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
Scale
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.
