Chicken Parm with Rosé Penne

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This chicken parm with rosé penne is my kind of restaurant-style dinner at home. Crispy, golden breaded chicken gets topped with marinara and bubbly melted mozzarella, then it’s served with creamy tomato rosé penne and a side of garlicky sautéed zucchini and mushrooms.

It’s cozy, cheesy and feels special, but it’s totally doable on a weeknight. The leftovers also make an amazing lunch the next day.

Watch Me Make It

Want to see how it comes together? Watch me make this chicken parm on TikTok.

Why You’ll Love This Recipe

• Crispy and cheesy: golden breaded chicken with melty mozzarella on top.
• Creamy rosé sauce: tomato and cream come together for a silky pink pasta sauce.
• A full plate: protein, pasta and veggies all in one meal.
• Restaurant-style at home: fancy enough for date night, easy enough for a Tuesday.

Ingredients

For the chicken parm:

• 2 large chicken breasts, sliced in half horizontally
• 1/2 cup flour
• 2 eggs, beaten
• 1 cup Italian breadcrumbs mixed with 1/4 cup grated parmesan
• 1 teaspoon each garlic powder, paprika and salt
• Oil, for frying
• 1/2 cup marinara sauce
• 1 cup shredded mozzarella

For the rosé penne:

• 3/4 lb penne
• 1 tablespoon butter
• 3 cloves garlic, minced
• 1 1/2 cups marinara or tomato sauce
• 1/2 cup heavy cream
• 1/4 cup grated parmesan
• Pinch of red pepper flakes and Italian seasoning

For the veggies:

• 1 zucchini, sliced into rounds
• 1 cup mushrooms, sliced
• 1 tablespoon olive oil, garlic powder, salt and pepper

How to Make Chicken Parm with Rosé Penne

1. Bread the chicken. Season the chicken with garlic powder, paprika and salt. Dredge in flour, dip in egg, then press into the breadcrumb and parmesan mix.
2. Fry until golden. Heat about 1/4 inch of oil in a large skillet over medium-high heat. Fry the chicken for 3 to 4 minutes per side until golden and cooked through.
3. Top and melt. Place the chicken on a baking sheet, spoon a little marinara on each piece and top with mozzarella. Broil for 2 to 3 minutes until bubbly and golden.
4. Make the rosé penne. Cook the penne until al dente. Meanwhile, melt the butter in a saucepan, add the garlic for 30 seconds, then stir in the marinara, cream, parmesan, red pepper flakes and Italian seasoning. Simmer for 3 to 4 minutes and toss with the pasta.
5. Sauté the veggies. Heat the oil in a skillet and cook the zucchini and mushrooms for 5 to 6 minutes until golden, seasoning with garlic powder, salt and pepper.
6. Serve. Plate the chicken parm with the rosé penne and veggies on the side.

Tips for the Best Results

• Pound the chicken thin. Even thickness means it cooks evenly and stays juicy.
• Air fryer option. Spray the breaded chicken with oil and air fry at 400°F for 10 to 12 minutes, flipping halfway.
• Save pasta water. A splash helps the rosé sauce cling to the penne.
• Don’t sauce too early. Add the marinara right before broiling so the crust stays crispy.

Storage

Store leftovers in airtight containers in the fridge for up to 3 days. Reheat the chicken in the oven or air fryer to keep it crispy, and warm the pasta on the stove with a splash of milk.

If you make this chicken parm with rosé penne, let me know in the comments, and follow me on TikTok @biteswithadri for more easy dinners!