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Lasagna in a baking dish with cheese and parmesan.

Chicken Parmesan Casserole Recipe

Course: Main Course
Cuisine: American, Italian
Prep Time: 20 minutes
Cook Time: 20 minutes
Bake Time: 20 minutes
Total Time: 1 hour
Servings: 6
Calories: 611kcal
Author: Becky Hardin
Loaded with pasta, sauce, and crispy fried chicken, this Italian-inspired baked pasta dish is one of the best weeknight dinners ever!
Step-by-step photos can be seen below the recipe card.
Print Recipe


  • 8 ounces dry rigatoni pasta (½ box)
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 large eggs
  • ¼ cup milk
  • cups Panko breadcrumbs
  • pounds boneless, skinless chicken breasts
  • 1 cup vegetable oil
  • 23 ounces marinara sauce (1 jar)
  • 8 ounces shredded mozzarella cheese divided
  • ½ cup grated Parmesan cheese divided


  • Cook the pasta to al dente according to package instructions. Drain and set aside.
    8 ounces dry rigatoni pasta
  • Prepare a dredging station. In one shallow bowl, mix the flour, garlic powder, onion powder, Italian seasoning, salt, and pepper together. In another shallow bowl, whisk the eggs and milk together. Pour the bread crumbs into a third shallow bowl.
    1 cup all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, 2 large eggs, ¼ cup milk, 1½ cups Panko breadcrumbs
    Flour in a blue bowl on a marble surface.
  • Dredge each slice of chicken in the flour, dip into the egg mixture, and coat in bread crumbs. Repeat until all chicken slices are fully coated.
    1½ pounds boneless, skinless chicken breasts
    A white bowl filled with granulated sugar.
  • Heat the oil in a large skillet set over medium heat until it reaches 280°F. Once the oil is hot, work in batches to fry the chicken. Fry 2-3 pieces of chicken at a time for 3-4 minutes, flip and cook for another 3-4 minutes or until golden brown. Transfer cooked chicken onto a wire rack set over a baking sheet. Repeat until all chicken is cooked.
    1 cup vegetable oil
    Fried fish fillets in a frying pan.
  • While the chicken cools, preheat oven to 375°F.
  • Add the cooked pasta to a 9x13-inch baking dish. Stir in half of the marinara sauce and half of the cheeses, tossing to combine.
    23 ounces marinara sauce, 8 ounces shredded mozzarella cheese, ½ cup grated Parmesan cheese
    Penne pasta with tomato sauce in a pan.
  • Slice the chicken into ½-inch pieces and place on top of the casserole.
    Fried chicken in a baking pan on a white background.
  • Pour the remaining sauce on top and sprinkle with the remaining cheeses.
    Enchiladas in a baking dish with cheese on top.
  • Bake for 20 minutes or until the casserole is warmed through and the cheese is bubbly. Serve and enjoy.



  • I don't recommend subbing chicken thighs for breasts in this recipe.
  • Keep the oil right at 280°F - it's the perfect temperature for cooking these thin pieces of chicken.
  • Try not to overcrowd the pan when frying the chicken. If needed, fry the chicken in batches.
Storage: Store casserole in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.


Calories: 611kcal | Carbohydrates: 63g | Protein: 49g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 1591mg | Potassium: 1004mg | Fiber: 4g | Sugar: 8g | Vitamin A: 934IU | Vitamin C: 9mg | Calcium: 369mg | Iron: 4mg