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Dump-and-Bake Chicken Parmesan Casserole
This simple, one-pan chicken Parmesan casserole is the perfect dinner for busy weeknights.
With just a few basic ingredients, including tender chicken, pasta, marinara sauce, and melted cheese, it’s an effortless, hearty meal that the whole family will love.
No need to stand over the stove—just mix everything in the baking dish, cover, bake, and enjoy!
You’ll have a delicious, comforting dish ready in no time, with minimal clean-up afterward.
If creamy, cheesy casseroles are your thing, you have to try my Dump-and-Bake Chicken Parmesan Casserole with a rich white sauce next.
It’s one of the most popular recipes on the blog, and so many readers tell me it’s become a regular on their dinner menu!
Why You’ll Love This Recipe
- Easy one-pan dinner: Everything comes together in one baking dish, making this recipe simple to prepare and easy to clean up.
- No need to pre-cook the pasta: The uncooked penne cooks right in the marinara sauce as the casserole bakes.
- Family-friendly: Tender chicken, flavorful marinara sauce, melted mozzarella, Parmesan, and crispy breadcrumbs make this a comforting dinner everyone will enjoy.
- Simple ingredients: You only need a handful of everyday ingredients to make this hearty casserole.
- Perfect for busy weeknights: Assemble everything in the baking dish, cover, and let the oven do most of the work.
- Cheesy and comforting: Mozzarella and Parmesan melt over the casserole while the breadcrumbs create a golden, crispy topping.
- Easy to customize: Add your favorite vegetables or swap the cheese for an Italian cheese blend to make it your own.
For Dump-and-Bake Chicken Parmesan Casserole
- Marinara Sauce – Provides a rich, tomato-based sauce that cooks the pasta and chicken while adding plenty of flavor.
- Water – Helps create enough liquid for the uncooked pasta to cook properly as it bakes.
- Kosher Salt – Enhances the flavor of the sauce and the rest of the ingredients.
- Italian Seasoning – Adds a blend of classic Italian herbs that complements the marinara and chicken.
- Garlic Powder – Adds savory garlic flavor without needing fresh garlic.
- Onion Powder – Adds extra savory depth to the sauce.
- Black Pepper – Adds a little seasoning and balances the flavors.
- Penne Pasta – Use uncooked penne, which cooks directly in the marinara sauce while the casserole bakes.
- Raw Chicken Breast – Dice the chicken into bite-sized pieces so it cooks evenly with the pasta.
- Shredded Mozzarella Cheese – Melts over the casserole to create a gooey, cheesy topping. You can also use an Italian cheese blend.
- Grated Parmesan Cheese – Adds a savory, nutty flavor and pairs perfectly with the mozzarella.
- Panko Breadcrumbs – Create a crispy, golden topping that adds texture to the casserole.
Optional Garnish
- Fresh Basil or Parsley – Adds a fresh flavor and a pop of color just before serving.
Simple Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). Spray a 13×9-inch baking dish with nonstick cooking spray.
Step 2: Mix the Sauce
Add the marinara sauce, water, kosher salt, Italian seasoning, garlic powder, onion powder, and black pepper directly to the prepared baking dish. Whisk until everything is well combined.
Step 3: Add the Pasta and Chicken
Add the uncooked penne pasta and raw diced chicken breast to the sauce. Stir everything together until the pasta and chicken are evenly distributed.
Step 4: Cover and Bake
Cover the baking dish tightly with aluminum foil. Make sure the dish is sealed well so the moisture stays inside and allows the pasta to cook.
Bake for 30 minutes.
Step 5: Add the Cheese and Breadcrumbs
Carefully remove the foil and give the pasta a good stir. The pasta may still be somewhat firm and there may still be liquid in the dish at this point. That’s normal.
Spread the shredded mozzarella over the top, followed by the grated Parmesan cheese and Panko breadcrumbs.
Step 6: Bake Until Golden
Return the casserole to the oven and bake uncovered for 10 to 15 minutes, or until the pasta is tender, the cheese is melted, the breadcrumbs are golden brown, and the chicken is cooked through.
Step 7: Garnish and Serve
Remove the casserole from the oven and let it rest for a few minutes. Garnish with fresh basil or parsley, if desired, and serve warm.
1. 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. Since the chicken is already cooked, make sure the casserole reaches 165°F during baking to ensure it’s fully heated through.
2. 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 remember to use uncooked pasta to allow it to cook properly in the casserole.
3. Do I need to cover the dish with foil during the first 30 minutes of baking?
Yes! Covering the dish with foil traps the moisture and helps the pasta cook properly. It keeps everything nice and tender, ensuring no dryness while the pasta absorbs the flavors.
4. Can I make this casserole ahead of time?
Definitely! Assemble the casserole the night before, cover it, and refrigerate it. When you’re ready to bake, just pop it in the oven. This is a great way to get dinner on the table even faster!
5. How can I make this casserole spicier?
If you love a bit of heat, sprinkle some crushed red pepper flakes into the sauce or add diced jalapeños when mixing the ingredients. You can easily adjust the spice level to your liking!
Dump and Bake Chicken Parmesan Casserole
Ingredients
- 1 jar (24 ounce) marinara sauce
- 3 cups water
- 1 tsp kosher salt
- 1 tsp Italian seasoning
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Ground black pepper, to taste
- 1 package (16 ounce) uncooked penne pasta
- 1 ½ lbs . raw chicken breast, diced into bite-sized pieces
- 1 cup shredded mozzarella cheese or Italian cheese blend
- ½ cup grated Parmesan cheese
- 1 cup Panko breadcrumbs
- Optional garnish: fresh chopped herbs such as fresh basil or fresh parsley
Instructions
- Preheat the oven to 425°F. Spray a 13-inch by 9-inch baking dish with nonstick cooking spray.
- In the prepared dish, whisk together the marinara sauce, water, salt, Italian seasoning, garlic powder, onion powder, and pepper.
- Add the uncooked pasta and the raw chicken. Stir until evenly distributed.
- Cover tightly with aluminum foil. Make sure that your dish is covered tightly so that none of the moisture escapes (the pasta needs to absorb the liquid as it cooks). Bake the covered dish for 30 minutes.
- Uncover the dish and give the pasta a good stir. At this point the pasta will still be firm and there will still be quite a bit of liquid in the dish. That's fine! Spread mozzarella over the top and sprinkle with Parmesan cheese and breadcrumbs.
- Bake uncovered for 10-15 more minutes (or until cheese is melted, top is golden brown, pasta is tender, and chicken is cooked through). Garnish with fresh herbs, if desired. Serve!
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Helpful Notes
- Baking time can differ depending on the baking dish, oven, and pasta brand. Glass and ceramic dishes generally need more time than metal ones. Check the pasta for doneness—it should be al dente, with most of the liquid absorbed.
- Keep an eye on the pasta during the final stage because overbaking can make it soft and gummy.
- Adjust the seasoning according to your preference. Extra Italian seasoning, garlic powder, or onion powder can add more flavor. Some of the water can also be replaced with red wine or low-sodium chicken broth.
- Vegetables are easy to incorporate. Frozen peas can go in straight from the freezer, spinach can be added after uncovering, and firmer vegetables such as broccoli should be steamed first.
- Chicken tenderloins or boneless skinless thighs can be substituted for the chicken breast. If using cooked chicken, add 3 to 4 cups of shredded or diced chicken near the end, just before the cheese goes on.
- For a half batch, use an 8×8-inch baking dish and shorten the uncovered baking time to about 15 minutes.
- Refrigerate leftovers in an airtight container for 3 to 4 days. This casserole is best served fresh; freezing isn't recommended because the pasta can become gummy after thawing.
Nutrition
Calories: 448kcal | Carbohydrates: 52g | Protein: 11g | Fat: 34g | Saturated Fat: 12g | Cholesterol: 78mg | Sodium: 653mg | Potassium: 568mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1384IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 2mg
Looking for another easy dinner idea?
My Dump-and-Bake Chicken Parmesan Casserole with a creamy white sauce is another reader favorite. It’s just as simple to make, incredibly comforting, and perfect for those nights when you’re craving something extra cheesy.
