Cheesy Chicken Parmesan Casserole made with rigatoni, marinara, crispy chicken, and melty mozzarella. Comfort food at its finest, baked to perfection.

Have you ever had one of those nights where you just don’t have the energy for an elaborate meal, but you still want something that feels a little special? That’s how I stumbled onto this Chicken Parmesan Casserole.

I’ll be honest—I love chicken Parmesan, but the breading, frying, and carefully layering everything can be a bit much, especially when you’ve got laundry piling up and kids asking for help with math homework. One night, after a particularly chaotic day, I decided to take a shortcut. Instead of fussing over individual chicken cutlets, I threw everything into one dish—crispy chicken, pasta, marinara, and, of course, all the cheese.

The result? Pure magic. It was like all the best parts of chicken Parm had a cheesy, casserole-style makeover. Even better, it’s the kind of recipe that lets you sneak in some shortcuts (hello, rotisserie chicken) without sacrificing flavor. Now, it’s one of my favorite ways to bring a little Italian-inspired comfort to the table—minus the stress.

Why You’ll Love This Chicken Parmesan Casserole Recipe?

This isn’t just a casserole; it’s chicken Parmesan without the hassle. Here’s what makes it a keeper:

Crispy Chicken Meets Gooey Cheese: You get that satisfying crunch from the chicken, paired with melty mozzarella and nutty Parmesan.
Easy Enough for Weeknights: No need to stand over a frying pan for hours. Most of the work is hands-off.
Customizable to Your Mood: You can switch up the pasta, sauce, or even the cheese to keep things interesting.
Perfect for Leftovers: It reheats like a dream, making it ideal for meal prep or lazy lunches.

Golden-baked pasta casserole layered with melted mozzarella and topped with crispy breadcrumbs, served fresh from the oven.

Ingredient Notes:

Let’s take a closer look at the magic behind this Chicken Parmesan Casserole:

Rigatoni Pasta: Its sturdy shape holds all that sauce and cheese like a champ. Penne or ziti work, too, if that’s what you’ve got.
Marinara Sauce: Go for your favorite jarred variety, or make your own if you’re feeling ambitious.
Mozzarella Cheese: Shredded mozzarella gives you that gooey, stretchy cheese pull.
Parmesan Cheese: Adds a savory, salty kick to balance the mozzarella’s creaminess.
Chicken Breasts: Fresh and boneless is ideal, but leftover chicken or frozen tenders are great in a pinch.
Breadcrumbs: Italian-seasoned breadcrumbs give the chicken that classic Parmesan flavor.
Butter and Oil: The combo guarantees crispy, golden chicken.
Fresh Parsley: Totally optional, but it adds a pop of color and freshness to the finished dish.

Close-up of gooey, cheesy chicken pasta with vibrant tomato sauce and fresh parsley garnish.

How To Make Chicken Parmesan Casserole?

This casserole might look fancy, but trust me, it’s way easier than it seems. Let me walk you through it:

1. Cook the Pasta
Start by boiling your rigatoni in salted water. You’ll want to cook it just shy of al dente since it’ll continue cooking in the oven. Once drained, toss it with marinara sauce, Parmesan, and mozzarella to ensure every piece is packed with flavor.

2. Bread and Cook the Chicken
Set up your breading station: flour, eggs, and breadcrumbs. Coat each strip of chicken in the flour, dip it into the eggs, and press it into the breadcrumbs until fully coated. Fry them in a skillet with a mix of butter and oil until they’re golden and crispy. Trust me, the butter is the secret to that gorgeous color.

3. Assemble the Casserole
Layer half the pasta mixture into a greased casserole dish, then add half the chicken and a generous sprinkle of Parmesan and mozzarella. Repeat with the remaining ingredients, making sure the top is covered in cheese. Because more cheese is always a good idea, right?

4. Bake and Serve
Bake the casserole at 375°F for 25 minutes. Want a crispy, golden top? Crank the heat to 425°F for the last five minutes. Garnish with fresh parsley, and get ready to dig in.

A hearty serving of casserole highlighting creamy melted cheese and perfectly crisp edges.

Storage Options:

This casserole is just as good the next day—maybe even better.

Fridge: Store leftovers in an airtight container for up to four days. Reheat in the oven or microwave until warmed through.
Freezer: Assemble the casserole but don’t bake it. Cover tightly and freeze for up to three months. Bake straight from frozen, adding about 20 extra minutes to the cooking time.

Rich and flavorful baked pasta with golden breadcrumbs and cheese pulling off each bite.

Frequently Asked Questions:

Can I make this ahead of time?

Definitely. Assemble it up to a day in advance, refrigerate, and bake when ready.

What’s the best pasta to use?

Rigatoni is my go-to, but penne, ziti, or fusilli work well.

Can I freeze leftovers?

Yes! Portion them into airtight containers and freeze for up to three months. Reheat in the oven or microwave.

So there you have it—Chicken Parmesan Casserole that’s cheesy, comforting, and ridiculously easy. Whether it’s for a cozy family dinner or your next potluck, this dish is a guaranteed crowd-pleaser. Give it a try, and let me know—what’s your favorite casserole twist? I’d love to hear your ideas!

Chicken Parmesan Casserole displayed in a white baking dish, topped with melted mozzarella and a sprinkling of fresh herbs.

Print Recipe

Chicken Parmesan Casserole

This Chicken Parmesan Casserole combines crispy chicken, rigatoni pasta, marinara sauce, mozzarella, and Parmesan cheese for a hearty, comforting meal.

Prep Time40

Cook Time40

Total Time1 20

Course: Main Course

Cuisine: Italian-American

Keyword: Chicken Parmesan Casserole

Servings: 8 people

Ingredients

¾ pound rigatoni pasta
32 oz marinara sauce or up to 48 oz for a saucier casserole
3 cups shredded mozzarella cheese divided
1/3 cup grated Parmesan cheese divided
2 small boneless skinless chicken breasts
¾ cup all-purpose flour
2 teaspoons seasoned salt
¼ teaspoon black pepper
2 large eggs whisked
1 ½ cups Italian-seasoned breadcrumbs
¾ cup vegetable oil
2 tablespoons butter
Fresh parsley for garnish

Instructions

Prepare the Pasta

Bring a large pot of salted water to a boil. Cook the rigatoni pasta for one minute less than the al dente time specified on the package. Drain and return to the pot. Toss the cooked pasta with 32 ounces of marinara sauce, 2 tablespoons of Parmesan cheese, and 1 cup of shredded mozzarella. Set aside.

Prepare the Chicken

Pat the chicken breasts dry with paper towels and slice into ½-inch strips. Create a breading station with three shallow bowls:
Bowl 1: Combine the flour, seasoned salt, and black pepper.
Bowl 2: Add the whisked eggs.
Bowl 3: Place the breadcrumbs.
Dredge each chicken strip in the flour mixture, then coat with egg, and finally press into the breadcrumbs until evenly coated.

Cook the Chicken

Heat the vegetable oil and butter in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the breaded chicken strips in batches, ensuring they do not overcrowd the pan. Cook each strip for approximately 4 minutes per side, or until golden brown. Transfer the cooked strips to a paper towel-lined plate to remove excess oil. Slice the chicken into bite-sized pieces.

Assemble the Casserole

Preheat the oven to 375°F (190°C). Lightly grease a 9 x 13-inch casserole dish. Spread half of the pasta mixture evenly in the dish. Top with half of the cooked chicken pieces, 2 tablespoons of Parmesan cheese, and 1 cup of mozzarella cheese. Repeat the layers with the remaining pasta, chicken, Parmesan, and mozzarella.

Bake the Casserole

Bake the casserole, uncovered, for 25 minutes. If a crisper, browned top is desired, increase the oven temperature to 425°F and bake for an additional 5 minutes.