Description
This Make-Ahead Chicken Parmesan Pasta Bake is the ultimate comfort food—cheesy, saucy, and finished with a crispy garlic-panko topping. Perfect for weeknight meals, potlucks, or freezing for later, it combines everything you love about classic chicken Parmesan into one family-friendly pasta casserole.
Ingredients
16 oz penne pasta
2 cups cooked, bite-sized chicken (skinless and boneless)
4 cups marinara sauce
3 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
Salt and black pepper, to taste
3 tablespoons unsalted butter
2 garlic cloves, minced
1 cup panko breadcrumbs
1/4 cup chopped fresh basil (optional)
Instructions
1. Preheat your oven to 350°F.
2. In a large pot, bring water to a boil, salt it, and cook the penne according to the package instructions. Drain and return to the pot.
3. Add the cooked chicken, marinara sauce, 1½ cups of mozzarella, and ½ cup of Parmesan to the pasta. Mix well and season with salt and pepper.
4. In a skillet over medium heat, melt the butter. Stir in the garlic and panko breadcrumbs. Toast for 3–4 minutes, stirring occasionally. Remove from heat.
5. Lightly grease a 9×13-inch baking dish. Spread the pasta mixture evenly in the dish. Top with the remaining 1½ cups of mozzarella cheese.
6. Mix the remaining ½ cup of Parmesan with the toasted breadcrumbs. Sprinkle this mixture over the pasta.
7. Cover the dish with foil sprayed with nonstick spray to prevent sticking. Bake for 30 minutes.
8. Uncover and bake for an additional 5–10 minutes, until the top is golden brown and bubbly.
9. Garnish with chopped basil if desired. Serve warm.
Notes
To make ahead, assemble the entire dish and refrigerate up to 24 hours in advance. If freezing, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed. Leftovers reheat well in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: One-Pot & Easy Meals
- Method: Baking
- Cuisine: Italian-American