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
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.