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
Scale
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.
