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Chicken parmesan casserole on plate with fresh parsley.
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5 from 4 votes

Chicken Parmesan Casserole

This super simple No Boil Chicken Parmesan Casserole is a perfect family dinner that requires so little effort to toss together. No need to boil the pasta, it cooks up perfectly al dente as this pasta dish bakes. Juicy chicken tossed in breadcrumbs and parmesan and all the cheesy goodness. Everyone will want seconds!
Prep Time10 minutes
Cook Time1 hour 5 minutes
Total Time1 hour
Course: Main Course, pasta
Cuisine: American
Servings: 8
Calories: 409kcal
Author: Lorie Yarro


  • 1 lb chicken breasts, cubed uncooked
  • 3 garlic cloves, minced
  • ½ teaspoon Salt
  • ½ teaspoon Pepper
  • 1 large egg, lightly beaten (optional)
  • ½ c parmesan
  • ½ c Italian breadcrumbs
  • 2 24 oz. jars marinara sauce you won't use all of the 2nd jar
  • 3 cups penne pasta uncooked
  • 1 ½ c shredded mozzarella
  • 5-7 basil leaves, chopped
  • 1 large handful baby spinach
  • 2 ¼ c chicken broth I prefer reduced or low sodium


  • Preheat oven to 400°F.
  • In a large bowl, toss the chicken with garlic, salt and pepper. If desired, add whisked egg and toss (this is an optional ingredient. I have made it both ways and it works fine!). Add the breadcrumbs and parmesan cheese and toss to coat the chicken well.
  • Add one jar marinara, spinach, dry pasta, basil, and one cup mozzarella and stir to combine. Add the broth into the bowl and stir to incorporate.
  • Spray a 9x13 inch pan with oil. Spread about one cup of marinara on the bottom of the pan to cover. Add the pasta and chicken mixture to the pan and spread to an even layer. Cover with one more cup of marinara.
  • TIGHTLY cover the pan with foil and place in the oven. Bake for about 40 minutes covered. After 40 minutes, remove the foil. Pasta should be tender, but not quite al dente. The chicken should be close to done as well. Stir the mixture well to allow the top pasta to rotate to the bottom of the pan. Bake another 15-20 minutes uncovered until pasta is al dente.
  • Sprinkle the remaining mozzarella cheese over top and change the oven to Broil. Broil for about 5 minutes or until cheese is melted.
  • Cool for about 10 minutes before serving. Store leftovers in an airtight container for up to 5 days in the refrigerator.


  • DO NOT SKIP stirring the pasta when removing the foil. The pasta at the bottom will be much further along in cooking than the pasta on top. You will want to shift it around to allow for the pasta to cook even. You don't want to end up with chewy, undercooked pasta!
  • Cover the pan tightly with foil when baking. This helps the cooking of the pasta by steaming it. You want to trap the heat inside or your pasta will not cook.
  • While the recipe calls for shredded mozzarella, I love adding fresh slices of mozzarella on top instead. You could also opt for another cheese if desired. A cheese blend on top would be delicious.
  • You can use another short pasta aside from penne in this Chicken Parmesan Casserole. Rotini, fusilli, rigatoni, etc.


Calories: 409kcal | Carbohydrates: 45g | Protein: 29g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 1003mg | Potassium: 829mg | Fiber: 4g | Sugar: 7g | Vitamin A: 787IU | Vitamin C: 10mg | Calcium: 227mg | Iron: 3mg