I like making this Chicken Parmesan Casserole when I want the flavors of classic chicken parmesan without the extra work of breading and frying individual pieces. I combine tender chicken, pasta, rich marinara sauce, and plenty of melted cheese in one comforting dish. Everything bakes together into a bubbly, golden casserole that feels hearty and satisfying for any meal.
Why You’ll Love This Recipe
I love how simple this casserole is to prepare, especially on busy days when I still want something homemade. I only need a few basic ingredients, and most of them are pantry staples. I also enjoy how the pasta absorbs the savory marinara sauce while the cheese melts into a creamy, flavorful topping.
Another reason I enjoy making this recipe is that it feeds several people easily. I can prepare it for family dinners, casual gatherings, or even meal prep for the week. It also gives me the classic Italian-inspired flavors I enjoy, with juicy chicken, tomato sauce, and plenty of cheese in every bite.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups cooked chicken breast, shredded 12 ounces penne pasta 2 cups marinara sauce 1 cup shredded mozzarella cheese 1/2 cup grated parmesan cheese 1 cup shredded mozzarella cheese (for topping) 1/2 teaspoon garlic powder 1/2 teaspoon Italian seasoning 1/4 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon olive oil 2 tablespoons chopped fresh parsley (optional for garnish)
directions
I start by preheating the oven to 375°F (190°C). I lightly grease a 9×13-inch baking dish with olive oil to prevent sticking.
I cook the penne pasta according to the package instructions until just al dente, then I drain it and set it aside.
In a large mixing bowl, I combine the cooked shredded chicken, marinara sauce, garlic powder, Italian seasoning, salt, and black pepper. I stir everything together until the chicken is well coated in the sauce.
Next, I add the cooked pasta to the bowl and mix it with the chicken and sauce. I fold in 1 cup of shredded mozzarella cheese and the grated parmesan cheese.
I transfer the mixture into the prepared baking dish and spread it evenly. Then I sprinkle the remaining 1 cup of mozzarella cheese over the top.
I bake the casserole for about 20 to 25 minutes, until the cheese is melted and bubbly and the edges start to turn golden.
After removing it from the oven, I let it rest for a few minutes before serving. I like to sprinkle chopped parsley on top for a fresh finish.
I sometimes like to change this casserole depending on what I have available. One variation I enjoy is adding sautéed mushrooms or bell peppers for extra flavor and texture. The vegetables blend nicely with the marinara sauce and chicken.
Another variation I make occasionally is using rotisserie chicken instead of cooking chicken separately. It saves time and adds a slightly richer flavor.
I also enjoy swapping the penne pasta for rotini or rigatoni because their shapes hold the sauce well. When I want a bit of heat, I add a pinch of crushed red pepper flakes to the sauce mixture.
storage/reheating
I store leftover casserole in an airtight container in the refrigerator for up to 4 days. The flavors actually become even better after sitting overnight.
When I reheat it, I place a portion in the microwave for about 1–2 minutes until heated through. If I want to reheat a larger portion, I cover the baking dish with foil and warm it in a 350°F oven for about 15 minutes.
I can also freeze the casserole. I wrap it tightly and store it in the freezer for up to 2 months. When ready to eat, I thaw it in the refrigerator overnight and reheat it in the oven.
FAQs
Can I use uncooked chicken in this casserole?
I prefer using cooked chicken for this recipe because it keeps the casserole simple and ensures the chicken stays tender. If I only have raw chicken, I cook it first before mixing it with the other ingredients.
What type of pasta works best?
I usually use penne pasta because its shape holds the sauce well. I also like using rotini, ziti, or rigatoni when I want a slightly different texture.
Can I make this casserole ahead of time?
Yes, I often assemble the casserole a few hours ahead and keep it covered in the refrigerator. When I am ready to bake it, I place it directly in the oven and add a few extra minutes to the cooking time.
How do I keep the casserole from drying out?
I make sure there is enough marinara sauce mixed with the pasta and chicken. Covering the casserole loosely with foil during the first part of baking can also help retain moisture.
Can I add breadcrumbs on top?
I sometimes sprinkle seasoned breadcrumbs over the cheese before baking. It creates a crispy topping that reminds me even more of traditional chicken parmesan.
Conclusion
I enjoy making this Chicken Parmesan Casserole because it brings together comforting flavors in a very simple way. The tender chicken, pasta, savory tomato sauce, and melted cheese create a satisfying dish that always feels hearty and filling. It is one of the recipes I like preparing when I want something easy, delicious, and perfect for sharing with family or friends.
A hearty baked casserole with shredded chicken, penne pasta, marinara sauce, and plenty of melted mozzarella and parmesan cheese for an easy chicken parmesan-inspired meal.
Ingredients
2 cups cooked chicken breast, shredded
12 ounces penne pasta
2 cups marinara sauce
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1 cup shredded mozzarella cheese, for topping
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
Cook the penne pasta according to package instructions until just al dente. Drain and set aside.
In a large mixing bowl, combine the shredded chicken, marinara sauce, garlic powder, Italian seasoning, salt, and black pepper. Stir until well mixed.
Add the cooked pasta to the bowl and toss with the chicken mixture.
Fold in 1 cup of shredded mozzarella cheese and the grated parmesan cheese.
Transfer the mixture to the prepared baking dish and spread it evenly.
Sprinkle the remaining 1 cup of mozzarella cheese over the top.
Bake for 20 to 25 minutes, until the cheese is melted, bubbly, and lightly golden around the edges.
Let the casserole rest for a few minutes before serving.
Garnish with chopped fresh parsley if desired, then serve.
Notes
Use rotisserie chicken for a quicker prep.
Penne can be replaced with rotini, rigatoni, or ziti.
Add sautéed mushrooms or bell peppers for extra flavor and texture.
A pinch of crushed red pepper flakes adds mild heat.
Seasoned breadcrumbs can be sprinkled on top before baking for a crispier finish.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze tightly wrapped casserole for up to 2 months.
Reheat individual portions in the microwave for 1 to 2 minutes, or larger portions in a 350°F oven for about 15 minutes.
To make ahead, assemble the casserole, refrigerate, and add a few extra minutes to the baking time.
