This Chicken Parmesan Casserole Chicken Parmesan Casserole Baked with Penne Pasta Recip is a delicious and easy way to enjoy a classic Italian-American dish! Tender, breaded chicken, penne pasta, and a rich marinara sauce are layered together and baked to bubbly perfection with a generous topping of melted mozzarella cheese. It’s a comforting and satisfying meal that’s perfect for a family dinner or a casual get-together.
Why You’ll Love This Recipe
- Classic flavors: This casserole captures the essence of Chicken Parmesan with its crispy breaded chicken, flavorful marinara sauce, and gooey melted mozzarella cheese.
- Easy to make: This recipe is simple to follow and requires minimal prep work.
- Crowd-pleaser: It’s a hearty and satisfying dish that’s perfect for feeding a crowd or enjoying leftovers.
- Versatile: You can easily customize the recipe with different types of pasta or vegetables.
Ingredients for Chicken Parmesan Casserole Baked with Penne Pasta
This recipe uses fresh, high-quality ingredients to create a classic casserole that will satisfy your comfort food cravings. Here’s what you’ll need:
- Boneless, Skinless Chicken Breasts: Cut lengthwise into thin cutlets.
- All-Purpose Flour: Used to dredge the chicken before breading.
- Salt, Pepper, Italian Seasoning: Season the chicken and breading to perfection.
- Eggs: Help the breading adhere to the chicken.
- Panko Bread Crumbs: Create a light and crispy breading.
- Parmesan Cheese: Adds a salty, nutty flavor to the breading and the casserole.
- Oil: For pan-frying the chicken.
- Penne Pasta: Cooked al dente for a perfect texture. You can also use other pasta shapes.
- Marinara Sauce: Use your favorite marinara sauce, or make your own!
- Mozzarella Cheese: Provides a gooey, cheesy topping.
- Fresh Basil (optional): Adds a fresh, herbaceous garnish.
- Crushed Red Pepper Flakes (optional): Adds a touch of heat.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
How to Make Chicken Parmesan Casserole Baked with Penne Pasta
Step 1: Prepare the Chicken
Pat the chicken cutlets dry and set aside. Prepare three shallow dishes for breading: one with flour, salt, pepper, and Italian seasoning; one with beaten eggs; and one with breadcrumbs and Parmesan cheese. Dredge each chicken cutlet in the flour mixture, then dip in the egg, and finally coat in the breadcrumb mixture.
Step 2: Cook the Chicken
Heat oil in a heavy-bottomed skillet and pan-fry the breaded chicken until crispy and golden brown on both sides. Allow the chicken to cool slightly, then cut into bite-sized cubes.
Step 3: Cook the Pasta
Cook the penne pasta in salted water according to package directions. Drain the pasta and transfer it to a large mixing bowl.
Step 4: Make the Sauce
Add the marinara sauce to the cooked pasta and stir to combine. Stir in 1 cup of mozzarella cheese and Parmesan cheese.
Step 5: Assemble the Casserole
Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish. Layer half of the pasta and sauce mixture in the dish, followed by half of the diced chicken. Sprinkle with half of the remaining mozzarella cheese. Repeat the layers with the remaining pasta, sauce, chicken, and mozzarella cheese.
Step 6: Bake
Cover the baking dish with aluminum foil and bake for 25-30 minutes, or until the cheese is melted and bubbly and the chicken is heated through.
Step 7: Serve and Enjoy!
Remove the casserole from the oven and garnish with fresh basil and crushed red pepper flakes, if desired. Serve warm and enjoy!
Tips for Making the Recipe
- Pasta: You can use any shape of pasta you like for this recipe.
- Chicken: You can bake the chicken instead of pan-frying it for a healthier option.
- Cheese: Feel free to use other types of cheese, such as provolone or a blend of Italian cheeses.
- Make ahead: You can assemble the casserole ahead of time and bake it later. Simply cover the baking dish tightly with foil and refrigerate for up to 24 hours before baking.
How to Serve Chicken Parmesan Casserole Baked with Penne Pasta
- Weeknight dinner: This casserole is perfect for a quick and easy weeknight meal.
- Potluck or gathering: It’s also a great dish to bring to a potluck or gathering.
Make Ahead and Storage
Storing Leftovers
Store leftover casserole in an airtight container in the refrigerator for up to 3-4 days.
Reheating
Reheat individual portions in the microwave or reheat the entire casserole in the oven until heated through.
FAQs
Can I use store-bought chicken tenders?
Yes, you can use store-bought frozen chicken tenders for convenience. Simply skip the breading steps and proceed with the recipe as directed.
Can I make this recipe spicier?
Yes, you can add more red pepper flakes or a dash of hot sauce to the sauce.
Can I make this recipe vegetarian?
Yes, you can! Simply omit the chicken and use a vegetarian meat substitute, such as eggplant or mushrooms.
Can I freeze this casserole?
Yes, you can freeze the assembled casserole before baking. Simply cover the baking dish tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
There you have it! A simple and delicious recipe for Chicken Parmesan Casserole Baked with Penne Pasta. I hope you enjoy it!
PrintChicken Parmesan Casserole Baked with Penne Pasta Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: main dishes
- Method: baking
- Cuisine: Italian-American
Description
This Chicken Parmesan Casserole is a comforting and flavorful dish that combines tender chicken, penne pasta, and marinara sauce, all baked to perfection with a cheesy topping. It’s a simple and satisfying meal that’s perfect for any night of the week.
Ingredients
- 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
- 1 1/2 cups panko bread crumbs
- 2/3 cup Parmesan cheese, grated and divided
- 4 tablespoons oil
- 8 ounces penne pasta
- 1 (23-ounce) jar marinara sauce
- 2 cups low-moisture mozzarella cheese, shredded
- Fresh basil (optional)
- 1/2 teaspoon crushed red pepper flakes (optional)
Instructions
- Prepare chicken: Pat chicken dry. Set up a breading station with three shallow dishes: one with flour, salt, pepper, and Italian seasoning; one with beaten eggs; and one with breadcrumbs and 1/3 cup Parmesan cheese. Dredge each chicken breast in flour, then egg, then breadcrumbs.
- Cook chicken: Heat oil in a skillet over medium-high heat. Cook chicken until golden brown and crispy, about 4-5 minutes per side. Let cool slightly, then cut into bite-sized cubes.
- Cook pasta: Cook penne pasta in salted water according to package directions. Drain and transfer to a large bowl.
- Combine pasta and sauce: Add marinara sauce to the pasta and stir to combine. Stir in 1 cup mozzarella and 1/3 cup Parmesan cheese.
- Assemble casserole: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. Layer half of the pasta mixture, half of the chicken, 1/2 cup mozzarella, remaining pasta mixture, remaining chicken, and remaining mozzarella in the dish.
- Bake: Cover the dish with foil and bake for 25-30 minutes, or until cheese is melted and chicken is cooked through.
- Serve: Remove from oven and garnish with basil and red pepper flakes, if desired. Serve warm.
Notes
- Use any shape of pasta you like.
- Leftovers can be refrigerated for 3-4 days and reheated in the microwave.
- You can bake the chicken instead of pan-frying it.
- Use store-bought frozen chicken tenders for a shortcut.
- Assemble the casserole ahead of time and bake later.
Nutrition
- Serving Size: 1 Serving
- Calories: 720kcal
- Sugar: 10g
- Sodium: 1230mg
- Fat: 36g
- Saturated Fat: 14g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 140mg
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