Chicken parm pasta skips traditional breading by using panko mixed directly into hot pasta—Italian nonnas are rolling their eyes.
5 Minute Chicken Parm Pasta
Get ready to whip up a deliciously easy meal with our 5-Minute Chicken Parm Pasta! This crowd-pleaser combines tender chicken, zesty marinara, and gooey mozzarella for a quick weeknight dinner that will satisfy even the pickiest eaters. Say goodbye to complicated cooking—just dump, bake, and dig into cheesy perfection!
Prep
5
min
Cook
35
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥩Meat & Seafood(1)
- 2 cups of shredded rotisserie chicken (480 ml)
🥛Dairy & Eggs(2)
- 1 cup of shredded mozzarella cheese (240 ml)
- 1/4 cup of grated Parmesan cheese (60 ml)
🫙Pantry Staples(2)
- 1 cup of panko plain breadcrumbs (240 ml)
- 1 lb of dry pasta (454 g)
🧂Spices & Seasonings(1)
- Adobo seasoning (2 tsp) (10 ml)
📦Other(1)
- 24 ounces of marinara sauce (680 g)
👨🍳 Instructions
- 1
To a dish add in one pound of dry pasta, 24 ounces of marinara sauce, 2 cups of water, and 2 cups of shredded rotisserie chicken. Season with adobo and mix well.
- 2
Cover with foil and bake in the oven at 375 degrees for 30 to 35 minutes. Once done, uncover and add on 1 cup of plain panko breadcrumbs, 1 cup of shredded mozzarella cheese, and 1/4 cup of grated Parmesan cheese. Bake for another 10 minutes, sprinkle with parsley, and serve.
💡 Pro Tips
- ✓Use a 2.4:1 liquid-to-pasta ratio (24 oz sauce + 16 oz water to 16 oz pasta) to ensure complete starch hydration without excess liquid that would make the dish soupy.technique2.4:1 ratio
- ✓Cover tightly with foil for the first 30-35 minutes to create steam pressure that forces liquid into pasta at 212°F, then uncover to allow surface moisture to evaporate and prevent soggy toppings.timing30-35 minutes covered
- ✓Toast panko breadcrumbs in a dry pan for 2-3 minutes before adding to achieve golden color and prevent them from becoming soggy when they absorb steam from the hot pasta.ingredient2-3 minutes
- ✓Layer mozzarella directly on pasta and Parmesan on top because mozzarella melts at 130°F while Parmesan browns at higher temps, creating proper texture contrast.technique130°F melt point
- ✓Use a 9x13 inch dish maximum to maintain 2-3 inch depth, ensuring even heat penetration and preventing undercooked pasta in the center.equipment2-3 inch depth
Share this recipe
Prep
5
min
Cook
35
min
Serves
4
people
Level
beginner
Share this recipe
Chicken parm pasta skips traditional breading by using panko mixed directly into hot pasta—Italian nonnas are rolling their eyes.
5 Minute Chicken Parm Pasta
Get ready to whip up a deliciously easy meal with our 5-Minute Chicken Parm Pasta! This crowd-pleaser combines tender chicken, zesty marinara, and gooey mozzarella for a quick weeknight dinner that will satisfy even the pickiest eaters. Say goodbye to complicated cooking—just dump, bake, and dig into cheesy perfection!
📝 Ingredients
Serves 4🥩Meat & Seafood(1)
- 2 cups of shredded rotisserie chicken (480 ml)
🥛Dairy & Eggs(2)
- 1 cup of shredded mozzarella cheese (240 ml)
- 1/4 cup of grated Parmesan cheese (60 ml)
🫙Pantry Staples(2)
- 1 cup of panko plain breadcrumbs (240 ml)
- 1 lb of dry pasta (454 g)
🧂Spices & Seasonings(1)
- Adobo seasoning (2 tsp) (10 ml)
📦Other(1)
- 24 ounces of marinara sauce (680 g)
👨🍳 Instructions
- 1
To a dish add in one pound of dry pasta, 24 ounces of marinara sauce, 2 cups of water, and 2 cups of shredded rotisserie chicken. Season with adobo and mix well.
- 2
Cover with foil and bake in the oven at 375 degrees for 30 to 35 minutes. Once done, uncover and add on 1 cup of plain panko breadcrumbs, 1 cup of shredded mozzarella cheese, and 1/4 cup of grated Parmesan cheese. Bake for another 10 minutes, sprinkle with parsley, and serve.
💡 Pro Tips
- ✓Use a 2.4:1 liquid-to-pasta ratio (24 oz sauce + 16 oz water to 16 oz pasta) to ensure complete starch hydration without excess liquid that would make the dish soupy.technique2.4:1 ratio
- ✓Cover tightly with foil for the first 30-35 minutes to create steam pressure that forces liquid into pasta at 212°F, then uncover to allow surface moisture to evaporate and prevent soggy toppings.timing30-35 minutes covered
- ✓Toast panko breadcrumbs in a dry pan for 2-3 minutes before adding to achieve golden color and prevent them from becoming soggy when they absorb steam from the hot pasta.ingredient2-3 minutes
- ✓Layer mozzarella directly on pasta and Parmesan on top because mozzarella melts at 130°F while Parmesan browns at higher temps, creating proper texture contrast.technique130°F melt point
- ✓Use a 9x13 inch dish maximum to maintain 2-3 inch depth, ensuring even heat penetration and preventing undercooked pasta in the center.equipment2-3 inch depth