When I’m craving comfort food but don’t want to fuss with frying, I make this Chicken Parmesan Pasta Bake. It has all the flavors of classic chicken parm—crispy chicken, marinara, and plenty of melted mozzarella—but in an easy, family-friendly casserole. My kids love it, and honestly, so do I. If you’re exploring more cozy pasta dishes, check out my pasta recipes for inspiration. And if you’re like me and enjoy recipes that warm the house while cooking, you’ll also want to peek at my slow cooker white chicken chili for another easy comfort meal.
What You’ll Need
This pasta bake comes together with simple ingredients, but each adds so much flavor.
- Pasta (I love rigatoni, but penne or ziti work too).
- Cooked chicken (shredded rotisserie chicken saves time).
- Marinara sauce (use your favorite jarred or homemade).
- Mozzarella cheese (for that gooey, stretchy topping).
- Parmesan cheese (gives the dish its classic name).
- Fresh basil (optional, but it brightens the whole dish).
- Olive oil & garlic (I like sautéing garlic before adding the sauce for extra flavor).
I always keep cooked chicken in the freezer, which makes this recipe so much faster. If you love batch cooking, you might also enjoy my pressure cooker chicken curry—it’s another meal-prep hero in my kitchen.
Step-by-Step Guide to Chicken Parmesan Pasta Bake
This is one of those recipes that looks impressive but is simple enough for a weeknight. You’ll have it on the table in under an hour.
Step 1 — Cook the pasta
Bring a large pot of salted water to a boil and cook pasta until al dente. Don’t overcook—it will bake more in the oven. I always save a little pasta water, just in case the sauce feels too thick.
Step 2 — Prepare the chicken and sauce
In a skillet, warm olive oil and sauté garlic for a minute until fragrant. Stir in marinara sauce. Add your shredded cooked chicken and let it simmer gently. This step makes the sauce taste homemade even if you’re using jarred marinara.
Step 3 — Combine pasta and sauce
In a large mixing bowl, toss the pasta with the chicken marinara mixture until everything is coated. I like to sneak in a handful of spinach here sometimes—it wilts beautifully.
Step 4 — Assemble the bake
Grease a baking dish, then spread half the pasta mixture inside. Sprinkle with mozzarella and Parmesan. Add the rest of the pasta, then top with more cheese. Don’t skimp here—the golden, bubbly cheese is the best part.
Step 5 — Bake until golden
Bake uncovered at 375°F (190°C) for about 20–25 minutes, until the cheese is melted and bubbly. I let it rest for 5 minutes before serving so the slices hold together better.
Pro Tips & Easy Swaps
- Use rotisserie chicken to save time.
- Swap in ground chicken or turkey for a lighter version.
- Add a pinch of red pepper flakes if you like heat.
- Mix in veggies like spinach, zucchini, or mushrooms.
- Use penne or ziti if you don’t have rigatoni.
- Make it extra cheesy with provolone slices under the mozzarella.
- For crispy topping, sprinkle breadcrumbs with olive oil on top before baking.
- Freeze leftovers in portions—they reheat beautifully.
Serving Ideas & Variations
This Chicken Parmesan Pasta Bake is a meal on its own, but I love serving it with a simple green salad and garlic bread. You can also:
- Pair with roasted broccoli or asparagus.
- Add a side of Caesar salad for a restaurant-style touch.
- Serve with a bowl of tomato soup on chilly nights.
- Swap marinara for a spicy arrabbiata sauce.
- Try it with Alfredo sauce for a creamy twist.
- Make it vegetarian by skipping chicken and adding roasted veggies.
Common Mistakes (and How to Fix Them)
- Overcooking pasta: Always undercook by 1–2 minutes since it bakes more in the oven.
- Not enough sauce: Pasta absorbs sauce as it bakes, so add a bit extra.
- Too much cheese on top: Believe it or not, this can make it greasy—balance is key.
- Skipping the rest time: Letting it rest makes cleaner slices and avoids a runny mess.
Frequently Asked Questions
Yes! You can assemble it, cover tightly, and refrigerate for up to 24 hours before baking. Just add about 10 extra minutes to the bake time if starting from chilled.
Absolutely. Wrap it tightly in foil and freeze for up to 3 months. You can bake it straight from frozen at 350°F until heated through.
Short, sturdy pasta shapes like rigatoni, penne, or ziti are best. They hold up to the sauce and bake nicely without turning mushy.
Nope! This recipe skips breading for simplicity, but you’ll still get all the delicious flavors of chicken Parmesan without the extra steps.
You’ll Also Love
- Cajun Chicken Pasta – creamy with a spicy kick.
- Lemon Garlic Pasta – bright and fresh, perfect for spring.
- Creamy Mushroom Pasta – earthy, comforting, and so simple.
If pasta is your love language (like mine), don’t forget to browse all my pasta recipes.
Chicken Parmesan Pasta Bake
Ingredients
Method
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook pasta in salted water until al dente. Drain.
- In a skillet, heat olive oil, sauté garlic, then add marinara and chicken. Simmer 5 minutes.
- Toss pasta with sauce mixture.
- Layer half pasta in dish, sprinkle with mozzarella and Parmesan. Add remaining pasta, top with cheese.
- Bake 20–25 minutes until cheese is bubbly.
- Rest 5 minutes, garnish with basil, and serve.
