Why You’ll Love This Recipe

I love this casserole because it delivers all the classic chicken Parm flavors with almost no effort. I simply cook the pasta, layer everything in a dish, and let the oven do the rest. It’s perfect when I want a comforting, cheesy dinner that feeds a crowd without spending all day in the kitchen.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

cooking spray
kosher salt
3/4 lb. rigatoni or other short pasta
2 (24-oz.) jars marinara sauce, divided
2 (1-lb.) bags frozen chicken nuggets, divided
4 cups shredded mozzarella (about 1 lb.), divided
6 Tbsp. finely grated Parmesan, divided
chopped fresh basil, for serving

Directions

I start by preheating my oven to 375º and greasing an 11-by-8-inch baking dish with cooking spray.

I bring a large pot of salted water to a boil and cook the pasta until very al dente, usually 2 to 3 minutes less than the package suggests. I drain it and transfer it to a large bowl, then toss it with one jar of marinara sauce.

I layer half of the sauced pasta in the prepared baking dish. I arrange 2 cups of chicken nuggets over the top, dollop half of the remaining marinara sauce over them, and sprinkle with 2 cups of mozzarella and 3 tablespoons of Parmesan.

I add the remaining pasta over the cheese layer, followed by 2 more cups of chicken nuggets.

I cover the dish tightly with foil and bake for 40 to 45 minutes, until the casserole is heated through.

I remove the foil and top the casserole with the remaining marinara sauce, 2 cups of mozzarella, and 3 tablespoons of Parmesan. I return it to the oven and bake for 10 to 15 minutes, until the cheese is melted and golden. I finish by sprinkling fresh basil over the top.

Servings and Timing

Servings: 8
Prep time: 10 minutes
Total time: 1 hour 30 minutes

Variations

I sometimes mix ricotta into the pasta layer for an even creamier texture. If I want extra flavor, I add garlic powder or Italian seasoning to the pasta. I also enjoy swapping rigatoni for penne or shells, or using spicy chicken nuggets for a little heat. A layer of sautéed spinach or roasted vegetables works great when I want to add something green.

Storage/Reheating

I store leftovers tightly covered in the refrigerator for up to 4 days. When reheating, I warm portions in the oven so the cheese melts nicely and the nuggets stay crisp. This casserole also freezes well; I wrap portions tightly and thaw them before reheating in a 350º oven until heated through.

FAQs

Can I use homemade chicken nuggets?

Yes, I can use homemade nuggets, but the frozen ones make this recipe much faster.

Can I use another type of pasta?

Any short pasta like penne, shells, or ziti works well.

Do I need to thaw the chicken nuggets?

No, I layer them in straight from the freezer.

Can I reduce the cheese?

I can, but the cheesy layers are what make this casserole so comforting.

Can I add vegetables?

Yes, I sometimes add spinach, mushrooms, or roasted vegetables.

What marinara sauce works best?

I use any sauce I enjoy; store-bought keeps things quick.

Can I assemble this ahead of time?

Yes, I assemble it, cover it, and refrigerate for up to 24 hours before baking.

How do I keep the pasta from overcooking?

I cook it very al dente before assembling the casserole.

Can I freeze the casserole?

Yes, I freeze it before or after baking, tightly wrapped.

How do I make the top extra golden?

I broil the casserole for a minute or two at the end—watching it closely.

Conclusion

I love how this chicken nugget Parm casserole turns a beloved classic into an easy, family-friendly dish. With layers of pasta, sauce, nuggets, and plenty of cheese, it’s the perfect comforting meal for busy nights or anytime I want something warm and satisfying without the fuss.