Chicken Parmesan Pasta Casserole
This Chicken Parmesan Pasta Casserole brings together cozy baked pasta, tender chicken, and a rich tomato sauce for a comforting dinner that feels like a family favorite. It is hearty, simple to put together, and perfect for busy weeknights or a relaxed Sunday meal.
Equipment
- 1 Large Pot
- 1 Skillet
- 1 Large mixing bowl
- 1 9x13 inch baking dish
Ingredients
Main Ingredients
- 12 oz pasta such as penne, rigatoni, or ziti
- 3 cups cooked chicken shredded or diced, rotisserie chicken works well
- 24 oz marinara sauce
- 14 oz crushed tomatoes
- 2 tbsp olive oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 tsp Italian seasoning
- 1 tsp salt or to taste
- 1 2 black pepper to taste
- 2 cups mozzarella cheese shredded, divided
- 1 cup Parmesan cheese freshly grated, divided
Topping
- 1 cup bread crumbs
- 2 tbsp butter melted, or use olive oil
- 2 tbsp fresh parsley or basil optional, for finishing
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until just al dente. Drain it well so the casserole stays saucy, not watery.
- Warm olive oil in a skillet, then cook the onion until soft. Add the garlic and cook briefly, then stir in the marinara sauce, crushed tomatoes, Italian seasoning, salt, and pepper. Let the sauce simmer so the flavors blend.
- In a large bowl, combine the cooked pasta, chicken, and sauce. Stir in part of the mozzarella and Parmesan so the filling gets cheesy all the way through.
- Spoon the mixture into a greased baking dish and spread it into an even layer. Sprinkle the remaining mozzarella and Parmesan over the top.
- Mix the breadcrumbs with melted butter or a little olive oil, then scatter them over the cheese. This gives the casserole a lovely golden finish.
- Bake until the sauce is bubbling and the top is golden brown. Let the casserole rest for a few minutes before serving so it sets up nicely.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze portions in freezer-safe containers for up to 2 months. To reheat, warm individual servings in the microwave with a splash of water or sauce to help keep the pasta moist. You can also reheat the full casserole in the oven at 350°F until warmed through.