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5 from 1 vote

Chicken Parmesan Pasta Casserole

Author: Jen CIncyshopper

Ingredients

  • 2 lb Chicken Breast cut into 3/4" cubes
  • 1 cup Bread Crumbs
  • 1/2 cup Grated Parmesan
  • 1/2 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • 1 tsp Oregano
  • 1 tsp Basil
  • 1 Egg
  • 2 tbsp Water
  • 3 tbsp Olive OIl
  • 1 lb Rotini cooked drained and cooled
  • 50 oz jarred Marinari or Spaghetti Sauce
  • 1/2 cup Shredded Parmesan
  • 2 cup Mozzarella or Provolone Cheese

Instructions

  • In a shallow dish, mix together bread crumbs, grated Parmesan, onion powder, garlic powder, basil and oregano.
  • in a bowl whisk together egg and water to make an egg wash.
  • Cook chicken 1/3 at a time to avoid overcrowding and sticking.
  • Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  • Dip each piece in egg wash and shake off excess.
  • Roll in bread crumb mixture to coat.
  • Cook until browned on all sides.
  • Transfer to plate and continue cooking remaining chicken.
  • Layer rotini in bottom of 13x9 baking dish.
  • Top with 25 ounces of marinara sauce.
  • Top with shredded Parmesan cheese.
  • Place chicken on top of Parmesan layer.
  • Top with remaining marinara.
  • Top with Mozzarella.
  • Preheat oven to 400.
  • Bake for 25-30 minutes until cheese is bubbling and beginning to brown.