Baked Chicken Parmesan Pasta Casserole
The casserole edges start bubbling before the cheese in the center has turned golden, and that contrast tells me this bake is nearly ready. I make this baked chicken Parmesan…
Tip: save now, cook later.The casserole edges start bubbling before the cheese in the center has turned golden, and that contrast tells me this bake is nearly ready. I make this baked chicken Parmesan pasta casserole when I want the familiar tomato-and-cheese comfort of chicken parm in a dish that feeds a crowd. The penne sits in a saucy layer underneath, while the chicken gets breaded and fried before it goes into the oven. Each serving has pasta and a good-sized piece of chicken, not just a few crumbs scattered over the top.
I cook the penne just shy of al dente, then loosen the marinara with reserved pasta water before tossing the two together. The pasta finishes cooking in the oven, where it absorbs some sauce without turning soft and heavy. Cutting the chicken after it rests keeps the breaded pieces substantial, and mozzarella with Parmesan melts into a bubbling top. It’s a filling, savory casserole with tender pasta and a golden layer of cheese.
Kitchen Note
Fry the cutlets in batches instead of crowding the skillet. When too many go in at once, the oil cools and the breading takes longer to turn golden.
Save this baked chicken Parmesan pasta casserole for a bubbling, cheesy dinner with breaded chicken in every serving.
Why the Penne Needs to Go Into the Oven Slightly Underdone
Pasta keeps taking on moisture after it leaves the pot. In this casserole, the penne has another 20 to 25 minutes in the oven with marinara, so cooking it all the way to al dente first can leave you with soft, swollen noodles by the time the cheese is ready. I stop cooking it about two minutes before the package timing says it’s done. It should still have a little firmness in the middle.
That half cup of reserved pasta water earns its place here, too. Stirring it into the marinara loosens the sauce so it can coat the penne evenly instead of sitting in thick patches. The water also helps the sauce move around the baking dish as the pasta finishes cooking. Toss the sauce and pasta together before they go into the pan; layering plain pasta under sauce can leave some bites dry and others swimming.
What the Chicken Coating and Low-Moisture Cheese Bring to the Casserole
- Chicken breast cutlets — Cutlets about a half inch thick cook evenly in the skillet and are easy to cut into bite-size pieces after resting. If you’re starting with whole breasts, slice them horizontally into cutlets and even out any especially thick spots. The pieces don’t need to look perfect, but similar thickness helps them cook at the same rate.
- Italian-seasoned breadcrumbs — These provide the seasoned coating, while the flour and egg help it cling to the chicken. Choose crumbs with a fairly even texture so they coat the cutlets without leaving large bare patches. Gluten-free Italian-seasoned crumbs work for a gluten-free version; plain crumbs won’t bring the same seasoning on their own.
- Marinara — A jarred sauce you already enjoy is a good choice because its tomato flavor carries through the pasta. A smooth or slightly chunky sauce both work; a budget-friendly jar is fine, since the chicken and cheeses add plenty of savory character.
- Low-moisture mozzarella — It melts over the casserole without releasing as much liquid as fresh mozzarella, which can make the sauce looser. Packaged shredded mozzarella is convenient and works here. For a more pronounced, savory cheese flavor, shredded provolone can replace it.
- Parmesan — The grated cheese adds a salty, nutty finish alongside the milder mozzarella. Finely grated Parmesan spreads across the top more evenly, and a standard grocery-store container works well for this baked dish.
How to Bread, Fry, and Bake the Chicken Without Overcooking the Pasta
Cook the Penne Short of Al Dente
Bring the water to a boil in a 6-quart pot, stir in 1 tablespoon of kosher salt, then add the penne. Cook it for 8 to 10 minutes, or about two minutes less than the package directions, so it keeps a little bite. Reserve a half cup of the pasta water before draining. Don’t let the drained pasta sit for long while you finish the chicken.
Set Up an Even Breadcrumb Coating
Put the flour in one shallow dish and beat the eggs in a second. In a third dish, mix the Italian-seasoned breadcrumbs with the garlic powder, black pepper, and remaining kosher salt. Coat each cutlet in flour, dip it in egg, then press it into the breadcrumb mixture so the crumbs adhere across the surface. Keep the coating in an even layer rather than piling extra crumbs onto one spot.
Fry Until Golden, Then Rest Before Cutting
Heat the canola oil in a 12-inch skillet over medium heat until it shimmers. Fry the cutlets for 3 to 4 minutes per side, until the coating is golden and the thickest part of each piece reaches 165°F. Move them to a paper-towel-lined plate and let them rest for 5 minutes before cutting into bite-size pieces. If the coating darkens before the chicken is cooked through, lower the heat so the outside doesn’t get ahead of the center.
Layer the Casserole and Bake Until the Edges Bubble
Heat the oven to 375°F and coat a 9-by-13-inch baking dish with cooking spray. Stir the reserved pasta water into the marinara, toss it with the penne, and transfer the mixture to the dish. Arrange the chicken over the pasta, then sprinkle on the mozzarella and Parmesan. Bake uncovered for 20 to 25 minutes, until the sauce bubbles around the edges and the cheese is melted and golden; let the casserole rest for 10 minutes before serving.
Three Practical Ways to Change Up This Chicken Parmesan Bake
Make It Gluten-Free
Use gluten-free penne, gluten-free flour, and gluten-free Italian-seasoned breadcrumbs. Cook the pasta according to its package, stopping while it still has a little firmness; the crumb coating may be less uniform, but the casserole keeps its tomato, chicken, and cheese layers.
Trade the Mozzarella for Provolone
Use the same amount of shredded provolone in place of the mozzarella. It melts over the pasta and chicken in much the same way, with a sharper, more savory taste that stands out against the marinara.
Use Rigatoni Instead of Penne
Swap in the same weight of rigatoni for larger pasta tubes that hold plenty of sauce. Use the package timing as your guide and pull the pasta about two minutes early so it has room to finish in the oven.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for 3 to 4 days. The chicken coating softens as it sits against the sauce.
- Freezer: Freeze portions in airtight containers for up to 2 months. Thaw overnight in the refrigerator; the pasta may be softer after freezing.
- Reheating: Cover and warm in a 350°F oven until hot throughout, uncovering near the end if you want the cheese on top to dry slightly. Leaving it uncovered the whole time can dry out the chicken.
Questions That Come Up When Making Chicken Parmesan Pasta Casserole
Baked Chicken Parmesan Pasta Casserole
Ingredients
Equipment
Method
- Bring the water to a boil in a 6-quart pot.
- Stir in 1 tablespoon of the salt and add the penne; cook for 8–10 minutes, or 2 minutes less than the package directions, until just shy of al dente.
- Reserve 1/2 cup pasta water, then drain the penne.
- Put the flour in a shallow dish and beat the eggs in a second dish.
- In a third dish, combine the breadcrumbs, garlic powder, black pepper, and remaining 1/2 teaspoon salt.
- Dredge each chicken breast cutlet in flour, dip it in egg, then coat it in the breadcrumb mixture, pressing the crumbs on so they adhere.
- Heat the canola oil in a 12-inch skillet over medium heat until shimmering.
- Fry the cutlets in batches for 3–4 minutes per side, until golden and 165°F in the thickest part.
- Transfer the cutlets to a paper-towel-lined plate and rest for 5 minutes before cutting into bite-size pieces.
- Preheat the oven to 375°F and coat a 9x13-inch baking dish with cooking spray.
- Stir the reserved pasta water into the marinara sauce, then toss the sauce with the penne.
- Transfer the pasta mixture to the baking dish and arrange the chicken over the pasta.
- Sprinkle the mozzarella and Parmesan over the casserole.
- Bake uncovered for 20–25 minutes, until the sauce bubbles around the edges and the cheese is melted and golden.
- Let the casserole rest for 10 minutes before serving.
