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A golden-brown Chicken Parmesan Pasta Bake in a white dish, topped with crispy breadcrumbs and fresh parsley.

Dump-And-Bake Chicken Parmesan Casserole

Enjoy all the classic flavors of Chicken Parmesan in a fraction of the time with this easy dump-and-bake casserole. Uncooked pasta, tender chicken, rich marinara, and gooey cheeses bake together for a perfect weeknight meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Casserole, Main Course
Cuisine: Italian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

For the Casserole Base
  • 1 lb boneless, skinless chicken breasts cut into 1-inch pieces, or 3 cups shredded cooked rotisserie chicken
  • 16 oz penne or ziti pasta uncooked
  • 24 oz marinara sauce about 3 cups, good quality jarred
  • 1 cup chicken broth or water
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp Italian seasoning
  • 1/4 tsp red pepper flakes optional, for a little kick
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Cheesy Topping
  • 15 oz ricotta cheese about 1.5 cups, or cottage cheese
  • 2 cups shredded mozzarella cheese divided
  • 1/2 cup grated Parmesan cheese divided
  • Fresh basil or parsley for garnish, optional

Equipment

  • 9x13 inch baking dish
  • Large Mixing Bowl
  • Aluminum Foil

Method
 

Prepare for Baking
  1. Preheat your oven to 375°F (190°C).
  2. In a large 9x13 inch baking dish, combine the uncooked pasta, chicken pieces, marinara sauce, chicken broth, garlic powder, onion powder, Italian seasoning, red pepper flakes (if using), salt, and pepper. Stir everything thoroughly to ensure the pasta is mostly submerged in the liquid and sauce.
Add Cheesy Layers
  1. In a separate small bowl, mix the ricotta cheese with 1 cup of the shredded mozzarella cheese and 1/4 cup of the grated Parmesan cheese until well combined.
  2. Evenly dollop spoonfuls of the ricotta mixture over the pasta and chicken in the baking dish. You don't need to stir it in completely, just spread it out somewhat.
Bake and Finish
  1. Cover the baking dish tightly with aluminum foil.
  2. Bake for 25 minutes.
  3. Carefully remove the foil. Give the casserole a gentle stir to mix the sauce and pasta, ensuring no pasta is sticking to the bottom. Sprinkle the remaining 1 cup of mozzarella cheese and 1/4 cup of Parmesan cheese evenly over the top.
  4. Return the dish to the oven, uncovered, and bake for another 10-15 minutes, or until the pasta is tender, the cheese is melted and bubbly, and the top is lightly golden brown.
  5. Let the casserole stand for 5-10 minutes before serving. Garnish with fresh basil or parsley if desired.

Notes

For even faster prep, use pre-cooked shredded rotisserie chicken. If you prefer a crispier top, you can broil for the last 1-2 minutes, watching carefully to prevent burning. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated in the microwave or oven.