If you’re on the hunt for a cozy, crowd-pleasing dinner that feels like a warm hug on a plate, look no further than this Chicken Parmesan Casserole with Penne Pasta Recipe. It combines tender, crispy chicken with perfectly cooked pasta, all smothered in melted mozzarella and rich marinara sauce. Each bite bursts with comforting Italian flavors while saving you the fuss of juggling multiple pots and pans. This casserole effortlessly brings everyone to the table and keeps them coming back for seconds without any stress in the kitchen.
Ingredients You’ll Need
Gathering simple but essential ingredients is the key to creating a Chicken Parmesan Casserole with Penne Pasta Recipe that’s bursting with flavor and texture. Each component plays a role, from the crispy chicken adding satisfying crunch to the creamy mozzarella melting into every corner of the dish.
- 2 boneless, skinless chicken breast halves: Cut lengthwise for even breading and cooking.
- 3/4 cup all-purpose flour: Perfect for dredging chicken to help the coating stick.
- 1/2 teaspoon salt: Enhances the overall flavor of the dish without overpowering.
- 1/2 teaspoon ground black pepper: Adds a gentle, warming bite.
- 1/2 teaspoon Italian seasoning: Brings classic herbaceous notes straight from the Mediterranean.
- 2 large eggs: Acts as the glue between flour and breadcrumbs for a crispy crust.
- 1 1/2 cups panko bread crumbs: Creates that signature light, crunchy coating.
- 2/3 cup Parmesan cheese, grated and divided: Imparts salty, nutty depth.
- 4 tablespoons oil: For pan-frying the chicken to golden perfection.
- 8 ounces penne pasta: Its ridges hold onto saucy goodness like a dream.
- 1 (23-ounce) jar marinara sauce: A robust tomato base that ties the casserole together.
- 2 cups low-moisture mozzarella cheese, shredded: Adds gooey, melty magic throughout.
- Fresh basil (optional): For a fresh, aromatic finish.
- 1/2 teaspoon crushed red pepper flakes (optional): To add a subtle kick.
How to Make Chicken Parmesan Casserole with Penne Pasta Recipe
Step 1: Prepare the Chicken
Start by patting your chicken breasts dry, which helps the breading stick beautifully. Then set up a breading station with three shallow dishes: one combining flour, salt, pepper, and Italian seasoning; another holding beaten eggs; and the last mixing panko bread crumbs with half the Parmesan cheese. Dredge each chicken piece in flour, then dip into eggs, and finally press into the breadcrumb mixture to coat evenly.
Step 2: Cook the Chicken
Heat oil in a skillet over medium-high heat and cook the breaded chicken breasts until they’re irresistibly golden brown and crispy, about 4-5 minutes per side. Once cooked, let them cool slightly before cutting into bite-sized cubes; this helps every forkful have a bit of that crispy crust alongside tender chicken.
Step 3: Cook the Pasta
Boil the penne pasta in salted water according to package directions until al dente. Then drain and transfer to a large bowl, ready to be dressed with sauce and cheese for that perfect creamy texture.
Step 4: Combine Pasta and Sauce
Add the marinara sauce to your cooked penne and stir everything together to get every piece coated. Fold in one cup of mozzarella and a third of the Parmesan cheese to ensure melt-in-your-mouth cheesiness in every bite.
Step 5: Assemble the Casserole
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to keep the casserole from sticking. Layer half of the pasta mixture first, followed by half the cubed chicken and half a cup of mozzarella on top. Repeat with the remaining pasta, chicken, and mozzarella to build an irresistible cheesy tower.
Step 6: Bake the Casserole
Cover the dish with foil and bake for 25-30 minutes until the cheese is beautifully melted and the chicken is cooked through. The final bake melds all the flavors and textures, creating comfort food bliss in one pan.
Step 7: Serve and Garnish
Once out of the oven, sprinkle fresh basil leaves and a pinch of crushed red pepper flakes if you like a little heat. Serve warm for an enchanting meal that’s sure to bring smiles all around the table.
How to Serve Chicken Parmesan Casserole with Penne Pasta Recipe
Garnishes
Fresh basil leaves not only brighten the dish visually but add a sweet, aromatic counterpoint to the rich cheese and savory tomato sauce. Crushed red pepper flakes can be sprinkled on top for a playful spicy note that elevates the casserole’s flavor profile.
Side Dishes
This Chicken Parmesan Casserole with Penne Pasta Recipe pairs beautifully with a fresh green salad tossed in a light vinaigrette or some roasted vegetables to provide a crisp, healthy contrast. Garlic bread is always a winner as well, perfect for mopping up any leftover sauce on the plate.
Creative Ways to Present
For a family gathering or dinner party, consider serving individual portions baked in small ramekins for a personal touch. You can also sprinkle some extra Parmesan and breadcrumbs on top before baking if you love a crunchy golden crust. Adding a drizzle of good quality olive oil just before serving gives a lovely sheen and enhances the flavors.
Make Ahead and Storage
Storing Leftovers
Store any uneaten casserole in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers even more delicious and easy to reheat for a quick meal.
Freezing
This casserole freezes wonderfully. After baking, allow it to cool completely, then portion it or keep it whole in a freezer-safe container or wrapped tightly with foil and plastic wrap. It will keep for up to 3 months, perfect for meal planning or a ready-to-go dinner after a busy day.
Reheating
Reheat leftovers in the oven at 350°F (175°C) covered with foil to prevent drying out, about 20-25 minutes, until warmed through. You can also microwave individual portions but expect a slight difference in texture; the oven method preserves that freshly baked quality best.
FAQs
Can I use a different pasta instead of penne?
Absolutely! While penne is great for holding sauce, rigatoni, ziti, or even fusilli work beautifully as well. Choose a pasta shape that holds sauce and cheese well for the best experience.
Is it necessary to bread and fry the chicken first?
Breading and frying the chicken adds that signature crispy texture and rich flavor that layered casseroles need. You could bake the chicken first for a lighter version, but the crunch and taste will be different.
Can I substitute fresh mozzarella for shredded low-moisture mozzarella?
You can, though fresh mozzarella has higher moisture and melts differently, making the casserole a bit wetter. If using fresh, pat it dry and consider reducing other liquids slightly for balance.
How spicy is the casserole with crushed red pepper flakes?
The amount suggested adds just a subtle warmth and depth. You can adjust to your taste or omit them altogether if you prefer a milder dish.
Can I make this Chicken Parmesan Casserole with Penne Pasta Recipe vegetarian?
For a vegetarian twist, swap the chicken for breaded and baked eggplant slices or mushrooms. The layers and cheese remain just as delightful.
Final Thoughts
This Chicken Parmesan Casserole with Penne Pasta Recipe is the kind of meal that warms your soul and brings people together effortlessly. It’s an inviting, tasty way to enjoy classic Italian flavors without the fuss, perfect for weeknight dinners or serving a crowd. Give it a try—you might just find your new favorite comfort dish!
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Chicken Parmesan Casserole with Penne Pasta Recipe
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American
Description
This Chicken Parmesan Casserole combines tender, breaded chicken breast with penne pasta, marinara sauce, and a blend of mozzarella and Parmesan cheeses, baked to bubbly perfection. It’s a comforting and hearty dish perfect for family dinners or cozy nights in.
Ingredients
Chicken and Breading
- 2 boneless, skinless chicken breast halves, cut lengthwise
- 3/4 cup all-purpose flour, for dredging
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon Italian seasoning
- 2 large eggs
- 1 1/2 cups panko bread crumbs
- 1/3 cup Parmesan cheese, grated (divided)
- 4 tablespoons oil
Pasta and Sauce
- 8 ounces penne pasta
- 1 (23-ounce) jar marinara sauce
- 2 cups low-moisture mozzarella cheese, shredded (divided)
Garnishes (Optional)
- Fresh basil
- 1/2 teaspoon crushed red pepper flakes
Instructions
- Prepare chicken: Pat the chicken breasts dry with a paper towel. Set up a breading station with three shallow dishes: one containing the flour mixed with salt, pepper, and Italian seasoning; a second with beaten eggs; and a third with panko breadcrumbs combined with half of the Parmesan cheese.
- Bread the chicken: Dredge each chicken breast first in the seasoned flour, shaking off any excess, then dip into the beaten eggs, and finally coat evenly with the breadcrumb and Parmesan mixture.
- Cook chicken: Heat oil in a large skillet over medium-high heat. Fry the breaded chicken breasts until golden brown and crispy on both sides, about 4 to 5 minutes per side. Remove from skillet and let cool slightly before cutting into bite-sized cubes.
- Cook pasta: Bring a large pot of salted water to a boil. Cook the penne pasta following package directions until al dente. Drain and transfer the pasta to a large mixing bowl.
- Combine pasta and sauce: Add the marinara sauce to the cooked pasta and stir to combine. Mix in one cup of shredded mozzarella cheese and one-third cup of grated Parmesan cheese.
- Assemble casserole: Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish. Layer half of the pasta mixture in the bottom of the dish, followed by half of the cubed chicken pieces, then half a cup of mozzarella cheese. Repeat layering with the remaining pasta, chicken, and mozzarella cheese.
- Bake: Cover the dish with aluminum foil and bake in the preheated oven for 25 to 30 minutes, or until the cheese has melted and the chicken is thoroughly cooked.
- Serve: Remove the casserole from the oven. Garnish with fresh basil leaves and a sprinkle of crushed red pepper flakes if desired. Serve warm and enjoy.
Notes
- You can use a different pasta shape if penne is unavailable, such as rigatoni or ziti.
- For a spicier dish, increase the amount of crushed red pepper flakes or add a pinch to the marinara sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated thoroughly before serving.
- To reduce calories, use part-skim mozzarella and reduce the amount of oil when frying the chicken.
