Chicken Parmesan Pasta Casserole
This is pure, unadulterated comfort food that’s hearty, cozy, and will put a smile on your face.
Even though there are a few different steps, while one thing is going like boiling the pasta, you can be working on the next step like sautéing the chicken, so that the final dish is ready in 30 minutes.
INGREDIENTS
1 pound fusilli pasta*, cooked according to package directions and drained (rotini, bowtie, penne, ziti, small shells, or a small-shaped pasta may be substituted)
25 ounces marinara sauce
3 to 4 tablespoons olive oil
1.25 to 1.50 pounds boneless skinless chicken breast, diced into bite-sized pieces
kosher salt and freshly ground black pepper, to taste
1 tablespoon Italian seasoning, or to taste
3 to 4 cloves garlic, finely minced or pressed
2 heaping cups shredded mozzarella cheese
3 tablespoons unsalted butter, melted
1/2 cup panko breadcrumbs (do not use regular breadcrumbs because they won't get crunchy)
1/3 cup freshly grated Parmesan cheese
fresh basil, optional for garnishing
INSTRUCTIONS
Preheat oven to 400F, spray a 3 1/2 quart casserole dish (about 9x13-inches) with cooking spray, cook pasta according to package directions, drain, return to pot, and toss with the marinara sauce; set aside.
While pasta is cooking, to a large skillet add the oil, chicken, generously season with salt and pepper, Italian seasoning (I call for 1 tablespoon not teaspoon because this is ultimately flavoring a big recipe but reduce to taste if desired), and cook over medium-high heat for about 5 minutes, or until chicken is done; stir and flip intermittently to ensure even cooking.
Add the garlic and cook for about 1 minute, or until fragrant; stir nearly constantly.
Add the chicken and any cooking juices to the large pot with the pasta and marinara sauce and stir to combine.
Turn mixture out into prepared casserole dish, evenly sprinkle with the mozzarella, and bake for about 10 minutes, or until cheese is just beginning to turn light golden brown.
While cheese is melting, to a small microwave-safe bowl add the butter, and heat on high power for about 1 minute to melt.
Add the panko* and stir to combine; set aside.
After 10 minutes, or cheese is light golden brown, remove casserole dish from the oven, evenly sprinkle with Parmesan cheese and the buttery-panko breadcrumb mixture.
Bake for another 5 to 8 minutes, or until cheese and breadcrumbs are as golden browned as desired, optionally garnish with basil, and serve immediately. Extra will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months, noting the breadcrumbs will not stay crunchy upon reheating.
Even though there are a few different steps, while one thing is going like boiling the pasta, you can be working on the next step like sautéing the chicken, so that the final dish is ready in 30 minutes.
INGREDIENTS
1 pound fusilli pasta*, cooked according to package directions and drained (rotini, bowtie, penne, ziti, small shells, or a small-shaped pasta may be substituted)
25 ounces marinara sauce
3 to 4 tablespoons olive oil
1.25 to 1.50 pounds boneless skinless chicken breast, diced into bite-sized pieces
kosher salt and freshly ground black pepper, to taste
1 tablespoon Italian seasoning, or to taste
3 to 4 cloves garlic, finely minced or pressed
2 heaping cups shredded mozzarella cheese
3 tablespoons unsalted butter, melted
1/2 cup panko breadcrumbs (do not use regular breadcrumbs because they won't get crunchy)
1/3 cup freshly grated Parmesan cheese
fresh basil, optional for garnishing
INSTRUCTIONS
Preheat oven to 400F, spray a 3 1/2 quart casserole dish (about 9x13-inches) with cooking spray, cook pasta according to package directions, drain, return to pot, and toss with the marinara sauce; set aside.
While pasta is cooking, to a large skillet add the oil, chicken, generously season with salt and pepper, Italian seasoning (I call for 1 tablespoon not teaspoon because this is ultimately flavoring a big recipe but reduce to taste if desired), and cook over medium-high heat for about 5 minutes, or until chicken is done; stir and flip intermittently to ensure even cooking.
Add the garlic and cook for about 1 minute, or until fragrant; stir nearly constantly.
Add the chicken and any cooking juices to the large pot with the pasta and marinara sauce and stir to combine.
Turn mixture out into prepared casserole dish, evenly sprinkle with the mozzarella, and bake for about 10 minutes, or until cheese is just beginning to turn light golden brown.
While cheese is melting, to a small microwave-safe bowl add the butter, and heat on high power for about 1 minute to melt.
Add the panko* and stir to combine; set aside.
After 10 minutes, or cheese is light golden brown, remove casserole dish from the oven, evenly sprinkle with Parmesan cheese and the buttery-panko breadcrumb mixture.
Bake for another 5 to 8 minutes, or until cheese and breadcrumbs are as golden browned as desired, optionally garnish with basil, and serve immediately. Extra will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months, noting the breadcrumbs will not stay crunchy upon reheating.
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