Cheesy Chicken Parmesan Pasta Bake Recipe

Name: Cheesy Chicken Parmesan Pasta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Whole Wheat Rotini; 1 jar (24 Oz. Size) Marinara Sauce, Divided; 2 cloves Garlic, Minced; 1/2 teaspoons Dried Basil; 12 ounces, weight Fontina Cheese, Freshly Grated, Divided; 1/4 cups Finely Grated Parmesan Cheese; 3 Tablespoons Vegetable Or Canola Oil; 1 pound Boneless, Skinless Chicken Thighs; 1- 1/4 cup All-purpose Flour, Divided; 1 teaspoon Salt; 1 teaspoon Pepper; 1 teaspoon Garlic Powder; 3 Eggs, Lightly Beaten; 2 cups Seasoned Panko Bread Crumbs; 1/2 cups Seasoned Fine Breadcrumbs

Servings: persons

1 pound Whole Wheat Rotini
1 jar (24 Oz. Size) Marinara Sauce, Divided
2 cloves Garlic, Minced
1/2 teaspoons Dried Basil
12 ounces, weight Fontina Cheese, Freshly Grated, Divided
1/4 cups Finely Grated Parmesan Cheese
3 Tablespoons Vegetable Or Canola Oil
1 pound Boneless, Skinless Chicken Thighs
1- 1/4 cup All-purpose Flour, Divided
1 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Garlic Powder
3 Eggs, Lightly Beaten
2 cups Seasoned Panko Bread Crumbs
1/2 cups Seasoned Fine Breadcrumbs

1
Preheat oven to 375 degrees F. Spray a 9x13-inch baking dish with nonstick spray.
2
Prep the water for the pasta and bring it to a boil.
3
Cook the pasta according to the directions, shaving off a minute or two of cook time since its going into the oven.
4
While pasta is cooking, make the chicken.
5
Heat a large skillet over medium-high heat and add the oil.
6
In one bowl, stir together 1 cup flour, salt, pepper and garlic powder.
7
In a second bowl, add the eggs.
8
In a third bowl, stir together the bread crumbs and remaining 1/4 cup flour.
9
Season the chicken with some salt and pepper.
10
Dip each piece in the flour to coat, then dip it in the egg and coat.
11
Dip it in the breadcrumbs, pressing to adhere, then place it in the skillet.
12
Cook on both sides until deeply golden, about 3 to 4 minutes per side.
13
Add 3/4 of the marinara to the baking dish.
14
Stir in the garlic and basil.
15
When the pasta is finished cooking, stir it into the marinara in the dish.
16
Stir in half of the fontina cheese.
17
Place the chicken on top of the pasta.
18
Add the remaining sauce on top of the chicken and then add the remaining fontina.
19
Sprinkle the Parmesan on top.
20
Bake for 30 minutes, until cheese is golden and bubbly.
21
Let cool slightly and serve.

1094

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound Whole Wheat Rotini, 1 jar (24 Oz. Size) Marinara Sauce, Divided, 2 cloves Garlic, Minced, 1/2 teaspoons Dried Basil, and more.

Yes, Cheesy Chicken Parmesan Pasta Bake falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheesy Chicken Parmesan Pasta Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions