Easy Chicken Parmesan Casserole
This Chicken Parmesan Casserole is a quick and easy shortcut to the classic comfort food. It features layers of tender chicken, rich tomato sauce, and melted mozzarella and parmesan cheese, all baked to golden perfection. Perfect for a satisfying family meal!
Equipment
- Large skillet
- Medium bowl
- Large bowl
- 9x13 inch baking dish
- Oven
- Measuring cups and spoons
- Colander
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp Italian seasoning
- Salt to taste
- Pepper to taste
- ½ tsp dried oregano
- ¼ tsp red pepper flakes optional
- 1 lb pasta penne or rotini
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese, divided
- Fresh basil leaves, for garnish optional
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium-high heat.
- Add the cubed chicken to the skillet and season with garlic powder, Italian seasoning, salt, and pepper.
- Cook the chicken until it is cooked through and lightly browned, about 5-7 minutes. Set aside.
- In a medium bowl, combine the marinara sauce, dried oregano, and red pepper flakes (if using). Stir well.
- Cook pasta according to package directions until al dente; drain.
- In a large bowl, combine the cooked pasta, cooked chicken, and marinara sauce mixture. Toss to coat everything evenly.
- Add the ricotta cheese and 1/4 cup of the parmesan cheese to the pasta mixture. Stir gently to combine.
- Pour the pasta mixture into a lightly greased 9x13 inch baking dish.
- Sprinkle the remaining mozzarella cheese and parmesan cheese evenly over the top of the casserole.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Let the casserole rest for a few minutes before serving. Garnish with fresh basil leaves, if desired.
Notes
Don't overcook the pasta; al dente is key. Use quality cheese for the best flavor. Let the casserole rest for a few minutes after baking. You can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours. Add vegetables like sautéed mushrooms, onions, or bell peppers. For extra crunch, sprinkle a mixture of breadcrumbs, parmesan cheese, and melted butter over the top of the casserole before baking. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave until heated through, or reheat the entire casserole in the oven at 350°F (175°C) until warmed through, covered with foil.