Name: Dump-and-Bake Chicken Parmesan Casserole
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Italian-American
Ingredients: 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces; 12 oz (340g) uncooked penne or rotini pasta; 3 cups marinara sauce; 2 cups chicken broth; 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 tsp Italian seasoning; 1/2 tsp garlic powder; 1/2 tsp onion powder; Salt and pepper, to taste; 1 cup panko breadcrumbs; 2 tbsp melted butter; Fresh basil or parsley, chopped (for garnish)

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Why You’ll Love This Recipe

I love this recipe because it’s fast, stress-free, and requires almost no prep work. There’s no boiling pasta, no breading chicken, and no frying—just mix, bake, and serve. It’s a perfect weeknight dinner when I want something hearty and family-friendly but don’t feel like standing over the stove. The pasta cooks right in the sauce, the chicken stays juicy, and the cheesy top is everything I crave in a baked dish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Uncooked short pasta (penne or rotini work great)
Raw boneless, skinless chicken breast or thighs, cut into bite-sized pieces
Marinara or pasta sauce
Water or chicken broth
Garlic powder
Onion powder
Italian seasoning
Salt
Black pepper
Shredded mozzarella cheese
Grated parmesan cheese
Panko breadcrumbs (optional, for topping)
Olive oil or melted butter (if using breadcrumbs)

Directions

I preheat the oven to 425°F (220°C) and lightly grease a large baking dish.
In the dish, I stir together the uncooked pasta, marinara sauce, water or broth, garlic powder, onion powder, Italian seasoning, salt, and pepper.
I add in the raw chicken pieces and stir everything together so it’s evenly coated and distributed.
I cover the dish tightly with foil and bake for 35–40 minutes, until the pasta is tender and the chicken is fully cooked.
I remove the foil, sprinkle the top with mozzarella, parmesan, and (if using) a mix of breadcrumbs and olive oil for extra crunch.
I return the casserole to the oven, uncovered, and bake for another 10–15 minutes until the top is golden and bubbly.
I let it rest for a few minutes before serving to allow everything to set.

Servings and timing

This recipe makes about 6 servings. It takes around 50–60 minutes total—5–10 minutes of prep and 45–50 minutes of baking.

Variations

Sometimes I add chopped spinach or frozen peas to get some greens in. I’ve also made it with ground chicken or turkey for a twist. If I want a little heat, I sprinkle in crushed red pepper flakes or use a spicy marinara. For a gluten-free version, I use gluten-free pasta and breadcrumbs with the same great results.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven at 350°F for 15–20 minutes or microwave individual portions. I add a splash of water or sauce before reheating to keep it from drying out.

FAQs

Can I use cooked chicken instead of raw?

Yes, I’ve made it with pre-cooked shredded chicken. I reduce the baking time slightly since I don’t need to cook the meat through—just enough to cook the pasta and heat everything.

Do I need to cook the pasta first?

Nope! That’s the beauty of this dish. The pasta cooks right in the sauce while baking, soaking up flavor and saving me an extra pot to wash.

Can I freeze this casserole?

Yes, I freeze it either before baking (with everything assembled but uncooked) or after it’s cooked and cooled. If freezing before baking, I let it thaw overnight in the fridge before baking as usual.

What kind of pasta works best?

I usually go with penne or rotini—they hold up well and absorb the sauce nicely. I avoid very thin pasta like angel hair, which can overcook.

How do I make it extra crispy on top?

If I want a crispy, golden topping, I mix panko breadcrumbs with a little olive oil and sprinkle it over the cheese before the final bake. It adds a great crunch to every bite.

Conclusion

Dump-and-Bake Chicken Parmesan Casserole is one of those genius recipes that saves me time without sacrificing flavor. It’s cheesy, saucy, satisfying, and made with minimal effort—just the way I like my comfort food. Whether I’m cooking for a crowd or looking for a hands-off dinner, this one always delivers.