Chicken Parmesan Pasta

  • Author: Kate Jackson
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian


  • 1/2 pound short pasta like penne or campanelle, cooked and drained
  • 1/2 pound chicken tenders, or boneless chicken breasts cut into small strips
  • 1 egg
  • 3/4 cup fresh breadcrumbs
  • 1/4 cup olive oil
  • 1 pint cherry tomatoes, cut in halves
  • 3/4 cup heavy cream
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 2 cups mozzarella, shredded
  • Fresh basil leaves for garnish


  1. Heat half of the olive oil in a large skillet over medium high heat. Preheat oven to 425.
  2. Beat the egg in a bowl. Dip each piece of chicken in the egg and then in the breadcrumbs. Add to the skillet and cook for 3 minutes or until golden, turning gently with tongs halfway through. Remove to a plate and add the rest of the oil to the skillet.
  3. Add the cherry tomatoes and stir until softened, about a minute or two. Stir in cream, dried basil and salt and pepper and bring to a simmer.
  4. Add chicken and pasta and stir gently until everything is combined. Add one cup of mozzarella and stir again.
  5. Pour the mixture into a casserole and top with the rest of the cheese. Bake until cheese is melted, about 10-15 minutes.