Name: Easy Cheesy Chicken Parm Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 8 ounces penne pasta (cooked al dente); 24 ounce jar marinara sauce; 1 tablespoon Italian seasoning; 0.5 teaspoon salt; 0.25 teaspoon pepper; 0.25 teaspoon garlic powder; 1.33 cups shredded mozzarella cheese (divided use); 1 pound chicken breasts (cut into 1-inch cubes); 0.33 cup grated parmesan cheese; 0.25 cup fresh basil (chopped, for garnish)

Oh, where do I even begin with this chicken parm casserole? It’s one of those dishes that feels like a warm hug on a plate. You know, the kind of meal that instantly makes the whole house smell amazing and has everyone gathering around the table, asking, “What smells so good?” For me, it’s a total throwback to my mom’s kitchen on a Sunday afternoon, but with a fraction of the fuss. Seriously, if you’re looking for a way to get that glorious Chicken Parmesan flavor without all the breading, frying, and layering that can sometimes feel like a marathon, then you, my friend, have found your new obsession. This chicken parm casserole is the ultimate shortcut, a true lifesaver on busy weeknights when you want something truly satisfying but don’t have hours to spare. It’s everything you love about classic chicken parm – that tangy marinara, the gooey melted cheese, and tender chicken – all baked together into one glorious, comforting bake. It’s so much easier than the traditional version, and honestly, the flavor is just as incredible. I’ve made countless versions of chicken parm over the years, but this casserole is the one that always gets rave reviews and requests for the recipe. It’s simple, it’s forgiving, and it’s just downright delicious. Get ready to bookmark this one!

What is chicken parm casserole?

So, what exactly *is* this magical chicken parm casserole? Think of it as the ultimate cozy, deconstructed chicken parmesan, baked into a single dish. Instead of breading and frying individual chicken cutlets, we’re using bite-sized pieces of chicken that get perfectly cooked right in the casserole. Then, it’s all mixed with a rich marinara sauce, tender pasta (or sometimes rice, depending on my mood!), and absolutely loaded with that classic trio of mozzarella, Parmesan, and sometimes a sprinkle of provolone for extra gooiness. It’s essentially all the delicious components of chicken parmesan, simplified and unified in a comforting bake. The name itself, “chicken parm casserole,” tells you pretty much everything you need to know. It’s the comforting, cheesy, tomato-y goodness you crave, but presented in a way that makes weeknight dinners so much more manageable. It’s a dish that’s meant to be shared, to be scooped out of the pan, and to bring smiles to faces. It’s Pasta Bake meets Italian-American comfort food royalty, and it’s spectacular.

Why you’ll love this recipe?

Let me tell you why this chicken parm casserole is about to become your go-to. First off, the FLAVOR! It’s that unmistakable taste of chicken parmesan – the bright, zesty marinara sauce mingling with tender chicken and that glorious, bubbly, melted cheese. My kids are obsessed with it, and honestly, so am I. It hits all the right notes. Then there’s the SIMPLICITY. This is what truly sets it apart for me. We’re talking about a one-pan wonder (mostly!). There’s no breading and frying individual chicken pieces, which means less mess, less time, and less stress. You can get this into the oven in about 20 minutes, and then it’s hands-off while it bakes to perfection. It’s a true weeknight warrior! And let’s talk COST-EFFICIENCY. Chicken, pasta, marinara, and cheese – these are all pretty budget-friendly staples. This recipe proves you don’t need fancy ingredients to make something incredibly delicious and satisfying. It’s the kind of meal that stretches nicely and feeds a crowd without breaking the bank. Plus, its VERSATILITY is fantastic. While I often serve it with pasta, you can totally adapt it. Some nights, I’ll skip the pasta and serve it over rice, or even just with a big green salad. It’s also fantastic for leftovers – it reheats beautifully! Honestly, what I love most about this chicken parm casserole is that it delivers that ultimate comfort food experience with such minimal effort. It’s the perfect solution for those nights when you’re craving something hearty and Italian-inspired but feel completely drained. It’s like a shortcut to pure happiness in a baking dish, and that’s a pretty big deal in my book.

How do I make chicken parm casserole?

Quick Overview

This chicken parm casserole is all about bringing those beloved chicken parmesan flavors together in one easy, baked dish. We’re talking about simmering tender chicken pieces in a robust marinara sauce, tossing it with your favorite pasta, and then topping it all off with a generous blanket of melty mozzarella and Parmesan cheese. It’s a simple assembly process: cook the chicken, mix everything together in a baking dish, and bake until bubbly and golden. The beauty of this method is its speed and ease, perfect for busy evenings when you want a taste of Italy without the usual culinary marathon. It’s comforting, it’s crowd-pleasing, and it’s surprisingly quick to pull together.

Ingredients

For the Main Dish:
1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces (I like using thighs for extra tenderness, but breasts work great too!)
1 tablespoon olive oil
1 medium onion, finely chopped (optional, but adds great flavor)
2 cloves garlic, minced
24-30 ounces marinara sauce (use your favorite jarred sauce, or homemade if you’re feeling ambitious!)
8-12 ounces pasta (penne, rotini, or rigatoni work best – cook according to package directions, al dente!)
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and freshly ground Black Pepper, to taste
1.5 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

For Serving (Optional but Recommended!):
Fresh basil leaves, chopped
Crusty bread, for dipping

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get that oven preheated to 375°F (190°C). While it’s heating up, grab a large oven-safe skillet or a 9×13 inch baking dish. If you’re using a skillet, this makes for even easier cleanup because you can do most of the cooking right in it! Lightly grease your chosen pan with a little bit of cooking spray or Olive Oil. This just ensures nothing sticks and makes serving a breeze.

Step 2: Cook the Chicken & Aromatics

Heat the Olive Oil in your oven-safe skillet over medium-high heat. Add the chicken pieces and season them with salt and pepper. Cook the chicken for about 5-7 minutes, stirring occasionally, until it’s nicely browned on all sides. Don’t worry about cooking it through completely at this stage; it will finish cooking in the oven. If you’re using onion, add it now and cook for another 3-4 minutes until softened. Then, stir in the minced garlic and cook for about 1 minute more until fragrant. Be careful not to burn the garlic!

Step 3: Add Sauce & Seasonings

Pour the marinara sauce over the chicken and aromatics in the skillet. Add the dried oregano and basil. Stir everything together well, making sure the chicken is coated in the sauce. Bring the sauce to a simmer, then reduce the heat to low and let it gently bubble for about 5 minutes. This allows the flavors to meld and the chicken to start cooking through.

Step 4: Combine with Pasta

Now, here’s where it all comes together beautifully. If you haven’t already, cook your pasta according to the package directions until it’s al dente – you want it to have a little bite. Drain the pasta well. Add the drained pasta directly into the skillet with the chicken and marinara sauce. Gently stir everything together until the pasta is evenly coated with the sauce. If you’re using a separate baking dish, transfer the chicken and sauce mixture into the prepared dish, then add the cooked pasta and stir to combine. Taste and adjust seasonings with salt and pepper if needed.

Step 5: Top with Cheese

This is the moment we’ve all been waiting for! Sprinkle the shredded mozzarella cheese evenly over the top of the pasta and chicken mixture. Then, scatter the grated Parmesan cheese over the mozzarella. Don’t be shy with the cheese – it’s a chicken parm casserole, after all!

Step 6: Bake

Place the skillet or baking dish into your preheated oven. Bake for 20-25 minutes, or until the sauce is bubbly around the edges and the cheese is melted, gooey, and lightly golden brown. You want to see those beautiful cheese pulls!

Step 7: Rest & Serve

Once it’s out of the oven, let the casserole rest for about 5-10 minutes before serving. This is crucial! It allows everything to set up a bit, making it easier to slice and serve without it falling apart. Garnish with fresh chopped basil leaves if you like for a pop of color and freshness. Serve hot, ideally with some crusty bread to mop up all that delicious sauce!

What to Serve It With

This chicken parm casserole is practically a meal in itself, but it pairs wonderfully with a few simple additions to make it a complete feast. For a classic Italian-American experience, I always have some crusty bread on hand. Think of a good baguette or a rustic ciabatta – perfect for sopping up every last drop of that glorious marinara sauce. A simple green salad with a light vinaigrette is also a fantastic counterpoint to the richness of the casserole. It adds a refreshing element and balances out the dish beautifully. My kids love it with some steamed broccoli or green beans on the side; it’s an easy way to sneak in some veggies. For a more substantial meal, consider garlic bread or even a side of roasted asparagus. On cooler evenings, a hearty minestrone soup can be a wonderful starter. If you’re feeling fancy, you could even serve it with a dollop of ricotta cheese or a sprinkle of red pepper flakes for a little kick. Honestly, the beauty of this chicken parm casserole is its adaptability. It’s hearty enough for a cozy dinner, but also elegant enough for a casual get-together with friends. The key is to keep the sides simple so the casserole really shines!

Top Tips for Perfecting Your Chicken Parm Casserole

Alright, let’s dive into some of the little secrets and tricks I’ve picked up over the years that make this chicken parm casserole truly sing. First off, about the chicken: I’ve found that using boneless, skinless chicken thighs instead of breasts makes a world of difference. They stay incredibly moist and tender, even when baked for a while. If you *do* use chicken breasts, just be extra careful not to overcook them initially, as they can dry out more easily. Cutting the chicken into uniform, bite-sized pieces is key to ensure even cooking. When it comes to the marinara sauce, don’t be afraid to use a really good quality store-bought sauce if you’re short on time. Some brands are amazing! However, if you have a favorite homemade marinara recipe, absolutely go for it – it will elevate the dish even further. I always taste my sauce before adding the pasta and adjust the seasoning. Sometimes a pinch more salt, a dash more pepper, or even a tiny pinch of sugar can make a big difference if your sauce is a bit too acidic. For the pasta, cooking it *al dente* is non-negotiable. It will continue to cook in the oven, and you don’t want mushy pasta! About that cheese topping: I like to mix my mozzarella and Parmesan, but some people prefer to layer them. I’ve also tried adding a bit of provolone cheese in with the mozzarella for extra depth of flavor, and it’s divine. If you like a crispier cheese topping, you can pop the broiler on for the last minute or two of baking – just watch it very carefully so it doesn’t burn! One thing I learned the hard way is not to skip the resting time after baking. Letting it sit for 5-10 minutes allows the casserole to set up properly, making it so much easier to serve neat portions. If you’re not a fan of onions, you can absolutely skip them. They add a nice sweetness, but the dish is still fantastic without them. And finally, for a fresh finish, don’t underestimate the power of fresh basil. It adds a vibrant aroma and flavor that just brightens everything up. Trust me, these little touches make all the difference!

Storing and Reheating Tips

One of the best things about this chicken parm casserole is how well it keeps and reheats. If you happen to have any leftovers (which is rare in my house!), you can store them in an airtight container in the refrigerator for up to 3-4 days. Make sure it’s cooled down a bit before you seal the container. When you’re ready to reheat, there are a few ways to go. My favorite is in the oven. Transfer a portion to an oven-safe dish, cover it loosely with foil, and reheat at around 350°F (175°C) for about 15-20 minutes, or until heated through. Removing the foil for the last few minutes can help revive that cheesy top. If you’re in a real hurry, you can also reheat individual portions in the microwave. Just be aware that the texture of the cheese might change a bit, and it can sometimes make the pasta a tad softer. For best results, I always recommend the oven method! If you want to freeze this casserole, it’s totally doable. Let it cool completely, then portion it into freezer-safe containers or wrap it tightly in plastic wrap and then foil. It should last in the freezer for about 2-3 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight, then reheat as you would the refrigerated leftovers. Some people like to add a fresh sprinkle of cheese before reheating, which is a great idea! Regarding the glaze (though this recipe doesn’t have a specific glaze, I’m thinking more about the cheesy topping here), it’s best to have it melted and bubbly when serving fresh. For storage, the cheese will firm up as it cools, which is perfectly fine for reheating. You can always add a little extra fresh cheese on top before reheating if you want that super-gooey, fresh-from-the-oven effect!

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! Making this chicken parm casserole gluten-free is quite straightforward. You’ll want to use your favorite gluten-free pasta – there are so many fantastic options available now that cook and taste just like traditional pasta. For the chicken itself, there’s no breading involved in this casserole version, so that part is naturally gluten-free. Just ensure your marinara sauce is also gluten-free, as some store-bought sauces can contain hidden gluten. Most major brands are clearly labeled, so just give the ingredients list a quick check. When it comes to thickening, the pasta starch usually does a great job, but if you find your sauce a little thin, you could try a gluten-free flour blend or cornstarch slurry mixed into the sauce before adding the pasta. The texture should be very similar to the regular version!

Do I need to peel the zucchini?

That’s a great question, but for *this* specific chicken parm casserole recipe, there’s no zucchini involved! We’re focusing on chicken, marinara, pasta, and cheese. However, if you were thinking of a zucchini noodle or a vegetable-heavy bake, then peeling zucchini is often a personal preference. Leaving the skin on can add a bit more fiber and nutrients, and sometimes a slightly more rustic texture. Peeling it will give you a smoother, more uniform appearance and a softer texture. For most zucchini dishes where it’s grated or diced, leaving the skin on is usually perfectly fine and often preferred for simplicity and added nutrition.

Can I make this as muffins instead?

Oh, that’s such a fun idea for individual portions! You absolutely could adapt this chicken parm casserole into muffin form. You would want to mix everything – the cooked chicken, marinara, pasta (use a smaller shape like ditalini or orzo, or even finely chopped larger pasta), and cheese – together in a bowl first. Then, spoon this mixture into greased muffin tins. You might want to bake them for a slightly shorter time, perhaps 20-25 minutes, until the cheese is bubbly and golden. They would make perfect lunchbox additions or appetizer bites! You might need to adjust the pasta ratio slightly to ensure the muffins hold their shape well.

How can I adjust the sweetness level?

The sweetness in this dish primarily comes from the marinara sauce. If you find your marinara sauce a bit too sweet for your liking, you have a few options. First, try using a marinara sauce that is labeled “no sugar added” or one that relies on the natural sweetness of the tomatoes. You can also taste your sauce and add a small pinch of salt to balance out the sweetness. If you want to reduce the overall sweetness, you can stir in a little bit of tomato paste – this adds a more intense tomato flavor without adding sugar. A tiny squeeze of lemon juice can also help cut through sweetness and brighten flavors. If you’re using a very sweet marinara, you can also balance it with a pinch of red pepper flakes for a little heat, which often makes sweetness less prominent.

What can I use instead of the glaze?

Since this particular recipe doesn’t have a separate glaze, I’m assuming you’re referring to the cheesy topping! If you’re looking for alternatives to that classic melted mozzarella and Parmesan, you have some delicious options. You could try a mix of provolone and mozzarella for a sharper flavor. Some people love a sprinkle of Asiago or Gruyere cheese for a nuttier taste. If you want something lighter, you could skip the cheese entirely and top with fresh breadcrumbs mixed with a little garlic powder and herbs, then bake until golden and crisp. Another option is a drizzle of a light béchamel sauce over the pasta before baking, which gives a creamy, rich texture without being cheesy. For a more rustic approach, a sprinkle of fresh herbs like parsley and basil after baking can be just as lovely and add a wonderful freshness.

Final Thoughts

So there you have it – my absolute favorite chicken parm casserole! It’s truly one of those dishes that feels like a little bit of magic made simple. The way all those classic Italian flavors meld together in one bubbly, cheesy bake is just pure comfort food bliss. I hope you give this a try and love it as much as my family and I do. It’s become such a staple in our kitchen, perfect for those days when you need something delicious and satisfying without a lot of fuss. If you’re looking for other easy weeknight dinners that pack a flavor punch, you might also enjoy my {link to another relevant recipe, e.g., “One-Pan Lemon Herb Roasted Chicken and Veggies”} or my {link to another relevant recipe, e.g., “Quick and Creamy Tomato Soup”}. I can’t wait to hear what you think! Please leave a comment below and let me know how your chicken parm casserole turns out, or if you have any special twists you love to add. And if you share a photo on social media, be sure to tag me – I always love seeing your culinary creations! Happy baking, everyone!

No ratings yet

Easy Cheesy Chicken Parm Casserole

This quick and easy baked Chicken Parmesan Casserole delivers all the classic Italian flavors without breading or frying. A comforting one-dish dinner loaded with pasta, tender chicken, marinara sauce, and melted cheese, perfect for busy weeknights.

Prep : 10 Total : 25 minutes

Rate Pin Rate Recipe Print Recipe

Ingredients

Main Ingredients

8 ounces penne pasta cooked al dente
24 ounce jar marinara sauce
1 tablespoon Italian seasoning
0.5 teaspoon salt
0.25 teaspoon pepper
0.25 teaspoon garlic powder
1.33 cups shredded mozzarella cheese divided use
1 pound chicken breasts cut into 1-inch cubes
0.33 cup grated parmesan cheese
0.25 cup fresh basil chopped, for garnish

Instructions

Preparation Steps

Preheat the oven to 350°F and lightly grease a 9x13 inch baking dish with non-stick cooking spray. Set aside.
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente.
Drain the pasta and transfer to a large mixing bowl.
Pour 18 ounces (¾ of the jar) of marinara sauce over the pasta. Add the Italian seasoning, salt, pepper, and garlic powder. Toss to combine thoroughly.
Transfer the pasta mixture to the prepared baking dish and spread evenly.
Sprinkle 1 cup of mozzarella cheese evenly over the pasta layer.
Arrange the cubed chicken over the cheese in a single, even layer.
Spread the remaining marinara sauce (6 ounces) evenly over the chicken.
Top with the remaining 0.33 cup mozzarella cheese and 0.33 cup grated parmesan cheese.
Bake in the preheated oven for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F and is no longer pink in the center.
Garnish with fresh chopped basil before serving. Serve warm.

Notes

Tip: For a crispier top, broil for the last 2-3 minutes after baking. You can prep this casserole up to 2 days ahead and store covered in the refrigerator. Let sit at room temperature for 30 minutes before baking. Leftovers keep well for up to 4 days in the fridge.

chicken parm casserole

What is chicken parm casserole?

Why you’ll love this recipe?