Baked Chicken Parmesan Pasta is an easy Italian casserole with chicken, penne, tomato sauce, ricotta, mozzarella, and Parmesan cheese. This simple make-ahead Chicken Parmesan Pasta is perfect for a family dinner, potluck, or feeding a large crowd.
If you love Chicken Parmesan AND baked pasta, this Baked Chicken Parmesan Pasta gives you the best of both worlds. It’s cheesy, saucy, hearty, and full of classic Italian flavors, but you don’t have to bread and fry individual pieces of chicken.
Traditional homemade Chicken Parmesan can take a LONG time to make, especially when you’re feeding a crowd. This easy pasta casserole takes those familiar Chicken Parm flavors and turns them into a much simpler baked dinner.
Penne pasta and bite-size pieces of chicken are mixed with tomato basil sauce, creamy ricotta, mozzarella, Parmesan, and Italian seasoning. The pasta goes into a casserole dish with more sauce, plenty of mozzarella, and a layer of Italian bread crumbs on top. Then into the oven it goes until hot and bubbly!
This has been one of my favorite Italian potluck dishes because you can assemble the casserole ahead of time and bake it when you’re ready. It’s also a great family dinner, holiday main dish, or easy Italian food for a party or large crowd.
There may seem like a lot going on, but don’t panic. The steps are EASY, and a few things can be going at the same time.
What I Love About This Recipe
- You get Chicken Parmesan flavor without making traditional breaded chicken. Instead of breading and frying individual chicken breasts, bite-size chicken pieces cook quickly in a skillet. Italian bread crumbs go on top of the casserole so you still get that seasoned breadcrumb flavor. It’s a simple way to turn Chicken Parmesan into an easy baked pasta dinner.
- It’s creamy, cheesy, and saucy. Ricotta makes the pasta creamy, while mozzarella gives you that wonderful melty cheese on top. Parmesan adds another layer of salty, savory flavor, and tomato basil sauce brings everything together. It’s comfort food with LOTS of Italian flavor.
- It’s a great make-ahead meal. Assemble the Chicken Parmesan Pasta ahead of time, cool it completely, cover, and refrigerate for 1-2 days. Just leave the bread crumbs off until you’re ready to bake. This is especially handy for holidays, entertaining, or busy weeknights.
- It’s perfect for a potluck or large crowd. One 13×9-inch casserole makes 8 hearty servings, and you can round out the meal with salad, vegetables, and bread. If you’re searching for easy potluck pasta dishes, this is a good one because it’s familiar, filling, and easy to portion.
- There are plenty of ways to customize it. Penne works beautifully, but other pasta shapes can work too. You can also experiment with different tomato sauces, cheeses, vegetables, and seasonings to make the casserole your own.
Equipment You May Need
- 13×9-Inch Baking Dish – A large casserole dish gives you plenty of room for the pasta, chicken, sauce, and all that CHEESE.
- Large Pot – You’ll need a large pot for boiling the penne pasta.
- Large Skillet – Use this to quickly cook the bite-size chicken pieces in olive oil.
- Large Mixing Bowl – Make sure it’s big enough to combine the sauce and cheeses with an entire pound of pasta and two pounds of chicken.
- Colander – For draining the partially cooked pasta well before adding it to the cheese mixture.
- Large Spoon or Spatula – Helpful for mixing and transferring the pasta into the casserole dish.
- Aluminum Foil – Keep some handy in case the bread crumb topping or edges start browning before the center is heated through.
Baked Chicken Parmesan Pasta Ingredients
- Penne Pasta – A sturdy pasta shape that holds up well in this baked Chicken Parmesan Pasta casserole and catches plenty of sauce and cheese.
- Olive Oil – Used to quickly cook the bite-size chicken pieces in the skillet.
- Chicken Breasts – Use raw boneless skinless chicken breasts cut into small bite-size pieces so they cook quickly and are evenly distributed throughout the pasta.
- Tomato & Basil Sauce – Adds classic tomato and Italian herb flavor to the Chicken Parmesan Pasta. The sauce is divided so there’s plenty mixed into the pasta and more on top.
- Ricotta Cheese – Makes the baked pasta creamy and adds richness without needing a heavy cream sauce.
- Mozzarella Cheese – Shredded mozzarella is mixed into the pasta and sprinkled over the top for lots of gooey, melted cheese.
- Parmesan Cheese – Adds the salty, savory Parmesan flavor you expect in a Chicken Parmesan recipe.
- Italian Seasoning – An easy blend of dried Italian herbs that adds extra flavor to the chicken, cheese, and tomato sauce.
- Italian Bread Crumbs or Italian Style Panko Bread Crumbs – Create a crispy, seasoned topping and give this easy casserole some of the classic breaded Chicken Parmesan flavor.
How to Make Baked Chicken Parmesan Pasta
Step One: Prepare the Oven and Baking Dish
Preheat the oven to 350 degrees F. Lightly grease a 13×9-inch baking dish or large casserole dish with butter or nonstick spray.
Step Two: Cook the Penne Pasta
Bring a large pot of water to a boil, then cook the penne for about 3/4 of the time listed on the package directions. Drain well, but don’t fully cook the pasta since it will continue cooking in the oven.
Step Three: Cook the Chicken
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the bite-size chicken pieces and cook for about 3 to 5 minutes or until cooked through, stirring occasionally.
Step Four: Combine the Chicken Parmesan Pasta
In a large bowl, combine half of the tomato sauce, ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese, and Italian seasoning until well combined. Stir in the cooked penne and chicken, then spoon the mixture evenly into the prepared baking dish.
Step Five: Add the Sauce, Cheese, and Bread Crumbs
Spoon the remaining tomato sauce evenly over the pasta, then sprinkle the remaining mozzarella cheese over the top. Finish with an even layer of Italian bread crumbs or Italian-style panko bread crumbs.
Step Six: Bake the Chicken Parmesan Pasta
Bake at 350 degrees F for about 20 to 30 minutes or until the casserole is hot and bubbly. If the top starts to brown too quickly, loosely cover the baking dish with aluminum foil and continue baking, then cool slightly before serving.
How to Make Baked Chicken Parmesan Pasta Ahead of Time
This is one of the BEST features of the recipe and makes it a great choice for make-ahead Italian food, parties, potlucks, and holidays. Prepare the recipe through the point where the pasta mixture is in the baking dish, and you’ve added the remaining tomato sauce and mozzarella. Do NOT add the bread crumbs yet, and do not bake.
Make sure the casserole has cooled completely, then cover the baking dish with aluminum foil and refrigerate for 1-2 days. When you’re ready to serve, take the casserole out of the refrigerator and bring it to room temperature. Sprinkle the bread crumbs over the top, then bake according to the directions. Waiting to add the bread crumbs helps keep the topping from sitting in the refrigerator, absorbing moisture from the sauce and cheese.
Baked Chicken Parmesan Pasta Variations
The recipe is delicious as-is, but there are LOTS of ways you could change things up depending on what you have around.
Chicken: For a shortcut version, you could experiment with chopped or shredded precooked rotisserie chicken instead of cooking raw chicken breasts. Since the chicken is already cooked, you’d need to adjust the preparation accordingly.
Pasta: Swap the penne for rigatoni, bowtie, or another sturdy tubular pasta that can stand up to baking.
Spicy: Add crushed red pepper flakes to the sauce mixture or use your favorite spicy tomato sauce.
Vegetables: Try adding cooked spinach for a little extra color and veggies. Make sure you remove as much excess moisture as possible first. Small pieces of cooked broccoli can turn this into a chicken, broccoli, and pasta casserole. Sauté sliced mushrooms before adding them to the pasta for extra savory flavor. Small pieces of cooked asparagus would also work well with the chicken, Parmesan, and Italian seasonings.
Sauce: Instead of the tomato basil sauce, you could experiment with your favorite vodka sauce for a creamier tomato flavor. For a VERY different spin, try Alfredo sauce in place of the tomato sauce.
Serving Suggestions
This Baked Chicken Parmesan Pasta is already a hearty main dish, so simple sides are generally all you need.
- Green Salad: Serve with a simple green salad, Caesar salad, or Italian salad with a light vinaigrette.
- Italian Green Beans: A quick stovetop vegetable is a great contrast to this rich, cheesy pasta casserole.
- Broccoli: Steamed, roasted, or sautéed broccoli makes an easy vegetable side.
- Asparagus: Roasted or sautéed asparagus is another simple option that won’t compete with the pasta.
- Italian Beer Bread: An easy homemade bread.
- Garlic Bread: Serve with garlic bread, breadsticks, or warm crusty Italian bread for soaking up any extra tomato sauce.
- Potluck Spread: For a large crowd, serve this alongside salad, vegetables, bread, and other Italian potluck dishes so guests can help themselves.
Quick Tips for Best Results
- Don’t fully cook the pasta. Cook the penne for only about 3/4 of the package cooking time because it will continue cooking in the oven.
- Cut the chicken into small, similar-size pieces. This helps the chicken cook quickly and evenly and makes it easier to get chicken in every serving.
- Drain the pasta well. Extra pasta water can make the casserole more watery than you want.
- Use a large mixing bowl. There’s a LOT to mix together, so give yourself plenty of room.
- Divide the sauce and mozzarella as directed. Some go inside the casserole and the rest goes on top so you get plenty of flavor throughout as well as a saucy, cheesy top.
- Watch the bread crumbs. If the top starts browning too quickly before the casserole is hot and bubbly, loosely cover it with aluminum foil.
- Don’t add bread crumbs early when making it ahead. Assemble and refrigerate the casserole without them. Add the bread crumbs right before baking for a better topping.
- Be careful with low-fat cheese. Light or low-fat cheeses may not melt or become as bubbly as regular cheese.
- Let the casserole cool slightly before serving. A short rest makes it easier to scoop and gives the cheese and sauce a chance to settle.
FAQ
How should I store Baked Chicken Parmesan Pasta?
Store leftover Chicken Parmesan Pasta covered or in an airtight container in the refrigerator. Once the casserole has cooled, refrigerate it promptly and reheat individual portions or the amount you need.
Can I freeze Baked Chicken Parmesan Pasta?
You can generally freeze baked pasta casseroles, although the texture of pasta and ricotta can change somewhat after freezing and thawing. If you’re simply trying to get ahead, the make-ahead method is a great option because you can assemble and refrigerate it for 1-2 days before baking.
How long will Baked Chicken Parmesan Pasta last?
For cooked leftovers, store them properly in the refrigerator and use within a few days.
What substitutions can I make?
You can try your favorite pasta and sauce combinations. Penne could be swapped for another sturdy pasta such as rigatoni, while a different tomato sauce can change the flavor. You could also experiment with cooked vegetables such as spinach, broccoli, mushrooms, or asparagus.
Can I use low-fat ingredients?
You can try light or low-fat cheeses, but keep in mind that they may not melt or become as bubbly as full-fat cheese. If that gooey mozzarella topping is important to you, I’d stick with regular cheese.
What else can I add to Baked Chicken Parmesan Pasta?
Try cooked spinach, broccoli, mushrooms, or asparagus for some veggies. Red pepper flakes are an easy addition for a spicy version, and fresh basil or parsley can add a little color and fresh flavor right before serving.
Other Recipes You May Enjoy
If you like this easy Baked Chicken Parmesan Pasta, here are a few more Snappy Gourmet recipes to try:
- Chicken Mushroom Alfredo: A creamy chicken pasta with mushrooms that’s another great option for an easy Italian-inspired dinner.
- Chicken Bacon Ranch Pasta: A hearty chicken pasta loaded with bacon, ranch flavor, and plenty of creamy goodness.
- Spicy Alfredo: An easy homemade Alfredo sauce with a spicy kick that’s delicious with your favorite pasta.
- Cajun Shrimp Alfredo: A creamy Alfredo pasta option with Cajun-seasoned shrimp for a little extra spice.
- Pesto Alfredo Spaghetti Squash Casserole: A fun casserole that combines pesto and Alfredo flavors with spaghetti squash.
- Chicken Alfredo Dip: A cheesy chicken Alfredo-inspired dip that’s great for parties and entertaining.
Hope you enjoy this Baked Chicken Parmesan Pasta!
Baked Chicken Parmesan Pasta
Ingredients
- 1 pound Penne
- 2 tablespoons olive oil
- 2 pounds raw boneless skinless chicken breasts cut into small bite-size pieces
- 24 ounces tomato sauce divided
- 16 ounces ricotta cheese
- 8 ounces shredded mozzarella cheese divided
- 1/2 cup grated Parmesan cheese
- 2 teaspoons Italian seasoning
- 1 cup Italian bread crumbs or Italian style panko bread crumbs
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 13×9-inch baking dish or large casserole dish with butter or nonstick spray.
- Bring a large pot of water to a boil. Cook pasta for 3/4 of the time according to package directions. Drain well.
- Meanwhile, place olive oil in large skillet over medium-high heat. Add chicken and cook for about 3-5 minutes or until cooked through, stirring occasionally.
- In a large bowl combine half of tomato sauce, ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese, and Italian seasoning until well combined. Stir in cooked penne and chicken. Spoon evenly into prepared baking dish.
- Spoon remaining tomato sauce evenly on top of pasta, then sprinkle remaining mozzarella cheese on top. Sprinkle bread crumbs evenly over cheese.
- Bake pasta at 350 degrees F for about 20-30 minutes or until bubbly. If it starts to brown too quickly, cover loosely with aluminum foil and continue baking. Cool slightly before serving.
Notes
- To make ahead of time, prepare dish as directed but do not put bread crumbs on top and do not bake. Cool completely, then cover baking dish with aluminum foil and refrigerate for 1-2 days. Bring to room temperature then sprinkle bread crumbs on top and bake as directed.
- Try using your favorite pasta and sauce combinations!
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
About Lisa Huff
Lisa Huff is a Cookbook Author, Freelance Recipe Developer, Food Photographer, Blogger/Writer, and award-winning home chef. She loves creating unique recipes from healthy to decadent including cocktails, appetizers, main dishes, dessert recipes and more and has appeared on various shows, publications, and websites.
Can you make this the same way but instead of chicken use shrimp?
Yes you could definitely use other types of protein such as shrimp. If using raw shrimp of course just be sure it’s cooked through and adjust baking time as needed.
Can I freeze it? Before the bread crumbs.
Yes you should be able to freeze it, just be sure to cover it well.
My daughter and I made this, it turned out really good, we used 2 jars of sauce and I would definitely recommend doubling the sauce.
This looks delicious! Who doesn’t need easy meals this time of year? I’m saving this for later!
What a smart, easy way to make a satisfying Italian meal!
This looks like such a delicious, comforting, easy and satisfying dish to make!! Meaning, recipe perfection!
Oh this looks so simple so easy and so delicious. Can’t wait to try.
This looks and sounds amazing! I love a good pasta bake, especially in the colder weather