This Chicken Parmesan casserole is pure comfort food heaven!
Imagine tender bites of chicken, al dente penne pasta, and a luscious marinara sauce, all baked together with a crispy, cheesy Parmesan breadcrumb topping. It’s a party on a plate!
I love how this one-dish meal comes together so easily. Just mix everything right in the baking dish, pop it in the oven, and let the magic happen.
In under an hour, you have a complete meal that’ll have your family going back for seconds.
Why You’ll Love This Chicken Parmesan Casserole
One-Dish Wonder: This casserole combines all the flavors of classic Chicken Parm into one convenient baking dish for easy prep and clean-up.
Crowd-Pleasing Favorite: The irresistible combination of crispy chicken, marinara, and melted cheese is sure to satisfy even picky eaters.
Meal-Prep Superstar: Easily double the recipe to have delicious leftovers for lunch or make-ahead freezer meals.
Customizable Delight: Switch up the protein, pasta shape, or add veggies for endless variations on this versatile casserole.
Ingredients
- Penne Pasta: The perfect tubular shape to capture the flavorful sauce and tender chicken in every bite.
- Chicken Breasts: Cut into bite-sized pieces for quick cooking and easy eating.
- Italian Seasoning, Kosher Salt, Black Pepper: The classic blend of dried herbs and spices infuses the dish with robust Italian flavor.
- Marinara Sauce: It adds a zesty, authentic taste to tie the casserole together.
- Low-Sodium Chicken Broth: It adds a savory depth of flavor while keeping sodium in check.
- Mozzarella and Parmesan Cheese: A dynamic duo of Italian cheeses for ooey-gooey, cheesy goodness in every forkful.
- Panko Breadcrumbs: They add irresistible crunch and texture to contrast the creamy casserole underneath.
- Unsalted Butter: It creates a rich, golden brown breadcrumb topping.
- Chopped Fresh Basil: A sprinkle of fresh, fragrant basil adds the finishing touch.
How to Make Chicken Parmesan Casserole
This casserole is so much easier than traditional Chicken Parmesan!
1. Preheat and prepare. Preheat the oven to 425°F. Lightly grease a 9×13-inch baking dish.
2. Combine the ingredients. In the prepared baking dish, stir together the uncooked pasta, raw chicken pieces, Italian seasoning, salt, pepper, marinara sauce, and chicken broth until combined.
4. Bake covered. Cover the baking dish tightly with aluminum foil. Bake covered for 30 minutes.
5. Make the topping. While the pasta is baking, prepare the Parmesan breadcrumb topping. In a medium bowl, mix together the melted butter, panko, Parmesan, and Italian seasoning.
6. Add the cheese. After 30 minutes, uncover the dish and stir the pasta. Sprinkle 1 1/2 cups of the mozzarella and 1/4 cup of the Parmesan evenly over the top.
7. Add the topping. Sprinkle the Parmesan breadcrumb mixture evenly over the cheese.
8. Bake uncovered. Return the uncovered dish to the oven and bake for 10-15 more minutes. The cheese should be melted and the chicken cooked through.
9. Finish and serve. Remove from the oven and let stand for 5 minutes. Sprinkle with the remaining mozzarella, Parmesan, and fresh basil. Serve hot.
Tips for the Best Chicken Parmesan Casserole
These easy tips will make your casserole unbelievable.
- Pick your pasta. Use short pasta shapes like penne, rotini, or rigatoni that will hold the sauce well.
- Take a shortcut. You can use cooked rotisserie chicken or leftover chicken to save time. Or, bread your own chicken cutlets for a crispier texture.
- Amp up the seasoning. Add garlic powder and red pepper flakes to enhance the flavors of the sauce and chicken.
- Try tasty variations. Try adding sautéed mushrooms, peppers, or spinach to the casserole. Use Alfredo sauce instead of marinara for a creamy version.
- Serve it in style. Serve the casserole with a side salad and garlic bread. Garnish with fresh basil or parsley for a pop of color and freshness.
How to Store
These steps will keep leftover chicken nice and fresh.
To Store: Place the casserole in an air-tight container and refrigerate for up to 3 days.
To Freeze: Wrap the casserole tightly with plastic wrap and then aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating, or bake directly from frozen at 375°F for 45-50 minutes until bubbly and cheese is melted.
To Reheat: Preheat the oven to 350°F, cover the casserole with aluminum foil, and bake for 20-30 minutes until heated through. Or, microwave individual portions on high for 1-2 minutes, checking intermittently.
Chicken Parmesan Casserole
6
servings15
minutes45
minutes640
kcalThis Chicken Parmesan casserole is the epitome of comfort food! Packed with pasta, tender chicken, sauce, and gooey cheese, it’s so irresistible!
Ingredients
1 (16-ounce) package penne pasta
1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
1 teaspoon Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 jar (24-ounce) marinara sauce
2 cups low-sodium chicken broth
2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
1/4 cup chopped fresh basil
- Parmesan Breadcrumb Topping:
1/4 cup unsalted butter, melted
3/4 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Instructions
- Preheat the oven to 425°F. Lightly grease a 9×13-inch baking dish.
- In the prepared baking dish, stir together the uncooked pasta, raw chicken pieces, Italian seasoning, salt, pepper, marinara sauce, and chicken broth until combined.
- Cover the baking dish tightly with aluminum foil. Bake covered for 30 minutes.
- While the pasta is baking, prepare the Parmesan breadcrumb topping. In a medium bowl, mix together the melted butter, panko, Parmesan, and Italian seasoning.
- After 30 minutes, uncover the dish and stir the pasta. Sprinkle 1 1/2 cups of the mozzarella and 1/4 cup of the Parmesan evenly over the top.
- Sprinkle the Parmesan breadcrumb mixture evenly over the cheese.
- Return the uncovered dish to the oven and bake for 10-15 more minutes, until the cheese is melted, the top is golden brown, the pasta is tender, and the chicken is cooked through.
- Remove from the oven and let stand for 5 minutes. Sprinkle with the remaining 1/2 cup mozzarella, 1/4 cup Parmesan, and the fresh basil. Serve hot.
What size package of penne pasta do you use?
Thanks for catching that, Andrea! I’ve updated the recipe to include the measurements. I use a 16-ounce package!