Chicken Parmesan Casserole
This easy Chicken Parmesan Casserole transforms classic Italian-American flavors into a simple, cheesy baked dish that's perfect for weeknights. Featuring tender pasta, breaded chicken, rich marinara, and a buttery panko topping, it's a crowd-pleaser that comes together in about 45 minutes.
Equipment
- 9x13 inch casserole dish - 3-quart capacity
- Large pot - for boiling pasta
- Colander - for draining pasta
- Large mixing bowl - for combining ingredients
- Chef's knife
- Cutting board
- Small mixing bowl - for preparing panko topping
- Wooden spoon or spatula - for stirring
- Measuring cups and spoons
- Box Grater or Cheese Grater - for shredding mozzarella
- Aluminum foil - optional, if topping browns too quickly
Ingredients
- 2 lbs boneless, skinless chicken breasts - 900g, cut into bite-sized pieces (or 2 cups shredded rotisserie chicken, or 12 oz frozen breaded chicken tenders, cooked)
- 12 oz penne pasta - 340g (or rigatoni)
- 3 cups marinara sauce - 720ml, divided
- 1 cup chicken broth - 240ml
- 1 1/2 cups low-moisture mozzarella cheese - 170g, freshly shredded from a block
- 1/2 cup Parmesan cheese - 50g, finely grated, divided
- 1 cup panko breadcrumbs - 50g
- 3 tablespoons unsalted butter - melted
- 1 teaspoon garlic powder - divided
- 1 teaspoon onion powder
- 1 1/2 teaspoons Italian seasoning - divided
- 1/2 teaspoon red pepper flakes - optional
- Salt and black pepper - to taste
- 2 tablespoons fresh parsley - chopped, for garnish
- Nonstick cooking spray or olive oil - to grease the baking dish
For the Chicken Seasoning
- 2 tablespoons olive oil - for cooking chicken
For Serving (optional)
- Garlic bread - for serving
- Green salad - for serving
- Roasted or steamed green beans - for serving
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish with cooking spray or olive oil.
- Cook pasta in salted boiling water for 2 minutes less than package directions. Reserve ½ cup pasta water, then drain without rinsing.
- If using fresh chicken, season with garlic powder, onion powder, Italian seasoning, salt, and pepper. Cook in olive oil over medium-high heat until golden and cooked through (165°F/74°C).
- Combine panko, melted butter, ¼ cup Parmesan, ½ teaspoon garlic powder, and ½ teaspoon Italian seasoning in a small bowl. Set aside.
- In a large bowl, mix drained pasta with 2 cups marinara, chicken broth, remaining ¼ cup Parmesan, red pepper flakes, salt, and pepper.
- Pour pasta mixture into prepared dish. Top with cooked chicken, remaining 1 cup marinara, mozzarella cheese, and panko topping.
- Bake uncovered for 25-30 minutes until bubbly and golden. Tent with foil if browning too quickly. Rest 5 minutes before serving.
- Garnish with fresh parsley and serve warm with garlic bread or a green salad.
Notes
- Undercook pasta: Always cook pasta 2 minutes shy of al dente since it finishes cooking in the oven to prevent mushiness.
- Shred your own cheese: Freshly shredded mozzarella melts smoothly; pre-shredded contains anti-caking agents that prevent proper melting.
- Use quality Parmesan: Freshly grated Parmigiano-Reggiano has superior flavor compared to pre-grated alternatives.
- Don't skip the broth: Chicken broth adds moisture and savory depth, preventing the pasta from drying out during baking.
- Season in layers: Season the pasta water, chicken, sauce, and topping separately for the most complex flavor.
- Rest before serving: Let the casserole rest 5 minutes after baking to allow the sauce to settle for cleaner portions.
- Make ahead: Assemble completely up to 24 hours in advance and refrigerate; add 5-10 minutes to bake time.
- Freezer-friendly: Freeze unbaked casserole wrapped tightly for up to 3 months; thaw overnight in the refrigerator before baking.
- Get crispy topping: For extra crunch, increase oven to 425°F for the final 5 minutes or broil for 2-3 minutes at the end.
- Reheat properly: Reheat in the oven at 350°F for 15-20 minutes for best results; add extra sauce if it seems dry.