Introduction

This Dump-and-Bake Chicken Parmesan Casserole is a comforting, all-in-one meal that’s perfect for busy weeknights. With tender chicken, pasta cooked right in the sauce, and a crispy cheesy topping, it’s an easy crowd-pleaser that requires minimal prep and maximum flavor.

The dish shows a close-up of creamy baked pasta with three clear layers: the bottom layer is smooth, cheese sauce in a pale yellow color, filled with penne pasta in a light cream tone; the middle layer features large chunks of white fish, coated lightly in the sauce; the top layer is a golden brown, crispy breadcrumb topping sprinkled unevenly with black pepper and small green herb pieces. The whole dish is served in a white bowl on a white marbled surface. 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 seasonings like garlic powder, onion powder, Italian seasoning, or crushed red pepper flakes.
Step 3: Pour the mixture into your prepared baking dish. Cover tightly with aluminum foil to trap moisture and help cook the pasta evenly.
Step 4: Bake covered for 30 minutes. The pasta will still be firm and some liquid may remain—this is normal.
Step 5: Remove the foil and stir the casserole gently. Sprinkle the top with shredded mozzarella, Panko breadcrumbs, and grated Parmesan cheese.
Step 6: Return the casserole to the oven, uncovered, and bake for an additional 10–15 minutes or until the cheese is melted, bubbly, the top is golden brown, and the chicken is fully cooked through.
Step 7: Garnish with fresh chopped herbs if desired, then serve hot and enjoy!

Tips & Variations

Try adding Italian seasoning, garlic powder, onion powder, or crushed red pepper flakes to boost flavor.
You can substitute penne with other short pasta shapes like rotini, rigatoni, or fusilli—just use uncooked pasta.
Use pre-cooked chicken to save time; just ensure the casserole heats to 165°F before serving.
To add spice, mix in crushed red pepper flakes or diced jalapeños when combining ingredients.
Use a glass or ceramic baking dish if you prefer, but note that cooking time may be longer compared to metal pans.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F until heated through, or microwave individual portions until hot. For best texture, reheat uncovered to keep the topping crispy.

How to Serve

The dish shows baked pasta with pieces of white chicken on top. The first layer is creamy, light yellow cheese sauce covering the pasta, which is pale yellow and tubular with ridges. On top of the sauce and pasta, there are golden brown crispy crumbs sprinkled all over. The chicken pieces are white with a soft texture and are also topped with the same crunchy crumbs. Small bits of green herbs are scattered around, adding color contrast. Black peppercorn bits are visible on the cheese sauce and chicken, giving a speckled look. The close-up photo is shot on a white marbled texture surface. 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. Just stir it in with the pasta, marinara, and other ingredients before baking. Make sure the casserole reaches 165°F to ensure it’s fully heated through.

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

No problem! Feel free to swap penne for other short pasta shapes like rotini, rigatoni, or fusilli. Just use uncooked pasta so it will cook properly during baking.

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

Yes, covering the dish traps moisture and helps the pasta cook evenly, keeping it tender while absorbing all the flavors.

Can I make this casserole ahead of time?

Definitely! Assemble the casserole the night before, cover it, and refrigerate. When ready to bake, simply place it in the oven. This makes dinner quick and easy.

How can I make this casserole spicier?

Add crushed red pepper flakes to the sauce or stir in diced jalapeños when mixing ingredients. Adjust the amount to suit your preferred heat level.