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
Scale
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.
