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Chicken Parmesan Casserole

Chicken Parmesan Casserole with al dente penne, tender golden chicken, and a bubbling marinara base baked under a crispy, buttery breadcrumb and melted mozzarella topping. A one-dish comfort meal where the cheese browns and the sauce edges bubble for classic baked flavor.
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Prep Time 20 minutes
Cook Time 35 minutes
resting 5 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner
Cuisine: Italian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Casserole
  • 12 oz penne pasta
  • 2 tbsp olive oil
  • 2 boneless, skinless chicken breasts about 1½ lb, cut into bite-sized pieces
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 0.5 tsp onion powder
  • 0.5 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 3 garlic minced
  • 3 cup marinara sauce
  • 1.5 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 1 cup panko breadcrumbs
  • 2 tbsp unsalted butter melted
  • 2 tbsp chopped fresh parsley
Garnish
  • 1 fresh basil leaves
  • 0.25 cup extra grated Parmesan cheese

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook the Pasta
  1. Bring a large pot of salted water to a boil. Cook the penne until al dente, about 9–10 minutes, then drain and set aside.
Cook the Chicken
  1. Preheat the oven to 375°F. Heat olive oil in a large skillet over medium-high heat and cook the seasoned chicken for 6–8 minutes until golden and the chicken reaches an internal temperature of 165°F.
Prepare the Sauce
  1. Reduce the heat to medium, then cook the minced garlic for 30 seconds until fragrant. Stir in the marinara sauce and simmer for 3–4 minutes.
Assemble the Casserole
  1. In a large bowl, combine the cooked pasta, chicken, marinara sauce, 1 cup mozzarella cheese, and 1/4 cup Parmesan cheese, stirring until evenly coated. Transfer the mixture to a greased 9×13-inch baking dish.
Add the Topping
  1. Mix the panko breadcrumbs with the melted butter until evenly moistened. Sprinkle the remaining mozzarella and Parmesan over the casserole, then top with the buttered breadcrumbs.
Bake
  1. Bake uncovered for 20–25 minutes at 375°F, until the cheese is melted, the breadcrumbs are golden brown, and the sauce is bubbling around the edges.
Serve
  1. Allow the casserole to rest for 5 minutes. Garnish with chopped parsley, fresh basil, and extra Parmesan before serving.

Notes

For the best texture, drain pasta well and keep it just al dente so it finishes baking without turning soft. Refrigerate leftovers in a sealed container for up to 4 days; reheat in the oven or microwave until hot throughout. Freezing is yes—freeze portions up to 2 months, then thaw overnight in the fridge and reheat until bubbly. If you want a lighter option, swap half the mozzarella for part-skim mozzarella to reduce fat while keeping the melty top.