Go Back
best chicken parmesan casserole recipe
Ash Tyrrell

Best Chicken Parmesan Casserole Recipe 

I’m so excited to share this chicken parmesan casserole recipe with you! When I first made it, I knew I was onto something special. It’s the perfect combination of comfort food and hearty Italian flavors, but it doesn’t feel overly heavy. 
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 12 ounces penne pasta: Penne works great because it holds up during baking and grabs onto the sauce nicely. Feel free to use bowtie pasta for a fun alternative.
  • 1.5 pounds cooked shredded chicken: Rotisserie chicken is a quick and flavorful option, or you can cook and shred your own.
  • 36 ounces marinara sauce: Choose a high-quality jarred sauce or use homemade for an extra-special touch.
  • 1 cup shredded mozzarella cheese: Freshly shredded cheese melts better and adds a creamy texture.
  • 12 ounces fresh mozzarella sliced: These slices add a gooey, cheesy layer that’s indulgent and delicious.
  • 1 tablespoon olive oil: You'll use this to prep the chicken if cooking it fresh.
  • 1/3 cup Panko breadcrumbs: These breadcrumbs provide the perfect crispy topping.
  • 1/4 cup freshly grated Parmesan cheese: Adds a nutty salty finish to the topping. Always grate Parmesan fresh for the best flavor.
  • Fresh basil for garnish: Sliced basil adds a pop of color and freshness.

Method
 

  1. Start by boiling your penne pasta in a large pot of salted water until it is al dente. This ensures the pasta stays firm after baking. Meanwhile, if you’re not using pre-cooked chicken, heat olive oil in a skillet and cook your chicken breasts. Season with salt and pepper, and once fully cooked (165°F internal temperature), shred or chop the chicken.
  2. Drain the cooked pasta and return it to the pot. Combine the pasta with shredded chicken, marinara sauce, and shredded mozzarella. Stir until the mixture is evenly coated, making sure every ingredient is well-mixed.
  3. Grease a 9x13-inch baking dish. Spread half of your pasta mixture into the dish, then layer half of the fresh mozzarella slices on top. Add the remaining pasta mixture, spreading it out to cover the bottom layer. Finally, sprinkle the Panko-Parmesan mixture evenly as the crunchy topping and layer with the remaining mozzarella slices.
  4. Bake the casserole in a preheated 450°F oven for about 15 minutes. For the best results, broil it for an additional 2-3 minutes to achieve a bubbling golden cheese topping.
  5. Remove the casserole and sprinkle freshly sliced basil over the top. This not only adds flavor but also makes the dish look vibrant and inviting.

Notes

  • Use a high-quality marinara sauce for rich, authentic flavors.
  • Don’t overcook the pasta; al dente pasta absorbs sauce better during baking.
  • Broil in the final minutes for a perfectly crispy breadcrumb topping.
  • If using rotisserie chicken, shred it while it’s still warm for easier handling.
  • Add extra Parmesan cheese to boost the savory factor.