Chicken parmesan but in a casserole. Flavorful, cheesy, delightfully comforting, and high in protein.

It’s a perfect dump and bake casserole anyone can make to impress, especially if you’re a love of chicken parmesan!

My family loves having chicken parmesan. But, when I have a large family dinner, it can become tedious and quite a hassle to make.

And one thing that’s always a hit with any family… It’s pasta casseroles!

This chicken parmesan casserole is a delicious twist on the classic Italian American dish. But the best thing is that you can feed your entire family in half the time the traditional dish would take.

One of the best parts about this casserole is its versatility.

For example, if you need the meal to be gluten-free, replace the rigatoni pasta with gluten-free pasta and the Panko breadcrumbs with gluten-free breadcrumbs.

If you want to pack your casserole with additional nutrients, or you have a picky eater, try adding some vegetables.

Ingredients and Substitutes

Chicken breasts, skinless and boneless, diced into bite-size cubes (1 ½ lb) – If you want to switch things up, you can use other protein options like chicken thighs, tofu (for a plant-based option), or shrimp.

Garlic, minced (4 cloves) – If you don’t have fresh garlic (or don’t want your hands smelling like garlic), you can use garlic flakes or powder.

Italian seasoning (1 tbsp) – Don’t skip this ingredient since it adds a lot of flavor. If you don’t have any, mix dried basil, rosemary, and thyme in equal parts.

Oregano (1 tsp)

Rigatoni pasta, uncooked (16 oz) – You can also use penne or ziti.  

Marinara sauce (24 oz jar) – Blend canned tomatoes, olive oil, garlic, basil, and oregano for a quick homemade version.

Water (3 cups)

Salt (1 tsp)

Black pepper (1/2 tsp)

Shredded mozzarella (2 cups) – To switch things up, you can use other options like Provolone or Monterey Jack.

Panko breadcrumbs (1 cup) – While I love Panko breadcrumbs (they create an extra crunchy chicken), you can also use regular breadcrumbs or a keto option.

Parmesan cheese, grated (½ cup) – Try using Asiago or Pecorino Romano for a sharper flavor or nutritional yeast for a plant-based option.

Garnish

Fresh basil, chopped

How to Make Chicken Parmesan Casserole

Step 1. Grab a 9×13 baking dish and spray it with oil. Preheat the oven to 425F. Place the chicken breasts in a bowl and add the minced garlic, Italian seasoning, and oregano.

Step 2. Mix everything thoroughly to ensure the chicken gets coated with the spices. Let it sit for 5 minutes.

Step 3. Place the uncooked rigatoni pasta in the baking dish. 

Step 4. Add the marinara sauce and water.

Step 5. Add the seasoned chicken, salt, and pepper to taste.

Step 6. Give the ingredients a good stir to make sure everything is combined. Cover the baking dish with aluminum foil and bake for roughly 30 minutes.

Remove from the oven and give it a stir. Don’t worry if you see the pasta is still uncooked!

Step 7. Grab the shredded mozzarella, breadcrumbs, and parmesan cheese, and sprinkle all of them on top of the casserole one by one.

Step 8. Place it back in the oven for 10-15 minutes or until the cheese becomes golden brown. Make sure the pasta is fully cooked. When you are ready to serve, garnish with chopped basil.

What to Serve with This Chicken Parmesan Casserole

My family loves to have this casserole as it is. However, when I want to have a bigger meal, some sides pair perfectly with this dish.

Here are some of my favorite sides.

• Caesar salad
• Caresse salad
• Arugula salad
• Roasted vegetables
• Garlic mushrooms

Storage Tips

If you have some leftovers, I know you will want to keep them. When the casserole has cooled down, transfer it to an airtight container and keep it in the fridge for up to 3-4 days.

For those who don’t plan to have the casserole the same week, place them in individual portions in a freezer-safe bag or container. You can keep them in the freezer for up to 3 months.

When you are ready to have this delicious again, place a portion on a microwave-safe plate and cover it with a damp paper towel (this prevents the casserole from becoming too dry). The best tip I can offer you is to make sure you heat it in 1-minute increments.

My favorite way to reheat this recipe is using the oven. Preheat the oven to 350F, transfer it to a baking dish, cover with foil, and heat for roughly 15-20 minutes. Make sure the cheese gets bubbly again.

Other Casseroles You’ll Love

• Pizza Pasta Casserole
• Lazy Lasagna Casserole
• Meatballs Pasta Casserole
• Sweet Potato Black Bean Casserole
• Chicken Burrito Casserole