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A warm Cheesy Mozzarella Chicken Casserole baking in a dish.

Classic Cheesy Mozzarella Chicken Casserole

This classic cheesy mozzarella chicken casserole is a comforting and easy-to-make dish, perfect for a family dinner. It features tender chicken and al dente pasta in a rich tomato sauce, topped with a generous layer of melted mozzarella and Parmesan cheese.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6 people
Calories 450 kcal

Equipment

  • large oven-safe pot
  • Dutch oven
  • 9x13 inch baking dish

Ingredients
  

Main Ingredients

  • 2 lbs boneless, skinless chicken breasts or thighs cut into 1-inch cubes
  • 12 oz penne, ziti, or cavatappi pasta
  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 1 (28 oz) can crushed tomatoes
  • 1 (14.5 oz) can diced tomatoes undrained
  • 2 tablespoons tomato paste
  • 1 cup chicken broth
  • 2 teaspoons dried Italian seasoning
  • 1 teaspoon dried basil
  • Salt & black pepper to taste

Cheese & Garnish

  • 3 cups shredded mozzarella cheese part-skim or whole milk
  • ½ cup grated Parmesan cheese plus more for serving
  • ¼ cup fresh parsley chopped, for garnish (optional)

Instructions
 

Preparation

  • Pat the chicken cubes dry and season them generously with salt, pepper, and ½ teaspoon of Italian seasoning.
  • Heat 1 tablespoon of olive oil in a large oven-safe pot or Dutch oven and brown the chicken for 5-7 minutes until browned on all sides. Remove the chicken from the pot and set aside.
  • Add the remaining 1 tablespoon of olive oil to the pot, then sauté the chopped onion for about 5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.

Assemble the Casserole

  • Stir in the tomato paste and cook for 1 minute before pouring in the crushed tomatoes, diced tomatoes, chicken broth, remaining Italian seasoning, and dried basil.
  • Bring the sauce to a simmer, then reduce heat to low and gently simmer for 15-20 minutes, allowing the flavors to meld. Season with salt and pepper as needed.
  • While the sauce simmers, cook the pasta according to package directions until al dente, then drain it well.
  • Preheat your oven to 375°F (190°C). Return the cooked chicken to the sauce, add the drained pasta and ½ cup of shredded mozzarella cheese, and stir gently to combine.
  • Transfer the mixture to a 9x13 inch baking dish, then sprinkle the remaining 2½ cups of shredded mozzarella cheese and the grated Parmesan cheese evenly over the top.
  • Bake for 25-30 minutes, or until the casserole is bubbling and the cheese is melted and golden brown. Optionally, broil for 1-2 minutes for a deeper golden crust.
  • Let the casserole rest for 5-10 minutes before serving, and garnish with fresh parsley if desired.

Notes

For an extra kick, add a pinch of red pepper flakes to the sauce. You can also prepare this casserole ahead of time and refrigerate it before baking. Just add an extra 10-15 minutes to the baking time if baking from cold.