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Close-up of Chicken Parmesan Pasta Bake with Mozzarella cheese stretching as a serving is lifted.

Chicken Parmesan Pasta Bake with Mozzarella

This casserole combines breaded chicken breast, penne pasta, marinara sauce, and a mix of mozzarella and Parmesan cheeses, baked until bubbly. It makes a comforting meal for family dinners.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Casserole, Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Breading
  • 2 boneless, skinless chicken breast halves, cut lengthwise
  • 3/4 cup all-purpose flour for dredging
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon Italian seasoning
  • 2 large eggs
  • 1 1/2 cups panko bread crumbs
  • 1/3 cup Parmesan cheese, grated divided
  • 4 tablespoons oil
Pasta and Sauce
  • 8 ounces penne pasta
  • 1 (23-ounce) jar marinara sauce
  • 2 cups low-moisture mozzarella cheese, shredded divided
Garnishes (Optional)
  • Fresh basil
  • 1/2 teaspoon crushed red pepper flakes

Equipment

  • Large skillet
  • Large pot
  • 9x13 inch baking dish
  • Shallow dishes (3)

Method
 

  1. Pat the chicken breasts dry with a paper towel. Set up a breading station with three shallow dishes: one containing the flour mixed with salt, pepper, and Italian seasoning; a second with beaten eggs; and a third with panko breadcrumbs combined with half of the Parmesan cheese.
  2. Dredge each chicken breast first in the seasoned flour, shaking off any excess, then dip into the beaten eggs, and finally coat evenly with the breadcrumb and Parmesan mixture.
  3. Heat oil in a large skillet over medium-high heat. Fry the breaded chicken breasts until golden brown and crispy on both sides, about 4 to 5 minutes per side. Remove from skillet and let cool slightly before cutting into bite-sized cubes.
  4. Bring a large pot of salted water to a boil. Cook the penne pasta following package directions until al dente. Drain and transfer the pasta to a large mixing bowl.
  5. Add the marinara sauce to the cooked pasta and stir to combine. Mix in one cup of shredded mozzarella cheese and one-third cup of grated Parmesan cheese.
  6. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish. Layer half of the pasta mixture in the bottom of the dish, followed by half of the cubed chicken pieces, then half a cup of mozzarella cheese. Repeat layering with the remaining pasta, chicken, and mozzarella cheese.
  7. Cover the dish with aluminum foil and bake in the preheated oven for 25 to 30 minutes, or until the cheese has melted and the chicken is thoroughly cooked.
  8. Remove the casserole from the oven. Garnish with fresh basil leaves and a sprinkle of crushed red pepper flakes if desired. Serve warm and enjoy.

Notes

You can use a different pasta shape if penne is unavailable, such as rigatoni or ziti. For a spicier dish, increase the amount of crushed red pepper flakes or add a pinch to the marinara sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated thoroughly before serving. To reduce calories, use part-skim mozzarella and reduce the amount of oil when frying the chicken.

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