Name: One Pan Chicken Parmesan Casserole
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: Italian-American
Ingredients: • 3/4 pound rigatoni pasta; • 32 oz. marinara sauce (or up to 48 oz. for saucier pasta); • 3 cups shredded mozzarella cheese (divided); • 1/3 cup grated Parmesan cheese (divided); • 2 small boneless skinless chicken breasts; • 3/4 cup flour; • 2 teaspoons seasoned salt; • 1/4 teaspoon pepper; • 2 eggs; • 1 1/2 cups Italian breadcrumbs; • 3/4 cup vegetable oil; • 2 Tablespoons butter; • Fresh Parsley (to garnish)

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This One Pan Chicken Parmesan Casserole is a comforting and utterly delicious twist on a classic favorite, bringing together tender, crispy chicken, savory marinara, and perfectly cooked pasta all baked together until golden and bubbly. It’s the kind of meal that fills your kitchen with incredible aromas and your belly with pure joy, perfect for busy weeknights or relaxed weekend dinners.

Get ready for a truly satisfying dish where crispy breaded chicken meets cheesy, saucy pasta in a harmonious bake that’s sure to become a family staple.

Recipe Details

Flavor Profile: Savory, cheesy, tomato-forward with herbaceous notes.
Textures: Crispy chicken, tender pasta, gooey melted cheese, rich sauce.
Total Active Time: Approximately 40 minutes
Difficulty: Easy to Medium
Yields: 6-8 servings

What You’ll Need

This easy chicken parmesan casserole relies on a few key components: tender pasta coated in a rich marinara sauce, generously seasoned and crispy fried chicken strips, and a delightful combination of mozzarella and Parmesan cheeses. All of these elements come together in a single baking dish for minimal cleanup and maximum flavor.

Ingredient Notes

Rigatoni Pasta – This tube-shaped pasta with ridges is wonderful for holding onto sauce. About 3/4 pound is perfect for this casserole.
Marinara Sauce – A good quality jarred marinara sauce makes this recipe incredibly fast. You’ll need 32 oz, but feel free to use up to 48 oz if you prefer a saucier dish.
Mozzarella Cheese – Shredded mozzarella melts beautifully, creating that irresistible cheesy pull. We use 3 cups, divided, for layers of goodness.
Parmesan Cheese – Grated Parmesan adds a salty, nutty depth. You’ll use 1/3 cup, also divided, for flavor in the sauce and on top.
Chicken Breasts – Two small boneless, skinless chicken breasts provide the protein. Look for ones that are similar in size for even cooking.
Flour – All-purpose flour is used to create a light coating on the chicken before its egg bath, helping the breadcrumbs adhere. We’ll use 3/4 cup.
Seasoned Salt – This adds a lovely seasoned kick to the flour coating. You’ll need 2 teaspoons.
Pepper – A dash of black pepper, 1/4 teaspoon, rounds out the seasoning.
Eggs – Two eggs act as the binder for the breadcrumbs, ensuring a golden, crispy coating on the chicken.
Italian Breadcrumbs – These seasoned breadcrumbs are key to that classic chicken parmesan crispiness. We’ll use 1 1/2 cups.
Vegetable Oil – For frying the chicken to golden perfection. About 3/4 cup will be needed, possibly a little more.
Butter – A couple of tablespoons of butter add richness to the frying oil.
Fresh Parsley – A sprinkle of fresh parsley before serving adds a bright, fresh finish.

Add-ins and Substitutions

Spice it Up: If you enjoy a little heat, add a pinch of red pepper flakes to the marinara sauce or the breadcrumb mixture.
Extra Veggies: Feel free to sauté some onions or garlic in the pan before frying the chicken and add them to the pasta mixture for an extra layer of flavor.
Different Pasta: While rigatoni is excellent, other short pasta shapes like penne, rotini, or ziti would also work wonderfully in this casserole.

One Pan Chicken Parmesan Casserole Recipe

How to Make One Pan Chicken Parmesan Casserole

Let’s get this comforting casserole baking! The key to this recipe is prepping the chicken while the pasta water heats up, ensuring a smooth flow from stovetop to oven.

Get the Pasta Water Ready: Start by bringing a large pot of water to a boil for your pasta. While it heats, you can begin preparing the chicken.
Bread the Chicken: Pat your chicken breasts dry with paper towels. Slice them into 1/2 inch thick strips. Set up your breading station:
- Bowl 1: Whisk together 3/4 cup flour, 2 teaspoons seasoned salt, and 1/4 teaspoon pepper.
- Bowl 2: Lightly whisk 2 eggs.
- Bowl 3: Measure out 1 1/2 cups Italian breadcrumbs.
- Dredge each chicken strip in the flour mixture, ensuring it’s fully coated, then dip it into the whisked eggs, letting any excess drip off. Finally, coat it thoroughly in the Italian breadcrumbs, gently pressing to help them adhere.
Cook the Pasta: Once your water is boiling, add the 3/4 pound of rigatoni pasta. Cook it for 1 minute less than the package directions suggest. You want it to still have a little bite, as it will finish cooking in the oven. Drain the pasta well.
Sauce the Pasta: Return the drained pasta to the warm pot. Stir in 32 oz of marinara sauce, 2 tablespoons of grated Parmesan cheese, and 1 cup of the shredded mozzarella cheese. Toss everything together until the pasta is well coated. Set this aside.
Fry the Chicken: Heat about 1/2 inch of vegetable oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once the oil is hot, carefully add the breaded chicken strips in batches. Fry for about 4 minutes per side, until they are a beautiful golden brown. You may need to add a little more oil as you go. Transfer the fried chicken to a plate lined with paper towels to drain any excess oil. Once slightly cooled, slice the cooked chicken into bite-sized pieces.
- Pro Tip: Don’t overcrowd the skillet when frying the chicken. Frying in batches ensures each piece gets nicely browned and crispy rather than steaming.
Assemble the Casserole: Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch casserole dish. Spread half of the sauced pasta mixture into the prepared dish. Arrange half of the sliced chicken strips over the pasta. Sprinkle with 2 tablespoons of Parmesan cheese and 1 cup of mozzarella cheese. Add the remaining pasta mixture, then top with the rest of the chicken strips. Finish with the remaining Parmesan and mozzarella cheese.
Bake the Casserole: Place the assembled casserole in the preheated oven and bake uncovered for 25 minutes.
Crisp the Topping (Optional): For an extra-crispy, golden cheese topping, increase the oven temperature to 425 degrees Fahrenheit and bake for an additional 5 minutes.
Garnish and Serve: Remove the casserole from the oven. Garnish generously with fresh chopped parsley before serving.

Recipe Tips

Don’t Overcook the Pasta: Remember to pull the pasta from the boiling water a minute or two early. It will finish cooking in the oven, and you don’t want it to become mushy.
Ensure Even Breading: Take your time when breading the chicken to ensure each piece is fully coated. This creates the best crispy texture and prevents the chicken from drying out.
Hot Oil is Key: Make sure your oil is sufficiently hot before adding the chicken. This helps create a perfectly golden crust quickly without making the chicken greasy.
Rest Before Slicing: Let the fried chicken rest for a minute or two on the paper towels before slicing. This helps the juices redistribute for more tender chicken.

FAQs

Can I make this ahead of time? You can assemble the casserole up to the baking step a day in advance. Cover it tightly and refrigerate. You may need to add a few extra minutes to the baking time if baking directly from the refrigerator.
Can I use chicken tenders instead of strips? Absolutely! If you have chicken tenders, you can bread and fry them whole. They will just need to be sliced after cooking before assembling the casserole.
What kind of marinara sauce is best? Any good quality marinara sauce you enjoy will work. If you have a favorite homemade recipe, feel free to use that!

Serving Suggestions

This One Pan Chicken Parmesan Casserole is a complete meal in itself, but it pairs wonderfully with a crisp green salad tossed with a light vinaigrette to balance the richness. A side of steamed broccoli or green beans also makes a lovely addition. For extra garlic flavor, a slice of garlic bread is always a welcome companion.

Make This Recipe in Advance

While this casserole is best served fresh from the oven, some components can be prepped ahead. You can bread the chicken and store it in the refrigerator on a parchment-lined plate, covered loosely, for up to a few hours before frying. The pasta mixture can also be prepared and assembled in the casserole dish, then covered and refrigerated overnight. Just be sure to adjust baking time as needed.

One Pan Chicken Parmesan Casserole