Chicken Parmesan Casserole
Grab a tasty twist on dinner with this Chicken Parmesan Casserole! Filled with juicy air fryer chicken, protein pasta, and topped with an Italian breadcrumb crust - it's absolutely fantastic for the entire family.
Servings: 5
Calories:
Ingredients
- 2 count chicken breasts
- ½ tablespoon salt
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- 1 teaspoon black pepper
- 2 teaspoon extra-virgin olive oil
- 8 ounces rotini pasta I use protein pasta
- 2 ½ cups pasta sauce
- 1 handful chopped spinach
- ¾ cup panko breadcrumbs plain
- 1 teaspoon Italian seasonings
- ½ cup grated parmesan
Instructions
- Mix together the seasonings in a small bowl.
- Sprinkle half of the seasoning bowl onto the chicken, along with the olive oil. Mix well.
- Air fry your chicken at 360℉ for 6 minutes. Remove, chop into small pieces, and set aside. Don't worry - the chicken will finish cooking in the oven.You can also bake in the oven at 360℉ for 7-8 minutes.
- Meanwhile, bring a large pot of salted water to a rolling boil.
- Add in the rotini pasta and cook for 4 minutes, then drain and set aside.
- Preheat your oven to 350℉.
- In a baking dish, add in the drained pasta.
- Pour the pasta sauce over the noodles. Add the cooked chicken and chopped spinach on top.
- Stir everything together until combined.
- Top the pasta with the breadcrumbs and grated parmesan, then season with the remaining half of the seasoning bowl from earlier.
- Sprinkle on some Italian seasoning and spray the breadcrumb topping with cooking spray.
- Cover the baking dish with aluminum foil and bake for 8 - 10 minutes.
- Remove the foil, and turn the oven to broil for 1 to 2 minutes for a beautiful golden-brown crust.
- Serve with a green veggie or hearty salad. Enjoy!