This easy Baked Chicken Parmesan Casserole is a quick one-dish dinner that everyone will love! It’s ready to bake in 10 minutes!

Chicken Parmesan Casserole

This Easy Baked Chicken Parmesan Casserole is the perfect weeknight dinner for the whole family! With tender chicken, hearty pasta, and a cheesy topping, you’ll be adding it to your monthly meal plan! 

One of my favorite recipes to eat since I was a child is classic Chicken Parmesan. It is my go-to at restaurants where nothing else is jumping out at me or if my “mommy brain” has taken over and I would rather just order something than make a decision. You know how it is!

A casserole is always an easier way to go because you get to put all of the simple ingredients in one dish, set it in the oven, and wait for the timer to beep. That means more time for all of the other millions of things that you are hoping to get done in the evening.

This easy Chicken Parmesan Casserole is a healthy option without all of the breaded chicken and frying. It is quick and easy to make and you will have it ready to bake in 10 minutes! One of those perfect easy recipes for busy weeknights. 

With minimal prep work, this delicious chicken parmesan recipe will be an incredibly family friendly dish that everyone will love. It is easy, flavorful, and always reliable!

If you are looking for a fun dessert to add to your main dish, my Salted Caramel Triscuits and Nutella Banana Dessert Egg Rolls are fantastic options!

Recipe Notes:

• If you have a garden, use some fresh basil or fresh herbs to mix into the tomato sauce and lighten up on the Italian seasoning.
• Add some red pepper flakes to your pasta sauce to add some spice. 
• Serve this with a side salad and some crusty bread or garlic bread for a complete meal. 

How To Make This Chicken Parmesan Casserole Recipe:

Ingredients:
1 box linguine pasta 10 oz
1 teaspoon olive oil
1 lb boneless chicken breasts
1 cup mozzarella cheese
1 jar tomato basil sauce 24 oz (or marinara if preferred)
1 cup parmesan cheese, shredded
1 tablespoon Italian seasoning
salt, pepper, and garlic powder as desired

Directions:

Set a large pot of water to boil and cook your pasta until al dente. This will be about 9 minutes. Turn off the heat.

Drain your noodles in a colander and return them to the pot. Mix in 1 teaspoon of olive oil so that the noodles don’t stick to each other. Set aside.

While the pasta is cooking, preheat your oven to 350 degrees. Cut the skinless chicken breasts in half horizontally, so that you are cutting along the thickness, not the length. This will leave you with thin chicken cutlets.

Season all of the pieces of chicken with salt, pepper, and garlic powder to taste.

Grease a 9 x 13-inch casserole dish with nonstick cooking spray. Pour the linguine into the bottom of the dish, spreading the cooked pasta in an even layer.

Place all of the chicken pieces directly on top of the pasta.

Top the chicken with your pasta sauce. I use tomato basil, but you can substitute this with straight marinara if you prefer.

Sprinkle your parmesan cheese on top of the marinara sauce. Add your mozzarella cheese to the top of the casserole. 

Top your cheese with Italian seasoning, making sure to sprinkle it evenly across the casserole.

Bake in the oven for 30 – 35 minutes or until the mozzarella cheese melts. You want the melted cheese on top to be golden brown and the chicken to be cooked through.

Once done, remove the casserole from the oven and let it sit for 10 minutes to let everything rest. Serve and enjoy!

Store any leftovers in the casserole dish wrapped tightly with plastic wrap or aluminum foil or in an airtight container for up to 3 days. 

Do I Have To Use Linguine For This Chicken Parmesan Pasta Casserole? 

No! You can use the pasta of your choice – a regular pasta or a gluten-free pasta. For something easier on your fork, go for spaghetti noodles or penne pasta.

If you are trying to make this a keto chicken parmesan casserole, opt for something like zucchini noodles or even spaghetti squash, both of which will make this delicious cheesy casserole extremely low carb. Place them at the bottom of the pan, just as you would the linguine, and continue to the next step from there. 

Can I Use Leftover Chicken In This Chicken Parm Casserole?

Yes! If you have leftover rotisserie chicken, chicken tenders, or smaller pieces of cooked chicken, you can use that in place of the raw chicken. The sauce will keep it moist. 

If you have picky eaters in the house, you may want to consider using crispy chicken the first time you make this parmesan chicken casserole. If they are used to fried chicken and are looking for that texture, it could be a great way to introduce them to something new. Then use raw or baked chicken the next time. 

Are You Looking For More Tasty Casserole Recipes? Here Are Some Of My Favorites:

• Easy Eggs Benedict Casserole
• Zucchini Lasagna Rolls With Spinach And Ricotta
• Rice Krispie Sausage Hashbrown Casserole
• Cornbread Chili Casserole
• Buffalo Chicken Tater Tot Casserole
• Chicken Bacon Spinach Alfredo Pasta Bake
• Ground Beef and Broccoli Bake

Pyrex Basics Clear Oblong Glass Baking Dishes, 2 Piece Value Plus Pack SetEmile Henry France Ovenware Ultime Rectangular Baking Dish, 11.4 x 7.5, Blue FlameSlotted Turner, Nylon Ideal For Turning Flipping To Enhance Frying Grilling Multi-Purpose Long Flexible Fish Turner Spatula, for Fish/Egg/Meat/Dumpling Frying (1-slotted spatula)McCormick Classic Garlic Powder, Value Size, 8.75 ozSeasoning Bundle – 2 Items: McCormick’s Sea Salt Grinder 2.12 Oz. and McCormick’s Black Peppercorn Grinder 1.0 Oz.Farberware 3-Piece Bamboo Cutting Board, Set of 3 Assorted Sizes, Brown

Yield: 10 servings

Chicken Parmesan Casserole

Print

If you are looking for an easy Chicken Parmesan recipe, go for this Chicken Parmesan Casserole! As delicious chicken recipes go, this is a crowd pleaser and sure to become a family favorite!

Prep Time 10 minutes

Cook Time 40 minutes

Additional Time 10 minutes

Total Time 1 hour

Ingredients

• 1 box linguine pasta 10 oz
• 1 tsp olive oil
• 1 lb. chicken breasts (usually around 3)
• 1 cup mozzarella cheese
• 1 jar tomato basil sauce 24 oz (or marinara if preferred)
• 1 cup parmesan cheese, shredded
• 1 Tbsp Italian seasoning
• salt and pepper as desired
• garlic powder as desired

Instructions

1. Set a large pot of water to boil and cook your pasta until al dente. This will be about 9 minutes. Turn off the heat. 
2. Drain your noodles in a colander and return them to the pot. Mix in 1 tsp of olive oil so that the noodles don't stick to each other. Set aside. 
3. Preheat your oven to 350 degrees. Cut the chicken breasts in half horizontally, so that you are cutting along the thickness, not the length.
4. Season all of the pieces of chicken with the salt, pepper, and garlic powder to taste. 
5. In a greased 9x13 baking dish, pour in the linguine. Spread your pasta evenly along the bottom. 
6. Place all of the chicken pieces directly on top of the pasta. 
7. Top the chicken with your pasta sauce. I use a tomato basil, but you can substitute this with straight marinara if you prefer. 
8. Sprinkle your parmesan cheese on top of the sauce. Top this with the mozzarella cheese.
9. Top your cheese with Italian seasoning, making sure to sprinkle it evenly across the casserole. 
10. Bake in the oven for 30 - 35 minutes or until the top is golden brown and the chicken is cooked through. 
11. Once done, remove the casserole from the oven and let it sit for 10 minutes to let everything rest. Serve and enjoy!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  McCormick Perfect Pinch Italian Seasoning, 6.25 Oz
• 
  UNICASA Ceramic Baking Casserole Dish Set - Lasagna Pans Oven Safe, 9x13 Inch Rectangular Bakeware Sets of 3 for Cake Dinner, Cookware Baker for Kitchen (Reactive Glaze Blue)
• 
  Seasoning Bundle - 2 Items: McCormick's Sea Salt Grinder 2.12 Oz. and McCormick's Black Peppercorn Grinder 1.0 Oz.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 393Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 92mgSodium: 1077mgCarbohydrates: 28gFiber: 4gSugar: 9gProtein: 38g