Chicken Parmesan & Pasta Casserole
A comforting one-dish dinner featuring tender chicken, al dente pasta, rich marinara sauce, and melted mozzarella with a crispy breadcrumb topping.
Equipment
- 9x13-inch baking dish
- Large pot
- Large skillet
- Colander
Ingredients
- 12 ounces rotini or penne pasta
- 1.5 pounds boneless skinless chicken breasts cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- salt and freshly ground black pepper to taste
- 24 ounces marinara sauce about 3 cups
- 2 cups shredded mozzarella cheese divided
- 3/4 cup grated Parmesan cheese divided
- 3/4 cup panko breadcrumbs
- 2 tablespoons unsalted butter melted
- fresh basil leaves for garnish, optional
Instructions
- Preheat oven to 375°F. Grease a 9x13 inch baking dish. Bring a large pot of salted water to a boil and cook pasta according to package directions, reducing time by 2 minutes. Drain and set aside.
- Season chicken pieces with garlic powder, Italian seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-6 minutes until golden brown and cooked through.
- In the prepared baking dish, combine cooked pasta, chicken, marinara sauce, 1.5 cups mozzarella, and 1/2 cup Parmesan. Stir gently and spread into an even layer.
- Mix panko breadcrumbs with melted butter and remaining 1/4 cup Parmesan. Sprinkle evenly over casserole, then top with remaining 1/2 cup mozzarella.
- Bake uncovered for 25-30 minutes until cheese is melted and bubbly and edges are golden. Let rest for 5 minutes before serving. Garnish with fresh basil if desired.
Notes
- Slightly undercook pasta to prevent mushiness during baking
- Use good quality marinara sauce for best flavor
- Let casserole rest 5 minutes before serving for clean cuts
- Can be assembled ahead and refrigerated up to 24 hours before baking
- Freezes well for up to 3 months