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Close-up of chicken Parmesan casserole being lifted from a white baking dish with a wooden spatula, showing dramatic stretchy melted mozzarella cheese pull, golden-brown crispy top with fresh parsley garnish, revealing layers of breaded chicken and pasta

Easy Chicken Parmesan Casserole

A comforting Chicken Parmesan Casserole loaded with crispy chicken, tender penne, marinara sauce, and a deeply golden mozzarella cheese topping.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 people
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb penne pasta Slightly undercooked
  • 24 oz marinara sauce Divided use
  • 1.5 lbs breaded chicken strips Cooked and chopped
  • 2 cups mozzarella cheese Shredded
  • ½ cup Parmesan cheese Grated
  • ¼ cup Italian breadcrumbs Optional for crunch
  • 2 tablespoon fresh parsley Chopped for garnish

Equipment

  • 1 Large boiling pot For the pasta
  • 1 Colander For draining
  • 1 9x13-inch baking dish For assembly
  • 1 Aluminum foil For covering

Method
 

  1. Boil the penne pasta in salted water for eight minutes to ensure it remains slightly firm so it does not turn mushy in the oven.
  2. Spread the drained pasta evenly across the bottom of a greased baking dish to create a sturdy base so the casserole holds its shape.
  3. Layer the chopped breaded chicken over the pasta to distribute the protein evenly so every single bite contains crispy meat.
  4. Pour the marinara sauce generously over the chicken to keep the meat moist so the dish bubbles with rich red color.
  5. Sprinkle the shredded mozzarella cheese thickly across the top to create a rich topping so it melts into a solid golden blanket.
  6. Cover the baking dish tightly with aluminum foil to trap the steam inside so the pasta finishes cooking perfectly.
  7. Bake the covered casserole in the oven for twenty minutes to heat the ingredients thoroughly so the sauce bubbles actively.
  8. Remove the foil carefully and bake for another ten minutes to toast the topping so the cheese turns beautifully golden brown.

Notes

Undercook your pasta by two minutes to prevent it from becoming mushy while baking in the sauce. Let the casserole rest for five minutes before serving so the cheese sets slightly.