If you’re looking for a dish that hits all the right comfort food notes, you’re about to fall in love with this Chicken Parmesan Casserole with Penne Pasta Recipe. It’s a delightful twist on the classic chicken parmesan we all crave, but layered into a cheesy, saucy casserole that’s perfect for weeknight dinners or feeding a hungry crowd. Imagine crispy chicken pieces mingling with tender penne pasta, all smothered in rich marinara and melty mozzarella—every bite is pure, cozy satisfaction. Trust me, once you try this recipe, it’ll become a favorite go-to that feels like a warm hug on a plate.
Ingredients You’ll Need
Simple ingredients make the magic happen here, and each one plays an essential role in building those beautiful layers of flavor, texture, and vibrant color that make this dish sing.
- Chicken breasts: Boneless, skinless, and sliced lengthwise for perfect breading and bite-sized chunks after cooking.
- All-purpose flour: The base for a crispy coating that locks in juiciness.
- Salt and black pepper: Classic seasonings that enhance every element.
- Italian seasoning: A fragrant blend to bring a touch of herbaceous warmth.
- Eggs: The binder that helps the breadcrumbs stick perfectly to the chicken.
- Panko bread crumbs: Crunchy and light for that signature golden crust.
- Parmesan cheese: Divided for mixing into the breading and layering in the casserole for a nutty, savory boost.
- Oil: For frying to that irresistible crisp.
- Penne pasta: The dependable pasta shape that holds sauce beautifully and adds a satisfying bite.
- Marinara sauce: Rich and hearty tomato goodness that ties everything together.
- Mozzarella cheese: Low-moisture and shredded for melty, gooey delight throughout the casserole.
- Fresh basil (optional): Adds a fresh, aromatic finish.
- Crushed red pepper flakes (optional): For a little kick if you like things spicy.
How to Make Chicken Parmesan Casserole with Penne Pasta Recipe
Step 1: Prep and Bread the Chicken
Start by patting your chicken dry—this step helps the coating stick better and crisp up nicely. Set up a breading station with three shallow dishes: one combining the flour, salt, pepper, and Italian seasoning; one with beaten eggs; and one with the panko breadcrumbs mixed with a third of the Parmesan cheese. Dredge each chicken breast through the stations in that order—flour first, then eggs, then the breadcrumb mix—completely coating each piece.
Step 2: Cook the Chicken to Golden Perfection
Heat oil in a skillet over medium-high heat until shimmering, then fry the chicken pieces for about 4 to 5 minutes on each side. You want a deep golden brown crust that’s irresistibly crunchy. Once cooked, let the chicken cool just enough so it’s safe to handle, then chop into bite-sized cubes. This is where the fun begins—little crispy nuggets ready to star in your casserole.
Step 3: Boil the Penne Pasta
While the chicken is cooling, cook your penne pasta in salted boiling water according to the package instructions until al dente. Drain well and transfer to a big mixing bowl—this will be the foundation for your layers of flavor.
Step 4: Combine the Pasta with Sauce and Cheese
Pour your marinara sauce over the penne and stir until every piece of pasta is luscious and coated. Then mix in a cup of mozzarella along with a third of the Parmesan. This blend gives the dish a creamy, cheesy base that will melt into a silky texture once baked.
Step 5: Layer Your Casserole
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish. Build your casserole by starting with half of the pasta and sauce mixture on the bottom, sprinkling half of the diced chicken over it, then topping that with half a cup of mozzarella cheese. Repeat with the remaining pasta mixture, the rest of the chicken, and finish with the remaining mozzarella. This layering ensures every bite is perfectly balanced between pasta, chicken, and gooey cheese.
Step 6: Bake Covered for Melty Goodness
Cover the dish tightly with foil to retain moisture and bake for 25 to 30 minutes. This allows the cheese to melt beautifully while the chicken finishes cooking through, blending all the flavors into that irresistible casserole feeling.
Step 7: Garnish and Serve Warm
Once out of the oven, let it rest briefly before sprinkling fresh basil and crushed red pepper flakes on top if you like a little herbaceous brightness or heat. Serve it warm for the ultimate comforting experience.
How to Serve Chicken Parmesan Casserole with Penne Pasta Recipe
Garnishes
Adding fresh basil leaves gives that lovely pop of green and a fresh scent that contrasts beautifully with the rich, baked cheese and sauce. A light sprinkle of red pepper flakes is optional but highly recommended if you want a gentle spicy nudge that wakes up your taste buds.
Side Dishes
This casserole is hearty enough on its own, but pairing it with a crisp green salad, garlic bread, or roasted vegetables can round out the meal perfectly. A simple Caesar salad or steamed broccoli tossed with lemon brighten the plate and add fresh textures alongside the cheesy casserole.
Creative Ways to Present
For a lovely presentation, bake individual portions in ramekins for a charming personal serving option, perfect for dinner parties. You could also sprinkle additional Parmesan and broil lightly for a golden top crust that adds an elegant touch and extra texture variety. Serve family-style straight from the casserole dish for that warm, inviting vibe everyone loves.
Make Ahead and Storage
Storing Leftovers
This Chicken Parmesan Casserole with Penne Pasta Recipe keeps beautifully in the fridge for up to four days. Store leftovers in an airtight container to keep the flavors fresh and the cheese from drying out.
Freezing
You can freeze this casserole either before baking or after. If freezing before baking, assemble the dish as usual, cover tightly, and freeze for up to three months. When you’re ready, thaw overnight and bake as directed. If freezing after baking, cool completely, wrap tightly, and store in the freezer for the same duration. This makes an amazing ready-to-go meal when you need comfort food in a flash.
Reheating
Reheat leftovers in the oven at 350°F (175°C) covered with foil until warmed through, about 20 minutes. For quicker reheating, microwave individual servings but be prepared for a slight change in texture. Adding a sprinkle of fresh mozzarella on top before reheating can help restore that melty magic.
FAQs
Can I use other types of pasta in this recipe?
Absolutely! While penne is ideal to hold the sauce and maintain texture, rigatoni, ziti, or even rotini will work just as nicely to give you a delicious casserole.
Is it possible to make this recipe gluten-free?
Yes, just swap the all-purpose flour and breadcrumbs with gluten-free alternatives, and make sure your marinara sauce does not contain gluten. The dish will still be incredibly tasty.
Can I use pre-cooked or rotisserie chicken?
Sure, you can skip the breading and frying steps by using cooked chicken, especially rotisserie. Just shred or chop it and toss it with the pasta before layering, then bake until heated through and cheese melts.
What’s the best way to get a crispy topping?
For an extra crispy topping, mix some additional panko crumbs with Parmesan and sprinkle over the cheese layer before baking, then uncover for the last 10 minutes of baking.
Can I prepare this casserole vegan or vegetarian?
To make it vegetarian, simply omit the chicken and add hearty vegetables like zucchini or mushrooms. For vegan, use plant-based cheese substitutes and egg replacements for breading. The savory tomato sauce keeps it flavorful.
Final Thoughts
This Chicken Parmesan Casserole with Penne Pasta Recipe brings together all the flavors and textures you love about chicken parmesan in a cozy, easy-to-make casserole form. It’s perfect for a family dinner or for impressing guests without stress. Give it a try, and I promise it will quickly become one of your favorite dishes to cook and share with those you love.
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Chicken Parmesan Casserole with Penne Pasta Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This Chicken Parmesan Casserole is a comforting baked pasta dish that combines crispy breaded chicken with tender penne pasta, marinara sauce, and melted mozzarella and Parmesan cheese. Perfect for a family dinner, this recipe layers flavorful ingredients and bakes them to cheesy, bubbly perfection.
Ingredients
Chicken and Breading
- 2 boneless, skinless chicken breast halves, cut lengthwise
- 3/4 cup all-purpose flour, for dredging
- 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
Pasta and Sauce
- 8 ounces penne pasta
- 1 (23-ounce) jar marinara sauce
- 2 cups low-moisture mozzarella cheese, shredded (divided)
- 1/3 cup Parmesan cheese, grated (divided)
Garnish (Optional)
- Fresh basil
- 1/2 teaspoon crushed red pepper flakes
Instructions
- Prepare the Chicken: Pat chicken dry. Set up a breading station with three shallow dishes: one containing the flour mixed with salt, pepper, and Italian seasoning; one with beaten eggs; and one with breadcrumbs combined with 1/3 cup grated Parmesan. Dredge each chicken breast first in the flour mixture, then the eggs, and finally coat with the breadcrumb mixture.
- Cook the Chicken: Heat oil in a skillet over medium-high heat. Fry the breaded chicken for about 4-5 minutes per side until golden brown and crispy. Remove from heat, let cool slightly, and cut into bite-sized cubes.
- Cook the Pasta: Bring salted water to a boil and cook penne pasta according to package directions until al dente. Drain the pasta and transfer it to a large mixing bowl.
- Combine Pasta and Sauce: Stir the marinara sauce into the cooked pasta. Add 1 cup of shredded mozzarella and 1/3 cup grated Parmesan cheese to the mixture and stir well.
- Assemble the Casserole: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish. Layer half of the pasta mixture in the dish, then half of the cubed chicken, followed by 1/2 cup of mozzarella cheese. Repeat the layers with the remaining pasta, chicken, and mozzarella.
- Bake: Cover the baking dish with foil and bake for 25-30 minutes, or until the cheese is melted and the chicken is cooked through.
- Garnish and Serve: Remove the casserole from the oven and sprinkle with fresh basil and crushed red pepper flakes if desired. Serve warm for a delicious, hearty meal.
Notes
- For extra crispy chicken, ensure the oil is hot before frying.
- Use low-moisture mozzarella for best melting results.
- You can substitute marinara with homemade tomato sauce if preferred.
- Adding crushed red pepper flakes gives a subtle heat, but they are optional.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
