Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Grease a 9x13 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
Notes
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 reheat, preheat your oven to 350°F (175°C). Place a portion of the casserole in an oven-safe dish. Cover loosely with aluminum foil. 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.
