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Chicken Parmesan Pasta Casserole

Chicken Parmesan Pasta Casserole

Cost $25, save $20

Source: Recommended by CookPal

  • 90 Min
  • 10 Servings
  • $25

INGREDIENTS

  • Pasta

    • 1 (16 ounce) package uncooked rotini pasta

  • Chicken

    • 🍗 1 pound skinless, boneless chicken breasts, cut into bite-size pieces

  • Bread Coating

    • 2 cups vegetable oil for frying
    • 2 cups flour
    • 🥚 4 large eggs, beaten
    • 2 cups Italian seasoned bread crumbs
    • 2 tablespoons garlic powder

  • Cheese

    • 🧀 1 (16 ounce) package shredded mozzarella cheese, divided
    • 1 cup grated Parmesan cheese, divided

  • Sauce & Wine

    • 1 ½ (32 ounce) jars marinara sauce
    • ½ cup dry red wine (such as Sangiovese)

STEPS

1

Fill a large pot with lightly salted water and bring to a boil. Add pasta and cook until firm to the bite, about 8 minutes. Drain well.

2

Heat oil in a deep-fryer or large saucepan to 375°F (190°C), and preheat the oven to 350°F (175°C).

3

Prepare a breading station: flour, egg, and bread crumbs in separate bowls. Mix garlic powder into bread crumbs. Coat chicken in flour, egg, and bread crumbs.

4

Fry coated chicken in hot oil in small batches until golden brown and cooked through, about 3-4 minutes per batch. Drain on paper towels.

5

Mix pasta, fried chicken, half of the mozzarella, 1/2 cup Parmesan cheese, marinara sauce, and red wine in a large bowl. Combine well.

6

Spread mixture in a large casserole dish, cover with aluminum foil, and bake for 30 minutes.

7

Remove foil, sprinkle remaining mozzarella and Parmesan cheese, and bake until cheese melts, about 30 minutes.

8

Allow casserole to rest for 5 minutes before serving. Serve hot.

NUTRIENTS

Per 1 serving

🔥

1122

Calories

  • 38
    Protein
  • 92
    Carbs
  • 66
    Fats

💡 You can use any pasta shape you prefer, but rotini holds the sauce well.For a healthier option, bake the chicken instead of frying it.This dish can be made a day ahead and reheated in the oven before serving.