This Parmesan Crusted Chicken Pasta is one of those simple, comforting meals that works for the whole family. Crispy chicken pieces, tender pasta, and melted Parmesan cheese come together into a dinner that feels familiar, approachable and is kid-friendly!
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I love this recipe because it’s flexible and easy to adapt based on what your family likes and what you have on hand. The chicken is cut into small pieces, which makes it easier for little ones to manage, and the Parmesan adds flavour without being overpowering. It’s a great option for busy weeknights when you want something nourishing. If you’re looking for other yummy family dinners, check out these Easy Pita Pizzas (great recipe to involve your kids in!) or these Kid-Friendly Tofu Rice Bowls. Or if you’re looking for a system to make dinner easier, you’re going to want to check out my 3×5 Meal Prep Method!
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Ingredients
Here is what you’ll need to make this pasta dish. Please note, you’ll also need mushrooms (not in the image)!
- Chicken thigh
- Olive oil
- Panko breadcrumbs
- Parmesan cheese
- Garlic powder
- Salt and Pepper
- Penne pasta noodles – or any pasta noodle of choice. Rotini and fusilli also work well.
- Milk
- Mushrooms – not in picture, but they are an important part of this recipe!
- Spinach
See recipe card for quantities.
Instructions
Here is an overview of how to make this pasta dish or you can scroll down to the recipe card for more details.
In a large bowl, add the grated Parmesan cheese, breadcrumbs, olive oil, and garlic powder. Stir until well combined.
Add the chicken thighs to the bowl and toss until the chicken is evenly coated with the Parmesan mixture.
Transfer the coated chicken to the prepared baking sheet, spreading it out in a single layer. Bake for 30 minutes, or until the chicken is cooked through and lightly golden.
While the chicken is baking, bring a large pot of salted water to a boil. Cook the pasta according to package directions, about 10 minutes, until tender. Then drain and place back in the pot.
While the pasta cooks, finely dice the spinach and mushrooms. Heat a small amount of olive oil in a frying pan over medium heat. Add the mushrooms and cook for 3-4 minutes until softened, then add the spinach and cook just until wilted. Remove from heat.
Return the drained pasta to the pot. Add the sautéed spinach and mushrooms, grated Parmesan cheese, milk, and olive oil. Stir gently to combine. Once the chicken is done, remove it from the oven and let it cool slightly. Cut the chicken into bite-sized pieces and spoon over the pasta before serving.
Hint: You can prep the Parmesan and breadcrumb coating and chop the vegetables earlier in the day to make dinner come together faster at night!
Substitutions
- Chicken: Boneless, skinless chicken breast works well if that’s what you have. Just keep an eye on cooking time, as it may cook a bit faster than thighs.
- Pasta: Any short pasta shape works well, like penne, rotini, or shells. Whole wheat or legume-based pasta can be used based on preference.
- Spinach: Swap with chopped kale (remove thick stems) or finely chopped broccoli florets.
Variations
- Creamier pasta: Add a little extra milk when mixing the pasta for a slightly creamier texture.
- Lemon Parmesan: Stir a small squeeze of lemon juice or lemon zest into the pasta for a brighter flavour.
Equipment
- Large bowl
- Baking sheet
- Large pot
- Frying pan
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in the microwave or on the stovetop with a small splash of milk or water to loosen the pasta and prevent it from drying out. Stir well and check the temperature before serving to little ones.
Freezing is not recommended, as the pasta and coating on the chicken can become dry and crumbly once thawed.
Top Toddler Tip
If your kiddo is a little hesitant about the spinach and mushrooms being in the pasta, you can serve this dish deconstructed. You can do this by serving the pasta with the olive oil, cheese, and milk in one bowl, the sautéed veggies in another bowl, and the chicken on the side – served family style on the table! Check to make sure there is still at least one preferred food being offered for your child.
FAQ
You can prep the Parmesan-panko coating and chop the vegetables earlier in the day to save time. For best texture, cook the chicken and pasta just before serving.
Yes! The chicken is baked and cut into small pieces, and has a yummy cheesy-panko breadcrumb coating which many kids enjoy. The flavours are also fairly mild and familiar. If mixed dishes are challenging, you can serve the pasta and chicken separately and pair with a preferred food.
Sure. This recipe is flexible, and you can omit or swap the vegetables based on what your family enjoys or has available. Roasted red bell peppers also go great in this recipe, and if you don’t have fresh spinach, you can always just add a frozen spinach cube to the pasta.
Recipe
Parmesan Crusted Chicken Pasta
Equipment
- 1 baking sheet
- 1 Large bowl
- 1 Large pot
- 1 frying pan
Ingredients
For the Parmesan Crusted Chicken
- 2 tablespoon olive oil
- ½ cup panko breadcrumbs
- 1 cup parmesan cheese split up, half for chicken, half with pasta sauce
- 1 teaspoon garlic powder
- 1.5 lb chicken thigh boneless, skinless
- dash salt and pepper
Pasta
- 500 g penne pasta noodles or other pasta shape of choice (500g is a typical package size, which is just over 1lb)
Veggies & Sauce
- 1 cup mushrooms diced
- 2 cups spinach fresh, rough chopped
- ½ cup milk
- 2 tablespoon olive oil
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, add ½ cup of the grated Parmesan cheese, breadcrumbs, olive oil, and garlic powder and dash of salt and pepper. Stir until well combined.
- Add the chicken thighs to the bowl and toss until the chicken is evenly coated with the Parmesan mixture.
- Transfer the coated chicken to the prepared baking sheet, spreading it out in a single layer. Bake for 30 minutes, or until the chicken is cooked through and lightly golden (chicken reaches minimum temperature of 165 °F (74 °C)).
- While the chicken is baking, bring a large pot of salted water to a boil. Cook the pasta according to package directions, about 10 minutes, until tender, then drain and return pasta to the pot.
- While the pasta cooks, finely dice the spinach and mushrooms. Heat a small amount of olive oil in a frying pan over medium heat. Add the mushrooms and cook for 3-4 minutes until softened, then add the spinach and cook just until wilted. Remove from heat.
- Return the drained pasta to the pot. Add the sautéed spinach and mushrooms, remaining grated Parmesan cheese, milk, and olive oil. Stir gently to combine, adding a splash more milk if needed.
- Once the chicken is done, remove it from the oven and let it cool slightly. Cut the chicken into bite-sized pieces and spoon over the pasta before serving.
- This dish can be served family-style and deconstructed if that works better for your child. You can offer plain pasta, chicken pieces, and vegetables separately on the table and let everyone build their own plate. This keeps the meal low-pressure while still sharing the same foods as a family. Ensure there is at least one already accepted food being offered.
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