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Chicken Parmesan Pasta Bake

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A hearty, cheesy pasta casserole combining tender chicken, savory marinara, and melted cheese—an effortless, crowd-pleasing twist on classic Chicken Parmesan.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes (plus 15–20 minutes baking)
  • Total Time: 45 minutes
  • Yield: 6–8 servings
  • Category: Main Course
  • Method: Baking / Stove‑to‑Oven
  • Cuisine: Italian‑American
  • Diet: Low Lactose

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)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Cook pasta in salted boiling water until 2 minutes shy of al dente. Drain and set aside.
  3. Season chicken with salt, pepper, and Italian seasoning. If using, dredge in flour, dip in beaten egg, then coat with breadcrumbs.
  4. Heat olive oil in a skillet over medium-high heat. Cook chicken 4–5 minutes per side until golden and cooked through. Remove and cube or slice.
  5. In the same skillet, sauté garlic until fragrant (~30 seconds), then stir in marinara sauce and simmer briefly.
  6. Combine pasta, chicken, and sauce in a large bowl or directly in a greased 9×13 baking dish.
  7. Sprinkle Parmesan and mozzarella evenly over the top.
  8. Bake uncovered for 15–20 minutes, until cheese is bubbly and golden.
  9. Let rest a few minutes, garnish with fresh basil or parsley, and serve warm.

Notes

  • Add sautéed mushrooms, bell peppers, spinach, or zucchini for extra veggies.
  • Mix in red pepper flakes or jalapeños for a spicy version.
  • Swap cheeses—use provolone, fontina, or fresh mozzarella for variety.
  • Use gluten-free pasta or cauliflower rice and almond flour/breadcrumbs for a gluten-free or low‑carb option.
  • Pre-cooked or rotisserie chicken works great—just toss it into the bake.
  • To freeze: assemble without cheese, cover well, freeze up to 2 months. Bake from frozen at 375°F for 30–40 min covered, then uncover to brown cheese.
  • Reheat leftovers in oven or microwave with a splash of marinara to keep it moist.

Nutrition

Find it online: https://allcookedup.com/chicken-parmesan-pasta-bake/