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Ragu chicken parm recipe with crispy baked chicken, melted cheese, rich tomato sauce, and pasta served in a baking dish

Ragu Chicken Parm Recipe

This easy Ragu chicken parm recipe features oven-baked breaded chicken breasts layered with rich Ragu pasta sauce, melted mozzarella, and Parmesan cheese. Served with pasta, it’s a comforting, family-friendly dinner that’s perfect for busy weeknights and meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 Peoples
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 3 boneless, skinless chicken breasts (cut in half lengthwise)
  • 1 large egg (beaten)
  • ¾ cup plain dry breadcrumbs
  • ½ tsp Italian seasoning
  • ¼ tsp garlic powder
  • Salt and black pepper (to taste)
For the Pasta & Topping
  • 12 oz pasta (ziti, penne, or spaghetti)
  • 1 jar Ragu® pasta sauce (Old World Style or Traditional)
  • ½ cup shredded mozzarella cheese
  • ½ cup shredded Parmesan cheese

Method
 

  1. Preheat the Oven

    Preheat your oven to 400°F (205°C). Lightly grease a baking dish with cooking spray or oil to prevent sticking.
    Ingredients for Ragu chicken parm recipe including chicken breasts, breadcrumbs, egg, pasta, mozzarella, Parmesan cheese, and Ragu sauce

  2. Prepare the Breading

    In a shallow bowl, mix the breadcrumbs, Italian seasoning, garlic powder, salt, and pepper.In a second bowl, beat the egg until smooth.
    Breadcrumbs mixed with Italian seasoning and garlic powder for chicken parmesan coating

  3. Bread the Chicken

    Dip each chicken piece into the beaten egg, allowing excess to drip off.Coat the chicken evenly in the breadcrumb mixture, pressing gently so the coating sticks well.
    Chicken breast being dipped into beaten egg before breading for chicken parmesan

  4. Bake the Chicken

    Place the breaded chicken in the prepared baking dish in a single layer.Bake uncovered for 20 minutes, or until the chicken is cooked through and lightly golden.
    Chicken breast coated in seasoned breadcrumbs for baked chicken parmesan

  5. Cook the Pasta

    While the chicken bakes, cook pasta according to package instructions until al dente.Drain well and return the pasta to the pot.
    Breaded chicken breasts arranged in a baking dish before cooking

  6. Add Sauce to Pasta

    Pour ¾ of the Ragu sauce over the cooked pasta and mix until evenly coated.Spread the sauced pasta evenly into a 9×13-inch baking dish.
    Pasta boiling in a pot on the stove for chicken parmesan recipe

  7. Assemble the Dish

    Remove the partially baked chicken from the oven and place it on top of the pasta.Spoon the remaining Ragu sauce over the chicken pieces.
    Cooked pasta mixed with Ragu pasta sauce in a bowl

  8. Add Cheese

    Sprinkle mozzarella cheese evenly over the chicken, followed by the Parmesan cheese.
    Baked chicken placed on top of sauced pasta in a casserole dish

  9. Final Bake

    Return the dish to the oven and bake for 10 minutes, or until the cheese is fully melted and bubbly.
    Mozzarella and Parmesan cheese being added to chicken parmesan bake

  10. Rest and Serve

    Remove from the oven and let rest for 3–5 minutes before serving.Serve hot with extra Parmesan or fresh herbs if desired.
    Finished Ragu chicken parm recipe with melted cheese and pasta fresh from the oven

Notes

Recipe Notes

  • For crispier chicken, avoid adding sauce directly onto the chicken until after the first bake.
  • You can substitute gluten-free breadcrumbs and pasta for a gluten-free version.
  • Add fresh basil or parsley before serving for extra flavor.
  • This recipe reheats well and tastes even better the next day.

Storage & Reheating

  • Refrigerator: Store leftovers in an airtight container for up to 4 days.
  • Freezer: Freeze in portions for up to 2 months.
  • Reheat: Bake at 350°F (175°C) until warmed through or microwave individual servings.

Nutrition Information

(Estimated per serving)
  • Calories: ~520
  • Protein: ~38g
  • Carbohydrates: ~45g
  • Fat: ~22g