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Baked Chicken Parmesan Pasta Casserole

Baked chicken Parmesan pasta casserole combines penne tossed with marinara and golden breaded chicken under melted mozzarella and Parmesan. Bake it uncovered until the sauce bubbles around the edges, then rest the casserole before serving.
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Prep Time 25 minutes
Cook Time 45 minutes
Resting 15 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the pasta
  • 4 qt water
  • 1 lb penne
  • 1 tbsp kosher salt divided
  • 0.5 tsp kosher salt divided
For the chicken
  • 1.5 lb chicken breast cutlets about 1/2 inch thick
  • 0.5 cup all-purpose flour
  • 2 eggs large
  • 1.5 cup Italian-seasoned breadcrumbs
  • 1 tsp garlic powder
  • 0.5 tsp black pepper
  • 0.5 cup canola oil
For the casserole
  • 1 cooking spray
  • 1 jar (24 oz) marinara sauce
  • 2 cup low-moisture mozzarella cheese shredded
  • 0.5 cup Parmesan cheese grated

Equipment

  • 1 12-inch skillet
  • 1 9x13-inch baking dish

Method
 

Cook the pasta
  1. Bring the water to a boil in a 6-quart pot.
  2. 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.
  3. Reserve 1/2 cup pasta water, then drain the penne.
Bread and cook the chicken
  1. Put the flour in a shallow dish and beat the eggs in a second dish.
  2. In a third dish, combine the breadcrumbs, garlic powder, black pepper, and remaining 1/2 teaspoon salt.
  3. 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.
  4. Heat the canola oil in a 12-inch skillet over medium heat until shimmering.
  5. Fry the cutlets in batches for 3–4 minutes per side, until golden and 165°F in the thickest part.
  6. Transfer the cutlets to a paper-towel-lined plate and rest for 5 minutes before cutting into bite-size pieces.
Assemble and bake
  1. Preheat the oven to 375°F and coat a 9x13-inch baking dish with cooking spray.
  2. Stir the reserved pasta water into the marinara sauce, then toss the sauce with the penne.
  3. Transfer the pasta mixture to the baking dish and arrange the chicken over the pasta.
  4. Sprinkle the mozzarella and Parmesan over the casserole.
  5. Bake uncovered for 20–25 minutes, until the sauce bubbles around the edges and the cheese is melted and golden.
  6. Let the casserole rest for 10 minutes before serving.

Notes

For the best texture, arrange the chicken over the pasta just before baking. Refrigerate leftovers for up to 3–4 days; freeze yes. For a gluten-free variation, use gluten-free penne, flour, and breadcrumbs.