Ingredients

• 12 oz fettuccine
• 1 rotisserie chicken, skin removed and meat shredded (about 3–4 cups)
• 1 (24 oz) jar marinara sauce
• 1 cup reserved pasta cooking water
• 3 cups shredded mozzarella, divided (2 cups for casserole, 1 cup for topping)
• Salt and black pepper, to taste

• 1 cup Panko breadcrumbs
• ½ cup grated Parmesan cheese
• 2 cloves garlic, finely minced
• 1 tsp dried oregano
• 1 tsp salt
• 3 tbsp butter, melted

Instructions

1. Preheat your oven to 425°F and grease a 9x13-inch baking dish with nonstick spray.
2. Bring a large pot of well-salted water to a boil. Cook the fettuccine until al dente according to package directions. Before draining, scoop out 1 cup of the pasta cooking water and set it aside. Drain the pasta.
3. While the pasta cooks, combine the shredded rotisserie chicken and 2 cups of the mozzarella in a large bowl.
4. In a separate bowl, mix together the Panko, Parmesan, minced garlic, oregano, 1 tsp salt, and a few grinds of black pepper. Pour the melted butter over the mixture and stir until every crumb is evenly coated. Set aside.
5. Add the drained fettuccine, marinara sauce, and reserved pasta cooking water to the chicken and mozzarella mixture. Season with salt and pepper and toss everything together until evenly combined.
6. Transfer the mixture to the prepared baking dish and spread into an even layer. Scatter the remaining 1 cup of mozzarella over the top, then sprinkle the Panko topping evenly over the cheese.
7. Bake uncovered for 25–30 minutes until the breadcrumbs are deeply golden brown and the cheese is bubbling around the edges.
8. Let rest for 5 minutes before serving.

• Don't skip the pasta water: That cup of starchy cooking liquid is what makes this chicken parmesan casserole recipe different. It binds the sauce to the pasta and cheese so everything bakes into a cohesive, silky dish rather than a dry bake with sauce pooling at the bottom.
• Rotisserie chicken tip: Remove the skin before shredding — it doesn't add anything to a casserole recipe and makes the sauce greasy. Use both light and dark meat for the best balance of flavor and moisture.
• Garlic in the topping: Use freshly minced garlic, not garlic powder. At 425°F it softens and sweetens as it toasts into the Panko, giving the topping a depth that garlic powder can't replicate.
• Fettuccine swap: If you prefer shorter pasta, penne or rigatoni work well. The pasta water technique still applies — always reserve that cup before draining.
• Storage: Keeps covered in the fridge for up to 4 days. Reheat at 350°F covered with foil for 15–20 minutes, then uncover for 5 minutes to re-crisp the topping.