Easy Chicken Parmesan Casserole Recipe

I never thought a Chicken Parmesan Casserole could make dinner look like a restaurant plate and my family forget takeout exists.

I’m obsessed with this Chicken Parmesan Casserole because it hits everything I actually want in a weeknight dinner. I love when it’s all cheesy and saucy and messily satisfying.

I don’t care if it’s basic. It’s about the crunchy top, the gooey middle, that sharp Parmesan sneaking through.

I always imagine plate scraping like a competition. And the best part is it’s one of those Easy Casserole meals that makes friends and leftovers argue for space in my fridge.

Simple pasta, bold sauce, and cheese. Food that refuses to be boring.

I want seconds before the first bite is gone.

Ingredients

• Penne or ziti: hearty pasta that holds sauce, so every bite’s saucy and comforting.
• Cooked shredded chicken: protein-packed and easy, like lazy weekday dinner magic.
• Marinara sauce: tangy tomato base that keeps things cozy and familiar.
• Ricotta cheese: creamy cushion that makes the casserole rich and soft.
• Large egg: binds the ricotta so it doesn’t turn into a sloppy mess.
• Italian seasoning: herbs that give cozy, familiar Italian vibes without fuss.
• Garlic powder or minced garlic: adds a warm garlicky kick you’ll love.
• Salt: wakes up flavors, so everything tastes like it’s meant to be.
• Black pepper: little heat and earthiness to balance the tomatoes.
• Mozzarella cheese: melty, gooey goo that makes the top irresistible.
• Parmesan cheese: sharp umami punch, great for salty, cheesy depth.
• Panko breadcrumbs: crunchy top texture, because casseroles need a little crunch.
• Olive oil: browns breadcrumbs and adds a silky, savory note.
• Fresh basil or parsley: bright, herbal finish that freshens each bite.

Ingredient Quantities

• 12 ounces pasta (penne or ziti)
• 3 cups cooked shredded chicken (about 2 large breasts, could be rotisserie)
• 2 cups marinara sauce (store bought or homemade)
• 1 cup ricotta cheese
• 1 large egg (to bind the ricotta)
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder or 1 clove garlic minced
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 1 1/2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese, plus extra for topping
• 1/2 cup panko breadcrumbs (for a crunchy top)
• 2 tablespoons olive oil (to brown breadcrumbs)
• Fresh basil or parsley for garnish, optional

How to Make this

1. Preheat oven to 375°F (190°C). Boil 12 ounces penne or ziti in salted water until just shy of al dente, drain and save a little pasta water in case you need to loosen the casserole later.

2. In a bowl combine 3 cups cooked shredded chicken with 2 cups marinara sauce so the chicken is well coated, taste for salt and adjust if needed.

3. In another bowl mix 1 cup ricotta, 1 large egg, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder or 1 clove minced garlic, 1 teaspoon salt and 1/2 teaspoon black pepper until smooth.

4. Stir half of the mozzarella (about 3/4 cup) and 1/2 cup grated Parmesan into the ricotta mixture, don’t overwork it, you want it creamy not rubbery.

5. In a large mixing bowl combine the drained pasta, the ricotta mixture, and the sauced chicken; fold gently so everything is evenly distributed, add a splash of reserved pasta water if it seems dry.

6. Transfer mixture to a lightly greased 9×13 inch baking dish and spread it evenly, press gently so there are no big air pockets.

7. Top with the remaining mozzarella and a little extra grated Parmesan for flavor.

8. Make the crunchy topping by mixing 1/2 cup panko breadcrumbs with 2 tablespoons olive oil in a small skillet over medium heat, toast until golden and fragrant while stirring often, then sprinkle evenly over the cheese.

9. Bake uncovered for 20 to 25 minutes until the cheese is bubbly and the panko is golden; if you want more brown on top, broil 1 to 2 minutes but watch it closely so it doesn’t burn.

10. Let rest 5 to 10 minutes before serving so it sets up, garnish with chopped fresh basil or parsley if you like, then scoop and enjoy.

Equipment Needed

1. Oven (preheated to 375°F / 190°C)
2. Large pot for boiling pasta
3. Colander to drain pasta (save a little pasta water)
4. 2 mixing bowls (one for chicken + sauce, one for ricotta mixture)
5. Measuring cups and spoons
6. Rubber spatula and wooden spoon for folding and stirring
7. 9×13 inch baking dish, lightly greased
8. Small skillet to toast panko with olive oil
9. Cheese grater (for Parmesan) and a knife for chopping basil or parsley

FAQ

Easy Chicken Parmesan Casserole Recipe Substitutions and Variations

• Pasta (12 ounces penne or ziti): swap with rigatoni, rotini, shells, or whole wheat penne if you want more fiber. Smaller shapes hold sauce better, so pick what you like.
• Cooked shredded chicken (3 cups): use shredded rotisserie turkey, diced cooked pork, or canned chicken for a shortcut. You can also stir in cooked ground turkey or beef for a different vibe.
• Ricotta cheese (1 cup): cottage cheese blended smooth, mascarpone, or plain Greek yogurt work well. If using cottage cheese, pulse it in a blender so it’s creamy.
• Panko breadcrumbs (1/2 cup): crushed buttery crackers, crushed cornflakes, or regular Italian breadcrumbs mixed with 1 tablespoon melted butter and extra grated Parmesan give the same crunchy top.

Pro Tips

1. Don’t overcook the pasta, cook it just shy of al dente cause it keeps cooking in the oven, also rinse it quick only if you’re worried about it sticking, but generally just toss it with a little olive oil so it doesnt clump.

2. Taste the sauced chicken before you mix everything, store bought sauces can be bland or too salty so adjust seasoning now, a splash of red pepper flakes or a squeeze of lemon can wake it up.

3. Warm the ricotta a bit by stirring it with the egg and a tablespoon of warm pasta water so it blends smooth and doesnt get grainy, and fold gently when you mix so the cheese stays creamy not rubbery.

4. Don’t skip toasting the panko, do it in the skillet until golden brown and add a pinch of smoked paprika or grated parm while it toasts for extra flavor, if broiling the bake at the end watch it every 30 seconds because it goes from perfect to burnt fast.

Easy Chicken Parmesan Casserole Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I never thought a Chicken Parmesan Casserole could make dinner look like a restaurant plate and my family forget takeout exists.

Pin

Servings

6

servings

Calories

606

kcal

Equipment: 1. Oven (preheated to 375°F / 190°C)
2. Large pot for boiling pasta
3. Colander to drain pasta (save a little pasta water)
4. 2 mixing bowls (one for chicken + sauce, one for ricotta mixture)
5. Measuring cups and spoons
6. Rubber spatula and wooden spoon for folding and stirring
7. 9×13 inch baking dish, lightly greased
8. Small skillet to toast panko with olive oil
9. Cheese grater (for Parmesan) and a knife for chopping basil or parsley

Ingredients

• 12 ounces pasta (penne or ziti)

• 3 cups cooked shredded chicken (about 2 large breasts, could be rotisserie)

• 2 cups marinara sauce (store bought or homemade)

• 1 cup ricotta cheese

• 1 large egg (to bind the ricotta)

• 1 teaspoon Italian seasoning

• 1 teaspoon garlic powder or 1 clove garlic minced

• 1 teaspoon salt, or to taste

• 1/2 teaspoon black pepper

• 1 1/2 cups shredded mozzarella cheese, divided

• 1/2 cup grated Parmesan cheese, plus extra for topping

• 1/2 cup panko breadcrumbs (for a crunchy top)

• 2 tablespoons olive oil (to brown breadcrumbs)

• Fresh basil or parsley for garnish, optional

Directions

• Preheat oven to 375°F (190°C). Boil 12 ounces penne or ziti in salted water until just shy of al dente, drain and save a little pasta water in case you need to loosen the casserole later.
• In a bowl combine 3 cups cooked shredded chicken with 2 cups marinara sauce so the chicken is well coated, taste for salt and adjust if needed.
• In another bowl mix 1 cup ricotta, 1 large egg, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder or 1 clove minced garlic, 1 teaspoon salt and 1/2 teaspoon black pepper until smooth.
• Stir half of the mozzarella (about 3/4 cup) and 1/2 cup grated Parmesan into the ricotta mixture, don’t overwork it, you want it creamy not rubbery.
• In a large mixing bowl combine the drained pasta, the ricotta mixture, and the sauced chicken; fold gently so everything is evenly distributed, add a splash of reserved pasta water if it seems dry.
• Transfer mixture to a lightly greased 9×13 inch baking dish and spread it evenly, press gently so there are no big air pockets.
• Top with the remaining mozzarella and a little extra grated Parmesan for flavor.
• Make the crunchy topping by mixing 1/2 cup panko breadcrumbs with 2 tablespoons olive oil in a small skillet over medium heat, toast until golden and fragrant while stirring often, then sprinkle evenly over the cheese.
• Bake uncovered for 20 to 25 minutes until the cheese is bubbly and the panko is golden; if you want more brown on top, broil 1 to 2 minutes but watch it closely so it doesn’t burn.
• Let rest 5 to 10 minutes before serving so it sets up, garnish with chopped fresh basil or parsley if you like, then scoop and enjoy.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 350g
• Total number of serves: 6
• Calories: 606kcal
• Fat: 25g
• Saturated Fat: 8.3g
• Trans Fat: 0.5g
• Polyunsaturated: 6g
• Monounsaturated: 10.2g
• Cholesterol: 133mg
• Sodium: 1092mg
• Potassium: 433mg
• Carbohydrates: 52g
• Fiber: 3g
• Sugar: 4g
• Protein: 44g
• Vitamin A: 1000IU
• Vitamin C: 4mg
• Calcium: 227mg
• Iron: 1.8mg