Description
A quick and easy one-pan Chicken Parmesan Casserole with tender chicken, pasta, marinara sauce, and gooey cheese, perfect for weeknights.
Ingredients
Scale
- 1 (16 oz) package uncooked penne pasta
- 3 cups marinara sauce (about 1 jar, 24 oz)
- 3 cups water
- 1 tsp salt
- Ground black pepper, to taste
- 1 ½ lbs raw chicken breast, cut into bite-sized pieces
- 1–2 cups shredded mozzarella cheese (or an Italian cheese blend)
- ½ cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- Fresh herbs (optional) – Basil or parsley for garnish
Instructions
- Preheat your oven to 425°F and lightly coat a 13×9-inch baking dish with nonstick spray.
- In the prepared dish or a large mixing bowl, combine the uncooked penne, marinara sauce, water, salt, pepper, and raw chicken.
- Pour the mixture into the prepared baking dish and cover it tightly with aluminum foil to trap moisture.
- Bake for 30 minutes, allowing the pasta to absorb the liquid.
- After 30 minutes, carefully remove the foil and stir the mixture. The pasta will be slightly firm.
- Top with shredded mozzarella, sprinkle on breadcrumbs and Parmesan cheese.
- Continue baking uncovered for an additional 10-15 minutes, or until the cheese is melted, the top is golden brown, and both the pasta and chicken are fully cooked.
- Garnish with fresh herbs if desired, then serve and enjoy!
Notes
Serve with a side salad or garlic bread. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
Keywords: chicken casserole, one-pan meal, weeknight dinner, Italian cuisine