Chicken Parmesan is one of those dishes that I just love. There is a reason that it's a classic. Chicken topped with cheese and tomato sauce — so simple yet so delicious. This chicken Parmesan casserole recipe is as simple as it gets: pasta, chicken and cheese all in one casserole for a complete meal! For a healthier version, use whole wheat pasta.
In this version of the classic Italian dish, you first cook the pasta according to the package. I recommend shaving off three minutes of cooking time when cooking the pasta since you'll be baking it in the oven; otherwise, you may end up with overcooked pasta. Next, you spread the pasta, tossed in tomato sauce and cheese, into a casserole dish. Top with raw chicken, more sauce and cheese, and you are ready to bake. Basil adds an amazing fragrance, while toasted breadcrumbs add a wonderful texture to the dish. Bon appétit!
Chicken Parmesan Casserole
1 hour, 10 minutes
12 ounces dry penne pasta
3 cups marinara sauce
2 cups shredded mozzarella cheese
2 cups grated Parmesan cheese
½ cup roughly chopped fresh basil
1 tablespoon extra virgin olive oil
2 pounds boneless, skinless chicken breast, cut into thin fillets
1 tablespoon finely minced garlic
½ cup Italian breadcrumbs
Preheat oven to 375 degrees Fahrenheit.
Cook pasta according to package, but shave off 3 minutes of cooking time to account for baking time. Drain.
Mix pasta with 2 cups marinara sauce, 1 cup mozzarella cheese, 1 cup Parmesan cheese, half the basil and 1 tablespoon olive oil. Pour into a 3-quart casserole dish.
Lay the chicken breasts over the pasta. Cover chicken with remaining 1 cup marinara, minced garlic and remaining basil.
Sprinkle breadcrumbs on top, followed by the remaining mozzarella and Parmesan.
Cover loosely with foil and bake for 45 minutes. Remove foil and bake for another 15 to 20 minutes, or until the cheese is melted and bubbly. Be sure that internal temperature reaches 165 degrees F.