You catch the smell through the steam vent and suddenly you are starving. It’s that kinda smell that punches right through your kitchen, makes your belly rumble, and you gotta rush to see what’s cooking. That warm tomato and cheesy aroma wraps around the room real good.
You spot the pressure cooker working away, the float valve doing its thing while the steam cues rise. You remember how quick this meal comes together — no need to wait hours for dinner. Tender chicken and perfectly cooked pasta all in under an hour.
You recall just how easy it was to shred the chicken after that slow release, the tender pull effortless and satisfying. Mixing all those flavors before sliding the dish into the oven got your mouth watering. When that melty top starts bubbling, you know it’s almost time to dig in.
The Truth About Fast Tender Results
- Pressure cookers trap steam and heat to cook chicken fast and keep it juicy.
- Using quick release helps you avoid overcooking pasta while keeping it tender.
- Float valve signals when it’s time to slow release, so you protect the texture.
- Steam cues let you anticipate when the cooking’s nearly done.
- Slow release lets muscles in the chicken relax, so shredding gets easy.
- The tender pull happens way quicker here than in the usual oven or stove methods.
The Complete Shopping Rundown
Here’s what you gotta grab for this recipe, all set to throw in your pressure cooker and oven casserole dish. Penne pasta is classic but pick whatever you like, even whole wheat works nice.
Chicken breasts are best skinless and boneless; you’ll cook and shred them up real nice. Next, snag a jar of your favorite marinara sauce — this brings the rich tomato flavor that ties it all together.
Cheese is a big deal here — grab shredded mozzarella for melty goodness and some Parmesan cheese for that punch of sharpness sprinkled in and on top. Fresh basil brings a little green herb kick that freshens the whole dish once it’s outta the oven.
- 12 ounces penne pasta
- 4 boneless, skinless chicken breasts, cooked and shredded
- 26 ounces marinara sauce, 1 jar
- 1½ cups shredded mozzarella cheese, divided
- ½ cup Parmesan cheese, divided
- ¼ cup chopped fresh basil
- Olive oil (for greasing dish)
- Salt and pepper (to taste)
- Optional garlic powder or Italian seasoning (for extra flavor)
- Water or chicken broth (per pasta package instructions)
How It All Comes Together Step by Step
Step one, start by preheating your oven to 375°F so it’s ready when you need it. While that’s heating, boil your penne pasta according to the package until it’s just al dente. You don’t want it too soft, cause it’ll cook more in the oven later.
Drain that pasta and set it aside. Next, in a big ol' mixing bowl, toss together your cooked pasta, shredded chicken, marinara sauce, 1 cup of mozzarella, and ¼ cup Parmesan. Stir it up real good so every bite’s packed with flavor.
Grease a 9x13 inch baking dish with some olive oil so nothing sticks later. Pour your tasty mixture straight in and spread it out nice and even. Now sprinkle it with the remaining ½ cup of mozzarella and ¼ cup Parmesan on top for that super cheesy crust.
Pop the dish into your warm oven and bake uncovered. You’re looking at 20 to 25 minutes till the cheese is melted, bubbly, and golden in spots. Keep an eye on those steam cues from your oven cause that’s the sign it’s getting close.
When it’s done, pull the casserole out and let it rest for a few minutes. Finally, sprinkle the chopped fresh basil over the whole thing. That little burst of green freshens up all those rich tomato and cheese flavors.
Serve it right up warm and get ready for the most satisfying comfort dinner you’ve had in a while. You’re gonna love how everything smells, tastes, and melts together.
Quick Tricks That Save Your Time
- Cook chicken the day before and shred it for even faster prep.
- Use quick release on your pressure cooker to keep pasta from getting mushy.
- Buy pre-shredded cheese to skip grating and save little steps.
- Double the batch and freeze leftovers for an easy reheat meal later.
The Flavor Experience Waiting for You
Each bite hits you with warm tomato sweetness mingled perfectly with savory herbs. The tender chicken blends in soft little pockets with the sauce that hugs every noodle. Cheese melts smooth and gooey, making every forkful feel like a warm hug.
The Parmesan adds just the right salty tang on top while the mozzarella pulls stretch with every bite. Fresh basil sprinkled last brightens the whole dish in a way that’s unexpected but so good. This is one of those meals where flavors kinda sing together perfectly.
You’ll notice how the pasta stays firm but tender through cooking, soaking up all those rich saucy notes. You remember why you love comfort food that’s cheesy, filling, and oh so easy after a busy day.
Smart Storage That Actually Works
Store leftovers in an airtight container in the fridge. It keeps the casserole fresh and tasty for up to four days. Reheating in the microwave works great; just cover it loosely so it doesn’t dry out.
If you wanna keep it longer, freeze leftovers in portions. Use freezer-safe containers or heavy-duty bags labeled with dates. Thaw overnight in the fridge and reheat in the oven or microwave – it still tastes awesome.
For quick reheats, the oven is best: heat at 350°F for around 15 minutes until warmed through and cheese gets melted again. You’ll get that fresh baked flavor back instead of the soggy microwave sometimes gives.
If you want to prep ahead fully assembled but uncooked, wrap the casserole dish tight with foil and keep in the fridge. When ready to bake, add a bit more time to your normal cooking step to make sure it’s heated through properly.
What People Always Ask Me
- Can I use other types of pasta here? Totally! Penne is classic, but rigatoni, rotini, or even shells work great too.
- Is it okay to use frozen chicken breasts? Yeah just thaw them first so they cook evenly and shred easily after slow release.
- Can I skip the basil? Sure you can! But it adds a nice fresh pop on top that lifts the whole dish.
- What if I don’t have a pressure cooker? You can still make this on the stove and bake in the oven. Cook chicken separately till tender and pasta till al dente, then mix and bake as usual.
- Do I gotta drain the pasta fully? Yup, drain it well cause you don’t want extra water making the casserole soggy.
- How do I know when to quick release or slow release? Quick release right after cooking pasta to keep it from melting too soft. Use slow release for chicken to get that tender pull goodness.
For similar comforting meals, check out our Insanely Good Chicken Breast Recipes Perfect For Your Sunday Dinners or browse our delicious pressure cooker recipes for easy weeknight dinners.
Chicken Parmesan Pasta Casserole Recipe
Equipment
- 1 Stock Pot (10 qt)
- 1 Colander
- 1 Mixing Bowl (Large)
- 1 Non-stick Cooking Spray for greasing dish
- 1 Baking Dish (9 x 13)
Ingredients
Main ingredients
- 12 ounces penne pasta or any pasta – whole wheat works great for this recipe too
- 4 boneless, skinless chicken breasts cooked and shredded
- 26 ounces marinara sauce 1 jar
- 1½ cups shredded mozzarella cheese divided
- ½ cup Parmesan cheese divided
- ¼ cup chopped fresh basil
Instructions
Instructions
- Preheat oven to 375 degrees. Spray a deep 9 x 13 inch baking dish with non-stick cooking spray. Set dish aside.
- Cook pasta al dente, as directed on package. Drain pasta and place in a large bowl.
- Add in shredded chicken and marinara sauce (add more sauce if needed). Mix well.
- Dump half of the pasta/chicken mixture into the bottom of the prepared pan.
- Top with half of the mozzarella cheese, half of the Parmesan cheese and half of the basil.
- Repeat layers with remaining items.
- Place casserole in the preheated oven and bake for 25 minutes or until cheese is bubbly and casserole is heated through.
