There’s something truly magical about a cozy weeknight dinner that requires practically zero prep. This Dump and Bake Chicken Parmesan Casserole combines tender, bite-sized chicken breasts, uncooked penne pasta, rich marinara sauce, and melted mozzarella cheese—all topped with an ultra-crispy golden Parmesan-panko crust.
You don’t need to boil pasta separately or precook the chicken. Simply dump the ingredients into a 9×13-inch baking dish, stir, and let the oven do all the heavy lifting. It delivers all the comforting Italian flavors of classic chicken parm in an effortless one-pan casserole.
Why You'll Love This Recipe
- No boiling required!
- The penne cooks directly in the seasoned marinara and chicken broth
- It is packed with lean protein and gooey melted cheese for the ultimate comfort food
- Perfect for busy weeknight family dinners or easy meal prep!
If you love cozy Italian chicken dinners like our Marry Me Chicken Pasta, this dump-and-bake casserole will become an instant family favorite.
Essential Ingredients & Smart Substitutions
Here are the key ingredients that make this casserole so flavorful and foolproof:
- Boneless, Skinless Chicken Breasts: 1.5 pounds cut into bite-sized 1-inch cubes so they cook evenly with the pasta. You can also use boneless chicken thighs.
- Uncooked Penne Pasta: 8 oz (about 2 cups) dry penne or rotini pasta. The pasta absorbs the savory marinara and broth as it bakes.
- Marinara Sauce: 1 jar (24 oz) of your favorite quality marinara or pasta sauce.
- Chicken Broth: 2 cups low-sodium chicken broth (or water), providing the essential liquid for the pasta to bake to perfect al dente tenderness.
- Shredded Mozzarella Cheese: 2 cups shredded whole-milk or part-skim mozzarella for that signature stretchy, cheesy layer.
- Grated Parmesan Cheese: 1/2 cup finely grated Parmesan for rich nutty flavor.
- Panko Breadcrumbs: 1/2 cup panko breadcrumbs tossed with 1 tablespoon olive oil and Italian seasoning for a crunchy toasted topping.
- Garlic & Italian Seasoning: Minced fresh garlic, dried oregano, dried basil, salt, and black pepper.
How to Make Dump and Bake Chicken Parmesan Casserole (Step-by-Step)
1. Dump the Pasta, Chicken & Liquid: Preheat your oven to 400°F (200°C). In a 9×13-inch baking dish, combine the uncooked penne pasta, cubed raw chicken breasts, marinara sauce, chicken broth, minced garlic, and Italian seasoning.
2. Stir to Submerge the Pasta: Stir the mixture thoroughly, ensuring all the pasta and chicken pieces are evenly distributed and fully submerged beneath the liquid.
3. Cover & Bake, Then Add Toppings: Cover the baking dish tightly with aluminum foil. Bake for 30 minutes. Remove the foil and scatter the shredded mozzarella cheese and the Parmesan-panko mixture evenly across the top.
4. Bake Uncovered to Golden Perfection: Return the casserole to the oven uncovered for 10 to 15 minutes, until the cheese is bubbly and melted and the panko topping is deeply golden brown and crisp.
5. Rest & Garnish: Let the casserole rest for 5 minutes before serving so the sauce thickens nicely. Garnish with freshly chopped basil or parsley and serve warm!
Chef's Helpful Tips
- Cover tightly with foil: A tight foil seal traps steam inside the dish, which ensures the uncooked penne cooks evenly and becomes perfectly tender
- Cut chicken into uniform 1-inch pieces so they cook through at the exact same time as the pasta
Delicious Variations & Add-Ins
- Vegetable Boost: Fold in 2 cups of fresh baby spinach, chopped bell peppers, or sliced mushrooms before baking.
- Spicy Kick: Add 1/2 teaspoon of red pepper flakes into the marinara base for an Arrabbiata-style heat.
- Gluten-Free Option: Use your favorite sturdy gluten-free penne (like brown rice or corn-based penne) and gluten-free panko breadcrumbs.
Storing & Reheating Instructions
To Store: Let leftovers cool completely. Store in an airtight container in the refrigerator for up to 4 days.
To Reheat: Reheat individual portions in the microwave for 1-2 minutes, or warm the entire baking dish in a 350°F (175°C) oven for 15 minutes until bubbly.
Frequently Asked Questions
Do I really not need to cook the pasta first?
Yes! Uncooked pasta bakes directly in the baking dish by absorbing the marinara sauce and chicken broth under the sealed aluminum foil.
Can I use leftover cooked chicken or rotisserie chicken?
Absolutely! If using precooked or shredded rotisserie chicken, stir it in with the pasta and sauce. The bake time remains the same so the pasta cooks through.
What side dishes pair best with this chicken casserole?
Serve with warm garlic bread, a crisp Caesar salad, or roasted green beans for a complete family meal.
More High-Protein Chicken Favorites to Try Next
- Creamy Tuscan Garlic Chicken Skillet — Tender chicken breast in a velvety sun-dried tomato and garlic cream sauce.
- Classic Oven Baked Chicken Parmesan — Traditional crispy breaded cutlets baked with melted mozzarella.
- Cozy Chicken and Rice Casserole — A comforting one-dish bake featuring fluffy rice and tender chicken.
Dump and Bake Chicken Parmesan Casserole
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
This Dump and Bake Chicken Parmesan Casserole is the ultimate weeknight dinner solution. With tender chicken simmered in rich marinara sauce and topped with gooey mozzarella and a crunchy panko topping, this dish is both comforting and satisfying. Perfect for busy nights, this hassle-free recipe can be prepared in minutes and baked to perfection, bringing the family together around the dinner table. Enjoy a delicious meal that looks impressive but requires minimal effort!
Ingredients
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 8 oz uncooked penne pasta (about 2 cups dry)
- 1 jar (24 oz) marinara sauce
- 2 cups low-sodium chicken broth (or water)
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Dump Base Ingredients: Preheat oven to 400°F (200°C). In a 9×13-inch baking dish, combine the uncooked penne pasta, cubed raw chicken breasts, marinara sauce, chicken broth, minced garlic, Italian seasoning, salt, and pepper.
- Stir to Submerge: Stir well with a wooden spoon so all pasta and chicken pieces are evenly distributed and completely submerged in the sauce liquid.
- Cover & Bake: Cover the dish tightly with aluminum foil and bake for 30 minutes until pasta is tender. Remove foil, sprinkle mozzarella cheese, and top with the panko-Parmesan mixture.
- Bake Uncovered to Golden Brown: Return to the oven uncovered for 10 to 15 minutes until the cheese is bubbling and the panko topping is deeply golden and crispy.
- Rest & Serve: Let rest for 5 minutes, garnish with fresh chopped parsley, and serve warm!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of casserole (approx. 250g)
- Calories: 420
- Sugar: 6g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg
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