Chicken Parmesan Casserole

Name: Chicken Parmesan Casserole
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 12 ounces penne pasta; 15 ounces marinara sauce (one can); 2 boneless skinless chicken breasts; Kosher salt and pepper (to taste); 1 tablespoon Italian seasoning; 1/3 cup flour; 2 large eggs (beaten); 1 cups breadcrumbs; 1/3 cup grated Parmesan cheese; 2-3 tablespoons olive oil (divided to cook the chicken); 1 1/4 cups shredded mozzarella cheese (divided)

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This Chicken Parmesan Casserole has all of the deliciousness of chicken parmesan packed into a crowd-pleasing cheesy pasta casserole! A combination of penne pasta, marinara sauce, tender chicken and melty cheese bake to bubbly perfection for the best family dinner!

If you love casseroles as much as my family does, give this Cheeseburger Casserole a try next, or my Sloppy Joe Casserole.

A baking white dish with pasta and tomato sauce topped with crispy chopped chicken and melted cheese.

A warm, cheesy chicken parmesan casserole is wonderful year-round, but my family really loves this meal when the weather starts to get cooler. Casseroles like this one are just so comforting and hearty! Even though I love classic chicken parmesan, I have to say the joining of crispy chicken, pasta and melty cheese all baked together is so incredibly delicious!

Another amazing meal that my kids love so much is this Chicken Al pastor recipe that we have on a weekly rotation.

Ingredients you’ll need

ingredients for chicken parmesan casserole laid out.

Pasta: I like to use penne pasta for this recipe. However, other short pasta will work, such as rigatoni, elbows, bowtie (farfalle), or rotini.
Marinara sauce: This is what will give the dish lots of its flavor, so pick a marinara that you really love. You can even use homemade marinara sauce!
Chicken: You’ll need boneless, skinless chicken breasts for this recipe.
Seasoning: Italian seasoning, salt, and pepper to give the chicken extra flavor.
Flour: For dredging the chicken to create a crispy crust.
Eggs: Dipping the chicken into beaten eggs will help the breadcrumbs adhere to the chicken better.
Breadcrumbs: This makes the outer layer of the chicken extra crispy. If you don’t have breadcrumbs, you can make some at home. Here is how to make homemade breadcrumbs.
Parmesan cheese: Adds bold, sharp flavor to the chicken and casserole.
Olive oil: For cooking the chicken. Use more or less, depending on how many separate batches you need to cook.
Mozzarella cheese: Mozzarella gets extra melty, adding major cheesiness to the dish.

See a full list of ingredients and quantities in the recipe card below!

Variations and substitutions

Boneless skinless chicken thighs could be used instead of chicken breasts.
This dish can easily be made gluten-free by using gluten-free all-purpose flour for breading the chicken and gluten-free breadcrumbs.
Panko breadcrumbs are great for making the chicken extra crunchy and golden brown.
Sub the mozzarella cheese with an Italian cheese blend for even more flavor.

How to make Chicken Parmesan Casserole

Pouring marinara sauce over cooked pasta.

Step 1: Preheat the oven to 375ºF.
Cook the pasta in salted water according to the package direction. Reserve 1 cup of the water, then drain the pasta and set aside in a bowl. In a large jug, combine the marinara sauce and reserved pasta water. Season to your taste. Stir the cooked pasta with the marinara.

Dredging station with chicken coated in flour and breadcrumbs.

Step 2: Dredge the seasoned chicken cutlets into flour, then dip into the beaten eggs. Next, in a shallow plate combine the breadcrumbs with the parmesan. Coat the chicken cutlets with the parmesan-breadcrumb mixture.

Step 3: Heat 1 tbsp of olive oil in a pan over medium heat. Cook the chicken cutlets until golden-brown and crispy on both sides, around 6-7 minutes per side. Set aside on a chopping board.

Sprinkling cheese over the top of a casserole with chicken and pasta.

Step 4: Take a large baking dish and spread half of your pasta. Top with sliced chicken cutlets and sprinkle with half of the cheese. Repeat the layers, finishing off with the cheese. Bake for 15 minutes, or until the cheese is melted.

TIPS FOR SUCCESS 😍

My Quick Tips

When boiling the pasta, cook to al-dente because it will continue to cook as the assembled casserole bakes.
Watch the casserole closely as it’s cooking! You don’t want it to over-bake because the pasta will become mushy.
Garnish the finished dish with chopped fresh parsley or basil for more color and flavoring on top.

Chicken parmesan casserole with melty cheese and marinara sauce on top.

Frequently asked questions

What are the best noodles for chicken parmesan casserole?

I recommend noodles that are a good shape for grabbing ahold of the cheese and tomato sauce, so there’s tons of flavor in every bite. A short pasta like penne is my favorite! Other great options are rotini, fusilli, rigatoni, shells or even elbow macaroni.

Why is my pasta mushy?

It’s important when making a casserole with pasta in it that you only pre-cook the pasta to al dente (and not all the way through). The noodles will continue to cook in the casserole, so if they are boiled until completely done, they can become mushy.

Does this casserole need to be covered with foil when baking?

No, everything is pre-cooked before the casserole goes into the oven, so it only needs to bake for about 15 minutes and just until the cheese is melted. If you cover it with aluminum foil, the cheese will not get melty and the top of the casserole will not get that golden-brown color that we want.

Serving suggestions

Chicken parmesan casserole is a dish you can serve with a lot of things. Here are some delicious options:

Since this dish doesn’t include any veggies, I like to prepare a green vegetable to serve on the side like parmesan baked asparagus, sautéed green beans, or air fryer broccoli.
Serve with cheesy garlic bread or garlic knots to soak up the marinara sauce.
A side salad is always a great choice to pair with a cheesy casserole. We love this kale Caesar Salad with Italian recipes. You can omit the chicken.

Storage recommendations

Storing leftovers: This casserole is best enjoyed warm, straight out of the oven. Leftovers will be kept in an airtight container in the refrigerator for 3-4 days.
To reheat: You can reheat leftovers in a 350-degree oven for about 20 minutes or warm individual servings in the microwave until heated.
Freezing: I do not recommend freezing this casserole because the pasta will not have the best texture once thawed.