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

Units Scale

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)

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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