Description
A hearty baked casserole combining tender chicken, pasta, marinara sauce, and gooey cheese, crowned with a crispy breadcrumb topping—delivering all the flavors of chicken Parmesan in a one‑dish dinner.
Ingredients
- 12 oz penne or rigatoni pasta
- 1½ lb cooked chicken (cubed or shredded; use rotisserie or breaded chicken)
- 2 cups marinara sauce
- 1 cup diced tomatoes (optional, for extra sauciness)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼–½ cup panko or Italian breadcrumbs (for topping)
- 2 tbsp melted butter (for breadcrumbs)
- Italian seasoning, salt, and pepper to taste
Instructions
- Preheat oven to 350 °F (175 °C). Grease a 9×13 baking dish.
- Cook pasta until just under al dente. Drain and return to pot.
- Stir in chicken, marinara sauce (and diced tomatoes if using), mozzarella, Parmesan, Italian seasoning, salt, and pepper.
- Transfer mixture to prepared dish. Smooth the top and cover the pan tightly with foil.
- Bake for 25–30 min until heated through.
- Mix panko or breadcrumbs with melted butter and sprinkle over casserole. Uncover and bake an additional 10–15 min until golden and bubbly.
- Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Notes
- You can use leftover rotisserie chicken, frozen chicken tenders, or homemade breaded chicken to save time.
- Undercook the pasta by about 1 minute—it will finish cooking in the oven and avoid becoming mushy.
- Panko breadcrumb topping mixed with butter adds a satisfying crisp layer reminiscent of traditional chicken Parmesan crust.
- Want a lighter version? Use lean chicken breast, skip the extra breadcrumbs, or follow “dump‑and‑bake” methods for less prep.
- Prep Time: 15 min
- Cook Time: 35–45 min
- Category: Casserole / Pasta Bake
- Method: Baking (covered, then uncovered for topping)
- Cuisine: Italian‑American
Nutrition
- Serving Size: 1 of 8
- Calories: ≈400–500 kcal
- Sugar: ≈6 g
- Sodium: ≈600 mg
- Fat: ≈15 g
- Saturated Fat: ≈6 g
- Unsaturated Fat: ≈7 g
- Trans Fat: 0.5 g
- Carbohydrates: ≈40 g
- Fiber: ≈3 g
- Protein: ≈25–30 g
- Cholesterol: ≈70 mg
