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Chicken Parmesan Casserole

A comforting Chicken Parmesan Casserole that's simple to prepare and loved by the whole family, combining tender chicken, tangy marinara, and melty cheese.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds boneless, skinless chicken breasts — sliced thin Use cooked rotisserie chicken to save time.
  • 12 ounces pasta (penne, rigatoni, or your favorite short pasta) Whole-grain or gluten-free options work fine.
  • 3 cups marinara sauce Use homemade or a good-quality jarred sauce.
  • 1.5 cups shredded mozzarella The melty star of the dish.
  • 0.5 cup grated Parmesan Adds a nutty, salty finish.
  • 1 cup ricotta cheese Optional for creaminess and richness.
Seasonings and Extras
  • 1 teaspoon Italian seasoning Oregano, basil, and thyme blend.
  • 2 cloves garlic, minced Aromatic and essential.
  • 2 tablespoons olive oil For searing the chicken.
  • to taste salt and pepper
  • Fresh basil or parsley for garnish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Bring a pot of salted water to a boil and cook the pasta until just al dente — it will finish cooking in the oven. Drain and set aside.
  2. Season the chicken slices with salt, pepper, and half the Italian seasoning. In a large skillet, heat olive oil over medium-high heat and quickly sear the chicken just until golden on each side (about 2 minutes per side). The chicken should not be fully cooked.
  3. In a large bowl, mix the marinara, minced garlic, ricotta (if using), remaining Italian seasoning, and half the Parmesan. Stir in the cooked pasta until well coated.
Assembly
  1. Layer one-third of the sauced pasta mixture into a 9x13-inch casserole dish. Top with half the chicken slices and one-third of the mozzarella. Repeat with another layer of pasta, chicken, and cheese.
  2. Finish with the remaining pasta and a generous sprinkle of mozzarella and Parmesan on top.
Baking
  1. Cover with foil and bake for 15 minutes. Remove the foil and bake another 8–10 minutes until the cheese is bubbly and browned in spots.
  2. Let rest for 5 minutes before serving.

Notes

For a twist, try adding chopped sun-dried tomatoes or a sprinkle of red pepper flakes for heat. This casserole can be made ahead and stored in the refrigerator for up to 24 hours before baking.