Tender breaded chicken cutlets served over al dente penne tossed in tangy tomato sauce, finished with melted mozzarella and salty Parmesan. Baked together and portioned for easy reheating and weekday meals.
Weeknight Tray-Bake: Chicken Parm Penne Portions
A hands-off tray-bake that layers crunchy breaded chicken over saucy penne, then melts mozzarella and Parmesan into neat portions that reheat beautifully all week.
This is the kind of dinner that shows up when you want comfort without a last-minute scramble: crunchy, panko-crusted chicken cutlets tucked into a bed of al dente penne and a bright, tangy tomato sauce, finished with bubbling mozzarella and salty parmesan. Baking everything together lets the flavors marry while the tops get golden and the pasta soaks up just enough sauce—no babysitting at the stove required.
A few smart prep moves make it party-ready for weeknights: halve and pound the breasts to an even thickness so they cook through at the same time, set up a simple breading station for fast assembly, and give each cutlet a brush of olive oil before they go into a hot oven. The high heat crisps the panko and keeps the interior tender while the cheese melts into a gooey, browned blanket.
Once baked, portion the tray into four meal-sized containers for easy lunches or dinners that reheat cleanly. Because the pasta holds its shape and the chicken stays crisp at the edges, you still get texture after reheating—microwave for speed or pop a portion in a 350°F oven to revive the crust.
This dish is great when you need something that travels from oven to fridge to table without losing its charm: comforting, practical, and reliably delicious on day one or day four of the week.
Ingredients
How to Make Tray Chicken Parmesan Penne Portions
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment or lightly oil a 9x13" baking dish for later assembly.
- Halve the chicken breasts horizontally and pound each piece to an even 1/2" thickness; pat dry and season both sides with 1 tsp kosher salt and 1/4 tsp black pepper.
- Set up a breading station: place the flour in one shallow bowl, beat the eggs in a second bowl, and combine panko, Italian seasoning, garlic powder, 1/2 tsp kosher salt and 1/4 tsp black pepper in a third bowl.
- Dredge each chicken piece in flour, shake off excess, dip into the beaten eggs, then press into the panko mixture to coat; transfer breaded cutlets to the prepared baking sheet and drizzle or brush each with a little olive oil.
- Bake the breaded chicken on the sheet at 425°F for 16–20 minutes, until the crust is golden and an instant-read thermometer reads 160°F in the thickest part; remove and let rest 5 minutes (internal temp will rise slightly).
- While the chicken bakes, bring a large pot of salted water to a boil and cook the penne 1–2 minutes less than package directions for al dente (reserve 1/2 cup pasta cooking water), then drain.
- Warm the marinara in a large skillet over medium heat; stir in the reserved pasta water a splash at a time to loosen if needed. Add the drained penne to the sauce and toss to coat.
- Slice the rested chicken into strips. In the 9x13" dish (or divide among four meal-prep containers), spread half the sauced penne, arrange sliced chicken over it, spoon remaining penne on top, then evenly sprinkle with mozzarella and Parmesan.
- Bake the assembled dish at 375°F (190°C) for 12–15 minutes until cheese is melted and bubbling; for a browned top, broil 1–2 minutes watching closely. Garnish with chopped basil and parsley, then portion into 4 servings.
- Cool slightly before covering and refrigerating. Reheat single portions in the microwave (2–3 minutes) or in a 350°F oven (15–20 minutes) until heated through.
Recipe Card
Tray Chicken Parmesan Penne Portions
Tender breaded chicken cutlets served over al dente penne tossed in tangy tomato sauce, finished with melted mozzarella and salty Parmesan. Baked together and portioned for easy reheating and weekday meals.
- Prep
- 25 min
- Cook
- 40 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment or lightly oil a 9x13" baking dish for later assembly.
- Halve the chicken breasts horizontally and pound each piece to an even 1/2" thickness; pat dry and season both sides with 1 tsp kosher salt and 1/4 tsp black pepper.
- Set up a breading station: place the flour in one shallow bowl, beat the eggs in a second bowl, and combine panko, Italian seasoning, garlic powder, 1/2 tsp kosher salt and 1/4 tsp black pepper in a third bowl.
- Dredge each chicken piece in flour, shake off excess, dip into the beaten eggs, then press into the panko mixture to coat; transfer breaded cutlets to the prepared baking sheet and drizzle or brush each with a little olive oil.
- Bake the breaded chicken on the sheet at 425°F for 16–20 minutes, until the crust is golden and an instant-read thermometer reads 160°F in the thickest part; remove and let rest 5 minutes (internal temp will rise slightly).
- While the chicken bakes, bring a large pot of salted water to a boil and cook the penne 1–2 minutes less than package directions for al dente (reserve 1/2 cup pasta cooking water), then drain.
- Warm the marinara in a large skillet over medium heat; stir in the reserved pasta water a splash at a time to loosen if needed. Add the drained penne to the sauce and toss to coat.
- Slice the rested chicken into strips. In the 9x13" dish (or divide among four meal-prep containers), spread half the sauced penne, arrange sliced chicken over it, spoon remaining penne on top, then evenly sprinkle with mozzarella and Parmesan.
- Bake the assembled dish at 375°F (190°C) for 12–15 minutes until cheese is melted and bubbling; for a browned top, broil 1–2 minutes watching closely. Garnish with chopped basil and parsley, then portion into 4 servings.
- Cool slightly before covering and refrigerating. Reheat single portions in the microwave (2–3 minutes) or in a 350°F oven (15–20 minutes) until heated through.
Nutrition
- Carbohydrates
- 100
- Saturated Fat
- 9
- Sodium
- 950
- Fiber
- 5
- Unsaturated Fat
- 21
- Protein
- 69
- Fat
- 30
- Cholesterol
- 237
- Trans Fat
- 0
- Calories
- 955
- Sugar
- 7