Dinner baking casserole comfort food pasta chicken

Chicken Parmesan Pasta Bake

Name: Chicken Parmesan Pasta Bake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 16 oz Dry penne pasta; 1 tbsp Kosher salt (for pasta water and seasoning); 3 tbsp Olive oil; 1.5 lb Boneless skinless chicken breasts; 2 large Large eggs; 1.5 cup Panko breadcrumbs; 0.75 cup Grated Parmesan cheese; 4 cup Jarred marinara sauce; 2 cup Shredded mozzarella cheese; 1 tsp Italian seasoning

A cozy, family-friendly casserole that fuses classic chicken Parmesan flavors with a baked pasta format. Crispy breaded chicken, tangy marinara and gooey mozzarella bake together into an easy weeknight centerpiece.

0.0(0 reviews)

Prep: 25m · Cook: 35m · Total60 mins

DifficultyMedium

Serves6

AuthorJake

Ingredient Spotlight

Panko breadcrumbs

Panko are Japanese-style breadcrumbs made from crustless white bread processed into large, airy flakes that fry and bake up extremely light and crispy. Originating in Japan, they have a neutral, slightly sweet bread flavor and a distinct crunchy texture rather than the dense, mealy texture of regular breadcrumbs. You can find them in the Asian or bread/baking aisle of most supermarkets and at Asian grocers; good substitutes are crushed cornflakes or crushed saltines, or regular breadcrumbs mixed with a little oil or melted butter to mimic the crispness.

🛒 Buy on Amazon

(paid link) — as an Amazon Associate we earn from qualifying purchases.

Jake's note

"This dish shines for casual family dinners or potlucks — it reheats beautifully and delivers all the hallmarks of chicken Parmesan in a sliceable, shareable format. Expect crispy edges, melty cheese and saucy pasta in every bite."

Chicken Parmesan Pasta Bake

This Chicken Parmesan Pasta Bake takes the familiar pleasures of a classic chicken Parm — crunchy breading, bright tomato sauce and molten mozzarella — and rearranges them into a forgiving casserole that feeds a crowd without fussy plating. The trick in this version is texture: panko mixed with grated Parmesan gives the cutlets a crisp, nutty crust that survives a short sear and the oven, while cooking the penne just shy of al dente ensures the pasta finishes gently in the sauce instead of turning mushy. Italian seasoning in the crumbs and a hit of extra Parmesan over the top keeps the flavors focused and authentic without requiring fresh herbs.

It’s a practical, weeknight-friendly centerpiece that also shines for casual entertaining — you can assemble most of it ahead, swap in roasted vegetables or leftover chicken, and still get that golden, bubbling finish right before you sit down. Serve it with something acidic or peppery to cut the richness (a simple lemony arugula salad is ideal), and plan for leftovers: the casserole improves as the flavors meld, making it a reliable meal for the next day.

Plan your timing

Enter your target meal time:

5:55 pm–6:05 pm→Cook the pasta

6:05 pm–6:15 pm→Prep and bread the chicken

6:15 pm–6:25 pm→Pan-sear the cutlets

6:25 pm–6:35 pm→Assemble the bake

6:35 pm–6:45 pm→Bake until bubbly

6:45 pm–6:55 pm→Rest and serve

Ingredients

Yield

Instructions

Cook the pasta

Preheat oven to 375°F (190°C). Bring a large pot of water to a boil, add the kosher salt, and cook the penne until about 2 minutes shy of al dente according to package directions. Drain, return to the pot, and toss with 1 tablespoon olive oil to prevent sticking; set aside.

For this step

16 ozDry penne pasta
1 tbspKosher salt (for pasta water and seasoning)
3 tbspOlive oil

Prep and bread the chicken

Slice each chicken breast horizontally to make thinner cutlets (or pound to 1/2-inch thickness). In one shallow bowl beat the eggs; in another combine panko, grated Parmesan and Italian seasoning with a pinch of salt and pepper. Dip each cutlet into the egg, press into the breadcrumb mixture to coat thoroughly.

For this step

1.5 lbBoneless skinless chicken breasts
2 largeLarge eggs
1.5 cupPanko breadcrumbs
0.75 cupGrated Parmesan cheese
1 tspItalian seasoning

Pan-sear the cutlets

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches if necessary, sear breaded cutlets 2–3 minutes per side until golden (they will finish cooking in the oven). Transfer to a paper towel-lined plate and let rest briefly, then slice into strips.

Assemble the bake

In the pot with cooked pasta, stir together the marinara sauce and half the mozzarella until combined. Spoon the sauced pasta into a 9x13-inch (or similar) baking dish, arrange sliced chicken over the top, then sprinkle with the remaining mozzarella and an extra tablespoon of grated Parmesan.

For this step

4 cupJarred marinara sauce
2 cupShredded mozzarella cheese

Bake until bubbly

Bake uncovered in the preheated oven for 20–25 minutes, until the cheese is melted and edges are bubbling and golden. If you like a browned top, place under the broiler for 1–2 minutes watching carefully so it doesn’t burn.

Rest and serve

Remove from the oven and let the casserole rest 5 minutes to set, then cut into portions and serve warm. Leftovers keep well refrigerated and can be reheated covered in a 350°F oven until hot.

Tips from the kitchen

Pound to Even Thickness

Flatten breasts to a uniform 1/2-inch so they cook evenly in the pan and in the oven, preventing dry edges and undercooked centers.

Set the Coating

After breading, chill the cutlets on a rack for 10–15 minutes so the crumbs adhere; this reduces loss of coating while searing and baking.

Undercook the Pasta

Boil penne about 2 minutes shy of al dente so it finishes in the oven with the sauce and stays firm instead of turning mushy.

Sear for Texture

Searing the breaded cutlets 2–3 minutes per side builds color and a protective crust; avoid overcrowding the pan so they brown rather than steam.

Broil Briefly for Finish

If you want a golden top, broil 1–2 minutes at the end — watch closely and rotate the dish once to prevent burning.

Variations & substitutions

Vegetarian Eggplant Parm

Swap sliced, pan-seared eggplant or large portobello caps for the chicken and follow the same breading and searing steps for a satisfying meatless bake.

Spicy Calabrian Twist

Stir 2–3 tablespoons Calabrian chili paste into the marinara and add a pinch of red pepper flakes to the breadcrumb mix for a peppery, savory kick.

Gluten-Free Makeover

Use gluten-free penne and substitute gluten-free panko or crushed cornflakes for the breadcrumbs; the procedure and timing remain the same.

Lower-Fat Option

Use thin-sliced boneless skinless chicken thighs or remove the breading and roast the chicken with Italian seasoning, then combine with the sauced pasta and a light sprinkling of mozzarella.

Storage & make-ahead

Cool the casserole completely before refrigerating in an airtight container for up to 3–4 days. To reheat, cover and warm in a 350°F oven for 15–20 minutes until heated through, or microwave individual portions, stirring halfway; add a splash of marinara or a few drops of water if it seems dry. You can freeze the assembled (unbaked) or baked casserole for up to 2 months; thaw overnight in the refrigerator and bake until hot, adding 10–20 minutes if baking from chilled.

What to serve with it

Balance the richness with a bright, peppery salad such as arugula tossed with lemon, olive oil and shaved Parmesan, or serve roasted broccoli tossed with garlic and red pepper flakes. For bread, offer crunchy garlic bread or focaccia to sop up sauce. Pair with a medium-bodied red like Chianti or a sparkling water with lemon for a family-friendly alternative.

Frequently asked questions

Can I use chicken thighs instead of breasts?

Yes — boneless skinless thighs are more forgiving and stay juicier; slice or flatten them to roughly the same thickness and adjust searing time so they reach an internal temperature of 165°F before assembling.

Why did my breadcrumbs fall off the chicken?

Loose crumbs often mean the coating wasn’t pressed or rested long enough; firmly press the crumbs into the egg-coated chicken and chill on a rack for 10–15 minutes before searing, and avoid flipping too frequently while cooking.

Can I assemble this ahead of time?

Absolutely — assemble the bake, cover tightly, and refrigerate up to 24 hours; add a few extra minutes to the bake time if starting from chilled so everything reaches piping hot.

How do I prevent the casserole from getting soggy?

Don’t over-sauce the pasta — the recipe balances sauce for the amount of pasta, and undercooking the penne by a couple of minutes helps; also, sear the cutlets well so the crust forms a barrier against excess moisture.

Can I freeze leftovers, and how should I reheat them?

Yes, freeze portions wrapped tightly for up to 2 months; reheat thawed portions in a 350°F oven covered until hot, then uncover to crisp the top, or microwave and finish under the broiler briefly if desired.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

Ratings & Reviews

Did you make this recipe?

Be the first to share your experience.

Ingredients

6 servings

Step 1: Cook the pasta

Dry penne pasta16 oz
Kosher salt (for pasta water and seasoning)1 tbsp
Olive oil3 tbsp

Step 2: Prep and bread the chicken

Boneless skinless chicken breasts1.5 lb
Large eggs2 large
🛒 BuyPanko breadcrumbs1.5 cup
Grated Parmesan cheese0.75 cup
Italian seasoning1 tsp

Step 4: Assemble the bake

Jarred marinara sauce4 cup
Shredded mozzarella cheese2 cup

🛒 = paid link — as an Amazon Associate we earn from qualifying purchases.

Nutrition Facts

Per serving: 4 oz breast

Calories739

Total Fat20.4g

Saturated Fat5.3g

Trans Fat0.1g

Polyunsaturated Fat5.5g

Monounsaturated Fat6.9g

Total Carbohydrates94.3g

Dietary Fiber5.8g

Total Sugars16.3g

Protein46.4g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

Keep Reading

Guides & articles for this recipe

All articles →

Guides

Trending Backyard Dinner Parties for 2026: 8 Outdoor Dining Formats, Ready‑Made Menus & Host Workflows

Discover the eight backyard dining formats taking off in 2026, with plug‑and‑play menu templates, grill timing and workflow checklists, decor shortcuts, and social‑media and sustainability tips. This practical guide turns your yard into a seamless, shareable dining experience—whether you're hosting a casual progressive grill or an intimate fireside chef demo.

Guides

Trending Backyard Dinner Parties for 2026: 8 Outdoor Dining Formats, Plug‑and‑Play Menus & Host Workflows

Discover eight backyard dinner-party formats taking off in 2026, each with plug‑and‑play menu templates, step‑by‑step host workflows, grill timing tips, decor shortcuts, and social & sustainable ideas. Turn your yard into a memorable, stress‑free dining experience.

Tips & Techniques

Seasonal Flavor Framework

A practical guide to composing balanced late-summer plates by pairing charred proteins, smoky accents, bright quick pickles, fresh herbs, and crunchy textures. Includes short technique boxes (quick pickles, finishing oils, compound butters) and clear timing notes so readers can mix-and-match market produce into satisfying meals.