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This creamy Chicken Parmesan Casserole is packed with penne, juicy chicken, zesty marinara sauce, and plenty of melted mozzarella and topped with a savory and crisp parmesan breadcrumb topping! Ready in less than an hour, it’s our go-to weeknight dinner.
This chicken parmesan casserole recipe covers all the bases: it’s filling, easy, and packed with flavor! I love that you don’t have to cook the pasta in advance—just mix up all the ingredients, pop it in a baking dish, and let the oven work its magic! We’re big fans of casseroles around here, from a vegetarian-friendly broccoli rice casserole to a zesty chicken fajita casserole. This delicious casserole is another favorite that you’ll want to make again and again!
Why I Love This Chicken Parmesan Casserole
- Quick: Ten minutes of prep time is all you’ll need to put together this cheesy casserole. While it bakes, you can make a quick salad and then take a breather!
- Adaptable: This comfort-food bake is easily adapted to include vegetables, a different protein, and more.
- Makes a lot: You’ll get eight portions out of this chicken parmesan casserole, making it a great option for big families, dinner guests, or simply having enough for another meal later in the week!
Recipe Ingredients
Here’s a glance at what you’ll need to make this easy chicken parm casserole recipe. The full ingredient amounts are in the recipe card at the end of this post.
For the Pasta
- Penne – Or use another tube shaped pasta, such as ziti.
- Chicken – I use diced chicken breast in this recipe. You’ll need about 1 pound of chicken.
- Marinara Sauce – Make homemade sauce or use your favorite jarred sauce.
- Chicken Broth – Regular or low-sodium chicken broth works fine.
- Salt and Pepper – Simple seasoning to enhance the flavors.
- Mozzarella Cheese – For the cheesy layer over the top of the pasta.
For the Parmesan Topping
- Parmesan Cheese – Freshly grated parmesan or purchased grated parmesan works fine.
- Breadcrumbs – I love the light crunch of Panko breadcrumbs in this recipe, however, you can use regular breadcrumbs.
- Butter – Salted or unsalted butter is fine.
- Italian Seasoning – If you don’t have Italian seasoning, use an equal amount of dried basil and oregano.
- Fresh Basil or Parsley – To garnish.
How To Make Chicken Parmesan Casserole
I can’t wait for you to make this mouthwatering recipe, blending rich marinara, tender pasta, and juicy chicken under a golden, cheesy crust for a comforting meal that’s always a hit!
- Make the filling. Preheat the oven and combine the penne pasta and chicken.
- Add the sauce. Stir in the marinara sauce, chicken broth, sea salt, and black pepper.
- Add to a baking dish. Transfer the mixture to a greased casserole dish.
- Assemble. Cover the casserole with foil and bake for 30 minutes.
- Make the topping. Combine the Parmesan, breadcrumbs, butter, and seasoning.
- Add cheese. Sprinkle the mozzarella over the top of the casserole.
- Add topping. Evenly distribute the breadcrumb topping over the cheese.
- Bake. Return the casserole to the oven and bake until the cheese is melted and bubbly.
- Cool and serve. Let the chicken parmesan casserole cool for a few minutes, then sprinkle with chopped herbs to serve.
Recipe Tips & Variations
I love how easy it is to customize this recipe if you wish. Add some veggies to the sauce and you’ll have a complete meal! Here are a few more ideas:
- Change the Pasta: If you don’t have penne, feel free to use another tube-shaped pasta such as ziti. The ideal type of pasta is a shaped variety, so it helps the sauce stick to the pasta; thus, don’t substitute the penne with spaghetti.
- Let it Sit: After removing the chicken parm casserole from the oven, let it sit for 5-10 minutes to help it set.
- Add Vegetables: I love to tuck in a few veggies to the pasta bake to round it out a bit. Baby spinach is a wonderful choice, or you could add mushrooms, zucchini, or red peppers.
- Other Meat: Use turkey leftovers to turn this into a turkey parmesan casserole by swapping turkey for the chicken. Or, if you want a bit more flavor, add crumbled Italian sausage or bacon.
Serving Suggestions
This one-dish meal can be rounded out with a big bowl of salad greens tossed in a light vinaigrette and packed with crunchy vegetables like carrots, cucumbers, and cherry tomatoes. Or see some more suggestions for how to serve this chicken parmesan casserole recipe:
- Bread: Soak up the cheesy sauce with crusty slices of bread. Make my easy no knead Dutch oven bread or my no knead dinner rolls for a cozy side.
- Salad: A fresh side to cheesy pasta dishes always includes salad. My avocado tomato salad adds a touch of juicy sweetness, or you could make a fruit salad, like my fruit salad with honey lime dressing.
- Vegetables: A rich main dish benefits from a helping of vegetables! A side of roasted asparagus is always nice, as are sauteed green beans or flavorful Romano beans in garlic butter sauce.
How to Store & Reheat Leftovers
This chicken casserole keeps well for another time. Portion out the leftovers into individual containers to save yourself time later.
Cool the casserole, then place it in an airtight container and store it in the fridge for up to 5 days or freeze it for up to 3 months. Thaw the casserole in the fridge overnight before reheating it. Reheat it in the microwave in 1-minute increments until hot. Or, reheat the casserole in an oven-safe dish at 350°F until warmed through.
More Easy Casserole Recipes To Try
- Hamburger Potato Casserole
- Tuscan Baked Rigatoni
- Mexican Chicken Casserole
- Squash and Zucchini Casserole
- Easy Cheeseburger Casserole
- Chili Cornbread Casserole
Chicken Parmesan Casserole
Ingredients
- 16 ounces uncooked penne pasta
- 1 pound chicken breasts, diced into bite-sized pieces
- 3 cups marinara sauce
- 3 cups low-sodium chicken broth
- 1 teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 2 cups shredded mozzarella cheese
For the Parmesan Streusel:
- ½ cup grated Parmesan cheese
- ⅔ cup Panko breadcrumbs
- 2 tablespoons unsalted butter
- 1 teaspoon Italian seasoning
- fresh chopped herbs such as basil or parsley, for garnish
Instructions
- Preheat the oven to 375°F.
- In a large mixing bowl, combine the uncooked penne pasta, marinara sauce, low-sodium chicken broth, sea salt, black pepper, and diced chicken breasts. Stir until all ingredients are well mixed and the pasta is evenly coated with sauce.
- Transfer the mixture into a greased casserole dish, spreading it out evenly with a spatula.
- Cover the casserole dish with aluminum foil and place it in the preheated oven. Bake for 30 minutes, allowing the flavors to meld and the pasta to cook through.
- In a small bowl, combine the grated Parmesan cheese, Panko breadcrumbs, melted unsalted butter, and Italian seasoning. This mixture will add a crispy and savory topping.
- After 30 minutes, carefully remove the casserole from the oven. Take off the aluminum foil.
- Sprinkle the shredded mozzarella cheese evenly over the top of the casserole to create a melty layer.
- Evenly distribute the Parmesan streusel over the mozzarella layer.
- Return the uncovered casserole dish to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly and the topping is golden brown.
- Once done, remove the casserole from the oven and allow it to cool for 5 to 10 minutes. Sprinkle with fresh chopped herbs such as basil or parsley for a pop of color and freshness.
- Serve hot, spooning generous portions onto plates.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Very nice recipe. Makes a terrific dinner meal. Thank you. Yes, I did make it.
Sorry, I plan to soon. I know it will be delicious. Have made similar. What I like is the panko and marinara
sauce. And, that you can bake it to a crisp.
I’m so glad to hear you enjoyed the recipe and that it made for a terrific dinner! It’s always wonderful to hear about successful cooking experiences. Thank YOU! 🙂