Chicken Parmesan Casserole

4.97 from 55 votes

This easy one-dish dinner is healthy, family-friendly, and about as simple as supper gets! Raw pasta, chicken, and sauce cook together in a single pan, so there is no boiling and no breading, just a cheesy, golden casserole everyone loves.

Course Dinner

Cuisine Italian

Keyword chicken parm casserole, chicken parmesan casserole, chicken parmesan casserole with pasta, healthy chicken parmesan, parmesan chicken casserole

Prep Time 10

Cook Time 40

Total Time 50

Servings people

Calories 427kcal

Author Blair Lonergan

Ingredients

1 (24 ounce) jar marinara sauce
3 cups water
1 teaspoon kosher salt
1 teaspoon Italian seasoning
¼ teaspoon garlic powder
¼ teaspoon onion powder
Ground black pepper, to taste
1 (16 ounce) package uncooked penne pasta
1 ½ lbs. raw chicken breast, diced into bite-sized pieces
1 cup shredded mozzarella cheese or Italian cheese blend
½ cup grated Parmesan cheese
1 cup Panko breadcrumbs
Optional garnish: fresh chopped herbs such as fresh basil or fresh parsley

Instructions

Preheat the oven to 425°F. Spray a 13-inch by 9-inch baking dish with nonstick cooking spray.
In the prepared dish, whisk together the marinara sauce, water, salt, Italian seasoning, garlic powder, onion powder, and pepper.
Add the uncooked pasta and the raw chicken. Stir until evenly distributed.
Cover tightly with aluminum foil. Make sure that your dish is covered tightly so that none of the moisture escapes (the pasta needs to absorb the liquid as it cooks). Bake the covered dish for 30 minutes.
Uncover the dish and give the pasta a good stir. At this point the pasta will still be firm and there will still be quite a bit of liquid in the dish. That's fine! Spread mozzarella over the top and sprinkle with Parmesan cheese and breadcrumbs.
Bake uncovered for 10-15 more minutes (or until cheese is melted, top is golden brown, pasta is tender, and chicken is cooked through). Garnish with fresh herbs, if desired. Serve!

Notes

Total cooking time will vary with your pan, pasta brand, and oven. Glass or ceramic dishes take longer than metal. To check doneness, taste a bite of pasta: the noodles should be al dente and most of the liquid absorbed.
Do not overcook the pasta or it will turn mushy.
Season to taste. Most readers boost the flavor with Italian seasoning, garlic powder, and onion powder. You can also replace some water with red wine or low-sodium chicken broth.
Add vegetables if you like. Stir in frozen peas straight from the freezer, add spinach when you uncover the dish, and steam heartier vegetables like broccoli first.
Swap the chicken. Chicken tenderloins or boneless skinless thighs work in place of the breast. To use cooked chicken, stir in 3 to 4 cups shredded or diced cooked chicken toward the end, before adding the cheese.
To halve the recipe, use an 8x8-inch dish and reduce the uncovered bake to about 15 minutes.
Storage: Best fresh. Refrigerate leftovers in an airtight container for 3 to 4 days. Freezing is not recommended, as the pasta turns gummy once thawed.

Nutrition