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
Scale
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.
