Easy Chicken Parmesan Casserole: A One-Dish Wonder

Introduction & Inspiration

Craving the comforting flavors of Chicken Parmesan but short on time and energy? Then you absolutely need this Chicken Parmesan Casserole in your life! This recipe cleverly transforms the classic dish into an incredibly easy, one-pan baked pasta dinner. We’re talking tender, seasoned chicken pieces and uncooked rigatoni baked right in the marinara sauce, then topped with gooey mozzarella, salty Parmesan, and crispy Panko breadcrumbs.

My inspiration for this dish comes from wanting to simplify classic comfort foods for busy weeknights without sacrificing flavor. The magic here is that the pasta and chicken cook together in the sauce, absorbing all those delicious flavors while the oven does all the work. It’s hearty, cheesy, and so satisfying.

This casserole is perfect for family dinners, feeding a crowd, or anytime you need a delicious meal with minimal cleanup. It brings all the beloved elements of Chicken Parmesan together in one easy, scoopable dish. It is a perfect family dinner.

Nostalgic Appeal / Comfort Factor

Chicken Parmesan is a titan of Italian-American comfort food, beloved for its combination of tender chicken, rich tomato sauce, and melted cheese. Baked pasta casseroles hold a similar comforting appeal, evoking feelings of cozy family meals and satisfying, hearty dinners.

This recipe masterfully blends the nostalgic flavors of Chicken Parmesan with the ease and comfort of a baked pasta casserole. The familiar Italian seasonings, the rich marinara, the cheesy topping – it all hits those comforting notes perfectly.

It’s a crowd-pleasing dish that feels both familiar and incredibly convenient, perfect for bringing warmth and satisfaction to the dinner table. A delicious comfort food recipe.

Homemade Focus (Easy Assembly & One-Pan Magic)

While using jarred marinara sauce and dried pasta makes this recipe incredibly convenient, the focus is on the magic of homemade assembly and one-pan cooking. You’re seasoning fresh chicken, combining simple pantry staples, and letting them transform into a cohesive, flavorful meal in the oven.

The “homemade” aspect shines in the seasoning of the chicken and the final layering of cheeses and crispy breadcrumbs. It’s about taking simple ingredients and, through the straightforward process of baking them together, creating a satisfying meal that tastes like much more effort went into it.

This recipe celebrates effortless homemade cooking, proving that you can achieve deep, comforting flavors without multiple pots and pans or complicated steps. The homemade result is incredible.

Flavor Goal

The primary flavor goal is to deliver the classic taste of Chicken Parmesan in a comforting casserole format. The chicken should be tender and infused with Italian herbs and garlic. The pasta, cooked directly in the marinara sauce and water, should be flavorful and cooked perfectly al dente.

The marinara sauce forms the rich, tomatoey base, complemented by the seasonings. The topping is crucial: melted, gooey mozzarella provides creaminess, grated Parmesan adds a salty, nutty bite, and the Panko breadcrumbs offer a delightful crispy, crunchy contrast to the tender pasta and chicken.

The overall experience should be savory, cheesy, slightly herbaceous, and incredibly satisfying, with tender chicken and pasta in every bite, crowned with a cheesy, crunchy top. A perfect balance between flavour and texture.

Ingredient Insights

• Boneless, Skinless Chicken Breasts (Diced): Cut into bite-sized cubes so they cook evenly and quickly alongside the pasta.
• Garlic (Minced): Adds essential savory flavor to the chicken.
• Italian Seasoning & Oregano: Provide the classic herbal backbone reminiscent of Chicken Parmesan.
• Rigatoni Pasta (Uncooked): Sturdy tube shape holds up well to baking and catches the sauce nicely. Other sturdy shapes like penne or ziti can work, but avoid very small or thin shapes. Crucially, it goes in uncooked.
• Marinara Sauce (Jarred): The tomato base. Use your favorite brand/style. A 24 oz jar provides the right amount of sauce.
• Water: Essential liquid added to cook the uncooked pasta directly in the dish. Don’t skip this!
• Salt & Black Pepper: Basic seasonings for the whole dish.
• Shredded Mozzarella Cheese: Provides the classic gooey, melty cheese topping. Low-moisture, part-skim works well.
• Panko Breadcrumbs: Japanese-style breadcrumbs that provide a superior, airy crunch compared to regular breadcrumbs.
• Grated Parmesan Cheese: Adds a salty, nutty flavor boost to the topping.
• Fresh Basil (Chopped): Adds a fresh, aromatic finish.

Essential Equipment

• 9×13 Inch Baking Dish: The primary vessel for assembling and baking the casserole. Ensure it’s greased.
• Bowl: For seasoning the chicken initially.
• Large Spoon or Spatula: For stirring everything together in the baking dish.
• Aluminum Foil: Essential for covering the dish tightly during the initial baking phase to trap steam and cook the pasta.
• Measuring Cups & Spoons:

Ingredients

Main Casserole:

• ▢ 1 ½ lb chicken breasts, skinless and boneless, diced into bite-size cubes
• ▢ 4 garlic cloves, minced
• ▢ 1 tbsp Italian seasoning
• ▢ 1 tsp oregano
• ▢ 16 oz rigatoni pasta, uncooked
• ▢ 24 oz jar marinara sauce
• ▢ 3 cups water
• ▢ 1 tsp salt
• ▢ 1/2 tsp black pepper

Topping:

• ▢ 2 cups shredded mozzarella
• ▢ 1 cup Panko breadcrumbs
• ▢ ½ cup grated Parmesan cheese

Garnish:

• ▢ Fresh basil, chopped

Step-by-Step Instructions

1. Prepare Oven and Dish:

• Preheat the oven to 425°F (220°C).
• Spray a 9×13 inch baking dish generously with cooking spray or lightly grease with oil.

2. Season the Chicken:

• Place the diced chicken breast pieces into a bowl.
• Add the minced garlic, Italian seasoning, and oregano. Toss well to ensure the chicken is evenly coated. Let it sit for about 5 minutes while you prepare the dish.

3. Combine Ingredients in Baking Dish:

• Add the uncooked rigatoni pasta directly into the prepared baking dish.
• Pour the marinara sauce over the pasta.
• Pour the 3 cups of water over the pasta and sauce.
• Add the seasoned raw chicken pieces to the dish.
• Sprinkle the salt and black pepper evenly over everything.
• Stir all the ingredients together directly within the baking dish until well combined. Make sure the pasta and chicken are mostly submerged in the liquid.

4. Bake Covered:

• Cover the baking dish tightly with aluminum foil. This is crucial to trap steam and cook the pasta and chicken properly.
• Carefully place the covered dish into the preheated oven.
• Bake covered for 30 minutes.

5. Stir and Check Liquid:

• Carefully remove the dish from the oven and remove the foil (watch out for steam!).
• Give the mixture a good stir. At this point, there will likely still be a good amount of liquid in the dish, and the pasta will not be fully cooked yet. This is normal and expected.

6. Add Topping and Bake Uncovered:

• Sprinkle the shredded mozzarella evenly over the pasta mixture.
• Top the mozzarella evenly with the Panko breadcrumbs.
• Sprinkle the grated Parmesan cheese over the breadcrumbs.
• Return the dish uncovered to the oven.
• Bake for another 10-15 minutes, or until the cheese is melted, golden brown, and bubbly, and the pasta is tender when tested.

7. Garnish and Serve:

• Let the casserole rest for 5-10 minutes after removing it from the oven.
• Sprinkle with fresh chopped basil just before serving.
• Serve hot.

Troubleshooting

• Pasta Undercooked: Ensure the dish was covered tightly with foil during the first bake. Ensure the full 3 cups of water were added. Bake time might need slight adjustment based on oven/pasta shape. Ensure oven temperature is accurate.
• Pasta Mushy: Overbaked during the uncovered stage, or perhaps too much initial liquid for the specific pasta used (though 3 cups is standard for this method).
• Chicken Dry: Overbaking, or chicken pieces cut too small. Ensure chicken is just cooked through (165°F/74°C). Dicing into 1-inch cubes is usually good.
• Dish Too Watery: Sauce might have been very thin, or dish wasn’t baked long enough uncovered at the end to allow some evaporation.
• Dish Too Dry: Not enough water added initially, foil wasn’t tight enough allowing too much steam escape, or baked too long uncovered.
• Topping Burnt: Broiler not used here, but if cheese/breadcrumbs brown too quickly during the uncovered bake, loosely tent with foil again.

Tips and Variations

• Tight Foil Seal: Really crimp the foil tightly around the edges of the dish for the first 30 minutes to trap steam effectively.
• Pasta Shape: While rigatoni is great, other sturdy, medium shapes like penne, ziti, or large shells can work. Adjust baking time slightly if needed. Avoid thin pasta like spaghetti.
• Add Veggies: Stir in some chopped spinach, sautéed mushrooms, or zucchini along with the pasta and sauce.
• Spice it Up: Add 1/4 – 1/2 teaspoon of red pepper flakes along with the other seasonings for some heat.
• Different Cheese: Use provolone instead of or mixed with mozzarella. Add a layer of ricotta under the mozzarella for extra creaminess.
• Meat Substitute: Use cooked Italian sausage (sliced or crumbled) instead of chicken for a different flavor.

Serving and Pairing Suggestions

• Serve Hot: Best enjoyed warm and bubbly from the oven.
• With Garlic Bread: Perfect for soaking up any extra sauce.
• With a Simple Green Salad: A crisp salad with a light vinaigrette balances the richness of the casserole.
• Family Dinner Staple: A crowd-pleasing, easy meal perfect for weeknights.

Nutritional Information

(Provided in recipe, per 13 oz bowl serving – Note: Serving size determination can vary)

• Calories: 503kcal
• Carbohydrates: 61g
• Protein: 37g
• Fat: 11g
• Saturated Fat: 4.5g
• Polyunsaturated Fat: 1.9g
• Monounsaturated Fat: 2.7g
• Trans Fat: 0.2g
• Cholesterol: 83mg
• Sodium: 1127mg
• Potassium: 823.5mg
• Fiber: 4.6g
• Sugar: 7.7g
• Calcium: 302mg
• Iron: 4.2mg (Disclaimer: Provided estimate; actual values vary based on specific ingredients and brands used.)

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Recipe Summary and Q&A

Summary: This Easy Chicken Parmesan Casserole combines uncooked rigatoni pasta, diced raw seasoned chicken, marinara sauce, and water in a 9×13 dish. It’s baked covered until partially cooked, then stirred, topped with mozzarella, Parmesan, and Panko breadcrumbs, and baked uncovered until bubbly and golden. The process relies on the liquid and steam under foil to cook the pasta and chicken together.

Q&A:

• Q: Is it safe to cook raw chicken and uncooked pasta together like this?
  • A: Yes, provided the dish reaches a safe internal temperature throughout during baking. The initial 30 minutes covered at 425°F, followed by 10-15 minutes uncovered, should be sufficient to fully cook both the chicken (to 165°F/74°C) and the pasta, while ensuring the sauce is hot enough to eliminate concerns.
• Q: Does the pasta really cook without boiling it first?
  • A: Yes! The 3 cups of water combined with the marinara sauce provide enough liquid, and covering the dish tightly traps the steam needed to cook the pasta directly in the sauce as it bakes.
• Q: Can I use whole wheat pasta?
  • A: You can try, but whole wheat pasta often requires more liquid and a longer cooking time than white pasta. You might need to add an extra 1/4 to 1/2 cup of water and potentially increase the initial covered baking time by 5-10 minutes.
• Q: Can I assemble this ahead of time?
  • A: It’s generally best assembled just before baking. Assembling it too far ahead might cause the uncooked pasta to absorb too much liquid before baking, potentially leading to uneven cooking or a drier result. You can season the chicken ahead and have ingredients ready to combine quickly.