Description
This Chicken Parmesan Casserole is a comforting baked pasta dish featuring breaded and pan-fried chicken breast pieces layered with penne pasta, marinara sauce, and a blend of mozzarella and Parmesan cheeses. Topped with fresh basil and a hint of red pepper flakes, this casserole combines classic Italian flavors in a hearty, easy-to-make meal perfect for family dinners.
Ingredients
Scale
Chicken and Breading
- 2 boneless, skinless chicken breast halves, cut lengthwise
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon Italian seasoning
- 2 large eggs
- 1 1/2 cups panko bread crumbs
- 1/3 cup Parmesan cheese, grated (for breading)
- 4 tablespoons oil (for frying)
Pasta and Sauce
- 8 ounces penne pasta
- 1 (23-ounce) jar marinara sauce
- 2 cups low-moisture mozzarella cheese, shredded, divided
- 1/3 cup Parmesan cheese, grated (for mixing in pasta)
Optional Garnishes
- Fresh basil
- 1/2 teaspoon crushed red pepper flakes
Instructions
- Prepare chicken: Pat the chicken breasts dry. Arrange three shallow dishes: one with flour, salt, pepper, and Italian seasoning; one with beaten eggs; and one with panko bread crumbs combined with 1/3 cup grated Parmesan cheese. Dredge each chicken piece first in the flour mixture, then the egg, and finally coat with the breadcrumb mixture.
- Cook chicken: Heat oil in a skillet over medium-high heat. Fry the breaded chicken until golden brown and crispy, approximately 4-5 minutes per side. Remove and let cool slightly before cutting into bite-sized cubes.
- Cook pasta: Boil penne pasta in salted water according to package instructions until al dente. Drain the pasta and transfer it to a large mixing bowl.
- Combine pasta and sauce: Add the marinara sauce to the cooked pasta and stir well to combine. Mix in 1 cup of shredded mozzarella cheese and 1/3 cup Parmesan cheese.
- Assemble casserole: Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish. Layer half of the pasta mixture evenly in the dish, then half of the cooked chicken cubes, followed by 1/2 cup mozzarella cheese. Repeat by layering the remaining pasta mixture, remaining chicken, and topping with the rest of the mozzarella cheese.
- Bake: Cover the dish with aluminum foil and bake for 25-30 minutes until the cheese is melted and the chicken is fully cooked.
- Serve: Remove the casserole from the oven and garnish with fresh basil leaves and crushed red pepper flakes if desired. Serve warm and enjoy.
Notes
- You can use Italian seasoned panko crumbs for extra flavor in the breading.
- For a lower-fat version, use cooking spray instead of oil for frying or bake the breaded chicken.
- Fresh basil adds a bright, fresh finish but can be omitted if unavailable.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Make sure not to overcook the pasta during boiling to avoid mushy casserole texture.
