Description
A cozy, family-style Chicken Parmesan Casserole layered with al dente pasta, crispy panko-coated chicken, garlicky marinara, and melty mozzarella—oven-baked until bubbly and golden for the ultimate weeknight comfort food.
Ingredients
12 oz dry penne or ziti pasta
1.5 lb boneless, skinless chicken breasts, cut into 1-inch pieces
1 tsp kosher salt, divided
1/2 tsp freshly ground black pepper
1 tsp garlic powder
1/2 tsp onion powder
1 tsp Italian seasoning
2 large eggs, beaten
1 cup panko breadcrumbs
1/2 cup finely grated Parmesan cheese, plus 2 tbsp for topping
2 tbsp olive oil, plus 1 tbsp for topping
3 cups marinara sauce
2 cups shredded low-moisture mozzarella cheese
1 cup whole-milk ricotta (optional, for extra creaminess)
1/4 cup chopped fresh basil
1/2 tsp red pepper flakes (optional)
Topping: 1/2 cup panko breadcrumbs mixed with 1 tbsp olive oil and 2 tbsp Parmesan
Instructions
1. Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
2. Boil the pasta in salted water until very al dente (about 2 minutes shy of package directions). Drain and set aside.
3. Pat chicken dry. Season with 1/2 tsp salt, black pepper, garlic powder, onion powder, and Italian seasoning.
4. Place beaten eggs in one bowl. In a second bowl, combine panko and 1/2 cup Parmesan. Dip chicken in egg, then coat in the panko mixture.
5. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear chicken in batches until golden on both sides, 1–2 minutes per side (it will finish in the oven).
6. In a bowl, stir marinara with ricotta (if using), remaining 1/2 tsp salt, and red pepper flakes.
7. Add cooked pasta and sauce to the baking dish and toss to coat. Nestle seared chicken pieces on top. Sprinkle mozzarella evenly over the surface.
8. In a small bowl, mix 1/2 cup panko with 1 tbsp olive oil and 2 tbsp Parmesan. Scatter over the casserole.
9. Bake 20–25 minutes until bubbly and the chicken reaches 165°F (74°C). Broil 1–2 minutes for extra color if desired.
10. Rest 10 minutes. Top with chopped basil and serve warm.
Notes
For no-boil pasta, use 4 cups marinara and cover for the first 20 minutes.
Gluten-free? Use GF pasta and GF panko.
Make-ahead: assemble up to 24 hours in advance; bake chilled at 375°F for 30–40 minutes.