Description
This Chicken Parmesan Casserole combines crispy breaded chicken breast pieces with tender penne pasta, marinara sauce, and layers of melted mozzarella and Parmesan cheese, baked to golden perfection. Ideal for a comforting family dinner, this recipe offers the classic flavors of chicken parmesan in an easy-to-prepare casserole format.
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
Cheeses and Garnishes
- 2 cups low-moisture mozzarella cheese, shredded (divided)
- 1/3 cup Parmesan cheese, grated (remaining, for layering)
- Fresh basil (optional)
- 1/2 teaspoon crushed red pepper flakes (optional)
Instructions
- Prepare the chicken: Pat the chicken breasts dry to ensure the breading adheres well. Set up a breading station with three shallow dishes: one with the flour mixed with salt, pepper, and Italian seasoning; one with the beaten eggs; and one with the panko breadcrumbs combined with 1/3 cup grated Parmesan cheese. Dredge each chicken breast first in the flour mixture, then dip into the eggs, and finally coat thoroughly with the breadcrumb mixture.
- Cook the chicken: Heat the oil in a skillet over medium-high heat until shimmering. Add the breaded chicken and cook for 4 to 5 minutes on each side until golden brown and crispy. Remove from heat and let cool slightly before cutting into bite-sized cubes to mix into the casserole.
- Cook the pasta: Boil the penne pasta in salted water according to the package instructions until al dente. Drain well and transfer the pasta to a large mixing bowl.
- Combine pasta and sauce: Add the marinara sauce to the cooked pasta and stir to coat evenly. Mix in 1 cup of shredded mozzarella cheese and 1/3 cup grated Parmesan cheese into the pasta mixture for flavor and creaminess.
- Assemble the casserole: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Spread half of the pasta mixture into the baking dish, then layer half of the cooked chicken cubes over it. Sprinkle 1/2 cup of shredded mozzarella cheese on top. Repeat with the remaining pasta mixture, chicken, and finish with the remaining mozzarella cheese evenly spread on top.
- Bake the casserole: Cover the assembled casserole dish with aluminum foil to retain moisture and bake for 25 to 30 minutes. The cheese should be melted and bubbly, and the chicken fully heated through by the end of the baking time.
- Garnish and serve: Remove the foil and optionally garnish the hot casserole with fresh basil leaves and a sprinkle of crushed red pepper flakes for added flavor and a bit of heat. Serve warm and enjoy your comforting Chicken Parmesan Casserole.
Notes
- For extra crispiness, allow the breaded chicken to rest for 10 minutes before frying to help the coating adhere better.
- You can substitute penne with other pasta shapes like rigatoni or ziti if preferred.
- If a spicier casserole is desired, increase crushed red pepper flakes or add a dash of hot sauce to the marinara sauce.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- Using freshly grated Parmesan cheese yields better flavor than pre-grated varieties.
