A hearty comfort food casserole that includes juicy chicken, pasta, marinara, the BEST crispy buttery breadcrumb topping and TWO types of cheese!! A family favorite big-batch recipe that's also great for meal prepping!!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Pasta
Cuisine: Italian
Keyword: baked chicken parmesan casserole, chicken parm casserole, chicken parm pasta bake, chicken parmesan casserole, chicken parmesan casserole with pasta, chicken parmesan pasta bake, chicken parmesan pasta casserole, easy chicken parmesan casserole, parmesan chicken casserole
Servings: 10
Calories: 428kcal
Author: Averie Sunshine
Ingredients
1poundfusilli pasta*cooked according to package directions and drained (rotini, bowtie, penne, ziti, small shells, or a small-shaped pasta may be substituted)
25ouncesmarinara sauce
3 to 4tablespoonsolive oil
1.25 to 1.50poundsboneless skinless chicken breastdiced into bite-sized pieces
kosher salt and freshly ground black pepperto taste
1tablespoonItalian seasoningor to taste
3 to 4clovesgarlicfinely minced or pressed
2heaping cups shredded mozzarella cheese
3tablespoonsunsalted buttermelted
½cuppanko breadcrumbsdo not use regular breadcrumbs because they won't get crunchy
⅓cupfreshly grated Parmesan cheese
fresh basiloptional for garnishing
Instructions
Preheat oven to 400F, spray a 3 1/2 quart casserole dish (about 9x13-inches) with cooking spray, cook pasta according to package directions, drain, return to pot, and toss with the marinara sauce; set aside.
While pasta is cooking, to a large skillet add the oil, chicken, generously season with salt and pepper, Italian seasoning (I call for 1 tablespoon not teaspoon because this is ultimately flavoring a big recipe but reduce to taste if desired), and cook over medium-high heat for about 5 minutes, or until chicken is done; stir and flip intermittently to ensure even cooking.
Add the garlic and cook for about 1 minute, or until fragrant; stir nearly constantly.
Add the chicken and any cooking juices to the large pot with the pasta and marinara sauce and stir to combine.
Turn mixture out into prepared casserole dish, evenly sprinkle with the mozzarella, and bake for about 10 minutes, or until cheese is just beginning to turn light golden brown.
While cheese is melting, to a small microwave-safe bowl add the butter, and heat on high power for about 1 minute to melt.
After 10 minutes, or cheese is light golden brown, remove casserole dish from the oven, evenly sprinkle with Parmesan cheese and the buttery-panko breadcrumb mixture.
Bake for another 5 to 8 minutes, or until cheese and breadcrumbs are as golden browned as desired, optionally garnish with basil, and serve immediately.
Notes
*Rotini, bowtie, penne, ziti, small shells, or a small-shaped pasta may be substituted. *Panko breadcrumbs are necessary; don't use regular breadcrumbs because they won't give you the same crispy and crunchy texture.Storage: Extra will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months, noting the breadcrumbs will not stay crunchy upon reheating.