Description
This Chicken Parmesan Pasta Casserole is the perfect mashup of two comfort food favorites – chicken parmesan and baked pasta! It’s loaded with tender chicken, pasta, marinara sauce, and melty mozzarella, then topped with crispy breadcrumbs and Parmesan for that classic crunch. Easy to make and great for feeding a crowd or freezing for later!
Ingredients
-
12 oz penne or rigatoni pasta
-
2 cups cooked chicken (grilled, rotisserie, or breaded), diced or shredded
-
3 cups marinara sauce
-
1 1/2 cups shredded mozzarella cheese
-
1/2 cup grated Parmesan cheese
-
1 tsp Italian seasoning
-
1/2 tsp garlic powder
-
Salt and pepper, to taste
Topping:
-
1/2 cup Italian-style breadcrumbs
-
2 tbsp melted butter or olive oil
-
1/4 cup grated Parmesan cheese
-
Chopped fresh parsley (optional, for garnish)
Instructions
-
Preheat oven to 375°F (190°C). Grease a 9×13-inch casserole dish.
-
Cook pasta in salted water until just al dente. Drain and set aside.
-
In a large bowl, combine cooked pasta, chicken, marinara sauce, Italian seasoning, garlic powder, mozzarella, and Parmesan. Season with salt and pepper to taste.
-
Pour mixture into the prepared baking dish and spread evenly.
-
In a small bowl, mix breadcrumbs, melted butter, and 1/4 cup Parmesan. Sprinkle over the top of the casserole.
-
Bake uncovered for 25–30 minutes, or until hot and bubbly and the top is golden brown.
-
Garnish with chopped parsley, if desired, and serve warm.
Notes
-
You can use frozen breaded chicken cutlets or nuggets for a shortcut – just bake and chop before adding.
-
Want it spicy? Add red pepper flakes or swap in spicy marinara.
-
Freezes beautifully before baking – just thaw and bake when ready.