Baked Chicken Parmesan Pasta Casserole Recipe

Rigatoni pasta, breaded and pan-fried chicken strips, marinara sauce, mozzarella, and Parmesan go into this baked chicken Parmesan pasta casserole. It bakes uncovered at 375°F for 25 minutes and makes 8 servings in about 1 hour 20 minutes total.

The chicken is breaded and pan-fried before it goes into the casserole, not shredded or pulled from a rotisserie. That step is what sets this apart from most pasta bakes the breading stays mostly intact during the bake because the chicken sits on top of the pasta rather than being stirred into the sauce. The crispy coating gives each bite a texture the dish would otherwise lose.

The rigatoni is cooked 1 minute less than al dente before assembling. Pasta keeps cooking in the oven as it absorbs the marinara, and pasta already at full al dente comes out soft and overdone. Pulling it 1 minute early gives the finished casserole the right texture from edge to center.

Baked Chicken Parmesan Pasta Casserole Recipe

Recipe by Emily MitchellCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

40

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minutes

Cooking time

40

minutes

Calories

599

kcal

One cup of mozzarella goes into the pasta before assembly, a second cup goes into the middle layer, and the last cup covers the top cheese runs through every level of the dish. Twelve ingredients, a 9×13-inch baking dish, 1 hour 20 minutes, serves 8.

Ingredients

• Pasta

• ¾ lb rigatoni pasta (penne works too)

• 32 oz marinara sauce (up to 48 oz for a saucier result)

• 3 cups shredded mozzarella cheese, divided

• ⅓ cup grated Parmesan cheese, divided

• Breaded Chicken

• 2 small boneless skinless chicken breasts

• ¾ cup flour

• 2 teaspoons seasoned salt

• ¼ teaspoon pepper

• 2 eggs, whisked

• 1½ cups Italian breadcrumbs

• ¾ cup vegetable oil

• 2 tablespoons butter

• Garnish

• Fresh parsley

Directions

• Cook the rigatoni for 1 minute less than the package’s al dente time. Drain. Toss the pasta with 32 oz of marinara sauce, 2 tablespoons of Parmesan, and 1 cup of mozzarella. Set aside.
• Pat the chicken dry and slice into strips about ½ inch thick. Set up three bowls: flour + seasoned salt + pepper; whisked eggs; Italian breadcrumbs. Dredge each strip through the flour mixture, then the egg, then the breadcrumbs, pressing to coat.
• Add ¼ inch of vegetable oil and the butter to a large skillet over medium-high heat. Fry the breaded strips in batches for about 4 minutes per side until deep golden brown. Transfer to a paper towel-lined plate to drain, then slice into bite-size pieces.
• Preheat oven to 375°F. Grease a 9×13-inch baking dish. Add half the pasta mixture, then half the chicken pieces, 2 tablespoons Parmesan, and 1 cup mozzarella. Repeat with the remaining pasta, chicken, and the rest of both cheeses.
• Bake uncovered for 25 minutes until the cheese is bubbly. For a browner, crispier top, increase the heat to 425°F and bake for 5 more minutes. Garnish with fresh parsley and serve warm.

FAQs

Can I use rotisserie chicken instead of pan-frying from scratch?

Yes, rotisserie chicken cuts the prep time by about 30 minutes and works well as a shortcut. To keep some crunch without frying, combine 1 cup of breadcrumbs with ⅓ cup of melted butter, scatter the mixture over the assembled casserole, and bake at 375°F for the last 10 minutes. The buttered crumb topping gives a similar crunchy finish to the pan-fried strips.

Can I use penne instead of rigatoni?

Yes, penne is the most common substitute and works the same way in the casserole. Any short, sturdy pasta with ridges or tubes — penne, ziti, or large macaroni — holds marinara better than smooth shapes and layers cleanly in the dish. Avoid long pasta like spaghetti, which does not layer or scoop well from a baking dish.

How do I stop the sauce from drying out in the oven?

Use the full 32 ounces of marinara and go up to 48 ounces if you prefer a saucier result. The pasta absorbs a significant amount of liquid during the bake, so extra sauce going in is not a mistake. Adding a spoonful of sauce to leftovers before reheating also prevents the pasta from drying out on the second day.

Can I make this ahead of time?

Yes, the casserole can be assembled up to 2 days ahead and refrigerated covered. Let it sit at room temperature for 30 minutes before baking, then cover and bake at 375°F for 15 minutes. Remove the cover and bake for 25 more minutes so the top browns properly.

What other pasta bake rounds out the same dinner spread?

A pasta casserole with a cream-based sauce instead of marinara gives the table variety without repeating the same flavor twice. A marry me chicken casserole brings sun-dried tomatoes and garlic Parmesan cream sauce into the spread, which contrasts the tomato base here completely. Both bake at similar temperatures and serve a crowd.

What lighter dish pairs well on the side?

A vegetable-forward casserole balances the richness of a breaded chicken pasta bake at the same table. A chicken green bean casserole brings crispy onion topping and cream of mushroom base into the spread, which contrasts the marinara and mozzarella here without competing. Both bake at the same temperature and can share the oven.