Description
All the cozy, saucy flavors of classic Chicken Parm—minus the frying. Tender pasta, juicy rotisserie chicken, zesty marinara, and melty mozzarella get crowned with a buttery Panko–Parmesan crunch for a bubbling, golden bake that’s weeknight‑easy.
Ingredients
Units
Scale
The Base
- 8 oz rotini or penne pasta (dry)
- 2 cups cooked shredded chicken (rotisserie works best)
- 24 oz marinara or pasta sauce, divided
- 14 1/2 oz canned diced tomatoes, drained (optional)
The Seasoning & Cheese
- 1/2 tsp Italian seasoning
- 1 cup shredded mozzarella cheese
- 1 tbsp fresh parsley, chopped
The Crunchy Topping
- 2 tbsp unsalted butter, melted
- 1/3 cup Panko bread crumbs
- 1/4 cup shredded Parmesan cheese
- 1/4 tsp garlic powder
- 1 tbsp fresh parsley, chopped (for topping mix)
Instructions
- Preheat & Prep: Heat oven to 375°F (190°C). Grease a 9×9 inch (or 2‑quart) baking dish.
- Make Crunchy Topping: In a small bowl, mix melted butter, Panko, Parmesan, garlic powder, and 1 Tbsp parsley until crumbs are evenly coated. Set aside.
- Cook Pasta: Boil pasta in salted water to al dente. Drain well.
- Combine Filling: In a large bowl, toss cooked pasta with 2 cups of the marinara, Italian seasoning, shredded chicken, drained diced tomatoes (if using), and parsley until coated.
- Assemble: Spread pasta mixture in prepared dish. Spoon remaining sauce over top. Sprinkle mozzarella evenly, then scatter the Panko topping over the cheese.
- Bake: Bake 23–25 minutes until bubbling and the topping is golden. For extra color, broil 1–2 minutes—watch closely.
Notes
Make‑ahead: Assemble up to 24 hours in advance, cover, and refrigerate; add 5–10 minutes to bake time. For a saucier bake, increase marinara to 28–32 oz. Add red pepper flakes for heat, or swap mozzarella for provolone for extra stretch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Casserole, Main Course
- Cuisine: Italian-American
Nutrition
- Calories: 420
- Sugar: 6
- Sodium: 650
- Fat: 16
- Saturated Fat: 7
- Carbohydrates: 45
- Fiber: 4
- Protein: 28
