Description
This Chicken Parmesan Pasta Casserole is a delicious, hearty baked dish that combines crispy breaded chicken, tender rotini pasta, rich marinara sauce, and a blend of melted cheeses. Perfect for a comforting weeknight dinner, this recipe layers flavorful ingredients to create a crowd-pleasing meal that’s easy to prepare and bake all in one dish.
Ingredients
Scale
Chicken and Breading
- 2 lbs boneless, skinless chicken breasts, cut into ¾-inch cubes
- 1 cup breadcrumbs
- ½ cup grated Parmesan cheese
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 large egg
- 2 tablespoons water
- 3 tablespoons olive oil (divided)
Pasta and Sauce
- 1 lb rotini pasta, cooked, drained, and cooled
- 1 (24-28 oz) jar marinara sauce
- ½ cup shredded Parmesan cheese
- 2 cups shredded mozzarella cheese (or provolone cheese)
Instructions
- Prep Breading and Chicken: In a shallow dish, combine the breadcrumbs, grated Parmesan cheese, onion powder, garlic powder, dried oregano, and dried basil. In a separate bowl, whisk together the egg and water to create an egg wash. Cut the chicken breasts into ¾-inch cubes.
- Bread and Cook Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Dip each piece of chicken into the egg wash, then dredge it in the breadcrumb mixture until fully coated. Cook the chicken cubes in batches in the skillet until browned on all sides and fully cooked through, about 6-8 minutes per batch. Remove and set aside.
- Layer Casserole: Grease a 13×9 inch baking dish. Start by spreading the cooked rotini pasta evenly on the bottom. Spoon half of the marinara sauce over the pasta, then sprinkle half of the shredded Parmesan cheese. Next, layer the cooked chicken over the cheese, and spread the remaining marinara sauce on top. Finish by sprinkling the shredded mozzarella (or provolone) cheese evenly over the casserole.
- Bake the Casserole: Preheat the oven to 400°F (200°C). Place the assembled casserole in the oven and bake uncovered for 25-30 minutes, or until the cheese is melted, bubbly, and lightly browned. Remove from oven and allow to cool for a few minutes before serving.
Notes
- Make sure the chicken pieces are evenly sized for uniform cooking.
- Use freshly grated Parmesan cheese for the best flavor.
- You can substitute rotini with other pasta shapes like penne or rigatoni if preferred.
- For a crispier chicken, double coat the chicken cubes by repeating the egg wash and breadcrumb steps.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven to preserve the texture of the breaded chicken and melted cheese.
