Go Back
Dump-and-Bake Chicken Parmesan Casserole – Easy One-Pan Dinner
Emily

Baked Chicken Parmesan Pasta Casserole

A comforting and family-friendly baked pasta dish made with tender chicken, marinara sauce, melty cheese, and a golden breadcrumb topping. Easy prep, one pan, and oven-baked to perfection.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Casserole, Main Course
Cuisine: Italian-American
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

  • 1 (16 oz) box uncooked penne pasta
  • 3 cups marinara sauce (about one 24 oz jar)
  • 3 cups water
  • 1 tsp salt
  • black pepper, to taste
  • 1 1/2 lbs raw boneless skinless chicken breast, diced
  • 1–2 cups shredded mozzarella or Italian blend cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup Panko breadcrumbs
  • chopped fresh basil or parsley (optional, for garnish)

Equipment

  • 9x13-inch baking dish
  • Mixing spoon
  • Measuring cups and spoons
  • Aluminum foil
  • oven mitts

Method
 

  1. Set your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish or similar casserole pan.
  2. In the prepared dish, combine uncooked penne, marinara sauce, water, salt, and black pepper. Stir until well mixed.
  3. Fold in the diced raw chicken pieces. Make sure they’re evenly distributed throughout the pasta mixture.
  4. Sprinkle shredded mozzarella and Parmesan cheese evenly across the top. Finish with a layer of Panko breadcrumbs for a crispy crust.
  5. Cover the dish tightly with aluminum foil and bake for 30 minutes.
  6. Remove the foil and bake for another 10–15 minutes, until the cheese is melted and bubbly, and the breadcrumb topping is golden brown.
  7. Let the casserole rest for 5 minutes before serving. Garnish with chopped basil or parsley if desired.

Notes

Customize with vegetables like spinach, mushrooms, or zucchini for extra nutrition. For a spicier kick, add red pepper flakes to the sauce. This dish can be assembled ahead of time and baked before serving.