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A saucy, cheesy dump-and-bake chicken parmesan pasta casserole, freshly baked.

Dump-and-Bake Chicken Parmesan Pasta

This one-pan Dump-and-Bake Chicken Parmesan Pasta recipe combines tender chicken, pasta, and rich marinara sauce, all topped with melted cheese for a comforting and easy meal. Perfect for a weeknight dinner with minimal cleanup.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts cut into 1-inch cubes
  • 1 pound penne pasta or ziti, rotini
  • 24 ounces marinara sauce your favorite brand works perfectly
  • 2 cups chicken broth
  • 1 cup water
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes optional, for a little kick
  • Salt and freshly ground black pepper to taste
Cheese & Garnish
  • 2 cups shredded mozzarella cheese divided
  • 1/2 cup grated Parmesan cheese divided
  • Fresh basil or parsley for garnish (optional)

Equipment

  • Oven
  • 9x13-inch baking dish
  • Aluminum foil

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
Combine and Bake
  1. In a 9x13-inch baking dish, combine the chicken, uncooked pasta, marinara sauce, chicken broth, water, oregano, garlic powder, red pepper flakes, salt, and pepper. Stir well to ensure pasta is submerged.
  2. Cover the dish tightly with aluminum foil and bake for 30 minutes.
Add Cheese and Finish Baking
  1. Remove from oven, uncover, and stir the pasta. Sprinkle with 1 ½ cups mozzarella and ¼ cup Parmesan cheese.
  2. Return to the oven, uncovered, and bake for another 15-20 minutes, until pasta is tender, chicken is cooked (165°F/74°C), and cheese is bubbly.
Serve
  1. Optionally, sprinkle remaining mozzarella and Parmesan during the last 5 minutes of baking or right after removing from the oven.
  2. Let the casserole rest for 5-10 minutes before serving to allow the sauce to thicken. Garnish with fresh basil or parsley if desired.

Notes

For extra flavor, you can sauté the chicken in a little olive oil before adding it to the baking dish. If you prefer a richer sauce, use crushed tomatoes instead of marinara. This recipe is easily adaptable to your preferred level of spice; adjust red pepper flakes accordingly. Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.