The first time I made this Chicken Parmesan Casserole I was chasing something easy, comforting, and forgiving—this hit every mark.
It takes pantry staples and leftover chicken and turns them into a bubbly, cheese-topped weeknight winner.
You can assemble it in minutes, bake, and the house smells like a trattoria.
This recipe is a true weeknight hero: fast, flexible, and crowd-pleasing.
It scales easily for meal prep or company and hides vegetables or pantry odds-and-ends beautifully.
Why You’ll Love This Recipe
- Uses cooked rotini and shredded chicken for quick assembly.
- Marinara and two cheeses create familiar, comforting flavors.
- Bakes into a golden, bubbly top that kids and adults both love.
- Flexible for add-ins, dietary swaps, and freezer-friendly portions.
The texture is a contrast play: tender, saucy pasta and moist chicken beneath a stretchy mozzarella cap and a savory, slightly granular Parmesan finish.
Each forkful gives a little pull of cheese, a saucy center, and bits of seasoned chicken that carry Italian herbs.
The finished casserole has that browned-cheese crunch on top with a creamy, tomato-scented interior.
“Five stars — fast, cheesy, and my picky kids actually asked for seconds. Kept well for lunches all week.” — Jessica, reader
Key Ingredients
Cooked rotini pasta: Rotini traps sauce in its spirals, which keeps each bite saucy and prevents the casserole from drying out.
Use al dente pasta because it will finish cooking in the oven; overcooked noodle will turn mushy when baked.
Marinara sauce: This is your flavor backbone.
Choose a jarred sauce you trust or a chunky homemade marinara for more texture; brands like Rao’s or a bright San Marzano-based sauce work well if you want a deeper tomato flavor.
Shredded mozzarella cheese: Mozzarella gives the casserole its melty, stretchy top layer.
Part-skim shredded mozzarella melts reliably and keeps grease manageable, while whole-milk mozzarella will be richer and creamier.
Cooked, shredded chicken: Leftover roasted chicken or rotisserie chicken saves time and adds great texture.
Shredded chicken distributes evenly through the casserole, ensuring every bite has protein without large dry chunks.
Full ingredient list:
- 2 cups cooked rotini pasta
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups cooked, shredded chicken
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Step-by-Step Instructions
Step 1: Preheat and prepare
Preheat the oven to 375°F (190°C).
Grease a 9×13-inch baking dish so the casserole releases cleanly after baking.
Pro Tip: Lightly oiling the dish and running a spatula around the edges after baking helps serve neat squares.
Step 2: Combine the filling
In a large mixing bowl, combine 2 cups cooked rotini, 2 cups marinara sauce, 2 cups shredded chicken, 1 teaspoon Italian seasoning, and salt and pepper to taste.
Stir until the pasta and chicken are evenly coated and the seasoning is distributed.
Pro Tip: If the mixture seems dry, add a splash of pasta water or a tablespoon of olive oil to loosen it; it should be saucy but not soupy.
Step 3: Assemble in the baking dish
Transfer the mixture to the greased 9×13-inch baking dish, pressing it down gently so it’s level.
Even distribution prevents pockets of sauce or cheese and helps the casserole heat uniformly.
Visual cue: The surface should look sauced and even, with pasta spirals peeking through.
Step 4: Top with cheeses
Sprinkle 1 cup shredded mozzarella and 1 cup grated Parmesan evenly over the top of the casserole.
Make sure cheese covers most of the surface to create a golden crust during baking.
Pro Tip: For extra browning, you can add a thin dusting of additional Parmesan in the last 5 minutes of bake time.
Step 5: Bake until bubbly
Bake for 25–30 minutes, or until the cheese is bubbly and golden brown on top.
The internal temperature should reach a safe, steaming heat if you’re using previously cooked chicken; aim for around 165°F in the center.
Visual cue: The cheese will be bubbling and the edges will be lightly caramelized.
Step 6: Rest and garnish
Remove from the oven and let the casserole cool for a few minutes to firm up for easier serving.
Garnish with fresh basil if desired, then serve hot in squares.
Pro Tip: A 5–10 minute rest helps the casserole set; serve too soon and it may be loose and fall apart.
Expert Tips for Success
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Use al dente pasta: Cook your rotini one minute less than package directions so it keeps texture during baking.
Overcooked noodles absorb too much sauce and produce a mushy casserole. -
Balance moisture: If your marinara is thin, add a tablespoon of tomato paste to thicken and concentrate flavor.
If sauce is very thick, thin with a splash of reserved pasta water or chicken broth to ensure even coverage. -
Shred your own chicken when possible: Pulling warm chicken with forks yields tender shreds; pre-shredded store chicken is convenient but can be drier.
Toss shredded chicken with a little olive oil or reserved pan juices to keep it moist. -
Cheese layering strategy: Mix half the mozzarella into the pasta mixture and reserve the other half for the top.
This prevents a dry top-only cheese and ensures gooey strands throughout. -
Season deliberately: The Italian seasoning and salt are small but crucial.
Taste the sauce or a small spoonful of the combined mixture before baking; you can adjust salt and pepper more accurately then. -
Get the right bake: If the top browns before the center is hot, tent loosely with foil and continue baking until warmed through.
Conversely, if you like a crispier top, slide under the broiler for 1–2 minutes while watching constantly. -
Make it ahead: Assemble the casserole and refrigerate before baking for up to 24 hours; this deepens flavor and frees up oven time on serving day.
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Use a thermometer for perfect results: Aim for 165°F in the center to ensure safe reheating of leftover chicken without overbaking.
Storage & Freezing
Refrigerator: Cool the casserole to room temperature, cover tightly with foil or plastic wrap, and refrigerate for up to 3–4 days.
Reheat individual portions in the microwave for 1–2 minutes or in a 350°F oven covered with foil until warmed through.
Freezer: To freeze, assemble in an oven-safe dish and wrap tightly with two layers of foil or plastic wrap plus a freezer bag.
Freeze for up to 3 months.
To reheat from frozen: Thaw overnight in the refrigerator for best results, then bake at 350°F covered for 20–30 minutes, uncovering for the last 10 minutes to re-crisp the top.
If reheating from fully frozen, bake at 350°F covered for 45–60 minutes, then uncover and brown for 10–15 minutes; check the center temperature reaches 165°F.
Portions: Freeze individual servings in microwave-safe containers for quick lunches; reheat covered in the microwave and finish under a broiler for a minute to revive the top.
Variations & Substitutions
Vegetable boost: Stir in 1–2 cups of sautéed vegetables like bell peppers, mushrooms, or spinach when you combine the pasta and sauce.
These add nutrients, texture, and flavor without changing method.
Lower-carb option: Swap rotini for cooked zoodles or riced cauliflower; reduce baking time slightly and watch moisture—zoodles release water, so squeeze excess before mixing.
Swap the protein: Use cooked Italian sausage, ground turkey, or shredded pork instead of chicken for a different flavor profile.
Brown any raw meats first and drain excess fat before combining with pasta and sauce.
Cheese changes: For a sharper bite, mix in provolone or fontina; for creamier texture, stir in 1/2 cup ricotta with the pasta before topping.
Gluten-free: Use GF rotini and verify marinara and other ingredients are certified gluten-free.
Frequently Asked Questions
Q: Can I use fresh mozzarella instead of shredded?
A: Yes, but slice and drain fresh mozzarella to avoid excess moisture.
Pat slices dry with paper towels and distribute evenly; it will produce a creamier, slightly wetter top.
Q: Is it necessary to cook the pasta first?
A: Yes, pre-cooking to al dente ensures the noodles finish properly in the casserole.
Undercooked dry pasta will not hydrate fully in the baking time and can be crunchy.
Q: How do I keep the casserole from getting soggy?
A: Avoid over-saucing; use a thick marinara or reduce a thinner sauce slightly.
Let the assembled casserole rest before cutting so excess liquid is reabsorbed.
Q: Can I make this dairy-free or vegan?
A: Substitute dairy-free shredded cheese and a plant-based Parmesan, and use shredded jackfruit or a seasoned chickpea mix instead of chicken.
Check labels to ensure vegan compliance.
Q: How long will leftovers last in the fridge?
A: Properly stored, leftovers will keep 3–4 days in the refrigerator.
Reheat to 165°F before serving.
Final Thoughts
This Chicken Parmesan Casserole is one of those recipes you’ll reach for when you want comfort without fuss.
Please leave a star rating in the recipe card below and pin this recipe to Pinterest if you enjoyed it.
Conclusion
For inspiration and similar recipes, check these trusted versions:
- A cozy take on the dish at Chicken Parmesan Casserole – The Cozy Cook.
- A quick weeknight variation at Chicken Parmesan Casserole from Spend With Pennies.
- A classic comfort-food approach at Chicken Parmesan Casserole Recipe on Allrecipes.
- Another easy version with helpful tips at Easy Chicken Parmesan Casserole | The Blond Cook.
Chicken Parmesan Casserole
Ingredients
Pasta and Sauce
- 2 cups cooked rotini pasta Use al dente pasta to prevent mushiness.
- 2 cups marinara sauce Choose a trusted jarred sauce or a chunky homemade version for better texture.
Cheese
- 1 cup shredded mozzarella cheese Part-skim for less grease, whole-milk for creamier results.
- 1 cup grated Parmesan cheese Use for topping to create a crispy golden crust.
Protein
- 2 cups cooked, shredded chicken Leftover roasted chicken or rotisserie chicken works great.
Seasoning
- 1 teaspoon Italian seasoning Adjust to taste.
- to taste Salt and pepper Season according to preference.
Garnish
- optional Fresh basil For garnish before serving.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Combine the Filling
- In a large mixing bowl, combine cooked rotini, marinara sauce, shredded chicken, Italian seasoning, and salt and pepper to taste. Stir until evenly coated.
Assemble in the Baking Dish
- Transfer the mixture to the greased baking dish, pressing down gently to level it.
Top with Cheeses
- Sprinkle shredded mozzarella and grated Parmesan evenly over the casserole.
Bake
- Bake for 25–30 minutes, until the cheese is bubbly and golden brown.
Rest and Garnish
- Remove from the oven and let cool for a few minutes. Garnish with fresh basil if desired.
