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4.6 from 165 votes

Chicken Parmesan Casserole

🧀🍅🍗 A hearty comfort food casserole that includes juicy chicken, pasta, marinara, the BEST crispy buttery breadcrumb topping, and TWO types of cheese! A family favorite big-batch recipe that’s also great for meal prepping!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 10 servings
Calories: 428 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 pound fusilli pasta* cooked according to package directions and drained (rotini, bowtie, penne, ziti, small shells, or a small-shaped pasta may be substituted)
  • 25 ounces marinara sauce
  • 3 to 4 tablespoons olive oil
  • 1.25 to 1.50 pounds boneless skinless chicken breast diced into bite-sized pieces
  • Kosher salt and freshly ground black pepper to taste
  • 1 tablespoon Italian seasoning or to taste
  • 3 to 4 cloves garlic finely minced or pressed
  • 2 heaping cups shredded mozzarella cheese
  • 3 tablespoons unsalted butter melted
  • ½ cup panko breadcrumbs do not use regular breadcrumbs because they won't get crunchy
  • ⅓ cup freshly grated Parmesan cheese
  • fresh basil optional for garnishing

Instructions

    Cup of Yum
  1. Preheat oven to 400F, spray a 3 1/2 quart casserole dish (about 9x13-inches) with cooking spray, cook pasta according to package directions, drain, return to pot, and toss with the marinara sauce; set aside.
  2. While pasta is cooking, to a large skillet add the oil, chicken, generously season with salt and pepper, Italian seasoning (I call for 1 tablespoon not teaspoon because this is ultimately flavoring a big recipe but reduce to taste if desired), and cook over medium-high heat for about 5 minutes, or until chicken is done; stir and flip intermittently to ensure even cooking.
  3. Add the garlic and cook for about 1 minute, or until fragrant; stir nearly constantly.
  4. Add the chicken and any cooking juices to the large pot with the pasta and marinara sauce and stir to combine.
  5. Turn mixture out into prepared casserole dish, evenly sprinkle with the mozzarella, and bake for about 10 minutes, or until cheese is just beginning to turn light golden brown.
  6. While cheese is melting, to a small microwave-safe bowl add the butter, and heat on high power for about 1 minute to melt.
  7. Add the panko* and stir to combine; set aside.
  8. After 10 minutes, or cheese is light golden brown, remove casserole dish from the oven, evenly sprinkle with Parmesan cheese and the buttery-panko breadcrumb mixture.
  9. Bake for another 5 to 8 minutes, or until cheese and breadcrumbs are as golden browned as desired, optionally garnish with basil, and serve immediately.

Notes

  • *Rotini, bowtie, penne, ziti, small shells, or a small-shaped pasta may be substituted.
  • *Panko breadcrumbs are necessary; don't use regular breadcrumbs because they won't give you the same crispy and crunchy texture.
  • Storage: Extra will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months, noting the breadcrumbs will not stay crunchy upon reheating.

Nutrition Information

Serving 1serving Calories 428kcal (21%) Carbohydrates 29g (10%) Protein 32g (64%) Fat 19g (29%) Saturated Fat 7g (35%) Polyunsaturated Fat 10g Cholesterol 89mg (30%) Sodium 681mg (28%) Fiber 3g (12%) Sugar 5g (10%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 428

% Daily Value*

Serving 1serving
Calories 428kcal 21%
Carbohydrates 29g 10%
Protein 32g 64%
Fat 19g 29%
Saturated Fat 7g 35%
Polyunsaturated Fat 10g 59%
Cholesterol 89mg 30%
Sodium 681mg 28%
Fiber 3g 12%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.