Looking for a comforting dinner that feels like a warm hug? This Chicken Parmesan Casserole with Penne Pasta Recipe combines crispy breaded chicken, cheesy layers of mozzarella and Parmesan, and perfectly cooked penne tossed in tangy marinara for a one-dish meal everyone will rave about. It’s the kind of recipe that brings family and friends together, making weeknight dinners feel a little more special without any fuss. Trust me, once you try it, it’ll become your go-to for easy, hearty dinners that deliver big on flavor and satisfaction.
Ingredients You’ll Need
This recipe calls for simple, everyday ingredients that work their magic together to create that irresistible taste and texture we all love. Each component plays its role—crispy chicken for crunch, creamy cheese for melty goodness, and penne pasta as the perfect base to soak in all those rich flavors.
- Boneless, skinless chicken breasts: Cutting them lengthwise helps them cook evenly and makes for perfect bite-sized pieces after baking.
- All-purpose flour: Used to dredge the chicken and create a base layer for the breading to stick.
- Salt and black pepper: Essential for seasoning and bringing out the chicken’s natural flavors.
- Italian seasoning: Adds that classic herb blend to enhance the breading with aromatic notes.
- Eggs: They act as the glue to make sure the breadcrumbs adhere perfectly to the chicken.
- Panko bread crumbs: Provides a light, crispy crust that stays crunchy even after baking.
- Parmesan cheese: Grated and mixed into the breading, it adds a salty, nutty depth of flavor.
- Oil: For pan-frying the chicken until golden and crispy before baking.
- Penne pasta: Its hollow shape captures every bit of marinara and cheese, making each bite flavorful.
- Marinara sauce: The hearty tomato base that ties the whole casserole together.
- Mozzarella cheese: Shredded low-moisture mozzarella melts beautifully, creating gooey, cheesy layers.
- Fresh basil (optional): Adds a fresh, bright finish if you like a little herbal pop on top.
- Crushed red pepper flakes (optional): For those who like to add a touch of heat and complexity.
How to Make Chicken Parmesan Casserole with Penne Pasta Recipe
Step 1: Prepare and Bread the Chicken
First, pat your chicken dry to ensure the breading sticks well. Set up a breading station with three shallow dishes: one with flour combined with salt, pepper, and Italian seasoning; the second with beaten eggs; and the third with panko breadcrumbs mixed with half of the Parmesan cheese. Dredge each chicken breast first in the flour mixture, then dip them in the eggs, followed by coating thoroughly with the breadcrumb mixture. This layered breading process is the secret to that incredible crispy crust you’re after.
Step 2: Pan-Fry the Chicken
Heat oil in a skillet over medium-high heat and cook the chicken breasts until they’re beautifully golden brown and crispy on both sides, usually about 4 to 5 minutes each side. Don’t rush this step—getting that perfect crust here sets the tone for the whole casserole. Once done, let the chicken cool slightly, then cut it into bite-sized cubes that will layer nicely throughout the dish.
Step 3: Cook the Penne Pasta
While the chicken cools, boil your penne pasta in salted water following the package instructions until it reaches al dente. Drain it well and transfer to a large mixing bowl to prepare for combining with sauce and cheese.
Step 4: Mix Pasta with Sauce and Cheese
Pour the marinara sauce over the cooked penne and stir to coat every piece evenly. Then add one cup of shredded mozzarella and one-third cup of Parmesan cheese, folding everything together until the cheeses start to melt into the warm pasta and sauce mixture—this ensures each forkful will be layered with gooey, comforting cheese.
Step 5: Assemble the Casserole
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking. Start with half of the pasta mixture spread evenly as the base, then layer half of the chopped chicken on top, followed by half a cup of mozzarella cheese. Repeat these layers with the remaining pasta, chicken, and mozzarella to build that amazing cheesy, saucy stack.
Step 6: Bake Covered
Cover your casserole with foil and bake for 25 to 30 minutes. This gentle baking warms everything through perfectly, melts the cheese thoroughly, and allows all those flavors to meld together, creating a cohesive and irresistible dish. The foil keeps the top from browning too fast while ensuring a juicy, tender outcome.
Step 7: Garnish and Serve
Once out of the oven, garnish with fresh basil leaves and sprinkle some crushed red pepper flakes if you want to kick up a little heat. Serve this Chicken Parmesan Casserole with Penne Pasta Recipe warm, allowing the flavors and textures to shine. Get ready for delighted smiles at the table!
How to Serve Chicken Parmesan Casserole with Penne Pasta Recipe
Garnishes
Adding fresh basil leaves on top brings a beautiful pop of color and a fragrant brightness that complements the rich flavors perfectly. For spice lovers, crushed red pepper flakes add a nice little zing, balancing out the creamy cheeses and tomato sauce with a subtle heat. A light drizzle of good olive oil right before serving can also elevate the whole experience.
Side Dishes
This casserole pairs wonderfully with vibrant green salads to lighten the plate, such as a simple arugula salad tossed with lemon vinaigrette. Roasted or steamed vegetables like broccoli, asparagus, or green beans create a nice contrast in texture and add freshness. For a heartier meal, garlic bread or cheesy breadsticks make unbeatable companions to soak up every last bit of sauce.
Creative Ways to Present
For a family-style dinner, serve the casserole straight from the baking dish, letting everyone help themselves to the comforting layers. For special occasions, consider plating individual portions in shallow bowls and garnishing with extra basil and a sprinkle of Parmesan for a restaurant-quality feel. You can even add a side of freshly shaved Parmesan or a dollop of ricotta cheese on top for an indulgent twist.
Make Ahead and Storage
Storing Leftovers
This Chicken Parmesan Casserole with Penne Pasta Recipe stores beautifully in the refrigerator for up to 3 days. Just cover it tightly with foil or plastic wrap to keep it moist and prevent it from absorbing other fridge odors. Leftovers are often even better the next day as the flavors deepen overnight.
Freezing
If you want to prepare in advance, this casserole freezes well for up to 2 months. Assemble it but do not bake, then cover tightly with foil and a layer of plastic wrap to prevent freezer burn. When you’re ready to enjoy, thaw it overnight in the fridge before baking as directed for a hassle-free meal anytime.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for about 15-20 minutes until warmed through and bubbly. To keep the top from drying out, tent it loosely with foil. Microwaving is okay for a quick warm-up but may sacrifice the crispy texture, so the oven is your best bet for preserving that fresh-from-the-oven charm.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work great too and tend to be a bit juicier. Just adjust the cooking time as needed to ensure they’re cooked through before assembling the casserole.
Is it possible to make this recipe gluten-free?
Yes! Swap all-purpose flour with a gluten-free variety and use gluten-free breadcrumbs to keep that crispy coating. Make sure your marinara sauce does not contain any hidden gluten ingredients.
Can I use a different type of pasta?
Definitely! While penne is ideal for its shape and sauce-holding ability, rigatoni, ziti, or even rotini can be tasty alternatives depending on what you have on hand.
How spicy is the dish with red pepper flakes?
The red pepper flakes add just a gentle kick, brightening the flavors without overwhelming the dish. You can always adjust the amount or omit them based on your spice preference.
Can I prepare this dish entirely ahead of time and then bake it later?
Yes, you can assemble the casserole up to a day ahead and refrigerate it covered. When you’re ready, bake it as usual—this can actually help the flavors meld together even more beautifully.
Final Thoughts
If you’re craving a cozy, crowd-pleasing meal that’s easy enough for a weeknight but impressive enough for guests, give this Chicken Parmesan Casserole with Penne Pasta Recipe a try. It’s one of those dishes that brings pure comfort and joy with every bite, and I promise it will quickly earn a spot on your family’s favorites list. So, roll up your sleeves and get ready for some serious deliciousness!
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Chicken Parmesan Casserole with Penne Pasta Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This Chicken Parmesan Casserole is a comforting baked pasta dish featuring crispy breaded chicken, marinara sauce, and a blend of mozzarella and Parmesan cheeses layered over tender penne pasta. It’s an easy, family-friendly meal that combines the flavors of classic Chicken Parmesan in a convenient casserole form, perfect for weeknight dinners or meal prep.
Ingredients
Chicken and Breading
- 2 boneless, skinless chicken breast halves, cut lengthwise
- 3/4 cup all-purpose flour, for dredging
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon Italian seasoning
- 2 large eggs, beaten
- 1 1/2 cups panko bread crumbs
- 1/3 cup Parmesan cheese, grated, for breading
- 4 tablespoons oil, for frying
Pasta and Sauce
- 8 ounces penne pasta
- 1 (23-ounce) jar marinara sauce
- 2 cups low-moisture mozzarella cheese, shredded, divided
- 1/3 cup Parmesan cheese, grated, divided
Optional Garnishes
- Fresh basil leaves
- 1/2 teaspoon crushed red pepper flakes
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. Set up a breading station with three shallow dishes: one containing the flour mixed with salt, pepper, and Italian seasoning; the second with the beaten eggs; and the third with panko breadcrumbs combined with 1/3 cup grated Parmesan cheese. Dredge each chicken breast first in the flour mixture, then dip into the eggs, and finally coat with the breadcrumb mixture, ensuring an even breading.
- Cook the Chicken: Heat the oil in a skillet over medium-high heat. Fry the breaded chicken breasts for about 4 to 5 minutes on each side until they develop a golden brown, crispy crust. Remove the chicken to a plate to cool slightly before cutting them into bite-sized cubes.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain the pasta well and transfer it to a large mixing bowl.
- Combine Pasta and Sauce: Pour the jar of marinara sauce over the cooked pasta and stir until combined. Add 1 cup of shredded mozzarella cheese and 1/3 cup grated Parmesan cheese to the mixture and stir until the cheese begins to melt into the sauce.
- Assemble the Casserole: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish to prevent sticking. Layer half of the pasta mixture on the bottom, then add half of the cubed chicken. Sprinkle 1/2 cup of mozzarella cheese over the chicken. Repeat the layers with the remaining pasta mixture, chicken, and mozzarella cheese on top.
- Bake the Casserole: Cover the dish tightly with foil to keep moisture in and bake for 25 to 30 minutes until the cheese is melted and bubbly, and the chicken is thoroughly cooked through.
- Garnish and Serve: Remove the casserole from the oven and let it cool slightly. Garnish with fresh basil leaves and sprinkle with crushed red pepper flakes if desired. Serve warm and enjoy your hearty Chicken Parmesan Casserole.
Notes
- For extra crispiness, you can double dredge the chicken by repeating the egg and breadcrumb coating steps.
- Use freshly grated Parmesan cheese for the best flavor and proper melting texture.
- You can substitute penne with rigatoni or ziti pasta according to preference.
- To make this dish spicier, increase the crushed red pepper flakes or add some red chili powder to the marinara sauce.
- This casserole can be prepared ahead of time and refrigerated before baking; just add a few extra minutes to the bake time if baking from cold.
