Chicken Parmesan Pasta Casserole Recipe
Chicken Parmesan Pasta Casserole is a versatile dish that can be enjoyed on its own or paired with a side salad or garlic bread. The leftovers can be stored in an airtight container in the refrigerator for up to 3 days, making it a convenient option for meal prep.
Ingredients
- 1 pound of rotini pasta
- 2 cups of marinara sauce
- 2 cups of shredded mozzarella cheese
- 1/2 cup of grated Parmesan cheese
- 2 cups of cooked and shredded chicken breast
- 1/4 cup of chopped fresh basil
- 1/4 cup of chopped fresh parsley
- 2 cloves of garlic minced
- 1 teaspoon of dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Follow the package instructions for cooking the pasta until it is al dente. Drain and set aside.
- In a large mixing bowl, combine the cooked pasta, marinara sauce, shredded mozzarella cheese, grated Parmesan cheese, shredded chicken breast, chopped basil, chopped parsley, minced garlic, dried oregano, salt, and pepper.
- Transfer the mixture to the prepared baking dish, spreading it evenly.
- Cover the dish with aluminum foil and bake for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly, and the casserole is heated through.
- Garnish with additional fresh basil and parsley, if desired, and serve hot.
Notes
Just make sure you don’t forget to save some for the dog, otherwise they’ll be sure to give you the guiltiest of puppy-dog eyes!