is simple, comforting, and family-friendly. With its crispy chicken, rich tomato sauce, and melty mozzarella, it’s perfect for both weekday dinners and special occasions.

Ingredients

• 2 large chicken breasts, pounded to even thickness

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon Italian seasoning

• 1/2 cup all-purpose flour

• 2 large eggs, beaten

• 1 cup breadcrumbs (plain or Italian seasoned)

• 1/2 cup grated Parmesan cheese

• 2 tablespoons olive oil

• 3 cups marinara sauce (homemade or store-bought)

• 12 oz pasta (spaghetti, penne, or your favorite type)

• 1 cup shredded mozzarella cheese

• Fresh basil or parsley for garnish

Directions

• Prepare the chicken: Pat the chicken breasts dry and season both sides with salt, pepper, garlic powder, and Italian seasoning. Set up a breading station: one plate with flour, one with beaten eggs, and one with a mixture of breadcrumbs and Parmesan cheese. Dredge each chicken breast first in flour, shaking off excess, then dip into the eggs, and finally coat with the breadcrumb-Parmesan mixture, pressing gently so it sticks well.
• Cook the chicken: Heat olive oil in a large skillet over medium heat. Once hot, add the breaded chicken breasts. Cook for 4–5 minutes on each side until golden brown and crispy. They do not need to be fully cooked through at this stage, as they will finish cooking in the sauce. Remove from the skillet and set aside.
• Prepare the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and toss with a tablespoon of olive oil to prevent sticking.
• Assemble the dish: Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce on the bottom. Place the cooked chicken breasts on top, then pour the remaining sauce over the chicken. Sprinkle shredded mozzarella generously over the top for that gooey, melty goodness.
• Bake to perfection: Bake in the preheated oven for 15–20 minutes, until the cheese is melted, bubbly, and slightly golden. Meanwhile, keep the pasta warm and ready for serving.
• Serve the pasta and chicken: Plate the pasta first, then place a chicken breast on top. Spoon extra sauce from the baking dish over the pasta and chicken. Garnish with fresh basil or parsley for color and a hint of freshness.