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This Chicken Parmesan Casserole is loaded with crispy chicken, marinara sauce, mozzarella, and melted cheese for the ultimate comfort food dinner! It’s an easy, oven-baked twist on the Italian classic.
Why You’ll Love Chicken Parmesan Casserole!
This Chicken Parmesan Casserole combines two of my favorites — the flavor of classic Chicken Parm and the convenience of a one-pan bake. It’s my go-to when I want something hearty, made with simple ingredients and satisfying without spending hours in the kitchen.
The bubbly cheese and crispy topping make every bite irresistible, and it’s one of those dishes that smells as amazing as it tastes and is a crowd-pleaser.
This Main Dish Recipe is perfect to make ahead for an easy dinner any night of the week! If you loved our Parmesan Crusted Chicken, Slow Cooker Chicken Parmesan or Air Fryer Chicken Parmesan then this Chicken Parm Casserole is a must try! Even my picky eaters love this family favorite Italian-inspired dish!
Ingredients
- Vegetable Oil – Feel free to use any type of oil for frying the chicken. Olive oil is a great option
- Chicken Breasts (cut into bite-size pieces) – I used diced chicken breasts for this recipe but you can use diced boneless skinless chicken thighs if you prefer.
- All Purpose Flour – Gives the chicken a crispy texture
- Eggs – Binds the ingredients
- Italian Bread Crumbs – Gives the chicken that crunch texture
- Penne Pasta – Use your favorite small pasta. Spaghetti noodles or rigatoni can also be used.
- Marinara Sauce – I used a jarred marinara sauce. Use your favorite brand and flavor to heightened the flavor of the pasta dish. You can also use a homemade marinara sauce if you prefer.
- Mozzarella Cheese and Parmesan Cheese- Use freshly shredded cheese
Scroll to the recipe card for the full recipe details.
How to Make Chicken Parmesan Casserole
Step 1 – Heat oven to 375 degrees Fahrenheit. Spray 9×13 casserole dish with nonstick cooking spray. In a large skillet, heat vegetable oil.
Step 3 – Place flour and cubed chicken in a gallon size Ziploc bag and shake to coat.
Step 4 – In a medium size bowl, beat eggs well. Remove flour coated chicken from the bag and place in the egg mixture. Lightly turn chicken cubes till evenly coated.
Step 5 – In another medium sized bowl add the breadcrumbs. Transfer the chicken cutlets from the egg mixture to the breadcrumbs and coat evenly.
Step 6 – Next place chicken into hot oil and fry for 4-5 minutes per side until browned. Work in batches if needed and set aside on a paper towel to drain the excess oil.
Step 7 – Heat water for pasta in a large pot and cook al dente per package instructions. Drain and set aside.
Step 8 – Pour drained pasta in a baking dish and pour ½ of Marinara sauce on top. Stir with a large spoon till sauce is evenly distributed through pasta.
Step 9 – Sprinkle pasta with ½ of the shredded mozzarella cheese and shredded parmesan cheese.
Step 10 – Place a layer of fried chicken on top of cheese.
Step 11 – Pour the rest of the marinara sauce evenly over the chicken.
Step 12 – Add the remaining cheese on top of the casserole. Bake in a preheated oven for 20 minutes until the cheese is golden and bubbling. Top this chicken parmesan recipe with freshly chopped parsley and enjoy!
Chicken Parmesan Pasta
Ingredients
- 1 ½ cups vegetable oil (for frying)
- 2 chicken breasts (cut into bite-size pieces)
- 1 ½ cups All Purpose Flour
- 2 eggs (beaten)
- 2 cups Italian Bread Crumbs
- 16 ounces penne pasta
- 36 ounces marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
- chopped fresh parsley (for garnish)
Instructions
- Heat oven to 375 degrees Fahrenheit. Spray 9×13 baking dish with nonstick cooking spray.
- In a large skillet, heat vegetable oil.
- Place flour and cubed chicken in a gallon size Ziploc bag and shake to coat.
- In a medium size bowl, beat eggs well. Remove flour coated chicken from the bag and place in the egg mixture. Lightly turn chicken cubes till evenly coated.
- In another medium sized bowl add the breadcrumbs. Transfer the chicken from the egg mixture to the breadcrumbs and coat evenly.
- Next place chicken into hot oil and fry for 4-5 minutes per side until browned. Work in batches if needed and set aside on a paper towel to drain the excess oil.
- Heat water for pasta in a large pot and cook al dente per package instructions. Drain and set aside.
- Pour drained pasta in a baking dish and pour ½ of Marinara sauce on top. Stir with a large spoon till sauce is evenly distributed through pasta.
- Top pasta with ½ of the shredded mozzarella cheese and shredded parmesan cheese.
- Place a layer of fried chicken on top of cheese.
- Pour the rest of the marinara sauce evenly over the chicken. Top with remaining cheese.
- Bake for 20 minutes until the cheese is golden and bubbly. Top with freshly chopped parsley and enjoy!
Recipe Notes
- Cooking Pasta – Cook pasta al dente and according to package instructions. Make sure to not overcook as the pasta will continue to cook while baking in the oven.
- Chicken – Cut the chicken about the same size pieces so that the chicken cooks evenly. To ensure that the chicken cooks through, use a meat thermometer to check internal temperature. Make sure it reaches 165 degrees.
- Baking Casserole – Baking time for the casserole will vary depending on your oven. We baked our casserole for about 20 minutes. For the last few minutes you can broil the casserole so that the melted cheese gets golden brown.
- Extra Veggies – Add sautéed spinach, mushrooms, tomatoes, onions, or bell peppers to the pasta mixture.
- Spicy Kick – Stir in crushed red pepper flakes to the sauce.
- Chicken – Feel free to use leftover Rotisserie Chicken, chicken tenders or Cooked Leftover Chicken for an easy substitution.
- Spices – For added flavor, add in ½ teaspoon of garlic powder or fresh basil to the pasta sauce.
Nutrition Facts
Serving Recommendations
Chicken Parmesan Casserole is a complete meal idea! But we love to serve with a side of Garlic Bread and Easy Caesar Salad Recipe for a delicious meal idea.
Other side dishes that pair perfectly with this casserole.
Frequently Asked Questions
There is no need to cover the casserole with aluminum foil to bake.
Yes! Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.
Store the leftovers in an airtight container for up to 5-6 days. Reheat the leftovers in the oven or microwave until heated through.
Yes! Once the casserole has cooled, place in a freezer safe container and freezer for up to 3 months. Thaw in the fridge when ready to reheat.
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