Description
This cozy winter loaded chicken Parmesan bake turns classic chicken Parmesan into a family-style casserole layered with tender pasta, saucy chicken, and a crunchy, cheesy topping. Everything bakes together in one dish for an easy, comforting weeknight dinner.
Ingredients
- 12 ounces dry rigatoni or penne pasta
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1 1/2 teaspoons fine salt, divided
- 1 teaspoon black pepper, divided
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- 2 tablespoons olive oil
- 3 cups marinara or tomato basil pasta sauce
- 1 cup low-sodium chicken broth or water
- 2 cups shredded mozzarella cheese
- 1/2 cup finely grated Parmesan cheese
- 1 cup panko breadcrumbs
- 1/4 cup finely grated Parmesan cheese (for topping)
- 1 teaspoon Italian seasoning (for topping)
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons olive oil (for topping)
- 2 tablespoons chopped fresh parsley or basil
- Extra grated Parmesan for serving
Instructions
- Preheat your oven to 400°F. Lightly grease a 9 by 13-inch baking dish.
- Pat the chicken pieces dry. Toss them with 1 teaspoon salt, 1/2 teaspoon pepper, garlic powder, and Italian seasoning until coated.
- Bring a large pot of salted water to a boil. Cook the pasta for 2 to 3 minutes less than package directions until slightly underdone. Drain the pasta well.
- To the pot with the pasta, add the marinara sauce, chicken broth or water, and the seasoned chicken pieces. Stir until everything mixes evenly. Spread this mixture into the prepared baking dish.
- Sprinkle 1 cup of mozzarella and 1/4 cup Parmesan evenly over the pasta and chicken mixture. Gently stir the top layer slightly, then scatter the remaining 1 cup mozzarella and 1/4 cup Parmesan over the surface.
- In a medium bowl, mix panko, Parmesan, Italian seasoning, and crushed red pepper flakes. Drizzle in the olive oil while stirring until the crumbs are moistened.
- Sprinkle the breadcrumb mixture evenly over the casserole. Cover the dish tightly with foil and bake for 20 minutes.
- Remove the foil and bake for another 10 to 15 minutes, until the chicken reaches 165°F (74°C) and the top is golden.
- For a deeper brown top, switch the oven to broil and cook for 1 to 3 minutes, watching closely.
- Let the bake rest for 5 to 10 minutes. Sprinkle with chopped parsley or basil and extra Parmesan before serving.
Notes
- Use boneless skinless chicken thighs instead of breasts for a richer flavor.
- Swap rigatoni for any sturdy, short pasta like penne, ziti, or fusilli.
- Stir in baby spinach into the pasta mixture before baking for added greens.
- Add 1 cup sliced mushrooms or roasted vegetables for extra texture.
- Undercook the pasta slightly so it does not become mushy during baking.
- Rest the bake before scooping so the layers hold together.
- Prep Time: 20 minutes
- Cook Time: 30 to 35 minutes
- Category: Casserole
- Method: Bake
- Cuisine: Italian American