Chicken Parmesan Pasta Casserole
Penne or rigatoni baked with chicken, marinara, mozzarella and a crisp garlic-panko topping. A simple dump casserole with classic chicken Parmesan flavors.
🍽 6 servings
⏱ Prep: 15 min
🔥 Cook: 45 min
⏰ Total: 60 min
📊 Easy
Ingredients
- 12 oz short pasta such as penne or rigatoni
- 1 1/4 lb boneless, skinless chicken breast, cut into small bite-size pieces
- 24 oz marinara sauce
- 2 cups low-sodium chicken broth
- 1 cup water
- 1 tsp Italian seasoning
- 1/2 tsp kosher salt
- 2 cups shredded low-moisture mozzarella
- 1/2 cup grated Parmesan, divided
- 3/4 cup panko breadcrumbs
- 1 1/2 tbsp olive oil
- 1/2 tsp garlic powder
- a few leaves fresh basil
Instructions
- Preheat oven to 375F.
- Add uncooked pasta, chicken, marinara, broth, water, Italian seasoning, salt and 1/4 cup Parmesan to a 9x13-inch baking dish.
- Stir extremely well, making sure pasta is mostly submerged.
- Cover tightly with foil.
- Bake 30 minutes.
- Carefully uncover and stir thoroughly.
- If pasta remains quite firm and dish appears dry, add approximately 1/4 cup hot water.
- Cover and bake another 5-10 minutes until pasta is al dente and chicken reaches 165F.
- Combine panko, olive oil, garlic powder and remaining Parmesan.
- Sprinkle mozzarella over casserole followed by panko mixture.
- Bake uncovered 8-10 minutes until cheese is melted and topping is golden.
- Rest 5 minutes and finish with basil if desired.
Nutrition
580 cal/serving
34g protein
58g carbs
24g fat
Chef's Notes
The foil must seal well because trapped steam helps cook the pasta. SCALING CRITICAL: Pasta, marinara, broth and water must remain proportionally scaled. Do not allow a 2x batch to become twice as deep in one dish. Split between two dishes.