Cheesy Italian Chicken Parmesan Bake
Cheesy Italian Chicken Parmesan Bake
Cheesy Italian Chicken Parmesan Bake combines breaded chicken cutlets, penne pasta, marinara sauce in a hearty oven-baked dish with a warm, generous filling. It is a practical way to bring the main components of dinner together in one baking dish.
The key is to prepare the components before assembly, then bake just long enough to heat the center and finish the topping. The amounts below make approximately 6 servings. Oven times are a guide: the depth of the dish and whether the filling starts warm or chilled affect the final cooking time.
Recipe overview
- Servings: approximately 6
- Preparation: about 20–25 minutes, plus any separate cooking or thawing
- Oven temperature: 375°F
- Equipment: 9-by-13-inch baking dish, mixing bowl, pasta pot and skillet or saucepan
Ingredients
- Breaded chicken cutlets — 4 fully cooked cutlets
- Penne pasta — 12 oz dry
- Marinara sauce — 2 cups
- Mozzarella cheese — 1 1/2 cups, shredded or thinly sliced
- Parmesan cheese — 1/2 cup, grated
- Fresh basil — 2 tablespoons, chopped
- Salt, to taste after adding sauces and cheese
Preparation notes
Cook the pasta in boiling water until 1–2 minutes short of the package’s full cooking time, then drain. It will finish in the oven. Keep a little pasta water to loosen the filling if it looks dry.
Directions
Use drained, just-under-al-dente pasta in the assembly steps below.
- Preheat your oven to 375°F (190°C).
- Cook the penne in boiling salted water until just shy of al dente; drain and toss with the marinara.
- Once the pasta is ready, place the cooked breaded chicken cutlets on top of the pasta.
- Generously sprinkle mozzarella and parmesan cheese over everything.
- Bake in the oven for about 15 minutes, or until the cheeses are bubbly and golden.
Continue baking as necessary until the center is hot and the edges are bubbling. If the topping browns too quickly, cover loosely with foil. Rest for 5 minutes before serving.
Tips for a better bake
- Keep the pasta slightly firm before baking and reserve some cheese for the topping. The sauce should coat the pasta generously, since noodles absorb more moisture in the oven.
What to serve with it
Pair the bake with a crisp green salad or steamed vegetables. Serve from both the edge and the center so every portion includes some of the topping and the saucy filling.
Make-ahead and leftovers
For easier assembly, prepare the components ahead and refrigerate promptly in covered containers. Assemble when ready to bake. A chilled dish needs additional oven time; cover loosely at first if the topping colors before the center heats. Warm individual portions covered to help retain moisture. Refrigerate leftovers promptly and reheat until hot throughout.
Frequently asked questions
Can I change the cheese?
Choose another cheese with a similar melting texture, keeping the total amount about the same. Use hard grating cheese for flavor rather than replacing all of the softer melting cheese.
How can I prevent a dry filling?
Do not overcook the components before assembly. Slightly undercooked pasta and a generous coating of sauce are especially helpful. Stop baking once the filling is hot and the topping is ready, then allow a short rest before serving.
Cheesy Italian Chicken Parmesan Bake
Ingredients
Main Ingredients
- 4 cutlets Breaded chicken cutlets Fully cooked
- 12 oz Penne pasta Dry
- 2 cups Marinara sauce
- 1.5 cups Mozzarella cheese Shredded or thinly sliced
- 0.5 cups Parmesan cheese Grated
- 2 tablespoons Fresh basil Chopped
- to taste Salt To taste after adding sauces and cheese
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the penne in boiling salted water until just shy of al dente; drain and toss with the marinara.
- Place the cooked breaded chicken cutlets on top of the pasta.
- Generously sprinkle mozzarella and Parmesan cheese over everything.
- Bake in the oven for about 15 minutes, or until the cheeses are bubbly and golden.
- Continue baking as necessary until the center is hot and the edges are bubbling. Cover loosely with foil if the topping browns too quickly.
- Rest for 5 minutes before serving.
