Introduction

Dump-and-Bake Chicken Parmesan Casserole is a simple, comforting dish perfect for busy weeknights. Combining uncooked pasta, chicken, marinara sauce, and cheese, this casserole bakes effortlessly to a bubbly, golden finish.

The image shows a close-up view of a creamy pasta dish, featuring smooth pale yellow penne pasta covered in a rich white sauce. On top, there are chunks of tender white chicken pieces, each sprinkled with a layer of golden-brown crispy breadcrumbs that add texture. Tiny black pepper specks are scattered across the sauce and chicken, with small bits of fresh green herbs adding a touch of color. The dish is set against a white marbled background, highlighting the warm tones and creamy texture of the pasta. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (16 oz) package uncooked penne pasta
3 cups marinara sauce (about 1 24-ounce jar)
3 cups water
1 teaspoon salt
Ground black pepper, to taste
1 ½ lbs. raw chicken breast, diced into bite-sized pieces
1-2 cups shredded mozzarella cheese (or Italian cheese blend)
½ cup grated Parmesan cheese
1 cup Panko breadcrumbs
Optional garnish: Fresh chopped herbs (such as basil or parsley)

Instructions

Step 1: Preheat your oven to 425°F. Lightly grease a 13-inch by 9-inch baking dish with nonstick cooking spray.
Step 2: In the prepared dish or a large bowl, combine uncooked pasta, marinara sauce, water, salt, pepper, and diced chicken. For extra flavor, you can add garlic powder, onion powder, Italian seasoning, or crushed red pepper flakes.
Step 3: Pour the mixture into the greased baking dish. Cover tightly with aluminum foil and bake for 30 minutes.
Step 4: Remove the foil and stir the casserole. The pasta may still be firm with some liquid remaining, which is normal. Sprinkle the top with mozzarella cheese, Panko breadcrumbs, and Parmesan cheese.
Step 5: Return the dish to the oven uncovered. Bake for an additional 10-15 minutes, until the cheese is melted, bubbly, and golden, and the chicken is fully cooked.
Step 6: Garnish with fresh herbs if desired, then serve hot.

Tips & Variations

Use pre-cooked chicken to save time; just mix it in with the other ingredients before baking and ensure the casserole reaches 165°F.
Swap penne for other short pasta shapes like rotini, rigatoni, or fusilli, but always use uncooked pasta.
Covering the dish with foil during the first 30 minutes traps moisture and helps the pasta cook evenly without drying out.
Enhance flavor by adding Italian seasoning, garlic powder, onion powder, crushed red pepper flakes, or sundried tomatoes.
Use a metal pan if you want the casserole to bake a little faster; glass or ceramic may require extra time.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through or microwave individual portions. The casserole may thicken when chilled; adding a splash of water before reheating can restore creaminess.

How to Serve

The dish is a close-up of baked pasta with creamy cheese sauce, topped with golden brown crispy breadcrumbs and small pieces of white chicken placed evenly across the top. The pasta is tubular and coated in a smooth, pale yellow cheese layer, speckled with black pepper and small green parsley bits scattered around. The crumbs have a crunchy texture with a warm toasted color, pressing lightly on the creamy sauce. The overall scene shows the dish served in a white bowl against a white marbled texture background photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken to save time?

Yes, absolutely! Using pre-cooked chicken works perfectly. Stir it in with the pasta, marinara, and other ingredients before baking. Since the chicken is already cooked, just ensure the casserole reaches 165°F during baking to heat through fully.

What if I don’t have penne pasta—can I use a different type?

No problem! You can substitute penne with other short pasta shapes like rotini, rigatoni, or fusilli. Just be sure to use uncooked pasta so it cooks properly in the casserole.

Do I need to cover the dish with foil during the first 30 minutes of baking?

Yes, covering the dish with foil traps moisture and helps the pasta cook evenly. It prevents dryness and allows the pasta to absorb flavors as it cooks.

Dump-and-Bake Chicken Parmesan Casserole Recipe

Print Recipe

★★★★★

5 from 76 reviews

This Dump-and-Bake Chicken Parmesan Casserole is a simple, all-in-one meal combining uncooked pasta, marinara sauce, diced chicken, and a cheesy breadcrumb topping. It’s baked in one dish, making preparation and cleanup effortless while delivering a comforting, Italian-inspired meal perfect for busy weeknights.

Author: Kai
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: Italian-American

Ingredients

Scale

Pasta and Sauce

1 (16 oz) package uncooked penne pasta
3 cups marinara sauce (about 1 24-ounce jar)
3 cups water
1 teaspoon salt
Ground black pepper, to taste

Chicken and Cheese

1 ½ lbs. raw chicken breast, diced into bite-sized pieces
1–2 cups shredded mozzarella cheese (or Italian cheese blend)
½ cup grated Parmesan cheese

Topping

1 cup Panko breadcrumbs

Optional Garnish

Fresh chopped herbs (such as basil or parsley)

Instructions

Preheat Oven & Prepare Dish: Preheat your oven to 425°F. Lightly grease a 13-inch by 9-inch baking dish with nonstick cooking spray to prevent sticking and facilitate cleanup.
Mix Ingredients: In the prepared baking dish or a large bowl, combine the uncooked penne pasta, marinara sauce, water, salt, ground black pepper, and diced raw chicken breasts. For enhanced flavor, optionally add seasonings like garlic powder, onion powder, Italian seasoning, or crushed red pepper flakes.
Transfer to Baking Dish & Cover: If mixed in a bowl, pour the mixture into the prepared baking dish. Cover tightly with aluminum foil to trap moisture and help the pasta cook evenly during baking.
Bake Covered: Bake the casserole in the preheated oven for 30 minutes. The pasta will start to cook but still be firm, with some liquid remaining—this is expected.
Add Cheese & Breadcrumbs: Remove the foil carefully, then stir the casserole gently to mix. Even if the pasta is still slightly firm, top the mixture evenly with shredded mozzarella cheese, Panko breadcrumbs, and grated Parmesan cheese.
Bake Uncovered: Return the dish to the oven and bake uncovered for an additional 10-15 minutes, or until the cheese has melted, the top is golden brown and bubbly, and the chicken is fully cooked through to an internal temperature of 165°F.
Garnish & Serve: Optionally sprinkle fresh chopped herbs like basil or parsley on top for a burst of color and freshness. Serve the casserole hot for a hearty, comforting meal.

Notes

Cooking Time Variations: Glass or ceramic baking dishes tend to require longer cooking times than metal pans. Check pasta for doneness by tasting; it should be al dente with most liquid absorbed.
Avoid Overcooking: Be careful not to overcook pasta to prevent mushiness in the casserole.
Flavor Enhancements: Feel free to add garlic powder, onion powder, Italian seasoning, crushed red pepper flakes, or sundried tomatoes to boost flavor complexity.
Using Pre-Cooked Chicken: You can substitute pre-cooked chicken to save time. Stir it in before baking and ensure the casserole heats to 165°F.
Alternate Pasta Shapes: Other short pasta shapes like rotini, rigatoni, or fusilli can be used interchangeably, but always use uncooked pasta to ensure proper cooking during baking.
Foil Covering: Covering the dish with foil during the first baking phase is essential to keep moisture in and help the pasta cook evenly.

Keywords: chicken parmesan casserole, dump and bake casserole, easy chicken pasta, baked penne, one dish dinner, chicken pasta bake