Easy One-Pan Chicken Parmesan Pasta Bake with Zucchini is a perfect family dinner. Everything cooks in one casserole dish and it’s delicious!
Can we have a little chat about this Chicken Parmesan Pasta Bake? I mean, it’s kinda the perfect dinner. Everything, including the pasta, cooks in one casserole dish. It has veggies, protein, dairy, and grains all in one. Finally, it’s DOWNRIGHT DELICIOUS! First, you get the flavorful, tangy pasta in tomato sauce. Then you get the hearty zucchini and chicken topped with creamy and melty cheese. Finally a crunchy breadcrumb topping is the perfect finish and brings in the traditional breaded chicken from Chicken Parmesan.
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One Pan = One Happy Mamma!
Yep, that’s right, every single piece of pasta, chicken, tomato sauce, and breadcrumbs cooks in this one casserole pan!
Easy prep. Easy cleanup! And there are others like this out there! Check these out:
- 5-Ingredient Chunky Chicken Soup
- Lemon Dill Sauce Chicken & Asparagus
- One Pot Spanish Chicken and Rice
- Creamy Parmesan Polenta
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EQUIPMENT NEEDED
For this recipe, you need a large casserole dish that’s approximately 9×13 or similar.
PREP-AHEAD STEPS FOR CHICKEN PARMESAN PASTA BAKE
We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)
Now when I tell you everything goes into one pan, I mean it!
First, add all of the Crushed Tomatoes, Tomato Paste, Garlic Powder, Dried Oregano, Salt, and Ground Black Pepper to the casserole dish and then whisk together so the tomato paste is fully mixed in. Whisk in the water.
For the pasta, I love to use medium shells as they cook fast and easily mix into the sauce. Stir them uncooked into the sauce. Finally, mix in ½ cup of the parmesan cheese.
Cut your chicken breast lengthwise from the side to create 2 thin breasts. Slice the zucchini in long, flat ¼ inch slices, from stem to stem.
Season both the zucchini and the chicken with a sprinkle of dried oregano, salt and pepper.
Can I use whole chicken breasts, not cut?
You can, but it will take longer to cook. Slicing the chicken thin or buying chicken cutlets that are already thin will cook faster. If you want to leave the breasts whole/thick, you will need to first sear the chicken in a frying pan to give it a sear. Preheat the pan to high heat, add enough oil to coat the bottom, than add the chicken breasts. Cook on the first side for 4-5 minutes and then flip and do the same to the other side. Then transfer it to the casserole and follow the recipe steps. If there are any chicken browned bits and juices in the pan, you can add the broth from the recipe to the pan to scrape all of that goodness up first, then add it all to the sauce in the casserole dish.
COOK YOUR CHICKEN PARMESAN PASTA BAKE
Place the zucchini slices on top of the pasta mixture in a single layer, then top each with a pieces of chicken. Top with the mozzarella cheese and ¼ cup of Parmesan cheese. Cover with aluminum foil and Bake on the center rack 30 minutes or until pasta is cooked through.
While the casserole is baking, make the breadcrumb topping by adding the panko breadcrumbs to a bowl and drizzling over the olive oil and stirring to combine. Mix in the rest of the ingredients, the 2 tablespoons of parmesan, garlic powder, salt, pepper, parsley, and dried oregano.
After 30 minutes in the oven, remove the casserole and sprinkle the topping all over the top. Place back in the oven for a final 10 minutes, until crispy and lightly browned (Note, you can also turn the broiler on for quicker browning, but watch closely so it doesn’t burn!).
ENJOY! 😍 Carrie
What To Serve With Chicken Parmesan Pasta Bake
You can serve a crusty bread, cool and crisp side salad, or roasted vegetables with this pasta dish. But, for even more inspired ideas, check out some easy and delicious side dish recipes in this round up!
Can I freeze this casserole?
Once the casserole is cooked, you can freeze it after first cooling it and then tightly covering it. It can stay in the freezer for up to 4 months. To cook it again, cover with aluminum foil and bake 350 F for 1 hour if thawed, 1 ½ hours if frozen.
Easy One Pan Chicken Parmesan Pasta Bake with Zucchini
Ingredients
Casserole
- 1-2 teaspoons Extra Virgin Olive Oil
- 28 oz Crushed San Marzano Tomatoes (1 large can)
- 3 tablespoon Tomato Paste
- 1 tablespoon Garlic Powder
- 1 tablespoon Dried Oregano
- 1 teaspoon salt
- ½ teaspoon Ground Black Pepper
- 1 ½ cups Chicken Broth (12oz)
- ½ lb uncooked Medium Shell Pasta (or other short cut pasta)
- ½ cup grated Parmesan cheese
Chicken & Zucchini
- 1 Medium-Large Zucchini
- 16 oz Chicken breasts boneless, skinless
- 1-2 teaspoons Dried Oregano
- ½ teaspoon salt
- ½ teaspoon Ground Black Pepper
- 1 cup shredded mozzarella cheese 4 oz
- ¼ cup grated Parmesan cheese
Topping
- 1 tablespoon Olive Oil
- ½ cup Panko bread crumbs
- 2 tablespoons Parmesan
- ½ teaspoons Garlic Powder
- ½ teaspoons Salt
- ½ teaspoons Ground Black Pepper
- 1 tablespoon Fresh Parsley chopped
- 1 teaspoons Dried Oregano
Instructions
- Preheat oven to 425°F. Drizzle or Spray a 13×9 inch (or similar size) casserole dish with Olive Oil.
- Add all of the Crushed Tomatoes, Tomato Paste, Garlic Powder, Dried Oregano, Salt, and Ground Black Pepper to the casserole dish and then whisk together so the tomato paste is fully mixed in. Whisk in the chicken broth. Then stir in the pasta. Finally, mix in ½ cup of the parmesan cheese.
- Slice the zucchini in long, flat ¼ inch slices, from stem to stem.
- Cut your chicken breast lengthwise from the side to create 2 thin breasts. Season both the zucchini and the chicken with a sprinkle of dried oregano, salt and pepper.
- Place the zucchini slices on top of the pasta mixture in a single layer, then top each with a pieces of chicken. Top with the mozzarella cheese and ¼ cup of Parmesan cheese. Cover with aluminum foil and Bake on the center rack 30 minutes or until pasta is cooked through.
- While the casserole is baking, make the breadcrumb topping by adding the panko breadcrumbs to a bowl and drizzling over the olive oil and stirring to combine. Mix in the rest of the ingredients, the 2 tablespoons of parmesan, garlic powder, salt, pepper, parsley, and dried oregano. After 30 minutes in the oven, remove the casserole and sprinkle the topping all over the top.
- Place back in the oven for a final 10 minutes, until crispy and lightly browned (Note, you can also turn the broiler on for quicker browning, but watch closely so it doesn't burn!).
Dimitri Komarov says
This is such an easy to make and delicious pasta recipe. I am absolutely going to try this at home. I love that it is nutritious too. Thank you for sharing this, you’re a lifesaver.
mimi rippee says
This looks wonderful! Sort of like a chicken Parm, but not really!
JoAnn says
We made this recipe today, it was delicious!!! I wouldn’t change a thing and will make it again! Thanks for such a great recipe!!!
Carrie Tyler says
Thanks, JoAnn!! So happy you liked it!
Bubba says
Just made it and very good. This was a very easy dinner to make. I would not change a thing.
Phyllis D says
I was looking for a great pasta casserole and this fits the bill. I love the zucchini in the recipe being I always try to incorporate some kind of vegetable with pasta.
Thanks for all the great recipes.
Carrie Tyler says
Hi Phyllis! Thank you so much for trying this recipe 🙂