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Chicken Tenders Parmesan with Penne and Broccoli: A Family Favorite

The aroma alone transports me back to Sunday dinners at my grandmother’s. Picture this: a bustling kitchen, the clatter of pots and pans, and that unmistakable scent of tomato sauce simmering on the stove. While she had a hundred delicious dishes, her Chicken Parmesan was the one we kids fought over – crispy chicken coated in a tangy tomato sauce, blanketed with melted mozzarella. This Chicken Tenders Parmesan with Penne and Broccoli is a modern, slightly healthier, and faster version of that classic, bringing that same comfort and joy to my own family’s table.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Dietary Type: Not specified (Contains dairy, gluten)

Ingredients

Coarse salt
Ground pepper
2 large eggs
¾ cup finely grated Parmesan cheese, divided (1/2 cup + 1/4 cup)
½ cup plain dried breadcrumbs
1 ½ lbs chicken tenders
1 ¾ cups tomato sauce, divided (1 cup + 3/4 cup)
4 ounces mozzarella cheese, shredded
8 ounces penne, regate (ridged) or 8 ounces other short pasta
1 (10 ounce) package frozen broccoli florets, thawed
1 tablespoon olive oil

Equipment Needed

Large pot
Medium bowls (2)
Whisk
Rimmed baking sheet
9×13-inch baking dish

Instructions

Start by bringing a large pot of salted water to a boil. This is crucial for perfectly cooked pasta – don’t skimp on the salt!
While the water heats, prepare the chicken. Heat your broiler, positioning the rack about 4 inches from the heat source.
In a medium bowl, whisk the eggs until they are well combined. This creates the binding agent for the breadcrumb mixture.
In another medium bowl, combine ½ cup of the Parmesan cheese and the bread crumbs. This cheesy breadcrumb mixture will give the chicken its crispy coating.
Season the chicken tenders generously with salt and pepper. Proper seasoning at this stage is essential for flavorful chicken.
Dip each chicken tender first into the whisked eggs, ensuring it’s fully coated. Then, dredge it in the Parmesan cheese and breadcrumb mixture, pressing gently to help the coating adhere. Place the coated tenders on a rimmed baking sheet lined with parchment paper (optional, for easy cleanup).
Broil the chicken tenders until they are golden brown, about 2 to 4 minutes per side. Watch them carefully, as broilers can vary in intensity, and you don’t want them to burn. The goal is a golden crust, not fully cooked chicken at this point.
While the chicken is broiling, preheat your oven to 450°F (232°C).
Spread 1 cup of the tomato sauce evenly in the bottom of a 9×13-inch baking dish. This creates a flavorful base for the dish.
Arrange the broiled chicken tenders over the tomato sauce in the baking dish.
Top the chicken tenders with the remaining ¾ cup of tomato sauce, spreading it evenly. Then, sprinkle the shredded mozzarella cheese generously over the sauce-covered chicken.
Bake in the preheated oven for 15 to 20 minutes, or until the cheese is melted and bubbly, and the chicken is cooked through. The internal temperature of the chicken should reach 165°F (74°C).
While the chicken is baking, cook the penne pasta in the boiling salted water until it is al dente, following the package instructions. During the last 30 seconds of cooking, add the thawed broccoli florets to the pasta water. This cooks the broccoli perfectly, ensuring it’s tender-crisp.
Before draining the pasta and broccoli, reserve ½ cup of the pasta water. This starchy water will help create a creamy sauce. Drain the pasta and broccoli and return them to the pot.
Add the olive oil and the remaining ¼ cup of Parmesan cheese to the pasta and broccoli. Toss everything together to coat.
Gradually add some of the reserved pasta water, tossing continuously, until the pasta is lightly coated with a creamy sauce. You might not need all of the pasta water, so add it little by little until you reach the desired consistency.
Serve the Chicken Tenders Parmesan hot, alongside the penne and broccoli.

Expert Tips & Tricks

Don’t overcrowd the baking sheet when broiling the chicken. Overcrowding will steam the chicken instead of browning it. Work in batches if necessary.
Toast the breadcrumbs for a deeper, nuttier flavor. Spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until golden brown, stirring occasionally. Let them cool completely before using.
Use a good quality tomato sauce for the best flavor. Look for one with simple ingredients and no added sugar.
For a spicier kick, add a pinch of red pepper flakes to the tomato sauce.
If you don’t have thawed broccoli florets, you can use fresh broccoli florets. Just add them to the pasta water a few minutes before the pasta is done, to ensure they are cooked through.

Serving & Storage Suggestions

Serve the Chicken Tenders Parmesan with Penne and Broccoli immediately for the best taste and texture. The warm, cheesy chicken pairs perfectly with the creamy pasta and tender-crisp broccoli. A side salad with a light vinaigrette would also complement the dish nicely.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave the chicken and pasta separately or together, but be aware that the chicken may lose some of its crispness. For a crispier reheat, you can bake the chicken in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. The pasta can be reheated on the stovetop with a splash of water or broth to prevent it from drying out. Freezing is not recommended as the texture of the chicken and pasta may be affected.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	728 kcal	N/A
Calories from Fat	198 g	27%
Total Fat	22 g	33%
Saturated Fat	9.2 g	45%
Cholesterol	243.4 mg	81%
Sodium	1289.4 mg	53%
Total Carbohydrate	67.5 g	22%
Dietary Fiber	10.6 g	42%
Sugars	7 g	N/A
Protein	65.4 g	130%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free: Use gluten-free breadcrumbs and gluten-free pasta. Ensure the tomato sauce is also gluten-free.
Dairy-Free: Substitute nutritional yeast for Parmesan cheese in the breadcrumb mixture and use a dairy-free mozzarella alternative.
Vegetarian: Substitute the chicken tenders with breaded eggplant slices or firm tofu.
Different Vegetables: Swap the broccoli for other vegetables like asparagus, green beans, or zucchini.
Different Pasta: Feel free to use any short pasta shape you prefer, such as rotini, farfalle, or cavatappi.

FAQs (Frequently Asked Questions)

Q: Can I prepare the chicken tenders ahead of time?
A: Yes, you can bread the chicken tenders a few hours in advance and store them in the refrigerator until ready to broil.

Q: Can I use pre-cooked chicken tenders to save time?
A: While you can, broiling them adds a distinct texture. If you opt for pre-cooked, skip the broiling and just bake them with the sauce and cheese.

Q: Can I use a different cheese besides mozzarella?
A: Yes, Provolone or a blend of Italian cheeses would also work well.

Q: My tomato sauce is too acidic. What can I do?
A: Add a pinch of sugar or a small pat of butter to the sauce to balance the acidity.

Q: How can I make the pasta dish richer?
A: Add a splash of heavy cream or half-and-half to the pasta while tossing with the cheese and pasta water.

Final Thoughts

This Chicken Tenders Parmesan with Penne and Broccoli is a crowd-pleasing meal that’s perfect for busy weeknights or relaxed weekend dinners. It’s a delightful twist on a classic, offering a comforting and satisfying experience with every bite. Don’t hesitate to make it your own by experimenting with different cheeses, vegetables, or pasta shapes. I encourage you to try this recipe and share your feedback – and maybe even a picture of your culinary creation! Pair it with a crisp, dry white wine for a truly delightful experience.

Chicken Tenders Parmesan With Penne and Broccoli Recipe