Baked Chicken Parmesan Pasta Casserole
This Baked Chicken Parmesan Pasta Casserole is a cheesy, hearty, and family-friendly one-dish dinner that's quick and packed with flavor!
Equipment
- Baking Dish
- Mixing Bowls
- Cheese Grater
- Measuring cups and spoons
- Aluminum Foil
Ingredients
- 2 cups cooked penne or rotini pasta
- 1 cup shredded cooked chicken breast bite-sized pieces
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese freshly shredded
- 1/2 cup grated Parmesan cheese freshly grated
- 1/2 cup cooked turkey bacon crumbled
- 1/2 tsp garlic powder
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- to taste salt
- to taste black pepper
Instructions
- Preheat your oven to 375°F (190°C). Ensure pasta is cooked al dente and chicken breast is shredded into bite-sized pieces. Cook and crumble the turkey bacon; set aside.
- In a large mixing bowl, combine cooked pasta, shredded chicken, and marinara sauce. Add garlic powder, dried basil, dried oregano, salt, and pepper. Stir until everything is evenly coated.
- Lightly grease the baking dish. Pour half of the pasta mixture into the dish. Sprinkle half of the shredded mozzarella and grated Parmesan over the top. Add remaining pasta mixture and cheeses. Top with crumbled turkey bacon evenly.
- Cover loosely with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is melted, bubbly, and golden brown.
- Let the casserole rest for 5-10 minutes before serving to thicken the sauce and make portioning easier. Serve warm with salad or crusty bread.
Notes
- Use whole wheat or gluten-free pasta for added fiber or dietary needs.
- Omit turkey bacon or substitute with vegetarian bacon for a lighter or vegetarian version.
- Make the casserole a day ahead; refrigerate covered and add extra baking time if baking from cold.