Chicken Parmesan Casserole

4.59 from 17 votes

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 Time20

Cook Time30

Total Time50

Course: Dinner

Cuisine: American

Servings:

Calories: 355kcal

Author: Jennifer Fishkind

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 9x13 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.

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.

Tips:

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