Description
This Chicken Parmesan Casserole is a comforting baked dish that combines crispy breaded chicken breasts with penne pasta, marinara sauce, and plenty of melted mozzarella and Parmesan cheese. It’s an easy-to-make, family-friendly casserole perfect for dinner nights, featuring layers of flavorful chicken and cheesy pasta baked to perfection.
Ingredients
Scale
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, beaten
- 1 1/2 cups panko bread crumbs
- 1/3 cup Parmesan cheese, grated (for breading)
- 4 tablespoons oil (for frying)
Pasta and Sauce
- 8 ounces penne pasta
- 1 (23-ounce) jar marinara sauce
- 1 cup mozzarella cheese, shredded (divided)
- 1/3 cup Parmesan cheese, grated (for mixing and topping)
- 1/2 teaspoon crushed red pepper flakes (optional)
- Fresh basil leaves (optional, for garnish)
- 1 cup low-moisture mozzarella cheese, shredded (additional, for layering)
Instructions
- Prepare Chicken: Pat the chicken breasts dry. Set up a breading station with three shallow dishes: in the first, mix flour, salt, pepper, and Italian seasoning; in the second, beat the eggs; and in the third, combine panko bread crumbs with 1/3 cup grated Parmesan cheese. Dredge each chicken breast first in the flour mixture, then dip into the beaten eggs, and finally coat thoroughly with the breadcrumb and Parmesan mixture.
- Cook Chicken: Heat oil in a skillet over medium-high heat. Fry the breaded chicken breasts until golden brown and crispy, about 4-5 minutes per side. Remove from heat and let cool slightly. Once cooled, cut the chicken into bite-sized cubes.
- Cook Pasta: Cook the penne pasta in salted boiling water according to package instructions until al dente. Drain the pasta and transfer it to a large mixing bowl.
- Combine Pasta and Sauce: Pour the marinara sauce over the cooked pasta and stir until evenly coated. Add 1 cup shredded mozzarella and 1/3 cup Parmesan cheese to the pasta mixture and mix well.
- Assemble Casserole: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish. Layer half of the pasta mixture at the bottom, then spread half of the cubed chicken over it, followed by 1/2 cup shredded mozzarella. Repeat with the remaining pasta, chicken, and mozzarella to create layers.
- Bake: Cover the casserole dish with foil and bake in the preheated oven for 25-30 minutes. The dish is ready when the cheese is melted and bubbly and the chicken is cooked through.
- Serve: Remove the casserole from the oven and garnish with fresh basil leaves and crushed red pepper flakes if desired. Serve the casserole warm for a hearty, delicious meal.
Notes
- Make sure to pat the chicken dry to help the breading stick better.
- Browning the chicken before baking adds extra flavor and texture to the dish.
- You can prepare the casserole in advance and refrigerate before baking; just add extra baking time if starting from cold.
- For a spicier variation, increase the crushed red pepper flakes or add some chili powder to the breadcrumb mix.
- Use low-moisture mozzarella to prevent excess water in the casserole.
- Fresh basil is optional but adds bright flavor and color as a garnish.
