Introduction

Chicken Parmesan & Pasta Casserole is a comforting and easy-to-make dish that combines tender chicken, cheesy pasta, and a crispy breadcrumb topping. It’s perfect for a family dinner or meal prep and brings all the flavors of classic chicken parmesan in a convenient casserole form.

A close-up view of a two-layer pasta bake served on a white plate. The bottom layer shows spiral pasta coated in a rich red tomato sauce, mixed with some cheese melted and browned slightly. The top layer is a golden, crispy breadcrumb crust with a few green parsley leaves scattered on top for color. The plate rests on a red and white checkered cloth over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 small rotisserie chicken, pulled into small pieces
1/2 lb pasta (about 3 cups dry)
1 (24 oz) jar marinara or spaghetti sauce
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
3/4 cup panko bread crumbs
2 tbsp melted butter
1 tsp Italian seasoning
1/2 tsp garlic powder

Instructions

Step 1: Preheat your oven to 350° F and grease a medium-sized baking dish (7×9 inches works well).
Step 2: Cook the pasta according to the package directions, then drain it well.
Step 3: Return the drained pasta to the pot and stir in the marinara sauce, pulled chicken, half of the mozzarella cheese, half of the parmesan cheese, and 1 to 2 teaspoons of Italian seasoning.
Step 4: Let the mixture simmer over medium-low heat for a few minutes to combine the flavors, then spread it evenly into the prepared baking dish.
Step 5: Sprinkle the remaining mozzarella and parmesan cheese evenly over the top of the pasta mixture.
Step 6: In a small bowl, combine the panko bread crumbs, melted butter, and garlic powder. Sprinkle this mixture evenly over the cheese layer.
Step 7: Bake the casserole uncovered on the center rack for about 15 minutes, or until the breadcrumb topping is golden brown and crispy.
Step 8: Serve warm, either as is or alongside a salad, steamed vegetables, or breadsticks for a complete meal.

Tips & Variations

Use fresh Italian seasoning or substitute with dried basil and oregano if Italian seasoning isn’t available.
For a spicier version, add a pinch of red pepper flakes to the sauce before mixing.
Substitute rotisserie chicken with cooked shredded turkey or cooked ground beef for variety.
Use gluten-free pasta and panko to make this dish gluten-free.
For extra flavor, add a layer of sliced fresh tomatoes or sautéed mushrooms before topping with cheese.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until hot, or warm the whole casserole in a 350° F oven covered with foil for about 15–20 minutes until heated through.

How to Serve

A white dish with a baked pasta casserole showing three visible layers: the top layer is golden brown breadcrumb crust with a rough texture and small green parsley leaves scattered on it, the middle layer is melted cheese with some stringy texture, and the bottom layer shows cooked spiral pasta in red tomato sauce. The casserole is partially eaten, revealing the layers inside, with sauce stains on the white baked dish edges. The dish sits on a red and white checkered cloth, and a light wooden spoon is placed next to it on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of rotisserie chicken?

Yes, you can cook and shred fresh chicken breasts or thighs before mixing them into the casserole. Rotisserie chicken is convenient because it’s already cooked and flavorful.

Can I make this casserole ahead of time?

Absolutely. Prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.