There is something incredibly comforting and downright delicious about combining classic flavors into one irresistible dish, and that’s exactly what this Chicken Parmesan Pasta Casserole Recipe delivers. Imagine tender, juicy chicken bites coated in a flavorful breadcrumb crust, nestled alongside perfectly cooked rotini pasta, all smothered in rich marinara sauce and topped with a gooey blanket of mozzarella and Parmesan cheeses. Every bite offers a perfect harmony of textures and tastes that feels like a warm hug on a plate. Whether you’re making a family dinner or feeding a crowd, this dish brings hearty satisfaction without fuss, making it your next go-to comfort meal.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this Chicken Parmesan Pasta Casserole Recipe is in its simplicity—each ingredient plays a crucial role in creating that classic Italian-American flavor you know and love. From the crunchy breadcrumb coating on the chicken to the luscious, cheesy topping, these ingredients come together seamlessly to create a balanced and irresistible casserole.
- 2 lbs boneless, skinless chicken breasts: Cubed to bite-sized pieces, perfect for even cooking and easy layering in the casserole.
- 1 cup breadcrumbs: Adds a crispy, golden coating that gives the chicken a delightful crunch.
- ½ cup grated Parmesan cheese: Infuses the breadcrumb crust with nutty, savory flavor that’s essential for chicken Parmesan.
- ½ teaspoon onion powder: Enhances depth without overpowering the other herbs and spices.
- ½ teaspoon garlic powder: Offers that aromatic signature taste that pairs perfectly with chicken and tomato sauce.
- 1 teaspoon dried oregano: Brings earthy, herbaceous notes that tie all the Italian flavors together.
- 1 teaspoon dried basil: Adds a sweet, slightly peppery freshness that balances the richness of cheese and sauce.
- 1 large egg: Combined with water to create an egg wash that helps breadcrumbs cling to each chicken piece effectively.
- 2 tablespoons water: Mixed with egg for the coating process, ensuring the right texture for breading.
- 3 tablespoons olive oil: Used to cook the coated chicken cubes until beautifully golden and cooked through.
- 1 lb rotini pasta: Twisty and sturdy, perfect for holding onto sauce and cheese throughout baking.
- 1 (24-28 oz) jar marinara sauce: A rich, tangy base that ties all the elements of the casserole together.
- ½ cup shredded Parmesan cheese: Sprinkled in layers to enhance cheesy richness inside the casserole.
- 2 cups shredded mozzarella cheese (or provolone cheese): Melts creamy and bubbly on top, creating a luscious cheesy crust.
How to Make Chicken Parmesan Pasta Casserole Recipe
Step 1: Prepare the Chicken Coating
Start by mixing breadcrumbs, grated Parmesan, onion and garlic powder, oregano, and basil in a shallow dish—this flavorful coating is what makes the chicken irresistible. In a separate bowl, whisk an egg with water to create an egg wash that helps the coating stick perfectly. Cutting the chicken into ¾-inch cubes ensures each piece cooks evenly and gets a lovely crust.
Step 2: Cook the Chicken
Heat a tablespoon of olive oil in a large skillet over medium heat. Dip each chicken cube into the egg wash, then dredge it in the seasoned breadcrumb mixture. Cooking the chicken in batches allows each piece to brown beautifully on all sides, sealing in juiciness and building that signature crunch. Cooking thoroughly here means deliciously tender chicken inside your casserole.
Step 3: Assemble the Casserole Layers
Grease a 13×9-inch baking dish to prevent sticking. Layer the cooked rotini pasta evenly at the bottom, then spread half of your marinara sauce over the pasta. Sprinkle with shredded Parmesan cheese to infuse cheesy flavor between layers. Next, evenly distribute the cooked chicken cubes over the cheese, and pour the remaining marinara sauce on top. The final step before baking is generously covering everything with shredded mozzarella, ready to melt and bubble into cheesy perfection.
Step 4: Bake to Perfection
Preheat your oven to 400°F (200°C). Place the assembled casserole in the oven and bake for 25 to 30 minutes. This time allows the mozzarella to melt, bubble, and get that gorgeous light golden-brown crust while thoroughly warming the entire dish. Pull it out when the cheese looks irresistibly gooey and slightly browned for the best texture and flavor experience.
How to Serve Chicken Parmesan Pasta Casserole Recipe
Garnishes
Sprinkling freshly chopped basil or parsley over the hot casserole adds a burst of vibrant color and fresh herbal notes that brighten up the rich flavors. A light drizzle of high-quality extra virgin olive oil or a pinch of crushed red pepper flakes can add an unexpected dimension if you like a little heat. These garnishes are simple but elevate the presentation and taste beautifully.
Side Dishes
This casserole is hearty enough to stand on its own, but it pairs wonderfully with crisp green salads, roasted vegetables, or even garlic bread for soaking up any extra sauce. A fresh Caesar salad or steamed green beans with lemon zest complement its richness perfectly, making the meal complete and balanced without overwhelming the palate.
Creative Ways to Present
If you’re serving this at a gathering, try baking the casserole in individual ramekins for personalized servings that look elegant and make plating effortless. Another fun idea is to add colorful vegetable layers, like sautéed spinach or mushrooms, between the pasta and chicken for visual interest and extra nutrition. These little twists keep the familiar Chicken Parmesan Pasta Casserole Recipe exciting every time.
Make Ahead and Storage
Storing Leftovers
Once cooled, place any leftovers in an airtight container and refrigerate. The casserole holds up well for up to 3 days, making it an excellent choice for easy weekday lunches or dinners. Reheating in the oven or microwave brings back that comforting warmth and cheesy goodness just like freshly baked.
Freezing
This Chicken Parmesan Pasta Casserole Recipe also freezes beautifully. For best results, assemble the casserole but don’t bake it—wrap it tightly in plastic wrap and then aluminum foil before freezing. It will keep well for up to 2 months. When ready to enjoy, thaw overnight in the fridge and bake as directed, adding a few extra minutes if needed.
Reheating
The oven is your friend when reheating this casserole. Cover it with foil to keep the cheese from over-browning and heat at 350°F (175°C) for about 20 minutes, or until warmed through. The microwave works in a pinch but can sometimes make the cheese less melty and the pasta a bit soft, so the oven method is preferable for that freshly baked texture.
FAQs
Can I use different pasta shapes for this casserole?
Absolutely! While rotini is perfect because its twists hold onto sauce well, you can swap in penne, rigatoni, or even bowtie pasta. Just be sure to cook and drain it properly so the casserole maintains the right texture.
What’s the best cheese to use in this recipe?
Mozzarella is classic for its melting qualities and creamy texture. You can use provolone as an alternative for a slightly sharper flavor. The Parmesan brings a savory, nutty dimension to the breadcrumb coating and layered cheese—you’ll want both for authentic taste.
Can I make this recipe vegetarian?
To make a vegetarian version, swap out the chicken for hearty vegetables like eggplant or mushrooms coated and cooked similarly. Using a vegetarian marinara sauce and cheese ensures it stays meat-free while keeping that satisfying Italian flavor profile.
How spicy is this casserole?
This recipe is mild and kid-friendly by default. However, you can easily add a pinch of crushed red pepper flakes to the breadcrumb mixture or marinara sauce if you prefer a little kick. It’s totally customizable to your spice preference.
Is this casserole good for meal prepping?
Definitely! It reheats beautifully and can be portioned out for quick lunches or dinners throughout the week. Preparing it ahead saves time on busy days while still bringing comfort and wholesome flavor.
Final Thoughts
If you’re looking for a dish that brings all the best parts of Chicken Parmesan and pasta together in one cheesy, satisfying meal, this Chicken Parmesan Pasta Casserole Recipe is a must-try. It’s easy to make, family-friendly, and perfect for cozy nights when you crave a little indulgence without a lot of fuss. I can’t wait for you to give it a go and share in the delicious joy it brings!
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Chicken Parmesan Pasta Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Description
This Chicken Parmesan Pasta Casserole is a comforting Italian-American dish that combines tender breaded chicken, rotini pasta, rich marinara sauce, and a blend of Parmesan and mozzarella cheeses, baked to golden perfection. It’s a hearty, family-friendly meal perfect for weeknight dinners or potlucks.
Ingredients
Chicken and Coating
- 2 lbs boneless, skinless chicken breasts, cut into ¾-inch cubes
- 1 cup breadcrumbs
- ½ cup grated Parmesan cheese
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 large egg
- 2 tablespoons water
- 3 tablespoons olive oil
Other Ingredients
- 1 lb rotini pasta, cooked, drained, and cooled
- 1 (24-28 oz) jar marinara sauce
- ½ cup shredded Parmesan cheese
- 2 cups shredded mozzarella cheese (or provolone cheese)
Instructions
- Prepare the Breading Mix and Egg Wash: In a shallow dish, combine breadcrumbs, grated Parmesan cheese, onion powder, garlic powder, dried oregano, and dried basil, mixing well to create the coating mixture. In a separate bowl, whisk together the egg and water to prepare the egg wash. Cut the chicken breasts into ¾-inch cubes if not already done.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Dip each chicken cube into the egg wash, ensuring it’s fully coated, then dredge it thoroughly in the breadcrumb mixture. Cook the chicken cubes in batches in the skillet until they are browned all around and cooked through, about 4-5 minutes per batch. Remove the cooked chicken and set aside.
- Assemble the Casserole: Grease a 13×9-inch baking dish. Begin by layering half of the cooked rotini pasta evenly on the bottom. Spread half of the marinara sauce over the pasta, then sprinkle half of the shredded Parmesan cheese. Arrange the cooked chicken cubes evenly on top, followed by the remaining marinara sauce. Finish by sprinkling the shredded mozzarella cheese evenly over the entire casserole.
- Bake the Casserole: Preheat your oven to 400°F (200°C). Place the assembled casserole in the oven and bake for 25-30 minutes. Bake until the cheese is fully melted, bubbling, and lightly browned on top. Remove from the oven and let stand for a few minutes before serving.
Notes
- Use a combination of mozzarella and provolone for a different cheese flavor and texture.
- Ensure the chicken is cooked thoroughly to an internal temperature of 165°F for safety.
- You can prepare the casserole a day ahead and refrigerate before baking; just add a few extra minutes to the baking time if baking cold.
- Gluten-free breadcrumbs and pasta can be substituted to make this dish gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
