Cheesy Chicken Parmesan Casserole Bake for Family Dinners

This chicken parmesan casserole captures all the flavors of classic chicken parmesan in a simple baked pasta the whole family will love.

Chicken parmesan casserole is an easy, comforting weeknight meal that combines tender chicken, al dente pasta, rich marinara, and melty cheese into one crowd-pleasing dish.

After all, who doesn’t love a good baked pasta?

The method is straightforward: mix cooked chicken and al dente pasta with marinara, top with shredded mozzarella and a parmesan-panko crumb, then bake until bubbly and golden.

Bake until the sauce is bubbling and the breadcrumb topping is browned for a satisfying crisp finish.

I prefer homemade marinara for this recipe because it’s easy and has fresh flavor, but store-bought marinara works well if you want an even quicker meal.

This casserole is generous in size and will easily feed a family of five for two meals. If you prefer a smaller portion, the recipe halves easily and can be baked in an 8×8-inch dish.

Do you cook pasta before making a pasta bake?

Yes—cook the pasta before assembling the casserole. Boil it to al dente according to package directions. It will finish cooking in the oven, so avoid overcooking to prevent a mushy result.

Do you bake pasta covered or uncovered?

Bake this casserole uncovered so the cheese and breadcrumbs brown nicely. If reheating leftovers, cover the dish to retain moisture—reheat covered at 350°F for 20–30 minutes or until warmed through.

How to make Chicken Parmesan Casserole:

If you prefer convenience, substitute two 700 mL (24 oz) jars of store-bought marinara for the homemade sauce. Homemade is quick and flavorful, though.
This is a large casserole that serves 8–10 people or provides seconds for most families. To make a smaller meal, halve the recipe and use an 8×8-inch baking dish.
Remember to cook pasta to al dente so it doesn’t overcook in the oven.

More pasta bake ideas:

Lasagna
Chicken Broccoli Alfredo Penne
Baked Shrimp Pasta with Mushroom Alfredo
Mexican-style Baked Pasta
Turkey Manicotti
Ravioli Lasagna

Yield: serves 8-10

Chicken Parmesan Casserole

This chicken parmesan casserole captures all the flavors of classic chicken parmesan in a simple baked pasta the whole family will enjoy.

Prep Time
25 minutes

Cook Time
25 minutes

Total Time
50 minutes

Ingredients

For the marinara sauce:

1 tablespoon olive oil
1 medium yellow onion, diced
4-5 cloves garlic, minced
2 x 28 ounce cans (828 mL) crushed tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried oregano
2 teaspoons dried basil
1/2 teaspoon dried rosemary
1 teaspoon sugar

For the topping:

1/4 cup melted butter
2/3 cup panko crumbs
2 teaspoons dried parsley
1/2 teaspoon garlic powder
2/3 cup shredded parmesan cheese

For the casserole:

16 ounces (454g) penne pasta
4 cups cooked, chopped chicken
2 cups shredded mozzarella cheese

Instructions

Make the marinara sauce:

In a medium pot, heat the olive oil over medium heat.
Add the diced onion and minced garlic; cook, stirring, for about 3–4 minutes until softened.
Stir in the crushed tomatoes, salt, pepper, oregano, basil, rosemary, and sugar.
Bring to a high simmer, then cover and reduce heat to low.
Simmer 15–20 minutes, stirring occasionally.

Make the topping:

Combine melted butter, panko, parsley, garlic powder, and parmesan in a small bowl; set aside.

Assemble the casserole:

Preheat the oven to 375°F (190°C).
Cook the penne in salted boiling water until al dente, following package instructions. Drain well.
Mix the drained pasta with the cooked chicken and marinara sauce. Transfer to a large casserole dish (9×13-inch or similar).
Sprinkle shredded mozzarella evenly over the pasta.
Top with the parmesan-panko mixture.
Bake 20–25 minutes, until cheese is melted, topping is golden, and sauce is bubbling.

Notes

If you prefer not to make marinara from scratch, use two 700 mL (24 oz) jars of your favorite store-bought sauce.

To make a smaller batch, halve the ingredients and bake in an 8×8-inch dish.

The full recipe fits a 9×13-inch (3 L) dish but will be full; place it on a baking sheet to catch any overflow. A 4 L casserole dish provides more room if you have one.