This baked Chicken Parmesan Casserole recipe is an easy way to cook a classic Italian dinner done casserole-style.
With only a few minutes to prep the pasta, sauce, chicken, cheese, and seasoning, this family-friendly meal makes a fast healthy chicken parmesan casserole because it cooks in one pan without breading or frying.
Best Baked Chicken Parmesan Recipe
Our quick and easy Chicken Parmesan Casserole takes only 20 minutes to prepare using a simple combination of cubed chicken, flavorful sauce, al dente pasta, and classic Italian seasoning, and packs it all together in one pan.
A chicken parm casserole is my favorite shortcut recipe because all the ingredients are layered in a dish, baked in the oven until bubbly and brown, and served as a delicious dinner to feed the entire family.
While a classic parmesan chicken casserole is breaded and fried, I prefer a lightened-up version of an easy parmesan chicken bake knowing I won’t run the risk of a soggy crust and I can cut down on calories without sacrificing any flavor.
Hearty, cheesy, and super saucy, this chicken parmesan casserole with pasta is the ultimate comfort food.
Why We Love This Parmesan Chicken Bake Recipe
- Quick and easy to prepare in one pan.
- Uses simple kitchen staple ingredients.
- Baking a chicken parmesan recipe in the oven is healthier than frying with breading.
- Filling and delicious one-dish dinner that can feed a crowd.
- Leftovers are great for lunch and even picky eaters will love it.
- Perfect family-friendly meal that can be made ahead or frozen.
Other Easy Chicken Parmesan Recipes
Ingredients
- Penne pasta
- Marinara sauce or pasta sauce
- Italian seasoning
- Salt
- Pepper
- Garlic powder
- Shredded mozzarella cheese
- Skinless chicken breasts
- Grated parmesan cheese
- Fresh basil for topping
Substitutions and Additions
- Create Some Crunch: You can sprinkle the top your casserole with panko bread crumbs, whole wheat breadcrumbs, croutons, or homemade breadcrumbs to create a crunchy crust.
- Choose Your Chicken: You can make this chicken marinara bake using cubed pieces of chicken breasts, chicken breast tenders, breaded chicken, or even pulled rotisserie chicken.
- Pick Your Pasta: In addition to penne, rigatoni and bowtie pasta can also be used in this recipe.
- Low-Carb Casserole: You can make a low-carb, keto chicken parmesan casserole by substituting the pasta for zucchini noodles, veggie spirals, or even spaghetti squash.
Recommended Tools
- 9×13 inch baking dish
- Large pot
See Full Recipe Card Below
Jump to RecipeHow to Make Chicken Parmesan Casserole
- Prepare The Pasta: Cook the penne according to the package directions for al dente pasta. Drain and add it to a bowl.
- Stir In Sauce And Seasoning: Pour the marinara sauce on the pasta, add the Italian seasoning, salt, pepper, and garlic powder, and stir together.
- Assemble: Pour the pasta into the baking dish, cover with a layer of cheese, and top with cubed chicken. Pour the remaining sauce over the chicken and top with mozzarella and parmesan.
- Bake: Bake at 350 degrees Fahrenheit for 30-35 minutes.
- Serve: Top with fresh basil and serve warm. Enjoy!
Tip From Our Recipe Developer
- I like to grate my parmesan finely from a fresh block of cheese.
- You can top this casserole with fresh chopped parsley instead of basil if you prefer.
- This dish pairs well with white wine.
Storage
- To Store: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To Freeze: Freeze your casserole in a freezer-safe container for up to a month.
- To Reheat: Reheat in the microwave or oven until heated through.
Other Easy Casserole Recipes
- Frito Pie Casserole
- Tater Tot Casserole
- Leftover Turkey Casserole
- The Best Homemade Dorito Taco Casserole
- Broccoli Rice Casserole
- Lazy Enchiladas
Chicken Parmesan Casserole
Serves — 6
This quick and easy Baked Chicken Parmesan Casserole is full of classic Italian flavor, but made healthy without breading or frying. It's a family favorite one dish dinner that is perfect for the pickiest eaters!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Ingredients
- 8 ounces penne pasta cooked al dente
- 24 ounce jar marinara sauce
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- 1⅓ cups shredded mozzarella cheese divided
- 1 pound chicken breasts cut into cubes
- ⅓ cup grated parmesan cheese
- Fresh basil for topping
Instructions
- Preheat the oven to 350 degrees and lightly spray a 9×13 inch baking dish with cooking spray. Set aside.
- Bring a pot of salted water to a boil. Cook the penne according to the package directions for al dente pasta.
- Drain the pasta and add it to a large bowl.
- Pour ¾ of the jar of marinara sauce on the pasta. Add the Italian seasoning, salt, pepper, and garlic powder. Stir together until everything is well incorporated.
- Pour the pasta into the prepared baking dish.
- Layer 1 cup of the mozzarella cheese on top of the pasta and spread evenly.
- Add the cubed chicken on top of the mozzarella and spread evenly.
- Cover the chicken with the remaining marinara sauce.
- Spread the remaining ⅓ cup mozzarella cheese as well as the parmesan on top of the chicken.
- Bake for 30-35 minutes or until chicken is done and no longer pink inside.
- Top with fresh basil and serve warm.
Jenn’s Notes
Storage:
- To Store: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To Freeze: Freeze your casserole in a freezer-safe container for up to a month.
- To Reheat: Reheat in the microwave or oven until heated through.
- I like to grate my parmesan finely from a fresh block of cheese.
- You can top this casserole with fresh chopped parsley instead of basil if you prefer.
- This dish pairs well with white wine.
Nutrition Info
Calories: 355kcal | Carbohydrates: 36g | Protein: 30g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1075mg | Potassium: 743mg | Fiber: 3g | Sugar: 5g | Vitamin A: 745IU | Vitamin C: 9mg | Calcium: 216mg | Iron: 2mg
This turned out great! I precooked the chicken and poured sauce over it while it was still warm. I had macaroni, so that’s what I used. Easy dinner with leftovers.
Followed this to a T and the chicken isn’t cooking. Now my family is starving and I still don’t have dinner ready.
I am not sure why your chicken wouldn’t cook? At 350 degrees for 35 minutes, it should be cooked with no problem? So sorry it didn’t work out for you.
tasty only one thing I’d change is more sauce.
looking good
omg, so good, a new family favorite
Hi! I made this dish last night, and it was good, there were a few things that I would do differently, I would mix the chicken in the pasta and sauce mix, layer the cheese and extra sauce with more cheese, I used bread crumbs, and I’d probably put them in with the extra sauce so it would bake more evenly. I also covered my pan with aluminum foil for most of the baking time before removing it for the last 8 minutes. Thanks for the awesome recipe!
Hi – Can I prep this casserole the night before and cook it the next day? Sounds delicious
Thank you
Question: you used cubed chicken which I assume means cooked, but then state to cook until chicken is no longer pink. How do you prepare the chicken for this recipe? Sounds yummy and can’t wait to try it
In the picture it looks like she used cubed raw chicken and baked it with the noodles and sauce. I’m sure you can cook your chicken ahead of time too and it will be delicious! I usually don’t like cooking raw chicken in casseroles so that’s what I’ll do.