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Chicken Tenders Parmesan with Penne and Broccoli

Broiled chicken parm and broccoli-packed pasta are faster than delivery (and better for you).

  • Prep:
  • Total Time:
  • Servings: 4
Chicken Tenders Parmesan with Penne and Broccoli

Source: Everyday Food, October 2007


  • Coarse salt and ground pepper
  • 2 large eggs
  • 3/4 cup finely grated Parmesan
  • 1/2 cup plain dried breadcrumbs
  • 1 1/2 pounds chicken tenders
  • 1 3/4 cups tomato sauce, homemade or storebought
  • 4 ounces part-skim mozzarella, shredded (about 1 cup)
  • 8 ounces penne rigate (ridged) or other short pasta
  • 1 package (10 ounces) frozen broccoli florets, thawed
  • 1 tablespoon olive oil


  1. Bring large pot of salted water to boil. Heat broiler, with rack set 4 inches from heat. In a medium bowl, whisk eggs. In another bowl, combine Parmesan and breadcrumbs. Season chicken with salt and pepper. Dip tenders in egg, then in Parmesan mixture; place on a rimmed baking sheet. Broil until golden, 2 to 4 minutes per side.

  2. Preheat oven to 450 degrees. Spread 1 cup tomato sauce in the bottom of a 9-by-13-inch baking dish. Then top with chicken, remaining sauce, and finally mozzarella. Bake 15 to 20 minutes or until cheese is melted.

  3. Meanwhile, cook pasta in boiling water until al dente, according to package instructions, adding broccoli for final 30 seconds. Reserve 1/2 cup pasta water; drain pasta and broccoli, and return to pot. Add oil and remaining Parmesan. Toss, gradually adding some reserved pasta water until pasta is lightly coated. Serve chicken with penne and broccoli.

Reviews (28)

  • Lova Mitchell 17 Mar, 2013

    My son loves this chicken

  • Brittany Black 8 Mar, 2013

    This recipe is good and my son loves the pasta its even a good last minnet dinner

  • harris1 4 Jan, 2013

    Family Favorite! Easy and good for you! Total crowd pleaser. Something you would be proud to eat on a quiet nite and serve when your home is full of guests. I concur with a previous post about the needed correction:
    1/4 cup parmesan for the breading, and 1/2 cup parmesan for the pasta

  • berkeleymomKKT 13 Jul, 2011

    MSLO - there is an error in this recipe, please correct it to say: 1/4 cup parmesan for the breading, and 1/2 cup parmesan for the pasta. This recipe does not show it, I had to pull out my archived hard copy magazines to check it for certain.

  • aes74 14 Dec, 2010

    berkeleymom is correct about the the actual magazine recipe you do not add all the Parmesan in with the breadcrumbs. One of our favorites!

  • aes74 14 Dec, 2010

    berkeleymom is correct about the the actual magazine recipe you do not add all the Parmesan in with the breadcrumbs. One of our favorites!

  • CookNovice 21 Nov, 2010

    I agree: this is a surprisingly easy and delicious meal! I've shared it as a recipe with fellow moms who need a quick and tasty meal. I've used a jar of "spinach and cheese" spaghetti sauce to sneak in more veggies; chopped, fresh broccoli.; and Panko breadcrumbs. Yum!

  • IzziGirl 17 Mar, 2010

    Gosh, this was surprisingly good. I whipped it up for a quick dinner after work, and my DH gushed, saying this was one of the best meals I've ever cooked, (?!?!-- wondering what that says about the souffles and boef bourginon I love to make). Simple, quick, strong flavors. I used fresh veggies and I punched up the flavor of the pasta by using basil-infused olive oil and a splash of oregano-infused balsamic vinegar. Next time, I'll use whole wheat pasta and make it even healthier.

  • berkeleymomKKT 27 May, 2009

    Hey everyone, there's an error in the recipe or rather some information missing. For the parmesan, 1/2 cup goes into the breadcrumbs for the breading and the remaining 1/4 cup goes into the penne-broccoli dish.

  • jingmyers 10 Sep, 2008

    Great recipe.I made it for a potluck party and my friends never stopped complimenting my dish..Thank you..

  • Lishee 8 Sep, 2008

    This was great! Easy and didn't require a ton of ingredients, but still had great flavor. I added a bit more parmesan to everything because we love it. My whole family enjoyed it.

  • dovecanyon 4 Sep, 2008

    workingbetty: you can always copy the recipe to Word and delete the photos before printing.

  • CelestialAllen 3 Sep, 2008

    Love the pictures! The dish sounds wonderful, but I'm always disappointed that the nutritional information is left out. It would be very helpful!

  • pattycats2 3 Sep, 2008

    loved the picctures. I belong to America's Test Kitchen and they always have pictures. My niece is a new cook and it really helps. This is a wonderful recipe and so easy to fix when I come home in the evening. I too used the oven.

  • fleurdemais 3 Sep, 2008

    I did this recipe without adding Parmesan (nor replacing it) and it was still very good! I also used the broiler and didn't have problems, maybe it depends on the oven.

  • WesternLady 3 Sep, 2008

    WorkingBetty: I am a highly successful, educated lady. I, too, like the photographs and do not find it belittling at all. I'm going to try this recipe with green beans instead of broccoli. A friend of mine gave me a lot of green beans and I need to use them.

  • jenbarnes 2 Sep, 2008

    My family LOVED this recipe. I stirred in fresh spinach with pasta. My chicken tenders burned under the broiler, so next time I will bake on 450.

  • carrieblaskowski07 1 Sep, 2008

    I made it today. 9/1/08. Very easy. Yummy! My family loved it.

  • eagleeyeskt 1 Sep, 2008

    Holy cow, I LOVE the photos. Do not ever stop. Thank you. I am very smart, just like to see what stuff should look like, and it makes me drool, too. Plus, having never been taught how to cook, (mom barely cooked and only casseroles) there are terms and types of food that I have never heard or seen. Good work!

  • quiltingsisters 1 Sep, 2008

    I am an experienced cook, and LOVE the pictures - won't buy a cookbook (and I have hundreds of them) without each our own :-)

  • cookinmamaof2 1 Sep, 2008

    I love the photos, too! Can't wait to try this!

  • rustysal 1 Sep, 2008

    I too love the photographs - -it lets me know if I am anywhere close to where I should be.
    Keep up the great work!

  • andibarbb 1 Sep, 2008

    I agree with Mary 100%! My daughter is also just venturing out and beginning to cook on her own, the pictures help tremendously! We don't live close enough anymore to be able to show her how to prepare things step by step, she loves picture recipes and honestly I do too!!

  • ibcrafter 1 Sep, 2008

    Re "Working Betty"'s comment, pictures make the recipe attractive! We're lucky to get all these recipes free. If you don't like pictures, there are recipe websites without pictures; don't sour everyone's day with your attitude!

  • DOROTHY42 1 Sep, 2008

    THANK-YOU! For the pictures,I am happy to see them as my daughter is new to
    cooking and having pictures on how to do the recipe,are a GREAT help to
    first time cooks!! The rest of us can just bypass them!!
    Keep up the great work!!!

  • hpowens 1 Sep, 2008

    What is the nutritional value?

  • RoyalOwl 1 Sep, 2008

    I love the photographs - the more the better. working betty and I may be experienced cooks but there are others - my daughter for example - who are just beginning to get familiar with the wonderful world of cooking. If workingbetty does not like photographs then why is she using the internet? There are many very good cookbooks for sale that haven't any photographs at all.

  • workingbetty 1 Sep, 2008

    I do hope this is the last time you print out a recipe with picture directions which gives me the impression that you think we're not too smart!!

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