Learn how to make a chicken parmesan pasta casserole bake from scratch. Make your own breaded chicken parmesan chicken then bake with pasta, marinara and cheese to perfection. This cheesy chicken casserole with penne pasta is a whole meal.
Equipment
9x13 casserole dish
Ingredients
2boneless skinless chicken breast halvescut lengthwise
¾cupall-purpose flourfor dredging
½teaspoonsalt
½teaspoonground black pepper
½teaspoonItalian seasoning
2largeeggs
1 ½cupspanko bread crumbs
⅔cupparmesan cheesegrated and divided
4tablespoonoil
8ozpenne pasta
23 ozmarinara sauce
2cupslow moisture mozzarella cheeseshredded
fresh basiloptional
½teaspooncrushed red pepper flakesoptional
Instructions
Pat the chicken dry and set aside.
Prepare the breading stations. You will need 3 shallow dishes. In the first dish combine flour, salt, pepper, Italian seasoning. In the second bowl whisk the eggs. In the third dish combine the breadcrumbs and ⅓ cup parmesan cheese.
Dredge the chicken in the flour first. Then dip into the egg. Then coat in the breadcrumb mixture. Repeat with remaining chicken breasts.
Heat a heavy-bottomed skillet. Add oil for pan frying the chicken. Cook until it turns crispy and golden on both sides, about 4-5 minutes.
Allow the parmesan chicken to cool down, then cut into bite-sized cubes and set aside.
Cook the penne pasta in salted water according to the pasta box instructions. Drain the water and transfer the pasta to a large mixing bowl.
Add marinara sauce to the pasta. Mix to combine.
Stir in 1 cup of mozzarella cheese and parmesan cheese. Combine well.
Preheat the oven to 375°F. Grease a rectangular 9x13-inch baking dish.
Transfer half of the pasta and sauce mixture to the casserole dish.
Add half the diced chicken to the top of the pasta.
Sprinkle ½ cup of mozzarella cheese over the chicken
Top with remaining pasta and sauce mixture and diced chicken.
Top with ½ cup of mozzarella cheese.
Cover the baking dish with aluminum foil and place in the center rack of the oven.
Bake for 25-30 minutes or until the cheese is melted and the chicken is 160°F.
Remove from the oven. Optional: Garnish with fresh basil and crushed red pepper flakes.
Serve while warm.
Notes
Any shape of pasta will work for this recipe.
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. To reheat, simply microwave for a minute before serving.
Instead of shallow frying the chicken, you can also bake it.
Can I make this recipe using store bought chicken tenders?Yes, the same recipe can be made using store-bought frozen chicken tenders. In that case skip the “Preparing for Parmesan Chicken” section in the directions.Can I make this recipe ahead?Yes, you can assemble the casserole, cover it, and refrigerate. Before baking, let the casserole dish come to room temperature, and then bake.