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The Laziest (Best) Chicken Parm Casserole 🍗
Let me be real with you: some nights I just do not have it in me to bread cutlets, fry them, make a separate sauce, and layer the whole thing. But I still want chicken parm, because it is chicken parm. So I dump everything into one pan, pasta, chicken, sauce, cheese, and let the oven do all the work. The pasta cooks right in the sauce, the chicken goes tender and juicy, and that melted mozzarella on top is forget-about-it good. It comes out looking like I spent an hour in the kitchen when really I was on the couch. Nonna would give me a look for calling this chicken parm, but even she would admit it tastes incredible.
Equipment
Ingredients
- 1 lb Pasta I used Farfalle – you can use rotini, penne, rigatoni
- 1 28 oz Jar of your favorite Marinara Sauce
- 3.5-4 Cups Chicken broth
- 2 tsp Italian seasoning
- 1 tsp Garlic powder
- 1 tsp Salt
- 1 tsp Pepper
- 2 cups Cooked chicken I use rotisserie
- 1/2 cup Panko breadcrumbs
- 1/2 cup Italian style breadcrumbs
- 1/2 cup Parmesan cheese
- 1 1/2 cup Mozzarella cheese
- 3 tbsp Butter, melted
Instructions
- Pre-heat oven to 425 degrees
- In a 9×13 baking dish, add uncooked pasta, marinara sauce, chicken broth, seasonings, and cooked chicken.
- Mix well and cover.
- Cook in preheated oven for 35 minutes
- Uncover after 35 minutes and mix well.
- Add breadcrumbs, cheeses, and melted butter.
- Cook for another 10 minutes or until cheese melts and breadcrumbs brown.
- Place under broiler for 1-2 minutes for an added browning.
- Enjoy!
Nutrition
If you make this recipe, I’d love to see it! Tag me on Instagram @thecookingmawma and show me that cheesy pull. You know I live for those shots.
Tips for Making This Recipe
Don’t skip covering the pan. The pasta needs that trapped steam to cook through properly. Use foil tightly over the top for the first portion of baking, then remove it at the end to let the cheese get bubbly and golden. Also, make sure your sauce covers all the pasta — any exposed dry noodles won’t cook properly.
For the chicken: Cut your chicken breasts into thin cutlets or use tenderloins so they cook at the same rate as the pasta. Nobody wants rubbery, overcooked chicken. And don’t be shy with the cheese — pile on the mozzarella. This is comfort food, not health food. Leftovers reheat beautifully with a splash of water and foil over the dish at 350°F for about 15 minutes.
Frequently Asked Questions
Can I use a different pasta shape?
Penne and rigatoni work best because they’re sturdy enough to hold up during baking without getting mushy. I wouldn’t use thin pasta like angel hair or spaghetti — they’ll overcook. Ziti is another great option if that’s what you have in the pantry.
Can I prep this ahead of time?
You can assemble everything in the pan, cover it tightly, and refrigerate for up to 24 hours before baking. Just add an extra 5-10 minutes to the bake time since it’ll be going in cold. This makes it perfect for meal prep or busy weeknights.
My pasta came out undercooked — what went wrong?
The most common issue is not enough liquid. Make sure your sauce fully covers all the pasta, and that your foil is tight so no steam escapes. If it’s still a little firm after baking, add a splash of water, re-cover, and bake for another 5-10 minutes.
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