Cheddar-Topped Chicken Parmesan Pasta Bake

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes

Quick Ingredients

• 12 oz short pasta (penne, rigatoni, or ziti)
• 1 1/2–1 3/4 lb boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 2 large eggs + 2 tbsp milk
• 1 cup panko breadcrumbs
• 1/4 cup grated Parmesan (for breading) + 1/2 cup for topping
• 4 cups marinara sauce (about 32 oz)
• 2 cups shredded sharp cheddar cheese
• 1 1/2 cups shredded low-moisture mozzarella cheese
• 2 tbsp olive oil, plus neutral oil for frying
• 1 tsp Italian seasoning, 1/2 tsp garlic powder
• Salt, black pepper, red pepper flakes to taste
• Fresh parsley or basil for garnish (optional)

Do This

• 1. Preheat oven to 375°F (190°C). Boil pasta in salted water to very al dente (1–2 minutes shy of package time); drain.
• 2. Slice chicken into thin cutlets. Season with salt and pepper.
• 3. Dredge chicken in flour, dip in egg-milk mixture, then coat in panko mixed with Parmesan and Italian seasoning. Pan-fry in a thin layer of oil until golden and just cooked through; set aside.
• 4. Toss cooked pasta with 3 cups marinara, 1/2 cup mozzarella, 1/4 cup cheddar, and a drizzle of olive oil. Spread into a greased 9×13-inch baking dish.
• 5. Arrange crispy chicken over pasta. Spoon remaining 1 cup marinara over the centers of the cutlets. Top with remaining cheddar, mozzarella, and Parmesan.
• 6. Bake 20–25 minutes until cheese is melted and bubbly with browned spots. Rest 10 minutes, garnish with herbs, and serve.

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Why You’ll Love This Recipe

• Crispy, juicy chicken cutlets tucked into a cozy pasta bake, all in one family-friendly pan.
• Classic chicken Parmesan flavors with a homestyle twist: a bold, bubbly cheddar crust on top.
• Great for feeding a crowd, bringing to potlucks, or stocking the fridge for leftovers.
• Easy to customize: use your favorite pasta, marinara, or shortcut with store-bought crispy chicken.

Grocery List

• Produce: Fresh parsley or basil, garlic (optional if you like extra garlicky flavor)
• Dairy: Sharp cheddar cheese, low-moisture mozzarella cheese, Parmesan cheese, eggs, milk
• Pantry: Boneless skinless chicken breasts, short pasta (penne, rigatoni, or ziti), marinara sauce, all-purpose flour, panko breadcrumbs, olive oil, neutral frying oil, Italian seasoning, garlic powder, red pepper flakes, salt, black pepper, nonstick spray or extra oil for greasing

Full Ingredients

For the Crispy Chicken Layer

• 1 1/2–1 3/4 lb boneless, skinless chicken breasts (about 3 medium breasts)
• 1/2 tsp kosher salt (for seasoning chicken)
• 1/4 tsp black pepper
• 1/2 cup all-purpose flour
• 2 large eggs
• 2 tbsp milk (any kind)
• 1 cup panko breadcrumbs
• 1/4 cup finely grated Parmesan cheese
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• Neutral oil for frying (such as canola, vegetable, or light olive oil; about 1/3 cup for pan)

For the Pasta and Sauce

• 12 oz short pasta (penne, rigatoni, or ziti work best)
• 4 cups marinara sauce (about 32 oz; homemade or store-bought)
• 2 tbsp olive oil
• 1/4 tsp red pepper flakes (optional, for a little heat)
• 1/2 tsp Italian seasoning (optional, to boost flavor if your sauce is mild)
• 1/4 tsp kosher salt, or to taste (depending on how salty your sauce is)

For the Cheddar-Parmesan Topping

• 2 cups shredded sharp cheddar cheese (about 8 oz)
• 1 1/2 cups shredded low-moisture mozzarella cheese (about 6 oz)
• 1/2 cup finely grated Parmesan cheese
• 1–2 tbsp extra panko breadcrumbs (optional, for extra crunch on top)

To Grease the Dish and Garnish

• Nonstick spray or 1 tbsp olive oil, for the baking dish
• 2–3 tbsp chopped fresh parsley or basil, for serving (optional but recommended)

Step-by-Step Instructions

Step 1: Boil the Pasta and Preheat the Oven

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with nonstick spray or a thin coating of olive oil and set aside.

Bring a large pot of well-salted water to a boil. Add the pasta and cook until very al dente, about 1–2 minutes less than the package directions. The pasta will continue to cook in the oven, so you do not want it fully soft now.

Drain the pasta and return it to the warm pot. Toss with 1 tbsp of olive oil to keep it from sticking while you prepare the chicken. Set aside.

Step 2: Prep the Chicken Cutlets

While the pasta cooks, slice the chicken breasts horizontally into thin cutlets. Aim for 2 cutlets per breast, about 1/2-inch thick. Pat dry with paper towels so the breading will adhere well.

Season both sides lightly with the 1/2 tsp kosher salt and 1/4 tsp black pepper.

Set up a breading station with three shallow bowls or plates:

• Bowl 1: Add the 1/2 cup flour.
• Bowl 2: Whisk together the eggs and 2 tbsp milk until smooth.
• Bowl 3: Combine the panko, 1/4 cup Parmesan, 1 tsp Italian seasoning, and 1/2 tsp garlic powder. Stir to mix.

Step 3: Bread and Crisp the Chicken

Working one piece at a time, dredge each chicken cutlet in the flour, shaking off the excess. Dip into the egg mixture, letting extra drip off. Finally, press both sides firmly into the panko mixture so it is well coated. Place breaded cutlets on a plate while you finish the rest.

Heat a large skillet over medium to medium-high heat and add enough neutral oil to cover the bottom of the pan in a thin layer (about 1/4–1/3 cup, depending on your pan size).

When the oil is hot and shimmering, add the chicken cutlets in a single layer without crowding the pan (cook in batches if needed). Fry for about 3–4 minutes per side, until golden brown and just cooked through (internal temperature around 160°F; they will finish in the oven). Adjust heat as needed so the crumbs brown but do not burn.

Transfer cooked cutlets to a paper towel–lined plate to drain. Repeat with remaining chicken, adding a bit more oil if the pan looks dry.

Step 4: Toss the Pasta with Sauce and Cheese

In the pot with the drained pasta, pour in 3 cups of the marinara sauce (reserve the remaining 1 cup for topping later). Add 1 tbsp olive oil, red pepper flakes (if using), and 1/2 tsp Italian seasoning. Taste and add a pinch of salt if needed.

Stir in 1/2 cup of the shredded mozzarella and 1/4 cup of the shredded cheddar. This gives the pasta a creamy, cheesy coating and helps it hold together in the casserole.

Mix gently until the pasta is evenly coated with sauce and cheese.

Step 5: Assemble and Bake the Casserole

Pour the sauced pasta into the prepared 9×13-inch baking dish and spread it into an even layer.

Arrange the crispy chicken cutlets over the top of the pasta. You can leave them whole for a dramatic presentation or slice them into thick strips and fan them out—it is up to you.

Spoon the remaining 1 cup marinara sauce over the centers of the chicken pieces. Try not to drown the cutlets; leaving part of the breading exposed helps keep them a bit crisp under the cheese.

In a bowl, combine the remaining 2 cups cheddar, 1 cup mozzarella (reserve 1/2 cup mozzarella if you like for finishing), and 1/2 cup Parmesan. Sprinkle this cheese mixture evenly over the entire surface of the casserole. If you want extra crunch, scatter 1–2 tbsp panko on top of the cheese.

Bake, uncovered, for 20–25 minutes, until the cheese is melted, bubbling, and golden in spots. For a deeper browned crust, you can switch to broil for the last 2–3 minutes, watching very closely so it does not burn.

Step 6: Rest, Garnish, and Serve

Remove the casserole from the oven and let it rest for at least 10 minutes. This short rest helps the layers set so it slices more neatly and also prevents burned tongues from molten cheese.

Sprinkle chopped fresh parsley or basil over the top for a burst of color and freshness.

Use a large spoon or spatula to scoop generous portions of pasta and a piece of crispy chicken onto each plate, making sure everyone gets some of the cheesy crust from on top. Serve hot.

Pro Tips

• Do not overcook the pasta. Stop cooking when it is still slightly firm; it will soften more in the oven. Overcooked pasta can turn mushy in casseroles.
• Thin, even cutlets are key. If your chicken breasts are thick, pound them gently between parchment sheets to an even 1/2-inch thickness for quicker, more even cooking and better crunch.
• Keep the breading crisp. Let excess egg drip off before pressing into panko, and fry in hot (but not smoking) oil. Drain briefly on paper towels so the crust stays light, not greasy.
• Balance sauce and cheese. Too much sauce on top of the chicken can soften the crust. Aim for a thin layer over the centers and let the cheese do the rest of the work.
• Use the broiler wisely. For a restaurant-style bubbly cheese crust, broil at the end—but stay right there and watch. It can go from perfect to scorched very quickly.

Variations

• Shortcut chicken. Use store-bought breaded chicken cutlets, chicken tenders, or even chicken nuggets. Bake or air-fry them until crisp, then layer into the casserole as directed.
• Lighter version. Instead of frying, bake breaded cutlets on a wire rack at 400°F (204°C) for 15–20 minutes, or use grilled or roasted chicken (you will lose some crunch but save on oil).
• Spicy cheddar chicken Parm. Use a spicy marinara or add extra red pepper flakes, and swap part of the cheddar for pepper Jack for a gentle kick.

Storage & Make-Ahead

Let the casserole cool to room temperature, then cover tightly.

Refrigerate: Store leftovers in the fridge for up to 3–4 days. Reheat individual portions in the microwave until hot, or warm larger portions in a 350°F (177°C) oven, covered with foil, for 20–25 minutes.

Freeze: You can freeze baked and cooled portions, well wrapped, for up to 2–3 months. Thaw overnight in the fridge, then reheat at 350°F (177°C) until piping hot.

Make-ahead (unbaked): Assemble the casserole through Step 5, but do not bake. Cover tightly and refrigerate up to 24 hours. When ready to bake, let it sit at room temperature for 20–30 minutes, then bake at 375°F (190°C) for 30–35 minutes, until hot in the center and bubbly on top.

Nutrition (per serving)

Approximate values per serving (1/6 of recipe): about 820 calories; 55 g protein; 63 g carbohydrates; 36 g fat; 15 g saturated fat; 4 g fiber; 1,650 mg sodium. Actual values will vary based on specific brands of marinara, cheeses, and exact amounts of oil absorbed during frying.