Chicken Parmesan Casserole Recipe

lifting a scoop of chicken parmesan casserole from a casserole dish with a wooden spoon.

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This chicken Parmesan casserole captures all the flavors of the classic Italian dish in one easy baking pan. With tender rotini, savory marinara, and a golden, buttery breadcrumb topping, this chicken parm pasta bake is perfect for busy weeknights.

Prep Time10

Cook Time35

Total Time45

Course: Dinner, Main Course

Cuisine: Italian

Servings: people

Calories: 572kcal

Author: Becky Hardin

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

*Use any short pasta shape. Cook just shy of al dente according to the package.

**Use any cooked or leftover chicken. I love using rotisserie chicken for this. Alternatively, quickly poach chicken breasts.

***Regular, Italian-seasoned, or Panko all work great.

Becky's Top Tips:

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.

Make-Ahead: You can assemble the casserole (minus the breadcrumb topping) up to 24 hours in advance; store it covered in the fridge, then simply add the buttered breadcrumbs right before sliding it into the oven, adding about 5-10 minutes to the bake time to make up for the cold start.

Storage: Store chicken Parmesan casserole in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition