Description
This casserole takes everything you love about classic Chicken Parmesan—crispy chicken, melty mozzarella, rich tomato sauce—and mashes it up with pasta for the ultimate comfort food combo. It’s hearty, cheesy, and weeknight-friendly. Plus, you only need one dish to serve a crowd or keep your future self fed with leftovers for days. No frying, no fuss—just bake and dig in.
Ingredients
12 oz penne or rigatoni
2 cups cooked chicken (grilled, roasted, or rotisserie), chopped or shredded
3 cups marinara sauce (homemade or store-bought)
2 cups shredded mozzarella cheese
½ cup grated parmesan cheese
1 cup seasoned breadcrumbs
2 tbsp olive oil
1 tsp dried Italian seasoning
Salt and pepper to taste
Fresh basil or parsley, chopped (for garnish)
Instructions
Step 1: Cook the pasta
Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente (it’ll keep cooking in the oven). Drain and set aside.
Step 2: Mix it up
In a big mixing bowl, combine the cooked pasta, chopped chicken, marinara sauce, and half of the mozzarella. Stir until everything’s nicely coated.
Step 3: Assemble the casserole
Preheat your oven to 375°F (190°C). Pour the pasta mixture into a greased 9×13-inch baking dish. Sprinkle the remaining mozzarella, parmesan, and breadcrumbs evenly on top. Drizzle with olive oil and a pinch of Italian seasoning.
Step 4: Bake until bubbly
Bake uncovered for 25–30 minutes, or until the cheese is melted and the top is golden brown. If you want a crispier top, broil for the last 2–3 minutes—just keep an eye on it.
Step 5: Garnish and serve
Let it rest for 5 minutes before serving. Top with fresh basil or parsley and serve it up hot.
Notes
Use breaded chicken tenders for extra texture
Swap in spaghetti squash or gluten-free pasta
Add chopped spinach or sautéed mushrooms for more veg
Mix in crushed red pepper if you like it spicy
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~420 per serving
- Protein: ~30g