Chicken Parmesan Casserole Pasta is the ultimate weeknight wonder, offering a comforting and familiar taste of classic Chicken Parm in a convenient, all-in-one baked pasta dish that will become a family favorite. This recipe simplifies dinner by transforming the beloved Italian-American staple into an effortlessly delicious and satisfying casserole, perfect for those busy evenings when you crave something hearty and flavorful without the fuss.
Key Ingredients for Chicken Parmesan Casserole Pasta
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound short pasta, such as penne, rigatoni, or rotini
- 2 cloves garlic, minced
- 1 (24-ounce) jar marinara sauce
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese, plus more for topping
- ½ cup shredded mozzarella cheese, plus more for topping
- ¼ cup chopped fresh parsley, plus more for garnish
How to Make Chicken Parmesan Casserole Pasta
This Chicken Parmesan Casserole Pasta is incredibly easy to whip up, delivering a symphony of cheesy, tomatoey, and savory flavors in every bite. The beauty lies in its simplicity – a few pantry staples and some fresh ingredients come together for a deeply satisfying meal that’s perfect for families or even a solo indulgence. With a prep time of about 20 minutes and a bake time of 25-30 minutes, you’ll have a warm, comforting dinner on the table in under an hour.
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with cooking spray or a little butter.
- In a large skillet, heat the olive oil over medium-high heat. Add the cubed chicken breasts. Season the chicken with Italian seasoning, garlic powder, salt, and pepper. Cook the chicken, stirring occasionally, until it is browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- While the chicken is cooking, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta well and return it to the pot.
- Reduce the heat of the skillet to medium. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Pour the marinara sauce into the skillet with the garlic. Stir to combine. Add the cooked chicken cubes to the marinara sauce.
- In a medium bowl, combine the ricotta cheese, ½ cup grated Parmesan cheese, ½ cup shredded mozzarella cheese, and ¼ cup chopped fresh parsley. Stir until well combined.
- Add the drained pasta directly into the skillet with the marinara sauce and chicken. Gently stir to coat the pasta evenly.
- Spread half of the pasta and chicken mixture into the prepared baking dish. Dollop half of the ricotta mixture evenly over the pasta layer.
- Top with the remaining pasta and chicken mixture. Dollop the remaining ricotta mixture evenly over the top.
- Sprinkle generously with additional grated Parmesan cheese and shredded mozzarella cheese.
- Cover the baking dish tightly with aluminum foil.
- Bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the casserole is heated through. If you like a more browned top, you can broil it for the last minute or two, watching very carefully to prevent burning.
- Let the casserole rest for 5-10 minutes before serving. Garnish with fresh parsley, if desired.
Why You’ll Love This Chicken Parmesan Casserole Pasta
You’ll absolutely adore this Chicken Parmesan Casserole Pasta for its soul-warming embrace of everything you love about classic Chicken Parm, but with the effortless convenience of a pasta bake. Imagine tender chicken, perfectly cooked pasta, and a rich, tangy marinara sauce all baked together under a blanket of gooey mozzarella and sharp Parmesan – it’s comfort food at its finest, a delightful upgrade from your average spaghetti night. Plus, making this at home is incredibly budget-friendly, transforming simple ingredients into a restaurant-quality meal that won’t break the bank. The creamy dollops of ricotta cheese add another layer of decadence, making each bite a delightful surprise that sets it apart from a standard chicken and pasta dish.
This casserole is a true hero for busy weeknights, providing a hearty and deeply satisfying meal with minimal effort. Unlike painstakingly breading and frying chicken cutlets, this baked version captures all the beloved flavors with a fraction of the work, making it accessible even to novice cooks. It’s a dish that consistently garners rave reviews, showcasing the power of simple ingredients coming together in a harmonious and delicious way. Don’t just take our word for it; grab your ingredients and experience the cheesy, saucy magic of this Chicken Parmesan Casserole Pasta for yourself!
Storing and Reheating Tips
Leftover Chicken Parmesan Casserole Pasta can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure the casserole has cooled completely before storing to prevent condensation, which can make it soggy.
To reheat, you have a few options for optimal taste:
- Oven Reheating (Recommended for Best Texture): Preheat your oven to 350°F (175°C). Place a portion of the casserole in an oven-safe dish. Cover loosely with aluminum foil to prevent the top from drying out or burning. Heat for 15-20 minutes, or until heated through. Remove the foil for the last 5 minutes if you want to crisp up the top.
- Microwave Reheating: For a quick option, place a portion of the casserole on a microwave-safe plate. Cover with a damp paper towel to help retain moisture. Microwave on medium power in 30-second intervals until heated through, stirring halfway through for even heating. Be aware that microwave reheating can sometimes alter the texture, making the pasta slightly softer.
Freezing for Future Meals:
If you’d like to freeze this casserole for even longer enjoyment, it freezes exceptionally well.
- Prepare the casserole as directed, but do not bake it completely (bake for about half the recommended time). Alternatively, you can bake it fully and let it cool completely before proceeding.
- Allow the casserole to cool completely.
- Cover the baking dish tightly with plastic wrap, then with a layer of aluminum foil. Alternatively, portion the cooled casserole into freezer-safe containers.
- Freeze for up to 2-3 months.
- To reheat from frozen, remove the plastic wrap and foil. Cover with foil and bake in a preheated oven at 350°F (175°C) for 30-40 minutes, or until heated through. You may need to add an additional 10-15 minutes if reheating from a fully baked state before freezing. Remove the foil for the last 10 minutes.
Final Thoughts
This Chicken Parmesan Casserole Pasta is a true gem for comforting weeknight dinners, offering pure deliciousness in every single bite. We encourage you to give this incredibly satisfying recipe a try – it’s guaranteed to become a beloved staple in your home.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Chicken Parmesan Casserole Pasta
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with cooking spray or a little butter.
- In a large skillet, heat the olive oil over medium-high heat. Add the cubed chicken breasts. Season the chicken with Italian seasoning, garlic powder, salt, and pepper. Cook the chicken, stirring occasionally, until it is browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper
- While the chicken is cooking, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta well and return it to the pot.1 pound short pasta
- Reduce the heat of the skillet to medium. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.2 cloves garlic
- Pour the marinara sauce into the skillet with the garlic. Stir to combine. Add the cooked chicken cubes to the marinara sauce.1 (24-ounce) jar marinara sauce
- In a medium bowl, combine the ricotta cheese, ½ cup grated Parmesan cheese, ½ cup shredded mozzarella cheese, and ¼ cup chopped fresh parsley. Stir until well combined.1 cup ricotta cheese, ½ cup grated Parmesan cheese, ½ cup shredded mozzarella cheese, ¼ cup chopped fresh parsley
- Add the drained pasta directly into the skillet with the marinara sauce and chicken. Gently stir to coat the pasta evenly.
- Spread half of the pasta and chicken mixture into the prepared baking dish. Dollop half of the ricotta mixture evenly over the pasta layer.
- Top with the remaining pasta and chicken mixture. Dollop the remaining ricotta mixture evenly over the top.
- Sprinkle generously with additional grated Parmesan cheese and shredded mozzarella cheese.½ cup grated Parmesan cheese, ½ cup shredded mozzarella cheese
- Cover the baking dish tightly with aluminum foil.
- Bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the casserole is heated through. If you like a more browned top, you can broil it for the last minute or two, watching very carefully to prevent burning.
- Let the casserole rest for 5-10 minutes before serving. Garnish with fresh parsley, if desired.¼ cup chopped fresh parsley