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This chicken parmesan pasta is the perfect weeknight comfort meal – tender chicken, pasta, rich marinara, and melty mozzarella, all topped with a crispy, golden brown breadcrumb topping. This recipe is gluten-free and easy to customize for any other dietary needs.
Why You'll Love This Chicken Parmesan Pasta
I love a good comfort food meal, whether it's my cottage cheese alfredo, gluten-free mac and cheese with broccoli, easy gluten-free lasagna soup, or this chicken parm pasta! This dish has all the same comforting flavors of a classic chicken parmesan – rich and savory pasta sauce, flavorful chicken, gooey melted cheese, and crispy breadcrumbs – but is much easier to make.
This recipe is also perfect for meal prep and tastes even better the next day! Whether you’re making it for a busy weeknight dinner or prepping ahead for lunches, this delicious meal is one the whole family will love. Plus, cleanup is a breeze, giving you more time to sit down and enjoy every cheesy, flavorful bite!
Ingredient Notes
Here are some notes on the key ingredients for this chicken parmesan pasta! Jump to the recipe card for the full recipe and exact measurements.
- Olive oil: Used to sauté the aromatics and brown the chicken. Avocado oil or butter would also work.
- Ground chicken: The lean protein base for this meal. Ground turkey or plant-based crumbles could be used instead.
- Fresh garlic: Brings a punch of savory, aromatic goodness.
- Onion: Gives the sauce extra flavor. Shallots or leeks would also work well.
- Gluten-free penne pasta: The hearty base of the dish, soaking up all the delicious sauce. Any gluten-free pasta shape or even zucchini noodles can be swapped in.
- Marinara sauce: Provides that classic, rich tomato flavor. Homemade sauce or a store-bought version with clean ingredients is perfect.
- Chicken Broth: Adds extra depth and helps cook the pasta to perfection. Vegetable broth or water with a bouillon cube can work as well.
- Italian seasoning: A perfect blend of herbs that ties everything together. Use individual dried herbs like oregano, basil, and thyme if needed.
- Grated parmesan cheese: Brings a salty umami flavor. Nutritional yeast or dairy-free parmesan also work.
- Mozzarella cheese: Melts beautifully over the dish, giving that signature cheesy pull. Dairy-free mozzarella shreds work if needed.
- Fresh basil: A bright, and fresh finishing touch.
Breadcrumb Topping
- Gluten-free panko breadcrumbs: Adds a crispy, crunchy topping that mimics the classic fried chicken parmesan texture. Crushed gluten-free crackers or almond flour can be a great swap.
- Butter: Helps toast the breadcrumbs to golden perfection. Dairy-free butter or olive oil works too.
Step-by-Step Instructions
Step 1: Heat 1 tbsp olive oil in a large skillet (or Dutch oven) over medium heat. Add the ground chicken, 1 tsp salt, ½ teaspoon black pepper, and 2 cloves minced garlic. Cook for 5-7 minutes while breaking up the chicken with a wooden spoon, until cooked through and browned. Remove from the pan using a slotted spoon and set aside.
Step 2: In the same pan, add the additional 1 tablespoon of olive oil, diced onion, and the remaining 2 garlic cloves. Saute for 3-4 minutes until softened and fragrant.
Step 3: Add in the uncooked pasta, marinara sauce, broth, Italian seasoning, remaining 1 tsp salt, and ½ teaspoon black pepper. Stir and bring to a boil.
Step 4: Cook for 10-12 minutes or until the pasta is tender and the broth has been mostly absorbed. If your pasta still isn’t cooked and it has absorbed most of the liquid, add a bit more broth.
Step 5: Stir in the cooked ground chicken and ½ cup parmesan cheese.
Step 6: While the pasta is cooking, make the bread crumb topping. Heat the butter in a separate cast iron skillet over medium-low heat. Sprinkle the gluten free panko in a thin layer along with the salt, garlic powder, and Italian seasoning. Use a spatula to mix it all together with the butter, then spread into a thin layer again. Toast the breadcrumbs over medium low heat, stirring occasionally, for 3-4 minutes until browned and fragrant.
Step 7: Sprinkle the toasted breadcrumbs over the chicken and pasta skillet.
Step 8: Top the entire dish with the 6 thin mozzarella rounds. You can cover and let it sit over low until melted, or pop it in a 375 degree oven for 10 minutes until melted. Top with fresh basil and enjoy that cheese pull as you scoop out the first bite! For more cheesy goodness, serve with more parmesan.
Expert Tips
- Avoid mushy pasta. Cook the pasta just until al dente, as it will continue softening in the sauce. If meal prepping, slightly undercook it by 1-2 minutes to keep the texture firm when reheated. Adding a splash of extra sauce before storing helps prevent it from drying out!
- Use high-quality marinara! A good sauce makes all the difference! Look for one with simple, clean ingredients.
- Want a spicy kick? Add red pepper flakes to the sauce for extra heat.
- Add veggies! Toss in some bell peppers or spinach for extra nutrients.
Serving Tips
This chicken parmesan pasta is a complete meal on its own, but you can round it out with:
- A simple green salad with balsamic dressing
- Garlic bread (gluten-free if needed) or gluten free biscuits
- Vegetables like bell peppers, proscuitto-wrapped asparagus, or bacon maple brussels sprouts
Storage Tips
Keep leftovers in an airtight container in the fridge for 3-4 days.
Warm in a skillet over medium-high heat with a splash of broth or water to loosen up the sauce. You can also microwave in 30 second intervals.
Recipe FAQs
Sure! To make this an Instant Pot recipe, sauté the chicken using the Sauté function, then add the pasta, sauce, and broth. Cook on high pressure for 4 minutes, quick release, and stir in the cheese. Top with the bread crumbs and extra parmesan if desired and enjoy!
Absolutely! Leftover chicken or shredded rotisserie chicken works great – just stir it in when adding the parmesan.
If your sauce is too thin, it likely hasn't had enough time to reduce. Try simmering it uncovered for a few extra minutes to allow excess liquid to evaporate. On the other hand, if your sauce is too thick before the pasta is fully cooked, it may have absorbed too much liquid too quickly. Simply stir in a bit more broth or water until you reach the desired consistency.
More Pasta Dishes
One Pot Marry Me Chicken Pasta
Creamy Gluten Free Cajun Shrimp and Sausage Pasta
One Pot Chicken Parmesan Pasta Recipe (Gluten-Free)
Equipment
Ingredients
- 2 tbsp olive oil, divided
- 1 lb ground chicken
- 2 tsp salt, divided
- 1 tsp pepper, divided
- 4 cloves minced garlic, divided
- ½ onion, diced
- 12 oz gluten free penne pasta, or pasta of choice
- 2.5 cups marinara sauce
- 2.5 cups chicken broth
- 2 tsp Italian seasoning
- ½ cup grated parmesan cheese
- 6 thin slices mozzarella cheese
- fresh basil, for topping
Breadcrumb topping
- ¾ cup gluten free panko breadcrumbs
- 1 tbsp butter
- ¼ tsp salt
- ½ tsp garlic powder
- ½ tsp Italian seasoning
Instructions
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add the ground chicken 1 tsp salt, ½ tsp pepper, and 2 cloves minced garlic. Cook for 5-7 minutes while breaking up the chicken with a wooden spoon, until cooked through and browned. Remove from the pan using a slotted spoon and set aside.
- In the same pan, add the additional 1 tbsp olive oil, diced onion, and remaining 2 cloves garlic. Saute for 3-4 minutes until softened and fragrant.
- Add in the uncooked pasta, marinara sauce, broth, Italian seasoning, remaining 1 tsp salt, and ½ tsp pepper. Stir and bring to a boil.
- Cook for 10-12 minutes or until the pasta is tender and the broth has been mostly absorbed. If your pasta still isn't cooked and it has absorbed most of the liquid, add a bit more broth.
- Stir in the cooked ground chicken and ½ cup parmesan cheese.
- While the pasta is cooking, make the breadcrumb topping. Heat the butter in a separate cast iron skillet over medium low heat. Sprinkle the gluten free panko in a thin layer along with the salt, garlic powder and Italian seasoning. Use a spatula to mix it all together with the butter, then spread into a thin layer again. Toast the breadcrumbs over medium low heat, stirring occasionally, for 3-4 minutes until browned and fragrant.Sprinkle the toasted breadcrumbs over the chicken and pasta skillet.
- Top the entire dish with the 6 thin mozzarella rounds. You can cover and let it sit over low until melted, or pop in a 375 degree oven for 10 minutes until melted.
- Top with fresh basil and enjoy that cheese pull as you scoop out the first bite! Serve with more parmesan, if desired.
Notes
- Avoid mushy pasta. Cook the pasta just until al dente, as it will continue softening in the sauce. If meal prepping, slightly undercook it by 1-2 minutes to keep the texture firm when reheated. Adding a splash of extra sauce before storing helps prevent it from drying out!
- Use high-quality marinara! A good sauce makes all the difference! Look for one with simple, clean ingredients.
- Want a spicy kick? Add red pepper flakes to the sauce for extra heat.
- Add veggies! Toss in some bell peppers or spinach for extra nutrients.
- Keep leftovers in an airtight container in the fridge for 3-4 days.
- Warm in a skillet over medium-high heat with a splash of broth or water to loosen up the sauce. You can also microwave in 30 second intervals.
- For dairy free, use nutritional yeast instead of parmesan and dairy free mozzarella cheese. You can use vegan butter or ghee instead of butter.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
This was really good and easy! A little on the salty side for me, so I’ll probably reduce next time, but super good!
Delicious! Kids enjoyed as well!
I did a mix of Parmesan cheese and nutritional yeast since trying to cut back on dairy and it was still delicious!
This worked exactly as written, thanks!
I made this using whole wheat pasta for hubby and myself. It was an easy recipe, with great flavor. I only used 10.5 oz of pasta because I knew it would make a lot just for the two of us. I also added 3/8 tsp. of red pepper flakes. I’ll definitely be making this again!
So good and so easy to make! Made this with chickpea pasta and it turned out great. My picky toddler even liked it 🙂 thanks for another great recipe, Mary!