One-Pan Baked Chicken Parmesan Casserole
On the days when you cannot even think about making dinner, but you still have to make dinner, but you don’t want the cost of the drive thru-this One-Pan Baked Chicken Parmesan Casserole is about to be your new weeknight favorite!
Everything—yes, even the uncooked pasta and raw chicken—cooks together in the same dish. No boiling noodles, no browning chicken, no piles of dishes. Just toss, bake, top, and enjoy.
This recipe gives you all the classic Chicken Parm flavors: tender chicken, rich marinara, melty cheese, and a golden buttery breadcrumb topping. It’s cozy, comforting, and totally family approved. And the best part? Once this goes in the oven, you’re basically done.
Why You’ll Love It
- True one-pan convenience — pasta, sauce, and chicken all cook together.
- Hands-off baking — just stir once and finish with cheese.
- Crispy topping — that buttery breadcrumb crunch gives it that real Chicken Parm feel.
- Perfect for busy nights — ready in about an hour with minimal prep.
- Kid-friendly — cheesy, saucy, and super satisfying.
What You’ll Need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
On the recipe card below, click “print recipe” and from there you can print out the page or screenshot it to save to your phone’s photo album.
Pin this recipe to save to Pinterest so you can make it later! You can Pin It from the recipe card below. Just click the “Pin Recipe” button. If you’d like to follow me on Pinterest , my page is Steph Gigliotti.
- 9×13 Baking Dish- I love this deep dish baking pan
- Chicken breast
- Pasta (penne, ziti, or rotini)
- Marinara
- Water
- Seasonings
- Mozzarella & Parmesan
- Seasoned breadcrumbs + butter
How To Make It
This couldn’t be easier! Start by adding the uncooked pasta, marinara, water, and seasonings right into your casserole dish. Scatter in the uncooked chicken pieces, cover, and let everything bake until the pasta is tender and the chicken is cooked through.
Once it’s ready, add the cheesy layer, then finish it with a buttery parmesan breadcrumb topping. A quick blast in the oven turns it golden, bubbly, and absolutely irresistible.
Pair it with a simple side salad or garlic bread and dinner is done!
Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish! ⭐ Please leave a 5-star rating in the recipe card below and/or a review in the comment section. 📌Save this recipe to make later and share with a friend!
Tips
- Stir the pasta after the first bake to avoid sticking.
- Use a flavorful marinara. Add a can of petite diced tomatoes for extra flavor.
- If you prefer extra sauce, add an additional ½ cup water.
- Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or cover with foil and warm in the oven at 350°F for 15–20 minutes.
More Family Favorites
- Porcupine Meatballs
- City Chicken
- Ravioli Casserole
- Chicken Tot Pie
- Weeknight Chicken and Biscuits
- Cheddar Broccoli Chicken Rice Casserole
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One-Pan Chicken Parmesan Casserole — the easiest way to make Chicken Parm on a busy weeknight! Uncooked pasta, raw chicken, marinara, cheese, and a buttery breadcrumb topping all bake together in ONE dish. No boiling pasta, no breading, no mess. Cheesy, saucy, family-friendly, and perfect for quick dinners.
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One-Pan Baked Chicken Parmesan Casserole
Equipment
Ingredients
Method
- Preheat oven to 425°F. Lightly grease a 13×9 casserole dish.
- Add the uncooked pasta, marinara, water, garlic powder, onion powder, Italian seasoning, salt, and pepper. Stir to combine. Be sure the pasta is completely submerged in the liquid so it cooks completely.
- Add the chicken pieces, pressing them slightly into the sauce without stirring.
- Cover tightly with foil and bake for 35 minutes.
- Remove foil, stir the casserole, and check for doneness on the chicken and pasta. (mine is completely cooked at 35 minutes.) If it is not cooked through- return to the oven and bake uncovered for 10 more minutes, or until pasta is just al dente.
- Sprinkle the mozzarella and Parmesan cheese over the top.
- In a bowl, mix breadcrumbs, melted butter, garlic powder, and Parmesan (if using). Sprinkle over the cheese.
- Bake uncovered for 10 minutes, until the topping is golden brown.
- Let rest for 5 minutes before serving. Enjoy! Serve with a side salad, garlic toast or your favorite veggies.
I made this tonight and it was super easy and delicious. The chicken was very tender and it was very tasty. I used rotini because that is what we had and it cooked perfectly. Did just as the recipe called for.
So happy to hear! I also love the rotini in this. 🙂
Our first, but not last time with this recipe. I needed more chicken. (My fault, not recipe). It was delicious!!
So happy to hear!
My children & I loved this recipe! It was also a breeze from my standpoint to make. Would it work with Alfredo sauce instead of marinara sauce I wonder?
So happy to hear! I haven’t tried with alfredo, but I’m sure that would work well.
Can’t wait to try this! Do you think it would “half” well? It’s only my husband and I and we are great about a ton of leftovers so I was thinking about trying to cut it in half.
definitely! On the recipe card at the bottom there’s a 1/2 button and it will cut the ingredient measurements in half for you.
Would i be able to use extra pasta sauce as water?
You can add a little more sauce but you’ll need the water for the pasta to cook
Love this recipe! My family devoured it! Was wondering have you ever made it with ground beef instead of chicken?
It would be delicious with ground beef! Cook and season the ground beef first and add it in when you would add the chicken.