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
Scale
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.
