My chicken parmesan casserole is the ultimate dump-and-bake dinner for busy weeknights! By combining tender rotini pasta, juicy leftover chicken, and a rich marinara sauce under a blanket of melty mozzarella and buttery breadcrumbs, I’ve managed to capture all the flavors and textures of chicken parmesan with one pan and less than 1 hour!
Chicken Parmesan Pasta Bake
I’ve been making my chicken parm baked ziti for years, and my family loves it. Now I’ve managed to make an even easier pasta bake with all the same elements I love about chicken parmesan!
I start with leftover chicken and skip the dredging to help cut down on prep time. Instead, I just toss cubed chicken breast with jarred marinara and pasta, then cover everything with a breadcrumb mixture. So I still get all the crunchy goodness of breaded chicken, without the extra steps.
This dump-and-go style chicken parmesan casserole is easy as can be. I do boil the pasta first to make sure it’s perfectly-tender. But that happens quick while I gather everything else together. Then I just pop this dish in the oven with a final layer of gooey cheese, and dinner is ready before I know it!
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Make it Saucier!
I love the way the sauce clings to the rotini noodles rather than pooling at the bottom of the casserole. But if you prefer a saucier finish, reserve ½ cup of starchy pasta water before draining your rotini, and stir it into the marinara before baking. The starch helps the sauce stay silky and prevents it from drying out as the pasta absorbs moisture in the oven.
Chicken Parmesan Casserole Recipe
Equipment
- 4-Quart Casserole Dish
Ingredients
- 1 pound dry rotini pasta (*)
- 3 cups chopped cooked chicken (**)
- 24 ounces marinara sauce (1 jar)
- 1 teaspoon Italian seasoning
- 1½ cups shredded mozzarella cheese
- ½ cup breadcrumbs (***)
- 2 tablespoons unsalted butter (¼ stick, melted)
- 2 tablespoons grated Parmesan cheese (plus more, for topping)
- chopped fresh parsley (optional, for topping)
Instructions
- Preheat oven to 400°F. Spray a 4-quart casserole dish with nonstick spray. Set aside.
- Cook the pasta to 1 minute shy of al dente according to the package directions. Once cooked, drain and let cool slightly.1 pound dry rotini pasta
- Add the pasta, chicken, marinara sauce, and Italian seasoning to a bowl. Stir to combine.3 cups chopped cooked chicken, 24 ounces marinara sauce, 1 teaspoon Italian seasoning
- Transfer the mixture to the prepared casserole dish.
- Sprinkle mozzarella cheese over the top.1½ cups shredded mozzarella cheese
- In a bowl, combine the breadcrumbs and melted butter.½ cup breadcrumbs, 2 tablespoons unsalted butter
- Sprinkle the breadcrumbs and Parmesan cheese over the pasta.2 tablespoons grated Parmesan cheese
- Bake for 18-20 minutes, or until the breadcrumbs are golden brown and the sauce is bubbling. Top the pasta with chopped parsley and additional grated Parmesan cheese before serving.chopped fresh parsley
Notes
- Optionally stir ½ tsp of garlic powder or ¼ tsp of red pepper flakes into the sauce for an extra kick.
- For a saucier dish, stir ½ cup of the pasta cooking liquid into the marinara sauce before stirring everything together.
- For a cheesier dish, mix half of the mozzarella into the pasta and chicken filling, then top with the rest.
- Don’t cover the dish with foil while baking. The breadcrumbs need that dry 400°F heat to toast properly.
- Nutritional information does not include optional ingredients.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Parmesan Casserole Step by Step
Prep: Gather the list of ingredients for this chicken parm pasta casserole recipe. Preheat your oven to 400°F, then spray a 4-quart casserole dish with nonstick spray and set it aside. Cut any cooked or leftover chicken into bite-sized-cubes. Or use shredded chicken if you prefer.
Boil the Pasta: Cook 1 pound of dry rotini pasta until it’s just shy of al dente. It should be softened but still firm. It will finish cooking in the oven! Once cooked, drain and let it cool slightly. If you prefer a saucier dish, reserve ½ cup of the pasta cooking water to add to the marinara.
Mix the Filling: Add the cooked and drained rotini, 3 cups of chopped cooked chicken, 24 ounces (1 jar) of marinara sauce (plus the pasta water, if desired), and 1 teaspoon of Italian seasoning to a bowl. Stir to combine, then transfer the mixture to your prepared casserole dish. If you like a cheesier filling, stir half of the shredded mozzarella right into the filling, saving the rest for the topping.
Top with Cheese: Sprinkle 1½ cups of shredded mozzarella cheese evenly over the top of the pasta. This will help insulate the pasta so it doesn’t get crispy or overcooked in the oven.
Cover with Breadcrumbs: In a small bowl, combine ½ cup of your favorite breadcrumbs with 2 tablespoons of melted unsalted butter. It should be quite sandy in texture. Sprinkle the breadcrumbs and 2 tablespoons of grated Parmesan cheese evenly over the casserole. You can skip this topping, but I love the crunch it adds!
Bake the Casserole: Bake chicken parmesan casserole uncovered in a 400°F oven for 18-20 minutes; or until the breadcrumbs are golden brown and the sauce and cheese are bubbling. Top your pasta bake with chopped parsley and additional grated Parmesan cheese before serving.
How to Store, Freeze, and Reheat
Store leftover portions of baked chicken parmesan pasta in an airtight container. Or cover the remaining casserole with foil.
- Fridge: Keep in the refrigerator for up to 3 days.
- Freezer: Keep in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating. Note that pasta can become grainy when frozen and reheated.
- Reheat: Reheat the casserole in a 350°F oven for 10-15 minutes. Or reheat individual portions in the microwave for 30-second increments until warmed through.
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