Have I mentioned that I love chicken parm? Because I do, and while some people (like my dad) couldn’t care less about the pasta that comes with it, I care. The problem with chicken parm sometimes is that it feels so upscale. Love the taste, but worry about trying to plate everyone’s giant chicken parms without splashing tomato sauce all and angel hair over the table. Enter: Chicken Parm Bake! All the deliciousness of chicken parmigiana, no knife needed (not that you should need a knife anyway, but that’s discussion for another day). This is absolutely one of my favorites, and if you don’t want to fry your own chicken (hard work, I know), you could easily use pre-made or purchased ones instead.
- 3 chicken breasts
- 1 1/2 cups buttermilk
- 1/2 cup flour
- 1 cup breadcrumbs
- 2 tsp. oregano
- 1/2 tsp. ground thyme
- 1 Tbsp. salt
- 1 tsp. garlic powder
- 1 Tbsp. parsley
- 2 tsp. basil
- 1 tsp. crushed red pepper flakes
- 1 tsp. baking powder
- 1 lb. penne pasta
- 16 oz. tomato sauce
- 1 cup mozzarella
- 1 1/2 cup grated parmesan cheese, divided (1/4 cup, 3/4 cup, 1/2 cup)
- Cut chicken into slices and soak, covered, in buttermilk for 30 minutes.
- Mix flour, 1/4 cup grated parmesan, breadcrumbs, spices, and baking powder in a large bowl or plate with deep edges.
- Heat a few inches of oil in a frying pan over medium heat.
- Bread chicken pieces with flour mixture. Fry in hot oil for 5 - 7 minutes per side, or 10 minutes fully submerged. Set aside on a paper towel and let cool.
- Boil water and cook pasta as directed.
- Cut fried chicken into chunks.
- Stir together pasta, sauce, mozzarella, and 3/4 cups of grated parmesan. Fold in chicken, then pour into a greased baking dish.
- Top with remaining grated cheese and bake at 350° for 25 - 30 minutes.