Description

This Chicken Parmesan Pasta Casserole takes all the classic flavors of Chicken Parm—crispy chicken, marinara sauce, melty mozzarella, and Parmesan cheese—and layers them with pasta in a comforting baked dish. It’s easy, hearty, and perfect for feeding a hungry crowd or prepping ahead for busy nights.

Ingredients

Units Scale

12 oz pasta (penne or rotini work great)

2 cups cooked chicken, shredded or diced (use rotisserie or breaded chicken tenders)

2 cups marinara or pasta sauce

1 tsp Italian seasoning

1/2 tsp garlic powder

Salt and pepper, to taste

1 1/2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/2 cup seasoned breadcrumbs

2 tbsp melted butter (for breadcrumb topping)

Fresh basil or parsley (optional, for garnish)

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Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Cook the pasta:
Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain and return to the pot.
Mix the casserole:
To the pot of drained pasta, add cooked chicken, marinara sauce, Italian seasoning, garlic powder, and half of the mozzarella and Parmesan. Stir to combine. Season with salt and pepper to taste.
Assemble the dish:
Pour the pasta mixture into the prepared baking dish. Top with remaining mozzarella and Parmesan.
Make the topping:
In a small bowl, mix breadcrumbs with melted butter. Sprinkle evenly over the top of the casserole.

Bake:
Bake uncovered for 20–25 minutes, or until hot and bubbly and the topping is golden brown.

Notes

For extra crispiness, use breaded chicken cutlets or chopped chicken tenders.

Add red pepper flakes for a bit of spice.

Can be assembled ahead and refrigerated—just add 5–10 minutes to the bake time.