Chicken Parmesan Casserole

This version of a chicken parmesan casserole is an affordable spin on the classic dish with easy steps. It is the perfect meal for busy weeknights and is packed with flavor! It’s made with bow-tie pasta, garlic, and parmesan cheese. Plus, I like to use bone-in chicken thighs so it’s extra juicy and flavorful.

If you like the traditional flavors of chicken parmesan, you are going to love this easy-to-make casserole. It's a perfect choice for a make-ahead meal, busy weeknights, or to serve guests.

chicken thighs on top of pasta in white baking dish

What Goes with Chicken Parmesan?

This chicken Parmesan casserole pairs well with a variety of sides. I like to serve it with a simple salad and some garlic bread when the time is short, but you could also serve it with roasted or steamed vegetables.

For a hardier meal, I like to serve this with a side of string beans and mushrooms, or the creamy asparagus casserole. A lighter option would be this healthy broccoli casserole.

It is filling enough to serve just as it is, but most of the time I like to add a little something on the side for a vegetable element and to create the feeling of a more traditional meal.

white baking dish on gray table holding chicken parmesan casserole

Ingredients

1 tablespoon olive oil
6 bone-in skin-on chicken thighs
2 garlic cloves
14 oz uncooked bowtie pasta (400 g)
1 cup tomato sauce
½ cup heavy cream
⅓ cup shredded Parmesan
2 cups shredded mozzarella cheese

white bowls of pasta and sauce next to cutting board holding raw chicken thighs

Useful Kitchen Tools

gray table beneath white square baking dish of chicken Parmesan casserole

How to Make Chicken Parmesan Casserole with Chicken Thighs

Before you begin cooking the chicken, you will preheat the oven to 375°F/190°C and spray your baking dish with non-stick spray. I like to use a 10" oval or 9"x13" pan for this recipe.

Now, cook the pasta for half the time suggested on the package directions, then drain it and set it aside.

In a large skillet, over medium heat, add the olive oil and then the chicken thighs, skin side down. You can lightly season the chicken with salt and pepper at this point, and/or add any additional seasonings such as an Italian herb blend if desired.

chicken thighs with skin side down in black skillet on hot plate

Cook the chicken for 2 to 3 minutes per side just until they are golden brown. They do not have to be cooked through at this point as they will finish when baking.

Remove the chicken from the skillet and add the minced galric to the pan. Cook this, stirring regularly, for around 1 minute, or until it gets aromatic. Be careful not to burn the garlic.

Then, you will add to the skillet, the par-cooked pasta, tomato sauce, heavy cream, and shredded parmesan cheese. Stir this all together until the cheese has melted and a sauce has coated all of the pasta.

Now, you will pour the pasta and sauce into the prepared baking pan. Top this with shredded mozzarella cheese.

Place the chicken thighs, skin side up, on top of the casserole and bake, uncovered, for 30 minutes or until the chicken is cooked through and has reached 165°F internally at the thickest part of the chicken thigh.

chicken thighs on top of pasta in white baking dish before baking

Chef's Tip

When making a dish that goes from stove top to oven, such as this, you can easily use your Dutch oven for all of the steps. Just put it directly into the oven after adding the cheese over the pasta and the chicken on top. Bake as directed and safe yourself extra cleanup later!

If you want more recipes like this that are great for your Dutch Oven, then check out my book, The Complete Dutch Oven Cookbook for 105 recipes that are ideal for this versatile kitchen tool.

white baking dish of chicken Parmesan casserole on table by wooden spoon

Frequently Asked Questions

Can I make Chicken Parmesan Casserole Ahead of Time?

This chicken Parmesan casserole can be made ahead of time and then reheated when you’re ready to eat. I like to make it the night before and then pop it in the oven for about 15 to 20 minutes to heat through before we’re ready to eat. You could also prepare up to the baking portion of the recipe and then cook as directed when ready to serve.

Another idea is to make a double batch. Eat half now and freeze the other half for later. When I make a double batch, I like to leave the 2nd casserole unbaked and freeze until the day I am ready to serve it. Just thaw overnight in the refrigerator.

How Do You Freeze Leftover Chicken Parmesan Casserole?

There are a few ways to freeze the chicken parmesan casserole. After the casserole has cooled, place the leftovers in an airtight container or in a freezer bag. I like to separate the casserole into single servings. This lets me take out one serving at a time to enjoy a simple meal rather than having to take the entire casserole out. This also helps to prevent the casserole from going bad.

You can also freeze it before baking. Have everything mixed together up to the baking stage and then wrap it well in plastic. Once wrapped in plastic, I like to create another layer of protection using aluminum foil.

How to Reheat the Casserole

You can reheat this chicken parm in the oven, on the stovetop, or in the microwave. I like to reheat it in the oven so that it doesn’t dry out. If you’re short on time, you can reheat it in the microwave. Just be sure to watch it carefully so it doesn’t dry out.

To reheat the casserole in the oven, start with a preheated 350-degree oven. Heat the casserole in an oven-safe dish, covered in foil, for 15 to 20 minutes or until it is heated through.

To reheat the casserole on the stovetop, you will want to heat the pasta and the chicken portions separately over medium heat until just heated through.

When reheating the casserole in the microwave, place the casserole in a microwave-safe dish and heat on high for 2-3 minutes, or until heated through.

No matter what way you reheat the chicken parmesan casserole, you might need to add more sauce to prevent the casserole from being dry.

chicken parmesan casserole in white baking dish on gray table

More Chicken Thigh Casserole Recipes

Chicken thighs are a great choice for those on a budget and who like tons of flavor. If you have more in the freezer and don't know what to make, check out some of our family's favorite chicken thigh recipes below. Make sure that you bookmark these, print out the recipes, or pin them to Pinterest to make soon.

Yield: 6

Chicken Parmesan Casserole

A delicious chicken Parmesan casserole it the ideal weeknight meal with juicy chicken thighs and simple pasta with creamy sauce!

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

1 tablespoon olive oil
6 bone-in skin-on chicken thighs
2 garlic cloves, minced
14 oz uncooked bowtie pasta (400 g)
1 cup tomato sauce
½ cup heavy cream
⅓ cup shredded Parmesan
2 cups shredded mozzarella cheese

Instructions

Begin by cooking the pasta for half the suggested cooking time. Drain and set this aside.
Then, preheat the oven to 375°F/190°C and spray a 10" baking dish with non-stick cooking spray. Set this aside.
In a large non-stick skillet, heat the olive oil over medium heat. Then, place the chicken thighs, skin side down, into the skillet and cook them for 2 to 3 minutes per side, just to brown them. They will not be cooked through.
Remove the chicken from the pan, and add the garlic. Cook for 30 seconds to 1 minute, until aromatic.
Then, add the pasta, parmesan, cream, and tomato sauce to the skillet and stir to mix everything together and coat well.
Once the cheese has melted and is combined, pour the pasta into the prepared baking dish.
Top the pasta with the shredded mozzarella.
Place the chicken thighs on top of the casse4role and bake, uncovered, for 30 minutes or until the chicken is cooked through (165°F internally at the thickest portion).

Notes

You may substitute for chicken breasts or a boneless skinless chicken thigh if desired. Reduce the cooking time to just 15 minutes, then check with a meat thermometer to verify doneness. Continue cooking in 5-minute increments until the meat is at 165°F internally.