Baked Chicken Parmesan Pasta Casserole (Cheesy Weeknight Bake)

How to Make Baked Chicken Parmesan Pasta Casserole (Cheesy Weeknight Bake)

1. 1

   Step 1: Cook the pasta

   Bring a large pot of salted water to a boil and cook the penne until just al dente according to package directions. Drain, reserve 1/2 cup of the pasta cooking water, and set the pasta aside in the pot to keep warm.
   
2. 2

   Step 2: Bread and brown the chicken

   Toss the chicken pieces with the beaten eggs, then dredge thoroughly in the Italian breadcrumbs. Heat the olive oil in a large skillet over medium-high heat and cook the breaded chicken in batches until golden and just cooked through, about 3–4 minutes per side; transfer to a paper towel-lined plate.

   For this step

   • 1 1/2 lbBoneless skinless chicken breasts (cut into 1-in pieces)
   • 1 1/2 cupsItalian-style breadcrumbs
   • 2 largeLarge eggs (beaten)
   • 2 tbspOlive oil
   
3. 3

   Step 3: Combine pasta, sauce, and chicken

   Return the cooked pasta to the pot, pour in the marinara and the reserved 1/2 cup pasta water, and stir to combine into a cohesive sauce. Fold in the browned chicken pieces so everything is evenly distributed.

   For this step

   • 3 cupsMarinara sauce
   
4. 4

   Step 4: Assemble the casserole

   Lightly oil a 9x13-inch (or similar) baking dish and spread half the sauced pasta into the dish. Sprinkle half the mozzarella and half the Parmesan over the layer, then add the remaining pasta and top with the remaining cheeses for a gooey top.

   For this step

   • 2 cupsShredded mozzarella
   • 1/2 cupGrated Parmesan
   
5. 5

   Step 5: Bake until bubbly

   Bake in a preheated 375°F (190°C) oven for 18–25 minutes, or until the cheese is melted and bubbly and the edges are lightly browned. If you like a browned top, broil for 1–2 minutes more, watching closely to avoid burning.
   
6. 6

   Step 6: Rest and garnish

   Let the casserole rest for 5–10 minutes to set before scooping, which makes serving cleaner and lets the sauce thicken slightly. Sprinkle with chopped fresh basil, slice into portions, and serve warm.

   For this step

   • 1/4 cupFresh basil (chopped) for garnish

1. Bring a large pot of salted water to a boil and cook the penne until just al dente according to package directions. Drain, reserve 1/2 cup of the pasta cooking water, and set the pasta aside in the pot to keep warm.
2. Toss the chicken pieces with the beaten eggs, then dredge thoroughly in the Italian breadcrumbs. Heat the olive oil in a large skillet over medium-high heat and cook the breaded chicken in batches until golden and just cooked through, about 3–4 minutes per side; transfer to a paper towel-lined plate.
3. Return the cooked pasta to the pot, pour in the marinara and the reserved 1/2 cup pasta water, and stir to combine into a cohesive sauce. Fold in the browned chicken pieces so everything is evenly distributed.
4. Lightly oil a 9x13-inch (or similar) baking dish and spread half the sauced pasta into the dish. Sprinkle half the mozzarella and half the Parmesan over the layer, then add the remaining pasta and top with the remaining cheeses for a gooey top.
5. Bake in a preheated 375°F (190°C) oven for 18–25 minutes, or until the cheese is melted and bubbly and the edges are lightly browned. If you like a browned top, broil for 1–2 minutes more, watching closely to avoid burning.
6. Let the casserole rest for 5–10 minutes to set before scooping, which makes serving cleaner and lets the sauce thicken slightly. Sprinkle with chopped fresh basil, slice into portions, and serve warm.