Description

This Chicken Parmesan Casserole is a cozy, flavorful baked pasta dish featuring breaded chicken strips layered with rigatoni pasta, marinara sauce, and plenty of melted mozzarella and Parmesan cheese. Crispy fried chicken combined with a rich tomato sauce and gooey cheese creates a comforting meal perfect for family dinners or gatherings.

Ingredients

Scale

Pasta and Sauce

¾ pound rigatoni pasta
32 oz. marinara sauce (or up to 48 oz. for saucier pasta)
3 cups shredded mozzarella cheese (divided)
1/3 cup grated Parmesan cheese (divided)

Chicken and Breading

2 small boneless skinless chicken breasts
¾ cup flour
2 teaspoons seasoned salt
¼ teaspoon pepper
2 eggs
1 ½ cups Italian breadcrumbs
¾ cup vegetable oil
2 tablespoons butter
Fresh parsley for garnish

Instructions

Prepare the Pasta: Bring a large pot of salted water to a boil and cook the rigatoni for one minute less than the package’s al dente time. Drain and return to the pot. Stir in 32 oz. of marinara sauce, 2 tablespoons of Parmesan cheese, and 1 cup of shredded mozzarella. Set aside.
Bread the Chicken: Pat chicken breasts dry and slice into ½-inch-thick strips. Set up a breading station with three bowls: bowl 1 with flour, seasoned salt, and pepper; bowl 2 with whisked eggs; bowl 3 with Italian breadcrumbs. Dredge each chicken strip in the flour mixture, dip into eggs, then coat fully in breadcrumbs. Gently flatten the coated strips with your hands.
Fry the Chicken: Heat vegetable oil and butter in a skillet over medium-high heat to about 350°F. Fry the chicken strips in batches for about 4 minutes per side or until golden brown and cooked through. Add more oil as needed between batches. Transfer fried chicken to a paper towel-lined plate to drain excess oil. Slice the strips into bite-sized pieces.
Assemble the Casserole: Preheat your oven to 375°F (190°C). Lightly grease a 9 x 13-inch casserole dish. Layer half of the rigatoni and sauce mixture on the bottom of the dish. Top with half of the sliced chicken, 2 tablespoons Parmesan cheese, and 1 cup mozzarella cheese. Repeat with the remaining rigatoni, chicken, Parmesan, and mozzarella cheeses.
Bake the Casserole: Bake uncovered for 25 minutes. For a browned, crispier top, increase the oven temperature to 425°F (220°C) and bake for an additional 5 minutes.
Garnish and Serve: Sprinkle fresh parsley on top before serving. Enjoy this dish with optional garlic bread with cheese for a complete meal.

Notes

Cooking the pasta one minute less than al dente prevents overcooking during baking.
Butter added to the oil helps achieve a golden brown color on the fried chicken.
Cooking chicken in batches avoids overcrowding the pan and ensures even frying.
For extra saucy pasta, feel free to use up to 48 oz. marinara sauce.
Letting fried chicken drain on paper towels removes excess oil and keeps it crispy.
This casserole can be prepared ahead and refrigerated before baking; increase baking time slightly if baking cold.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American

Keywords: Chicken Parmesan Casserole, baked pasta, breaded chicken, Italian casserole, comfort food