Chicken Parmesan Casserole

5 from 3 votes

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!

Prep Time20

Cook Time15

Total Time35

Course: Main Course

Cuisine: Italian

Diet: Gluten Free

Servings: servings

Author: Rena

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

Instructions

Preheat the oven to 375ºF.
Cook the 12 ounces penne pasta in salted water according to the package directions. I like to undercook it for 2 minutes, as it will continue to cook later on in the sauce. Reserve 1 cup of the water, then drain the pasta and set aside in a bowl.
In a large jug, combine the 15 ounces marinara sauce and reserved pasta water. Season to your taste.
While the pasta cooks, slice the 2 boneless skinless chicken breasts in half, lengthwise to get 4 cutlets. Rub each with Kosher salt and pepper, and 1 tablespoon Italian seasoning.
In a shallow plate, combine the 1 cups breadcrumbs with the 1/3 cup grated Parmesan cheese and set aside. Dredge the seasoned chicken cutlets into 1/3 cup flour, then dip them into the beaten 2 large eggs. Next, coat the chicken cutlets with the parmesan-breadcrumb mixture.
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.
Allow the cutlets to sit for a couple of minutes, then slice them and get ready to assemble the dish.
Stir the cooked pasta with the marinara sauce.
Take a large baking dish and spread half of your pasta. Top with sliced chicken cutlets and sprinkle with half of the 1 1/4 cups shredded mozzarella cheese. Repeat the layers, finishing off with the rest of the mozzarella cheese.
Bake for 15 minutes, or until the cheese is melted.

Notes

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.

Ways to cut down on the calories:

Air fry the chicken breasts and skip the olive oil.
Bake the chicken instead.
Skip the breading and grill the chicken.
Use chickpea or lentil pasta

Nutrition