Chicken Parmesan Casserole with Pasta: A Cheesy Family Favorite

Name: Chicken Parmesan Casserole with Pasta
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Italian-American
Ingredients: 1 (16 ounce) package uncooked rotini pasta; 1 pound skinless, boneless chicken breasts, cut into bite-size pieces; 2 cups vegetable oil (for frying); 2 cups all-purpose flour; 4 large eggs, beaten; 2 cups Italian seasoned bread crumbs; 2 tablespoons garlic Cheeses & Sauce; 1 (16 ounce) package shredded mozzarella cheese, divided; 1 cup grated Parmesan cheese, divided; 1 ½ (32 ounce) jars marinara sauce; ½ cup dry red wine (such as Sangiovese)

Chef Sofia

Bringing Flavor to Your Feed

May 1, 2025

Baked chicken parmesan casserole with pasta and basil garnish

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There’s something magical about the smell of bubbling marinara, melting cheese, and crispy chicken wafting through a warm kitchen. That magic takes me straight back to Mama Lou’s house on a Sunday evening—her apron dusted in flour, her radio softly playing some old Italian ballad, and her casserole dish already waiting by the oven. This chicken parmesan casserole with pasta was always a favorite, not just because it filled our bellies, but because it wrapped us in comfort, love, and togetherness.

“Mama Lou would hum while she fried the chicken—never in a hurry, always with care. ‘Food takes time, Sofia,’ she’d remind me. ‘That’s how it learns to love you back.’”

Now, I make this dish often—sometimes for potlucks, sometimes for my sister Ouma on her hectic workdays, and sometimes just for myself on a quiet Friday night when I need a taste of home. Whether you’re cooking for a crowd or just yourself, this easy baked chicken parmesan casserole with pasta will warm your heart the way it’s warmed ours for decades.

Cook the PastaBring a large pot of salted water to a boil. Cook rotini pasta until al dente. Drain and set aside.Bread the ChickenSet up a dredging station…Fry the ChickenHeat oil in a deep skillet…Mix Pasta and SauceIn a large bowl, combine…Layer the CasserolePreheat oven to 375°F…BakeBake uncovered for 25–30 minutes…

Ingredients for chicken parmesan casserole with pasta

Ingredient	Quantity
Rotini pasta (uncooked)	1 (16 ounce) package
Boneless, skinless chicken breasts (cut into bite-size pieces)	1 pound
Vegetable oil (for frying)	2 cups
All-purpose flour	2 cups
Large eggs (beaten)	4
Italian seasoned bread crumbs	2 cups
Garlic powder	2 tablespoons
Shredded mozzarella cheese	1 (16 ounce) package, divided
Grated Parmesan cheese	1 cup, divided
Marinara sauce	1 ½ (32 ounce) jars
Dry red wine (such as Sangiovese)	½ cup

Ingredients for chicken parmesan casserole including pasta, cheese, and sauce — All the fresh essentials for your perfect chicken parmesan pasta bake

Steps

Bring a large pot of salted water to a boil. Cook the rotini pasta according to package directions until al dente. Drain and set aside.
In a deep skillet, heat the vegetable oil over medium-high heat. While the oil heats, set up your breading station: place flour in one bowl, beaten eggs in another, and a third bowl with bread crumbs mixed with garlic powder.
Dredge the chicken pieces in flour, dip in egg, then coat with seasoned bread crumbs. Work in batches to avoid crowding the pan.
Fry chicken pieces in the hot oil until golden brown and cooked through, about 4–5 minutes per side. Drain on paper towels.
In a large mixing bowl, combine the cooked pasta, half the mozzarella, half the Parmesan, and marinara sauce mixed with red wine. Stir gently to coat evenly.
Preheat oven to 375°F (190°C). In a large casserole dish, spread half the pasta mixture. Layer the fried chicken pieces on top. Cover with the remaining pasta mixture and sprinkle the top with the remaining cheeses.
Bake uncovered for 25–30 minutes, or until bubbly and golden on top. Let rest for 10 minutes before serving.

“Ouma and I once made this after a long day of moving boxes into her first apartment. We sat cross-legged on the floor, casserole dish between us, forks in hand. No plates, no napkins—just laughter and stringy mozzarella.”

Breaded chicken frying in skillet for casserole — Sizzle and crisp—preparing the golden chicken for the casserole layers

Tips

Don’t skip the red wine—it gives the sauce that deep, mellow flavor Mama Lou always swore by.
If you’re short on time, you can use frozen breaded chicken tenders as a shortcut.
Use freshly shredded mozzarella for best melt—it makes all the difference in texture.
Letting the casserole rest after baking helps it set and slice beautifully without falling apart.

Serving Suggestions

This hearty chicken parmesan casserole with pasta pairs beautifully with a crisp Caesar salad, warm garlic bread, or roasted vegetables. It’s a dish that brings people to the table—and keeps them there for just one more bite.

Drink Pairings

Red Wine: A medium-bodied Sangiovese or Chianti complements the tomato sauce and breaded chicken perfectly.
Non-Alcoholic: Sparkling water with a lemon twist or iced black tea balances the richness of the dish.
For a Cozy Evening: A warm mug of rosemary tea after dinner feels like a hug from Mama Lou herself.

Restaurant-Style Presentation

For a restaurant-worthy look, layer the pasta and chicken neatly, use a fresh basil garnish, and finish with a fine dusting of Parmesan right before serving. If you want to be extra fancy, drizzle a little balsamic glaze in a swirl on each plate.

Storage and Reheating

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Reheat: Warm in a 350°F oven for 15–20 minutes or microwave individual portions for 2–3 minutes until hot.
Freeze: Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.

Nutrition Facts (per serving, approx. 8 servings)

Nutrient	Amount
Calories	620
Protein	35g
Carbohydrates	55g
Fat	28g
Saturated Fat	11g
Fiber	4g
Sugar	7g
Sodium	780mg

“Sometimes the best part isn’t the first bite—it’s watching someone you love take it, close their eyes, and smile. That’s when you know you’ve made something special.”

Frequently Asked Questions

What’s the difference between chicken parmesan and chicken parmigiana?

Ah, this question brings back memories of Mama Lou explaining it to me as she flipped chicken cutlets in her cast iron skillet. Technically, there’s no difference—“parmigiana” is the Italian term, and “parmesan” is its American cousin. Both involve breaded chicken, tomato sauce, and cheese. The difference is in the name, not the love poured into the dish.

Can I use a different type of pasta?

Absolutely. While we use rotini in this chicken parmesan casserole with pasta for its texture and sauce-hugging spirals, you can try penne, ziti, or even angel hair for a lighter touch. In fact, Ouma once made this with angel hair pasta on a whim and it turned out delicate and dreamy.

“I remember her holding up a box of angel hair, grinning and saying, ‘Let’s give it a twist, Sofi.’ That dinner turned into a candlelit picnic on the porch—just the two of us and a sky full of stars.”

Can I make this casserole ahead of time?

Yes, and it’s a lifesaver on busy days. Assemble everything, cover tightly, and refrigerate for up to 24 hours before baking. If you’re baking straight from the fridge, add an extra 10–15 minutes to the cook time to make sure it’s heated through.

Can I substitute the chicken with something else?

If you’re looking for a vegetarian option, breaded eggplant slices work wonderfully and are just as cozy. Mama Lou would say, “It’s not about the meat—it’s about the moment.” You could also use turkey cutlets or even tofu if that’s more your style.

More Serving Ideas

This dish truly shines on a big, noisy table surrounded by loved ones, but it also adapts beautifully to a quiet dinner for two or even a solo Sunday night meal.

Serve with sautéed green beans tossed in olive oil and lemon zest.
Add a side of crusty bread to soak up that rich marinara.
Top each serving with a fresh basil leaf or a drizzle of herbed olive oil for a bit of flair.

“One Christmas Eve, we made this casserole as a last-minute dinner. The roast had burned, the pie had collapsed—but that dish came out perfect. We laughed so hard we cried, eating straight from the pan by the fireplace.”

This dish truly shines on a big, noisy table surrounded by loved ones, but it also adapts beautifully to a quiet dinner for two or even a solo Sunday night meal. If you’re looking for more heartwarming dishes like this one, you might enjoy our pasta casseroles loved by generations of families.

Leftovers You’ll Crave

This is one of those rare dishes that might be even better the next day. The flavors deepen, the cheeses settle into the pasta, and every bite feels like a comforting memory in your mouth.

Cold Snack: Yes, I’ve eaten it cold straight from the fridge, and no, I don’t regret it.
Quick Reheat: A splash of water or extra sauce when microwaving keeps it moist.
Creative Leftovers: Chop it up and stuff it in a sandwich roll for a chicken parmesan sub!

Freezing Instructions

Storage Method	How To Do It
Freezing Before Baking	Assemble casserole, wrap tightly with foil, and freeze for up to 2 months. Bake directly from frozen at 375°F, covered for 45 minutes, then uncovered for 20 minutes.
Freezing After Baking	Let cool completely, then portion into airtight containers. Reheat in microwave or oven as needed.
Tip	Label your dish with the date and instructions—your future self will thank you.

A Final Reflection

There are a thousand ways to make a chicken parmesan casserole, but the one that fills your kitchen with laughter, your table with family, and your heart with warmth—that’s the one that matters. This chicken parmesan casserole with pasta isn’t just a recipe. It’s a love letter written in cheese and sauce, passed down through generations, and served with both hands and all your heart.

“Mama Lou once told me, ‘You feed people not just with food, but with your stories.’ That’s why I keep making this dish—not just to fill bellies, but to keep her stories alive, one casserole at a time.”