Name: Chicken Parmesan Pasta Bake
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Cuisine: Italian‑American
Ingredients: 1 lb boneless, skinless chicken breasts or thighs, cooked and sliced or cubed; 12 oz pasta (penne, rigatoni, or shells); Salt and freshly ground black pepper, to taste; 1 tsp Italian seasoning (or a blend of oregano, basil, thyme); 2 cloves garlic, minced; 1 tbsp olive oil; 3 cups marinara sauce (store-bought or homemade); Optional for extra texture: 2 tbsp all-purpose flour (for dredging chicken); 1 egg, beaten (optional, for coating chicken); 1/2 cup whole‑wheat or plain breadcrumbs (optional); 1/2 cup grated Parmesan cheese; 1 1/2 cups shredded mozzarella cheese; Fresh basil or parsley, chopped (for garnish)

A comforting, cheesy pasta casserole that brings together tender chicken, hearty marinara sauce, and melted cheese into one irresistible bake — perfect for weeknight dinners, potlucks, or cozy family meals.

Why You’ll Love This Recipe

I love how this dish combines all the classic flavors of Chicken Parmesan—crispy chicken, tangy tomato sauce, and gooey cheese—but bakes everything together with pasta for easy, hands-off cooking. It’s satisfying, feeds a crowd, and delivers maximum flavor with minimal fuss and fewer dishes to wash.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs, cooked and sliced or cubed
Pasta (penne, rigatoni, or shells)
Salt and freshly ground black pepper
Italian seasoning (or blend of oregano, basil, thyme)
Garlic, minced
Olive oil
Marinara sauce (store-bought or homemade)
All-purpose flour (optional, for dredging chicken)
Egg (for coating chicken, optional)
Whole-wheat or plain breadcrumbs (optional, for added texture)
Grated Parmesan cheese
Shredded mozzarella cheese
Fresh basil or parsley (for garnish)

directions

I cook pasta in salted boiling water until it’s about 2 minutes shy of al dente, then drain and set aside.
I season chicken pieces with salt, pepper, and Italian seasoning. If I want extra texture, I dredge in flour, dip in beaten egg, then coat in breadcrumbs before cooking.
I heat olive oil in a skillet over medium-high, then cook chicken until golden and cooked through (about 4–5 minutes per side). I remove it and slice or cube it once it’s cooled slightly.
In the same skillet, I sauté garlic until fragrant, then stir in marinara sauce and simmer briefly.
I combine pasta, sliced chicken, and sauce in a large bowl or directly in the baking dish, tossing to coat evenly.
I transfer the mixture to a greased baking dish, then sprinkle Parmesan and mozzarella evenly on top.
I bake at 375 °F (190 °C) for about 15–20 minutes, until cheese is bubbly and golden.
I let the dish rest for a few minutes, then garnish with fresh basil or parsley before serving.

Servings and timing

This bake serves 6–8. Prep time is about 15 minutes, cooking chicken and sauce takes around 15 minutes, and baking is another 15–20 minutes—total time is approximately 45 minutes.

Variations

Veggie boost: I stir in sautéed mushrooms, bell peppers, spinach, or zucchini before baking.
Spicy kick: I add red pepper flakes to the sauce or mix in sliced jalapeños.
Cheese upgrade: I mix in provolone or fontina, and top with fresh mozzarella for extra creaminess.
Gluten-free or low-carb: I use gluten-free pasta or replace pasta with cauliflower rice or spiralized zucchini, and use almond flour or gluten-free breadcrumbs for coating chicken.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm servings in the oven (350 °F/175 °C) for 10–12 minutes until heated through and bubbly, or microwave with a splash of marinara to stay moist.

FAQs

Can I use pre-cooked or rotisserie chicken?

Yes—I love using rotisserie chicken to save time. Just chop and mix it into the pasta before baking.

What pasta holds up best?

I prefer penne, rigatoni, or shells because they catch the sauce well and stay firm during baking.

Can I make this ahead of time?

Absolutely—I assemble everything except the cheese, cover and refrigerate. Before baking, I let it come to room temperature slightly, top with cheese, and bake as directed—adding 5 minutes if chilled.

Is it possible to freeze it?

Yes—I freeze the unbaked casserole (wrapped well in foil) for up to 2 months. I bake from frozen at 375 °F for about 30–40 minutes, covered with foil, then uncover to brown the cheese in the last 10 minutes.

What are good side dishes?

I serve this with a crisp green salad, garlic bread, roasted veggies, or a simple vinaigrette slaw to balance the richness.

Conclusion

I find Chicken Parmesan Pasta Bake to be the ultimate comfort-food crowd-pleaser. It’s cheesy, hearty, and easy to customize—perfect for busy nights or feeding a hungry crew. Let me know if you’d like help adjusting portion sizes or pairing it with a delicious wine!