One-Pan Chicken Parmesan Pasta

This recipe is a classic entree in red-sauce restaurants and cozy kitchens everywhere for very good (and very cheesy) reasons. As our inaugural Recipe of the Month, this version also includes some helpful techniques you can carry into all your cooking—but we promise, this chicken parmesan pasta is as easy to put together as it is easy to enjoy. Get your sauce bubbling and your cutlets sizzling with our take on a one-pan chicken parm meal.



Prep time

10 minutes

Cook time

45 minutes




1 chicken breast, boneless and skinless
1 teaspoon salt, divided
1 teaspoon pepper, divided
½ cup all-purpose flour
1 egg, beaten
1 cup Panko breadcrumbs
¾ cup grated parmesan cheese, divided
¼ cup olive oil
4 cloves garlic, minced
½ teaspoon red pepper flakes, optional
1 800ml can fire roasted tomatoes, crushed
1 teaspoon dried basil
1 teaspoon dried oregano
2 cups pasta of your choice
½ cup shredded mozzarella
Fresh basil, garnish


  1. Preheat the oven to 180° C.
  2. Butterfly the chicken breast by carefully resting your palm across the breast and using a sharp knife to cut through it horizontally, being careful not to cut all the way through; you should be able to open the breast like a book, into a butterfly shape.
  3. Sandwich the breast between two pieces of parchment paper and, using a rolling pin, pound the breast to a uniform 2cm thickness. Remove from parchment and season all sides with ½ teaspoon each salt and pepper.
  4. Add flour to a shallow dish; add beaten egg to another shallow dish; in a third dish, combine breadcrumbs and ½ cup parmesan to create your chicken dredging line. Dredge the chicken in flour, shake off excess; dip in egg wash, shake off excess; dip in Panko and parmesan mixture to coat evenly.
  5. Add the olive oil to a 30.48Cm cast iron skillet; heat over medium-low for 5 minutes.
  6. Add breaded chicken breast to the oil and cook for 4-5 minutes per side. Reduce heat as needed to avoid over-browning. The crust should be golden. Once cooked, remove to a wire rack or paper towel-lined plate.
  7. To the same skillet, add garlic and red pepper flakes (if using), cooking until fragrant, about 1 minute. Add canned tomatoes, basil, oregano, and remaining salt and pepper; bring to a simmer. Using a wooden spoon or fish spatula, crush tomatoes to desired texture. Reserve ½ cup red sauce.
  8. To the skillet, add 1 cup water and stir until incorporated. Add uncooked pasta, stirring until fully coated with sauce.
  9. Nestle the breaded chicken on top of the pasta and spoon reserved sauce over the top, leaving the edges unsauced for extra crisp. Top with mozzarella and sprinkle with remaining ¼ cup of parmesan. Bake the skillet for 15-20 minutes; the cheese should be melted and starting to brown lightly.
  10. Remove from the oven, garnish with fresh basil and serve.

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