My chicken parmesan casserole is the ultimate dump-and-bake dinner for busy weeknights! By combining tender rotini pasta, juicy leftover chicken, and a rich marinara sauce under a blanket of melty mozzarella and buttery breadcrumbs, I’ve managed to capture all the flavors and textures of chicken parmesan with one pan and less than 1 hour!
Chicken Parmesan Pasta Bake
I’ve been making my chicken parm baked ziti for years, and my family loves it. Now I’ve managed to make an even easier pasta bake with all the same elements I love about chicken parmesan!
I start with leftover chicken and skip the dredging to help cut down on prep time. Instead, I just toss cubed chicken breast with jarred marinara and pasta, then cover everything with a breadcrumb mixture. So I still get all the crunchy goodness of breaded chicken, without the extra steps.
This dump-and-go style chicken parmesan casserole is easy as can be. I do boil the pasta first to make sure it’s perfectly-tender. But that happens quick while I gather everything else together. Then I just pop this dish in the oven with a final layer of gooey cheese, and dinner is ready before I know it!
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Make it Saucier!
I love the way the sauce clings to the rotini noodles rather than pooling at the bottom of the casserole. But if you prefer a saucier finish, reserve ½ cup of starchy pasta water before draining your rotini, and stir it into the marinara before baking. The starch helps the sauce stay silky and prevents it from drying out as the pasta absorbs moisture in the oven.
Chicken Parmesan Casserole Recipe
This chicken Parmesan casserole captures all the flavors of the classic Italian dish in one easy baking pan. With tender rotini, savory marinara, and a golden, buttery breadcrumb topping, this chicken parm pasta bake is perfect for busy weeknights.
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Serves 6 people
**Use any cooked or leftover chicken. I love using rotisserie chicken for this. Alternatively, quickly poach chicken breasts.
***Regular, Italian-seasoned, or Panko all work great.
Becky’s Top Tips:
- Optionally stir ½ tsp of garlic powder or ¼ tsp of red pepper flakes into the sauce for an extra kick.
- For a saucier dish, stir ½ cup of the pasta cooking liquid into the marinara sauce before stirring everything together.
- For a cheesier dish, mix half of the mozzarella into the pasta and chicken filling, then top with the rest.
- Don’t cover the dish with foil while baking. The breadcrumbs need that dry 400°F heat to toast properly.
- Nutritional information does not include optional ingredients.
Make-Ahead: You can assemble the casserole (minus the breadcrumb topping) up to 24 hours in advance; store it covered in the fridge, then simply add the buttered breadcrumbs right before sliding it into the oven, adding about 5-10 minutes to the bake time to make up for the cold start.
Storage:Â Store chicken Parmesan casserole in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Nutrition Facts
Chicken Parmesan Casserole Recipe
Amount Per Serving (1 serving)
Calories 572
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g44%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 96mg32%
Sodium 1052mg46%
Potassium 760mg22%
Carbohydrates 70g23%
Fiber 5g21%
Sugar 7g8%
Protein 40g80%
Vitamin A 830IU17%
Vitamin C 8mg10%
Calcium 221mg22%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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How to Make Chicken Parmesan Casserole Step by Step
Prep: Gather the list of ingredients for this chicken parm pasta casserole recipe. Preheat your oven to 400°F, then spray a 4-quart casserole dish with nonstick spray and set it aside. Cut any cooked or leftover chicken into bite-sized-cubes. Or use shredded chicken if you prefer.
Boil the Pasta: Cook 1 pound of dry rotini pasta until it’s just shy of al dente. It should be softened but still firm. It will finish cooking in the oven! Once cooked, drain and let it cool slightly. If you prefer a saucier dish, reserve ½ cup of the pasta cooking water to add to the marinara.
Mix the Filling: Add the cooked and drained rotini, 3 cups of chopped cooked chicken, 24 ounces (1 jar) of marinara sauce (plus the pasta water, if desired), and 1 teaspoon of Italian seasoning to a bowl. Stir to combine, then transfer the mixture to your prepared casserole dish. If you like a cheesier filling, stir half of the shredded mozzarella right into the filling, saving the rest for the topping.
Top with Cheese: Sprinkle 1½ cups of shredded mozzarella cheese evenly over the top of the pasta. This will help insulate the pasta so it doesn’t get crispy or overcooked in the oven.
Cover with Breadcrumbs: In a small bowl, combine ½ cup of your favorite breadcrumbs with 2 tablespoons of melted unsalted butter. It should be quite sandy in texture. Sprinkle the breadcrumbs and 2 tablespoons of grated Parmesan cheese evenly over the casserole. You can skip this topping, but I love the crunch it adds!
Bake the Casserole: Bake chicken parmesan casserole uncovered in a 400°F oven for 18-20 minutes; or until the breadcrumbs are golden brown and the sauce and cheese are bubbling. Top your pasta bake with chopped parsley and additional grated Parmesan cheese before serving.
How to Store, Freeze, and Reheat
Store leftover portions of baked chicken parmesan pasta in an airtight container. Or cover the remaining casserole with foil.
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Fridge: Keep in the refrigerator for up to 3 days.
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Freezer: Keep in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating. Note that pasta can become grainy when frozen and reheated.
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Reheat: Reheat the casserole in a 350°F oven for 10-15 minutes. Or reheat individual portions in the microwave for 30-second increments until warmed through.
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