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Chicken Parmesan casserole in a white baking dish, showing saucy rotini and chicken beneath its crisp golden topping.
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Chicken Parmesan Casserole

Chicken Parmesan Casserole with seared chicken cubes and uncooked rotini baked in marinara sauce and chicken broth, topped with melted mozzarella, Parmesan, and golden buttered panko breadcrumbs. All the chicken Parmesan flavor in one dish. Feeds 8 and done in just over an hour.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dinner
Cuisine: American
Keyword: chicken parmesan bake, chicken parmesan casserole
Servings: 8
Calories: 470kcal
Author: Joanna Cismaru

Equipment

Ingredients

For the chicken and pasta

  • 2 tablespoons olive oil
  • 1½ pounds boneless skinless chicken breasts cut into bite size cubes
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 12 ounces rotini pasta uncooked
  • 24 ounces marinara sauce 1 jar
  • 2½ cups chicken broth low sodium
  • 3 cloves garlic minced

For the topping

US Customary - Metric

Instructions

  • Preheat your oven to 400°F (200°C) and grease a 9 by 13 inch baking dish.
  • Heat the 2 tablespoons olive oil in a large skillet over medium high heat. Season the 1½ pounds cubed chicken with the 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon black pepper. Sear for 3 to 4 minutes, just until browned on the outside. It does not need to be cooked through, since it finishes in the oven.
    Cubed chicken breasts cook in olive oil until lightly browned outside, with a wooden spoon ready for stirring.
  • In the greased baking dish, combine the 12 ounces uncooked rotini, the jar of marinara, 2½ cups chicken broth, the 3 cloves minced garlic, and the seared chicken with any juices. Stir until the pasta is evenly coated and submerged in the liquid.
    Uncooked rotini, marinara sauce, broth, garlic, and seared chicken are combined and stirred together in a baking dish.
  • Cover the dish tightly with aluminum foil. A tight seal is essential, it traps the steam that cooks the pasta, and a loose cover is the main reason these bakes come out with crunchy noodles. Bake for 30 minutes. Remove the foil and give everything a good stir, checking that the pasta is tender. If it needs a little longer, stir in a splash more broth, re-cover, and give it another 5 minutes.
    Overhead comparison of chicken and rotini in marinara sauce before baking and after the pasta becomes tender.
  • Scatter the 2 cups mozzarella and ½ cup Parmesan evenly over the top. In a small bowl, toss the ½ cup panko with the 2 tablespoons melted butter, then sprinkle it over the cheese. The butter is what lets the breadcrumbs turn deep golden and crisp instead of staying pale and dusty.
    Panko breadcrumbs and melted butter shown before and after being stirred together thoroughly in a clear glass bowl.
  • Return the dish to the oven uncovered for 12 to 15 minutes, until the cheese is melted and bubbly and the breadcrumbs are golden brown. For extra color, run it under the broiler for the last 1 to 2 minutes, watching closely.
    Overhead before-and-after views of chicken Parmesan casserole topped with breadcrumbs and cheese, then baked until golden and bubbly.
  • Let it rest for 5 minutes, then sprinkle with the 2 tablespoons fresh basil before serving.

Notes

  1. Seal the foil tightly: Press it down around all the edges. A loose seal lets steam escape and steam is what cooks the pasta. Crunchy pasta after 30 minutes is almost always a foil seal problem.
  2. Submerge the pasta: Stir well before covering and press down any pasta sitting above the liquid line. Every piece needs to be in contact with the liquid.
  3. Sear the chicken first: It's an extra 5 minutes and adds a depth of flavor to the whole casserole that raw chicken going straight into the dish simply doesn't give you. The chicken doesn't need to be cooked through at this point.
  4. Use the pan juices: When you transfer the seared chicken to the baking dish scrape in any browned bits and juices from the skillet. That's flavor you don't want to leave behind.
  5. Butter the panko: Every crumb needs to be coated in melted butter before it goes on top. This is what makes the topping golden and crispy rather than pale and dusty.
  6. Shred your own mozzarella: Pre-shredded mozzarella has anti-caking agents that prevent it from melting as smoothly. A block and a box grater makes a noticeably better topping.
  7. Broil at the end: 1 to 2 minutes under the broiler for extra color on the breadcrumbs. Watch closely.
  8. Rest before serving: 5 minutes lets the casserole firm up and makes it easier to serve cleanly.
  9. Make ahead: Assemble without the cheese and panko topping, refrigerate up to a day ahead, and add 10 minutes to the covered bake time.
  10. Freeze: Freeze before adding the topping for up to 3 months. Thaw overnight and bake with the topping at 375°F until heated through and golden.

Nutrition

Serving: 1serving | Calories: 470kcal | Carbohydrates: 42g | Protein: 35g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 88mg | Sodium: 976mg | Potassium: 776mg | Fiber: 3g | Sugar: 5g | Vitamin A: 751IU | Vitamin C: 7mg | Calcium: 259mg | Iron: 2mg
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