If you love cozy Italian flavors but want something simplified and super satisfying, this Chicken Parmesan Casserole with Penne Pasta Recipe is an absolute winner. It brings together crispy, tender chicken coated in Parmesan-infused breadcrumbs, juicy marinara sauce, gooey melted cheese, and the comforting bite of perfectly cooked penne pasta all baked into one delicious dish. It’s a fantastic way to enjoy all the best parts of chicken Parmesan in an easy, family-friendly casserole that’s perfect for busy weeknights or casual gatherings with friends.
Ingredients You’ll Need
Every ingredient in this Chicken Parmesan Casserole with Penne Pasta Recipe plays a crucial role in building incredible flavor and texture. From the crispy coating on the chicken to the creamy cheese layers and bright, tangy sauce, it’s all about balance and simplicity.
- Boneless, skinless chicken breasts: These form the protein base and are easy to prepare when cut lengthwise for even cooking.
- All-purpose flour: Helps the breadcrumb coating stick and adds a light crust on the chicken.
- Salt, black pepper, Italian seasoning: Essential for seasoning the chicken and bringing out rich, herbal notes.
- Large eggs: Act as a glue to keep the breadcrumb coating perfectly in place.
- Panko bread crumbs: Provides a wonderfully crispy, airy texture on the chicken’s surface.
- Grated Parmesan cheese: Mixed in the breadcrumbs and sprinkled throughout for that signature savory bite.
- Oil for frying: Ensures the chicken turns golden brown and crispy without drying out.
- Penne pasta: The perfect shape to hold sauce and cheese, offering a satisfying chew in every bite.
- Marinara sauce: A rich, tangy base that keeps the casserole moist and flavorful.
- Low-moisture mozzarella cheese: Melts beautifully and adds that gooey, stringy goodness that makes casseroles irresistible.
- Fresh basil (optional): Adds a bright, herbal freshness as a garnish.
- Crushed red pepper flakes (optional): For a little touch of heat that wakes up your taste buds.
How to Make Chicken Parmesan Casserole with Penne Pasta Recipe
Step 1: Prepare and Bread the Chicken
Pat the chicken breasts dry and set up your breading station with three separate dishes: one with seasoned flour, one with beaten eggs, and one with a mix of panko breadcrumbs and Parmesan cheese. This layering ensures the coating will stick beautifully and crisp up in the pan.
Step 2: Pan-Fry the Chicken
Heat oil in a skillet over medium-high heat and fry the breaded chicken breasts until they are golden brown and crispy, about 4-5 minutes per side. Once done, let them cool slightly, then chop into bite-sized cubes — this allows the chicken to distribute evenly throughout the casserole.
Step 3: Cook the Penne Pasta
Bring a pot of salted water to a boil and cook the penne pasta until al dente according to the package instructions. Drain the pasta and transfer it to a large mixing bowl, ready to be combined with sauce and cheese.
Step 4: Mix Pasta with Sauce and Cheese
Add the marinara sauce along with mozzarella and Parmesan cheese to the warm pasta. Stir well to ensure every piece is coated with that luscious tomato sauce and cheesy goodness that makes this Chicken Parmesan Casserole with Penne Pasta Recipe so comforting.
Step 5: Assemble the Casserole
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish. Start with half of the pasta mixture as the bottom layer, followed by half of the cubed chicken and a sprinkle of mozzarella cheese. Repeat layering with the remaining pasta, chicken, and cheese to create a perfectly balanced casserole ready to bake.
Step 6: Bake Until Bubbly
Cover the dish with foil to keep the moisture in and bake for 25-30 minutes until the cheese is melted and the chicken is cooked through. This step melts everything together, creating a harmonious dish full of flavor and irresistible texture.
Step 7: Garnish and Serve
Once out of the oven, garnish with fresh basil leaves and a pinch of crushed red pepper flakes, if you like a little extra heat. Serve warm and get ready to indulge in this crowd-pleasing favorite.
How to Serve Chicken Parmesan Casserole with Penne Pasta Recipe
Garnishes
Fresh basil leaves not only add a beautiful pop of color but also provide a sweet, aromatic freshness. Adding crushed red pepper flakes is a simple way to add a subtle spicy kick that contrasts perfectly with the gooey cheese and savory chicken.
Side Dishes
This casserole pairs wonderfully with a crisp green salad dressed in a light vinaigrette to balance the richness. Garlic bread or warm, crusty Italian bread are also fantastic sides, perfect for mopping up any extra sauce.
Creative Ways to Present
For gatherings, consider serving the casserole in individual ramekins for a personal touch. Alternatively, sprinkle extra Parmesan or fresh herbs on top just before serving for added visual appeal and flavor freshness that will impress your guests.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Parmesan Casserole with Penne Pasta Recipe should be cooled and stored in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it perfect for next-day lunches or dinners.
Freezing
If you want to save some for later, this casserole freezes beautifully. Assemble it completely but don’t bake, then wrap tightly in foil and freeze for up to 3 months. When ready, simply thaw overnight in the fridge and bake as directed.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until warmed through to keep the crispy texture. For quicker reheating, microwave in short bursts, stirring occasionally, though the oven method provides the best results.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs work great too and tend to stay extra juicy. Just adjust cooking time if needed to ensure they’re fully cooked before adding them to the casserole.
Is there a way to make this recipe gluten-free?
Yes! Simply substitute the all-purpose flour and panko breadcrumbs with gluten-free versions. Many stores carry gluten-free panko that crisps up beautifully, making this dish accessible without sacrificing texture.
Can I prepare this casserole ahead of time and bake it later?
Definitely. You can assemble the casserole up to a day in advance, cover it tightly, and keep it in the fridge. When ready, bake as usual, adding a bit of extra time if the dish is cold from the fridge.
What kind of marinara sauce works best?
Choose a high-quality marinara sauce that you enjoy the flavor of, as this becomes the heart of your casserole. You can also use homemade marinara if you want to add a personalized touch.
Can I add vegetables to the casserole?
Yes! Sautéed mushrooms, spinach, or bell peppers can be stirred into the pasta mixture before layering to add extra flavor, nutrition, and color. Just be sure to cook vegetables enough to avoid excess moisture.
Final Thoughts
This Chicken Parmesan Casserole with Penne Pasta Recipe is a true comfort food champion that combines ease and incredible flavor in one dish. It’s perfect for when you want all the joy of classic chicken Parmesan but with less fuss and more fun. Give it a try and watch it become a staple in your dinner rotation that everyone will ask for again and again!
Print
Chicken Parmesan Casserole with Penne Pasta Recipe
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American
Description
This Chicken Parmesan Casserole combines crispy breaded chicken pieces with penne pasta and rich marinara sauce, layered with plenty of mozzarella and Parmesan cheese, then baked to perfection. It’s a hearty, comforting Italian-American dish perfect for family dinners that offers familiar flavors of classic Chicken Parmesan in an easy, oven-baked casserole form.
Ingredients
For the Chicken
- 2 boneless, skinless chicken breast halves, cut lengthwise
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon Italian seasoning
- 2 large eggs
- 1 1/2 cups panko bread crumbs
- 1/3 cup Parmesan cheese, grated (for breading)
- 4 tablespoons oil (for frying)
For the Pasta and Casserole
- 8 ounces penne pasta
- 1 (23-ounce) jar marinara sauce
- 2 cups low-moisture mozzarella cheese, shredded, divided
- 1/3 cup Parmesan cheese, grated (for pasta mixture)
- Fresh basil (optional, for garnish)
- 1/2 teaspoon crushed red pepper flakes (optional, for garnish)
Instructions
- Prepare chicken: Pat chicken dry. Set up a breading station with three shallow dishes: one with flour, salt, pepper, and Italian seasoning; one with beaten eggs; and one with breadcrumbs and 1/3 cup Parmesan cheese. Dredge each chicken breast first in the flour mixture, then dip in beaten eggs, and finally coat with the breadcrumb-Parmesan mixture.
- Cook chicken: Heat oil in a skillet over medium-high heat. Fry the breaded chicken breasts until golden brown and crispy, about 4-5 minutes per side. Remove from skillet and let cool slightly, then cut into bite-sized cubes.
- Cook pasta: Boil penne pasta in salted water following package instructions until al dente. Drain the pasta and transfer it to a large mixing bowl.
- Combine pasta and sauce: Pour the marinara sauce over the cooked pasta and stir to combine evenly. Mix in 1 cup of shredded mozzarella cheese and 1/3 cup of grated Parmesan cheese.
- Assemble casserole: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish. Layer half of the pasta mixture at the bottom of the dish, followed by half of the cubed chicken, then sprinkle 1/2 cup of mozzarella cheese. Next, add the remaining pasta mixture, the rest of the chicken cubes, and top with the remaining mozzarella cheese.
- Bake: Cover the baking dish with foil and place it in the oven. Bake for 25-30 minutes, or until the cheese is melted, bubbly, and the chicken is fully cooked through.
- Serve: Remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh basil and crushed red pepper flakes if desired. Serve warm and enjoy.
Notes
- For a spicier kick, add extra crushed red pepper flakes either in the sauce or as a garnish.
- You can substitute penne pasta with other short pasta shapes like rigatoni or ziti.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) when cooking to make sure it is fully cooked.
- For a lighter version, use part-skim mozzarella and reduce the oil used for frying.
