Chicken Parmesan Casserole Recipe From Scratch

This chicken parmesan casserole is my go-to when I want all the flavor of the classic dish without the frying. Breaded chicken, rigatoni, marinara, and two kinds of melted cheese all bake together in one dish. It feeds six people and comes together in under 45 minutes.

Why This Chicken Parmesan Casserole Works

The pasta cooks right in the casserole dish with the sauce. No separate boiling needed. The starch from the pasta thickens the marinara as it bakes, and the sauce clings to every piece of rigatoni.

The chicken gets pan-seared before it goes in the oven. That step builds the golden-brown crust that makes this taste like a proper chicken parmesan, not just a pasta bake. Six minutes per side on medium-high heat and the crust is set.

The cheese layer is what seals it. A mix of shredded mozzarella and freshly grated Parmesan melts into a bubbling golden top. The edges get slightly crispy where the cheese meets the baking dish.

Ingredients

• 1.5 lbs boneless skinless chicken breasts, cut into 1-inch pieces
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 cup Italian breadcrumbs
• 1/2 cup freshly grated Parmesan, divided
• 2 tablespoons olive oil
• 1 jar (24 oz) marinara sauce
• 1 cup chicken broth
• 8 oz rigatoni, uncooked
• 1.5 cups shredded mozzarella, divided
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and black pepper to taste
• Fresh basil for garnish

What You Need for Chicken Parmesan Casserole

Boneless skinless chicken breasts — cut into 1-inch pieces for even breading and quicker cooking. Chicken thighs work here too and stay juicier during baking. Either way, pat the pieces dry before breading so the coating sticks.

Italian breadcrumbs — pre-seasoned breadcrumbs give the chicken its crust. Panko mixed with Italian seasoning gives a crunchier finish if you prefer extra texture.

Rigatoni — the ridges grab the marinara sauce and hold up to baking without turning mushy. Penne works as a substitute. Skip thin pasta like angel hair — it overcooks in the oven.

Marinara sauce — use your favorite jarred sauce or homemade. I add 1 cup of chicken broth directly to the jar before pouring it into the dish so the pasta has enough liquid to cook through.

Mozzarella — shredded block mozzarella melts evenly and doesn’t release excess water. Avoid pre-shredded bags with anti-caking starch — they can make the top grainy instead of glossy.

Parmesan — freshly grated Parmesan goes into both the breadcrumb coating and the cheese layer on top. It adds a sharp, salty depth that mozzarella alone can’t provide.

How to Make Chicken Parmesan Casserole

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Set up a breading station with three shallow bowls: flour in the first, beaten eggs in the second, breadcrumbs mixed with 1/4 cup Parmesan and 1 teaspoon Italian seasoning in the third.
3. Season chicken pieces with garlic powder, salt, and black pepper. Dredge each piece in flour, dip in egg, then coat in the breadcrumb mixture.
4. Heat olive oil in a large skillet over medium-high heat. Sear breaded chicken pieces for 2 to 3 minutes per side until golden brown. Work in batches to avoid crowding. Set aside.
5. Pour marinara sauce and chicken broth into the prepared baking dish. Stir to combine.
6. Add uncooked rigatoni to the sauce and stir so the pasta is coated.
7. Arrange seared chicken pieces on top of the pasta and sauce in a single layer.
8. Sprinkle 1 cup of shredded mozzarella over the chicken. Cover tightly with aluminum foil.
9. Bake for 25 minutes. Remove foil and add remaining 1/2 cup mozzarella and 1/4 cup Parmesan.
10. Bake uncovered for 5 to 8 more minutes until cheese is melted and golden in spots. Let rest for 5 minutes before serving. Garnish with fresh basil.

Chicken Parmesan Casserole Variations

Dump-and-Bake Chicken Parmesan Casserole

Skip the breading and searing steps entirely. Cut chicken into 1-inch pieces, toss with Italian seasoning and garlic powder, and place raw in the sauce with the pasta. Cover and bake at 375°F for 40 minutes, then uncover for the cheese finish. The texture is softer without the crust, but it cuts prep time to under 5 minutes.

Keto Chicken Parmesan Casserole

Skip the pasta and use cauliflower florets instead. Reduce the marinara to 1 cup and skip the chicken broth. Add crushed pork rinds on top instead of breadcrumbs for the crust. The result is crisp and cheesy with very low carbs — about 8g net carbs per serving.

Make-Ahead Chicken Parmesan Casserole

Assemble the casserole up through step 8 and refrigerate covered for up to 2 days. When ready to bake, add 10 extra minutes to the covered bake time since it’s going in cold. Don’t add the final cheese layer until the last 5 minutes uncovered.

Chicken Parmesan Casserole with Rotisserie Chicken

Replace raw chicken with 2 cups of shredded rotisserie chicken. Skip the breading and searing steps. Stir the chicken directly into the sauce with the pasta, then layer cheese on top and bake covered for 25 minutes. This version is ready in 35 minutes total with almost no prep.

Tips for the Best Chicken Parmesan Casserole

• I always cover the dish tightly with foil for the first 25 minutes. That traps steam and cooks the pasta through without drying out the sauce.
• Pat the chicken pieces dry before breading. Moisture keeps the coating from sticking and getting crispy.
• Don’t crowd the pan when searing. Work in batches so each piece has contact with the oil and develops a crust rather than steaming.
• Let the casserole rest for 5 minutes after pulling it from the oven. The sauce firms up slightly and slices more cleanly.
• I use a 9×13-inch dish specifically — the pasta needs room to spread out so it cooks evenly in the sauce.

Make Ahead & Storage

This chicken parmesan casserole keeps in the fridge for up to 4 days. Reheat individual portions in the microwave for 2 minutes or cover the whole dish with foil and warm in a 350°F oven for 20 minutes. Add a splash of marinara if the pasta looks dry.

To freeze, let the casserole cool completely after baking. Portion into individual freezer containers or wrap the full dish tightly in two layers of plastic wrap and one layer of foil. Freeze for up to 3 months. Thaw overnight in the fridge before reheating. The cheese layer holds up well and the pasta stays intact after thawing.

Common Questions

Can I use uncooked pasta in chicken parmesan casserole?

Yes, and I recommend it. Uncooked rigatoni absorbs the sauce as it bakes, which gives the pasta more flavor than pre-cooking it separately. Just make sure there’s enough liquid — the marinara and chicken broth together should fully cover the pasta in the dish before it goes into the oven.

Do I have to bread the chicken?

No. Skipping the breading and searing gives you a dump-and-bake version that’s ready in about 5 minutes of prep. The chicken won’t have a crispy crust, but the flavor from the marinara and cheese still makes this a satisfying dinner. Pat the chicken dry and season it well before adding it to the dish.

How do I know when the chicken parmesan casserole is done?

The pasta should be tender and the sauce bubbly around the edges. The cheese on top should be melted and golden in spots. Use an instant-read thermometer on the largest chicken piece — it should read 165°F (74°C) in the center before you pull it from the oven.

Can I make chicken parmesan casserole ahead of time?

Yes. Assemble through step 8, cover tightly, and refrigerate for up to 2 days. Bake from cold, adding about 10 extra minutes to the covered bake time. Add the final cheese layer only in the last 5 minutes uncovered so it doesn’t overcook.

This chicken parmesan casserole is the one dish I make when I need to feed a crowd with minimal effort. Save this to your casserole board and tap the link for the full step-by-step recipe at MillennialHawk.com.