Dump and Bake Chicken Parmesan Casserole (No Boil Pasta)

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This dump-and-bake chicken Parmesan casserole gives you everything you love about chicken Parm, the saucy chicken, the gooey mozzarella, the crispy Parmesan crust, without any breading, frying or boiling pasta. Uncooked penne, raw chicken, marinara and water go straight into a baking dish, the pasta cooks right in the sauce, and a cheesy panko topping bakes on at the end. One dish, about 10 minutes of hands-on time, and dinner for eight.

I’ve worked out the ratio of pasta to liquid so the penne comes out perfectly tender, not crunchy and not mushy. The key is a tight foil cover for the first half of baking and a good stir before the cheese goes on.

Why You’ll Love This Recipe

• No boiling, no breading. The pasta and chicken cook together in the oven.
• One dish to wash. You can even mix everything right in the baking dish.
• Crispy, cheesy top. A Parmesan panko crumb gives you that classic chicken Parm crunch.
• Family friendly and filling. About 36 grams of protein per serving.
• Great for meal prep. It reheats beautifully for lunches all week.

Ingredients

Here’s what goes into this easy pasta bake. Exact measurements are in the recipe card below.

For the casserole

• Uncooked penne pasta: 12 ounces. Rigatoni or ziti work too, as long as they have a similar cook time (10 to 12 minutes on the package).
• Marinara sauce: one 24-ounce jar. Use a good-quality sauce, since it’s the main source of flavor.
• Water: 2¼ cups. This is what the dry pasta absorbs as it bakes.
• Chicken breasts: 1½ pounds, cut into 1-inch pieces.
• Seasonings: Italian seasoning, garlic powder, salt and pepper.

For the cheesy topping

• Mozzarella: 2 cups, shredded. Part-skim low-moisture mozzarella melts best and doesn’t get watery.
• Parmesan: ½ cup, grated.
• Panko breadcrumbs: ½ cup, tossed with olive oil for a golden crunch.
• Fresh basil or parsley: for garnish.

Equipment

• A deep 9×13-inch casserole dish, at least 2½ inches deep
• Heavy-duty aluminum foil
• A rimmed baking sheet to set underneath in case of bubbling over

How to Make Dump-and-Bake Chicken Parmesan Casserole

Step 1: Preheat

Preheat the oven to 425°F (220°C). Lightly grease a deep 9×13-inch baking dish.

Step 2: Dump and stir

Add the uncooked penne, marinara, water, chicken pieces, Italian seasoning, garlic powder, salt and pepper to the dish. Stir well, then press the pasta down with a spoon so it’s all submerged in the liquid. Any pasta sticking out of the sauce will stay hard.

Step 3: Bake covered

Cover the dish very tightly with foil and bake for 30 minutes. Set it on a baking sheet to catch any drips.

Step 4: Stir and check the pasta

Carefully remove the foil and give everything a good stir, scraping the corners. The pasta should be nearly tender and the chicken cooked through. If the pasta is still firm, add ¼ cup of hot water, re-cover and bake for another 5 minutes.

Step 5: Add the cheesy topping

Sprinkle the mozzarella over the pasta. Toss the panko with the Parmesan and olive oil, then scatter it over the cheese.

Step 6: Bake uncovered

Return the dish to the oven, uncovered, for 12 to 15 minutes, until the cheese is bubbling and the topping is golden brown. Let it rest for 5 to 10 minutes, then garnish with basil and serve.

Tips for Success

• Submerge the pasta. Every piece of penne needs to be under the sauce to cook properly.
• Seal the foil tightly. The steam trapped under the foil is what cooks the pasta.
• Cut the chicken evenly. One-inch pieces cook through in the same time as the pasta.
• Use a deep dish. Pasta expands as it cooks, and a shallow dish can bubble over.
• Let it rest. A few minutes out of the oven lets the sauce thicken around the pasta.

Troubleshooting

The pasta is still hard. Some pasta wasn’t submerged, or the foil wasn’t tight. Add a splash of hot water, cover and bake 5 to 10 minutes more.

It’s too saucy. Let it rest for 10 minutes; the pasta keeps absorbing liquid as it cools.

It’s too dry. Some pasta brands absorb more liquid. Stir in a little extra marinara or hot water before adding the cheese.

Variations

• Add vegetables: stir in 2 cups of baby spinach, sliced mushrooms or diced zucchini before baking.
• Make it spicy: use arrabbiata sauce or add ½ teaspoon of red pepper flakes.
• Extra cheesy: stir dollops of ricotta into the pasta before adding the mozzarella.
• Use meatballs: replace the chicken with frozen fully cooked meatballs for a quick meatball bake.
• Whole wheat pasta: works well, but add ¼ cup extra water.

Love pasta bakes? Try my baked spaghetti casserole or this roasted vegetable baked ziti. For a stovetop option, the one-pan tomato spinach chicken pasta is ready in about 30 minutes.

What to Serve With It

A crisp Caesar or Italian salad and a loaf of garlic bread are the perfect partners for this casserole. Roasted green beans, broccoli or asparagus are great lighter sides. For dessert, keep it simple with fresh berries or a scoop of gelato.

Make Ahead, Storage and Freezing

Can I make it ahead?

Because the pasta is uncooked, it’s best to assemble it right before baking; if it sits in the sauce too long, it can turn mushy. You can cut the chicken and mix the topping up to a day ahead to save time.

How long do leftovers keep?

Leftovers keep in the fridge for up to 4 days. Reheat individual portions in the microwave with a splash of water, or reheat the dish covered in a 350°F oven for 20 minutes.

Can I freeze it?

Yes. Freeze fully baked and cooled portions for up to 3 months. Thaw overnight in the fridge, then reheat covered until hot.

How Does the Pasta Cook Without Boiling?

Dry pasta needs two things to cook: liquid to absorb and enough heat to soften its starches. In this casserole, the water and marinara surround the penne, and the tightly sealed foil traps steam, so the dish behaves like a pot of simmering pasta inside the oven. As the pasta absorbs the liquid, it also soaks up the flavor of the sauce, which is why dump-and-bake pasta often tastes more flavorful than pasta boiled separately. The starch released by the penne naturally thickens the sauce, too.

Nutrition Notes

Each serving has about 440 calories, 36 grams of protein and 43 grams of carbohydrates. That’s lighter than a traditional fried chicken Parmesan with a side of pasta, since there’s no breading or frying involved. To lighten it further, use part-skim mozzarella, a low-sugar marinara and whole wheat or chickpea pasta for extra fiber and protein.

Choosing the Best Marinara

With so few ingredients, the jar of sauce makes a big difference. Look for a marinara with tomatoes listed first, olive oil instead of vegetable oil, and no more than 6 grams of sugar per half cup. A simple tomato-basil marinara is the most versatile choice. Very thick sauces, like some “chunky” or vodka sauces, can make the pasta cook unevenly, so if yours is thick, add an extra ¼ cup of water.

If you have homemade sauce on hand, use about 3 cups. Just taste it for salt first, since homemade sauce is often less seasoned than jarred.

Why Penne Is the Best Choice

Penne is ideal for dump-and-bake recipes. Its thick walls hold up during a long bake without falling apart, and the hollow tubes and ridges trap sauce and melted cheese in every bite. It also packs neatly into a baking dish, so it’s easy to keep submerged. Rigatoni is a close second, with even bigger tubes. Shapes like farfalle or shells work too, but they tend to stack and trap air, so stir them well before covering.

Classic Chicken Parmesan vs. This Casserole

Traditional chicken Parmesan starts with breaded, pan-fried chicken cutlets topped with sauce and mozzarella, usually served over a separate pot of spaghetti. It’s delicious, but it involves dredging stations, hot oil and several pans. This casserole keeps the flavors and loses the fuss. The panko and Parmesan topping gives you the crunchy, golden contrast of breaded chicken, and baking everything together means the pasta absorbs all the savory chicken and tomato flavor.

It’s also easier to scale. A pan of chicken Parmesan cutlets serves four at most, while this casserole feeds eight with no extra effort. That makes it perfect for potlucks, busy families and weekly meal prep.

Feeding a Crowd

To serve a bigger group, make two batches in two separate 9×13 dishes rather than one oversized pan, which would cook unevenly. Bake them on the middle and lower racks, and swap their positions when you remove the foil. Pair them with a big green salad and a tray of garlic bread, and you’ll have an easy, crowd-pleasing dinner.

Frequently Asked Questions

Do I have to cook the chicken first?

No. Raw, bite-size chicken cooks through during the covered bake. Just make sure the pieces are about 1 inch.

Can I use a different pasta shape?

Yes. Rigatoni, ziti and rotini all work. Avoid very thin pasta like angel hair, which overcooks.

Can I use gluten-free pasta?

Gluten-free pasta can work, but it’s more delicate. Check it after 20 minutes and use gluten-free breadcrumbs for the topping.

Why is my casserole watery?

Fresh mozzarella or vegetables that release water can make it loose. Use low-moisture mozzarella and let it rest before serving.

Can I use jarred Alfredo instead?

Alfredo sauce is thicker and can scorch, so it isn’t a direct swap. Stick with marinara for this method.

Chicken Parm Night, Made Easy

This dump-and-bake chicken Parmesan casserole delivers all the cozy, cheesy flavor of the classic with a fraction of the work. Give it a try on your next busy night, then leave a star rating and a comment to let me know how your family liked it. Pin it to your easy casseroles board so it’s always close at hand.

Nutrient	Amount
Calories	440 kcal
Protein	36 g
Carbohydrates	43 g
Fat	13 g
Saturated Fat	5 g
Fiber	3 g
Sugar	5 g
Sodium	820 mg

Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.