This 30 Minute Parmesan Chicken Casserole has all the classic flavors and textures of the best chicken parm you’ve ever had but in an easy-to-eat and convenient casserole! Anything in casserole form is always better than the original dish - amiright?
Cook pasta 1 minute less than al dente, according to package directions. Toss in olive oil and season with salt and pepper.
While the pasta is cooking, cut chicken breasts in half lengthwise.
Add flour to a shallow bowl. Add eggs to a shallow bowl and whisk until scrambled. Add Italian breadcrumbs, 1/4 cup of Parmesan, and a couple large pinches of salt and pepper to a shallow bowl.
Heat a large sauté over medium or medium-low heat and add enough oil to coat the bottom of the pan.
Dredge chicken breast in flour. Then dip into the egg mixture, allowing the excess to drop off. Then dredge in the breadcrumb mixture. Continue with remaining chicken breasts.
Pour enough oil into the pan to coat the bottom of the pan with about 1/4 of an inch of vegetable oil. Fry breaded chicken breasts in oil, cooking them on each side for about 3-4 or until cooked through and golden brown on the outside. You may need to work in batches depending on the size of your pan.
Add cooked pasta, spaghetti sauce, 4 oz. of mozzarella and remaining 1/2 a cup of grated Parmesan to a baking dish. Stir to combine.
Slice chicken breast into strips and spread in an even layer on top of the pasta.
Top chicken with remaining mozzarella cheese.
Bake at 350 degrees for about 5 minutes or until cheese is melted and casserole is warmed through. Broil if desired until cheese starts to turn golden brown.