Crispy Cheesy Parmesan Pasta Bake with Chicken Recipe

Introduction

This Parmesan Pasta Bake is a deliciously crispy and cheesy dish that’s perfect for feeding a crowd. With tender chicken, rich marinara, and a golden breadcrumb topping, it’s a comforting meal everyone will love.

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. Step 1: Preheat your oven to 350°F.
2. Step 2: In a large pot, bring water to a boil, salt it generously, and cook the penne according to the package instructions. Drain and return to the pot.
3. Step 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. Step 4: In a skillet over medium heat, melt the butter. Stir in the minced garlic and panko breadcrumbs. Toast for 3–4 minutes, stirring occasionally, until golden and fragrant. Remove from heat.
5. Step 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. Step 6: Mix the remaining ½ cup of Parmesan with the toasted breadcrumbs. Sprinkle this mixture evenly over the pasta.
7. Step 7: Cover the dish with foil sprayed with nonstick spray to prevent sticking. Bake for 30 minutes.
8. Step 8: Uncover and bake for an additional 5–10 minutes, until the top is golden brown and bubbly.
9. Step 9: Garnish with chopped fresh basil if desired. Serve warm and enjoy.

Tips & Variations

• Use rotisserie chicken or leftover cooked chicken to save time and add extra flavor.
• Swap out penne for rigatoni or ziti for a slightly different texture.
• Add a pinch of red pepper flakes to the marinara for a mild kick.
• For extra creaminess, stir a splash of heavy cream into the sauce before baking.
• Fresh herbs like parsley or oregano can be used instead of basil to change the flavor profile.

Storage

Store leftover pasta bake in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or oven until heated through. You can also freeze the baked dish without breadcrumbs topping for up to 2 months; add fresh breadcrumbs and cheese before baking after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, simply omit the chicken and add extra vegetables like mushrooms, spinach, or zucchini to keep it hearty and satisfying.

What can I use instead of panko breadcrumbs?

You can substitute regular breadcrumbs or crushed crackers if you don’t have panko. The texture will be slightly different but still delicious.

Crispy Cheesy Parmesan Pasta Bake with Chicken Recipe

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This Parmesan Pasta Bake is a deliciously crispy and cheesy casserole featuring penne pasta, tender chicken, rich marinara sauce, and a golden breadcrumb topping. Perfect as a comforting family dinner, it combines layers of mozzarella and Parmesan cheeses with a buttery, garlicky panko crust for irresistible texture and flavor.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 to 8 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: Italian-American

Ingredients

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Pasta and Protein

• 16 oz penne pasta
• 2 cups cooked, bite-sized chicken (skinless and boneless)

Sauces and Cheese

• 4 cups marinara sauce
• 3 cups shredded mozzarella cheese, divided
• 1 cup grated Parmesan cheese, divided

Breadcrumb Topping

• 3 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1 cup panko breadcrumbs

Seasonings and Garnish

• Salt and black pepper, to taste
• 1/4 cup chopped fresh basil (optional)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking your pasta dish.
2. Cook Pasta: Bring a large pot of water to a boil, salt it generously, and cook the penne pasta according to package directions until al dente. Drain and return the pasta to the pot.
3. Combine Pasta and Sauce: Add the cooked chicken, marinara sauce, 1½ cups of mozzarella cheese, and ½ cup of Parmesan cheese to the pasta. Mix everything thoroughly and season with salt and black pepper to taste.
4. Prepare Breadcrumb Topping: In a skillet over medium heat, melt the unsalted butter. Add the minced garlic and panko breadcrumbs, toasting them for 3–4 minutes while stirring occasionally to achieve a golden, fragrant topping. Remove from heat once toasted.
5. Assemble Bake: Lightly grease a 9×13-inch baking dish. Spread the pasta and chicken mixture evenly in the dish. Sprinkle the remaining 1½ cups of mozzarella cheese evenly over the top.
6. Top with Parmesan Breadcrumbs: Combine the remaining ½ cup of Parmesan cheese with the toasted breadcrumb mixture. Evenly sprinkle this mixture over the cheese layer.
7. Cover and Bake: Cover the dish with aluminum foil sprayed with nonstick spray to prevent sticking. Bake in the preheated oven for 30 minutes.
8. Uncover and Finish Baking: Remove the foil and continue baking for an additional 5 to 10 minutes, or until the top is golden brown and bubbly.
9. Garnish and Serve: If desired, sprinkle chopped fresh basil over the hot bake before serving. Serve warm and enjoy.

Notes

• Using day-old bread for panko crumbs or making your own adds extra crunch.
• The dish can be prepared ahead of time and baked just before serving.
• For a vegetarian version, omit the chicken and increase the cheese or add vegetables like mushrooms or spinach.
• Leftovers reheat well in the oven or microwave.
• Adjust salt according to the saltiness of your marinara sauce and cheeses.

Keywords: parmesan pasta bake, baked chicken pasta, cheesy pasta casserole, penne bake, crispy breadcrumb pasta, easy pasta bake, weeknight dinner