Dump-and-Bake Chicken Parmesan Casserole

Dump-and-Bake Chicken Parmesan Casserole is the kind of dinner that brings all the cozy flavors of chicken parmesan into one simple baking dish. It has uncooked penne pasta, marinara sauce, raw diced chicken breast, mozzarella, Parmesan, and a crunchy Panko topping that bakes into a warm, cheesy meal.

I love a casserole that feels like comfort without requiring a long evening at the stove. This one gives you bubbling sauce, tender pasta, juicy chicken, melted cheese, and golden breadcrumbs with only a few minutes of hands-on prep.

The beauty of this dish is how simple it is. The pasta goes into the baking dish uncooked, the sauce and water create the cooking liquid, and the chicken cooks gently on top while everything steams under foil.

Then, once the pasta and chicken have had time to bake, the foil comes off and the cheese and breadcrumbs go on. That final uncovered bake gives the top its melty, bubbly, golden finish.

This recipe is perfect for busy weeknights, chilly evenings, family dinners, meal prep, and those nights when everyone needs something warm and familiar. It captures the feeling of chicken parmesan in a much easier, one-pan form.

Why You’ll Love This Dump-and-Bake Chicken Parmesan Casserole

This casserole has a quick prep time. It takes just 10 minutes to get everything ready before the oven takes over.

It is a one-pan meal. Less cleanup means more time for family, and that matters on busy nights.

It is family-friendly. Kids love the cheesy pasta, tender chicken, marinara sauce, and crunchy topping.

It uses minimal ingredients. Penne, marinara, water, chicken, cheese, breadcrumbs, seasoning, and optional herbs create the whole dish.

It is freezer-friendly. You can make it ahead and freeze it for later meals.

It is customizable. Vegetables, different cheeses, sauces, seasonings, and protein swaps can all give it a new twist.

Recipe Details

This casserole bakes at 375°F (190°C). The oven should be preheated before the baking dish goes in.

The pasta goes into the baking dish uncooked. The recipe uses 1 package, or 16 ounces, uncooked penne pasta.

The sauce mixture uses 3 cups marinara sauce, about one 24-ounce jar, plus 3 cups water. The water helps the pasta cook directly in the casserole.

The seasoning includes 1 teaspoon salt and ground black pepper to taste. More salt can be added if the marinara sauce is low in sodium.

The protein is 1.5 lbs raw chicken breast diced into bite-sized pieces. The chicken is placed on top of the pasta mixture and should not be stirred in.

The casserole bakes covered tightly with foil for 25 minutes. This traps steam and helps cook the pasta and chicken.

After 25 minutes, the toppings are added. The casserole finishes uncovered for 5–10 minutes, until the cheese is melted and bubbly and the breadcrumbs are golden brown.

The toppings include 1–2 cups shredded mozzarella cheese or Italian cheese blend, 0.5 cup grated Parmesan cheese, and 1 cup Panko breadcrumbs. Fresh chopped basil or parsley can be used as an optional garnish.

Ingredients

Pasta and Sauce Base

1 package, 16 oz, uncooked penne pasta

3 cups marinara sauce, about 1 24-ounce jar

3 cups water

1 teaspoon salt

Ground black pepper, to taste

Chicken Layer

1.5 lbs raw chicken breast, diced into bite-sized pieces

Cheesy Crunch Topping

1–2 cups shredded mozzarella cheese

0.5 cup grated Parmesan cheese

1 cup Panko breadcrumbs

Optional Garnish

Fresh chopped herbs, such as basil or parsley

Ingredient Notes

Uncooked penne pasta goes straight into the baking dish. It cooks in the marinara sauce and water while the casserole bakes.

Marinara sauce gives the casserole its classic chicken parmesan flavor. Store-bought or homemade marinara both work.

Water is important because it helps the pasta cook in the oven. The casserole may look saucy before baking, but that is exactly how it should look.

Salt seasons the pasta mixture. If your marinara sauce is low in sodium, you may want to add more.

Ground black pepper adds simple savory flavor. Use it to taste.

Raw chicken breast should be diced into bite-sized pieces. Fresh chicken gives the best flavor.

Mozzarella cheese melts beautifully over the top. Italian cheese blend can be used if you want a little extra zing.

Parmesan cheese adds salty, savory flavor. It gives the casserole that chicken parmesan feeling.

Panko breadcrumbs create extra crunch on top. They bake into a golden finish after the foil comes off.

Fresh chopped basil or parsley adds color and flavor at the end. It is optional but makes the casserole look brighter.

Optional Swaps, Variations, Add-Ins, and Serving Ideas

Vegetable Chicken Parmesan Casserole

Add sautéed vegetables like bell peppers, zucchini, or spinach for extra nutrition. These vegetables bring color and freshness to the casserole.

Because they are sautéed first, they blend more easily into the dish. This is a good way to make the casserole feel more complete.

Whole Wheat Pasta Version

Use whole wheat pasta to fit your preferences. The flavor and texture will be a little heartier.

Keep the same sauce, chicken, and topping method. Watch the pasta texture as it bakes.

Gluten-Free Pasta Version

Use gluten-free pasta if needed. This makes the casserole fit gluten-free dietary needs.

The texture may vary depending on the pasta. Choose a gluten-free pasta that works well in baked dishes.

Creamy Alfredo Casserole

Swap the marinara sauce for Alfredo sauce for a creamy twist. This changes the flavor from tomato-based to rich and creamy.

The casserole will no longer taste like classic chicken parmesan, but it will still be warm and comforting. Use the same baking structure.

Pepper Jack Chicken Casserole

Try pepper jack cheese for a spicy kick. It gives the casserole a bolder flavor.

This variation works well if your family likes a little heat. Use it in place of or along with the mozzarella.

Goat Cheese Chicken Casserole

Use goat cheese for a tangy flavor. It gives the casserole a different creamy note.

This variation feels a little more grown-up. It changes the cheese profile while keeping the casserole format.

Lighter Grilled Chicken Version

For a lighter version, use grilled chicken breast and reduce the cheese. This changes the preparation slightly but keeps the general comfort of the dish.

The flavor becomes a little smokier from the grilled chicken. Use this when you want a lighter chicken parmesan-inspired casserole.

Ricotta Creamy Texture

Mix in a cup of ricotta cheese with the pasta mixture for a creamier texture. This makes the casserole softer and richer.

Ricotta gives the sauce more body. It also adds a creamy layer that works well with marinara and pasta.

Turkey or Sausage Version

Swap chicken for turkey or cooked sausage for a different taste. Each option changes the flavor and texture.

Turkey keeps the dish lighter, while cooked sausage makes it heartier. Keep the pasta, sauce, and topping structure the same.

Extra Seasoned Version

Add a sprinkle of Italian seasoning for an extra flavor boost. Garlic powder can also be added for more savory flavor.

A pinch of red pepper flakes gives the casserole a little kick. Use the amount that fits your taste.

Pesto Flavor Twist

Swap the marinara sauce for pesto for a different flavor profile. This creates a completely different style of casserole.

The flavor will be herbier and richer. Use it when you want to change the usual tomato-based version.

Alternative Crunchy Toppings

Regular breadcrumbs can be used if you do not have Panko breadcrumbs. Crushed crackers or crushed cornflakes can also create a crunchy topping.

Season the topping to your liking. This helps the final layer taste flavorful instead of plain.

Why This Dump-and-Bake Chicken Parmesan Casserole Works

This casserole works because it lets the oven do most of the work. The pasta cooks in the marinara and water, while the chicken cooks gently on top.

Covering the dish tightly with foil is important. It traps steam, which helps the pasta soften and the chicken cook through.

The chicken should not be stirred into the pasta mixture. Placing it on top lets it cook properly while the pasta absorbs sauce beneath it.

The cheese and breadcrumbs are added after the first bake. This keeps the topping from overcooking before the pasta and chicken are ready.

The final uncovered bake creates texture. Mozzarella melts, Parmesan adds savory flavor, and Panko breadcrumbs become golden brown.

Letting the casserole cool for a few minutes before serving helps it settle. This makes it easier to scoop and serve.

Directions

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). This gives the casserole the right baking temperature from the start.

Let the oven heat fully before the dish goes in. A properly preheated oven helps the pasta and chicken cook evenly.

While the oven warms, gather your ingredients and prepare the baking dish. This recipe moves quickly once assembly begins.

Step 2: Choose a Large Baking Dish

Use a large baking dish for the casserole. The pasta, sauce, water, and chicken need enough room to spread evenly.

A dish that is too small can make stirring difficult and may affect how evenly the pasta cooks. Choose one that can hold the mixture comfortably.

Set the baking dish on your work surface. Everything will be mixed directly in it.

Step 3: Add the Uncooked Penne

Pour 1 package, or 16 ounces, uncooked penne pasta into the baking dish. Do not cook the pasta first.

The pasta will bake directly in the marinara sauce and water. This is what makes the recipe so easy.

Spread the pasta across the bottom of the dish. An even layer helps it cook more consistently.

Step 4: Add the Marinara Sauce

Pour 3 cups marinara sauce over the uncooked penne. This is about one 24-ounce jar.

Use store-bought or homemade marinara. Both work well in this casserole.

The sauce should begin coating the pasta. Do not worry if it looks like a lot of sauce.

Step 5: Add the Water

Pour in 3 cups water. The water is necessary because the pasta needs liquid to cook in the oven.

The mixture may look very saucy at this stage. That is how it should look.

Do not reduce the water. The pasta will absorb much of it as the casserole bakes.

Step 6: Season the Pasta Mixture

Add 1 teaspoon salt and ground black pepper to taste. Stir the seasoning into the pasta, sauce, and water.

If your marinara sauce is low in sodium, you may want to add more salt. Taste preferences can vary.

The pasta needs seasoning because it is cooking directly in the dish. This helps the final casserole taste balanced.

Step 7: Stir the Pasta Mixture Well

Stir the uncooked penne, marinara sauce, water, salt, and black pepper until well mixed. Make sure the pasta is coated and mostly settled into the liquid.

It may look loose, saucy, and watery. That is normal because the pasta has not absorbed the liquid yet.

Use a spoon or spatula to spread the mixture evenly in the baking dish. This gives the pasta the best chance to cook evenly.

Step 8: Dice the Chicken

Dice 1.5 lbs raw chicken breast into bite-sized pieces. Try to keep the pieces similar in size.

Even pieces cook more evenly. Bite-sized pieces also make the casserole easier to serve and eat.

Use fresh chicken for the best flavor. Set the diced chicken near the baking dish.

Step 9: Add the Chicken on Top

Gently place the diced chicken breast on top of the pasta mixture. Spread it evenly over the surface.

Do not stir the chicken into the pasta. It should sit on top as directed.

This arrangement allows the chicken to cook while the pasta mixture bakes underneath. It also keeps the assembly simple.

Step 10: Cover the Dish Tightly

Cover the baking dish tightly with foil. This step is important.

The foil traps steam inside the dish. That steam helps the pasta soften and the chicken cook through.

Press the foil around the edges so the dish is well sealed. A loose cover may let too much steam escape.

Step 11: Bake Covered

Place the covered baking dish in the preheated oven. Bake for 25 minutes.

During this first bake, the pasta begins absorbing the sauce and water. The chicken also cooks from the trapped heat and steam.

Do not remove the foil too early. The covered bake is what makes the dump-and-bake method work.

Step 12: Remove the Foil Carefully

After 25 minutes, carefully remove the baking dish from the oven or pull the rack out safely. Remove the foil with caution.

Watch out for steam when lifting the foil. The trapped steam will be hot.

Once the foil is removed, the casserole is ready for the cheesy topping. The pasta and chicken should be partially cooked and ready to finish.

Step 13: Add the Mozzarella

Sprinkle 1–2 cups shredded mozzarella cheese evenly over the top. Use more or less within that range depending on how cheesy you want it.

Italian cheese blend can be used instead if you want a little extra zing. Spread the cheese across the entire surface.

The cheese will melt during the final uncovered bake. Try to cover the chicken and pasta evenly.

Step 14: Add the Parmesan

Sprinkle 0.5 cup grated Parmesan cheese over the mozzarella. This adds the savory chicken parmesan flavor.

Parmesan gives the topping a salty, richer taste. It works beautifully with marinara and chicken.

Distribute it evenly so every serving gets some. The top should look well covered with cheese.

Step 15: Add the Panko Breadcrumbs

Sprinkle 1 cup Panko breadcrumbs over the cheese. This gives the casserole its crunchy top.

Spread the breadcrumbs evenly. A thin, even layer helps them brown more consistently.

Do not press them down too firmly. They should sit lightly over the cheese.

Step 16: Bake Uncovered

Return the baking dish to the oven uncovered. Bake for an additional 5–10 minutes.

The cheese should melt and become bubbly. The breadcrumbs should turn golden brown.

Keep an eye on the casserole so the topping does not burn. Pull it out when the top looks melted, golden, and crisp.

Step 17: Let the Casserole Rest

Remove the casserole from the oven. Let it cool for a few minutes before serving.

This short rest helps everything settle. It also makes the casserole easier to scoop.

The sauce will thicken slightly as it sits. The cheese will also become easier to serve.

Step 18: Add Fresh Herbs

Before serving, sprinkle fresh chopped herbs over the top if using. Basil or parsley both work well.

The herbs add a pop of color and flavor. They make the casserole look fresh and inviting.

This step is optional, but it gives the rich casserole a brighter finish. Add just enough to make the top pretty.

Step 19: Serve Hot

Serve the casserole hot, straight from the oven after it has rested briefly. Scoop into bowls or onto plates.

The pasta should be tender, the chicken cooked through, and the topping melted and golden. Each serving should have pasta, chicken, sauce, cheese, and breadcrumbs.

Offer extra grated Parmesan at the table if desired. Some people love a cheesier finish.

Step 20: Store Leftovers

Let leftovers cool before transferring them to an airtight container. Store in the refrigerator for up to 3 days.

For longer storage, freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat in the oven until heated through. This gives the best texture for the cheesy, breadcrumb-topped casserole.

Serving Ideas

Serve Dump-and-Bake Chicken Parmesan Casserole hot. It is best when the cheese is melted and the breadcrumbs still have crunch.

A fresh green salad pairs beautifully with the rich casserole. The crispness balances the pasta, cheese, and sauce.

Garlic bread is another perfect side. It makes the meal feel complete and helps scoop up extra marinara.

Offer extra grated Parmesan for anyone who wants a cheesier finish. It adds more savory flavor at the table.

Fresh basil or parsley can be sprinkled on top before serving. This adds color and a little freshness.

This casserole works well for chilly evenings, family dinners, meal prep nights, and cozy gatherings. It is warm, filling, and easy to share.

Storage

Store leftovers in an airtight container in the refrigerator. They will keep for up to 3 days.

Let the casserole cool before storing. This helps prevent excess steam from making the topping too soft.

If possible, store portions in individual containers for easy lunches. This makes meal prep simple.

The breadcrumbs will soften somewhat after refrigeration. Reheating in the oven gives the best chance of bringing back texture.

Reheating

To reheat, thaw overnight in the refrigerator if frozen. Then warm in the oven until heated through.

Oven reheating gives the best texture. It helps the cheese warm evenly and the topping become more pleasant.

If reheating individual portions, cover loosely if needed so they do not dry out. Heat until the chicken and pasta are warmed through.

Add a little extra sauce only if needed when reheating. The casserole should stay moist but not watery.

Freezing

This casserole can be frozen for up to 3 months. Let it cool completely before freezing.

Transfer it to a freezer-safe container. Wrap or seal well to protect it from freezer burn.

When ready to enjoy, thaw overnight in the refrigerator. Reheat in the oven until warmed through.

Freezing makes this casserole helpful for future meals. It is a good make-ahead option for busy weeks.

Make-Ahead

This casserole is great for meal prep. You can make it ahead and freeze it for later meals.

For individual lunches, divide leftovers into portions. Store them in airtight containers for easy reheating.

If preparing for a future dinner, freeze the casserole properly and thaw overnight before reheating. Warm it in the oven until heated through.

The dish is especially useful on hectic nights. It gives you chicken parmesan comfort without a long cooking process.

Helpful Notes for Best Results

Do not cook the penne before assembling. The pasta cooks in the marinara sauce and water.

Do not stir the chicken into the pasta mixture. Place the diced chicken on top as directed.

Cover the baking dish tightly with foil for the first bake. This traps steam and helps everything cook through.

Remove the foil carefully because the steam will be hot. Add the cheese and breadcrumbs only after the first 25 minutes.

Keep an eye on the topping during the final 5–10 minutes. The breadcrumbs should turn golden, not burned.

Use low-sodium marinara sauce if you prefer a milder flavor. Add salt based on the sauce you choose.

Add Italian seasoning for an extra flavor boost. Garlic powder or red pepper flakes can also be used to customize the flavor.

For a creamier texture, mix in a cup of ricotta cheese with the pasta mixture. This makes the casserole richer and softer.

Variations

Vegetable Chicken Parmesan Casserole

Add sautéed bell peppers, zucchini, or spinach. These vegetables give the casserole extra nutrition.

They also add color and freshness. This is a good option when you want more vegetables in the meal.

Whole Wheat Penne Casserole

Use whole wheat pasta. This gives the dish a heartier flavor.

The casserole still keeps the same chicken parmesan feeling. Follow the same baking method.

Gluten-Free Chicken Parmesan Casserole

Use gluten-free pasta. This helps the casserole fit gluten-free needs.

The baking texture may vary depending on the pasta. Keep an eye on doneness.

Alfredo Chicken Parmesan Casserole

Swap the marinara for Alfredo sauce. This creates a creamy twist.

The flavor becomes rich and different from the tomato version. Use this when you want a comfort-food variation.

Pepper Jack Chicken Casserole

Use pepper jack cheese for a spicy kick. It gives the casserole more heat.

This variation is good for people who like bold cheese. Pair it with red pepper flakes if desired.

Goat Cheese Chicken Casserole

Try goat cheese for a tangy flavor. It changes the casserole into a more distinctive version.

The tangy cheese works with the pasta and chicken. It gives a different finish from mozzarella.

Grilled Chicken Version

Use grilled chicken breast and reduce the cheese for a lighter version. This changes the flavor and texture.

The grilled chicken gives a slightly smoky taste. It is useful when you already have cooked chicken.

Turkey Parmesan Casserole

Swap chicken for turkey. This gives the casserole a different protein option.

Turkey works well with marinara, pasta, cheese, and breadcrumbs. Keep the same comforting structure.

Sausage Parmesan Casserole

Use cooked sausage instead of chicken. This creates a heartier, more savory version.

Because the sausage is already cooked, the flavor will be different from the raw chicken version. It makes the casserole richer.

Ricotta Chicken Parmesan Casserole

Mix in a cup of ricotta cheese with the pasta mixture. This creates a creamier texture.

Ricotta softens the tomato base and makes the casserole feel more layered. It is a great option for extra comfort.

Pesto Chicken Casserole

Swap marinara sauce for pesto for a different flavor profile. This gives the dish an herb-forward direction.

The casserole will taste very different. It is a fun option when you want a change from tomato sauce.

Cracker or Cornflake Topping

Use crushed crackers or crushed cornflakes if you do not have Panko breadcrumbs. Regular breadcrumbs also work.

Make sure the topping is seasoned to your liking. The crunchy layer should taste flavorful.

Troubleshooting

Why Is My Pasta Still Firm?

The dish may not have had enough liquid contact or enough covered baking time. Make sure the pasta is well mixed with the marinara and water.

Cover the dish tightly with foil. The steam helps cook the pasta.

Why Is My Casserole Too Watery?

The pasta may need a little more time to absorb the liquid. Let the casserole rest for a few minutes after baking.

The sauce thickens as it sits. Do not skip the resting time before serving.

Why Is My Chicken Not Cooked Through?

The chicken pieces may be too large. Dice them into bite-sized pieces so they cook evenly.

Make sure the casserole bakes covered for the full 25 minutes before adding toppings. The steam helps cook the chicken.

Why Did My Breadcrumbs Burn?

The casserole may have baked uncovered too long, or the oven may run hot. Watch closely during the final 5–10 minutes.

The breadcrumbs only need to turn golden brown. Remove the dish once the cheese is bubbly and the topping is golden.

Why Is My Casserole Bland?

The marinara sauce may be mild or low in sodium. Add more salt if needed.

Italian seasoning, garlic powder, red pepper flakes, fresh basil, parsley, or extra Parmesan can boost flavor. Season to your preference.

Frequently Asked Questions

Can I Freeze Dump-and-Bake Chicken Parmesan Casserole?

Yes, this casserole can be frozen. Let it cool completely before transferring it to a freezer-safe container.

It will keep well for up to 3 months. Thaw it overnight in the refrigerator and reheat in the oven until warmed through.

What Can I Use Instead of Panko Breadcrumbs?

Regular breadcrumbs work if you do not have Panko. Crushed crackers can also be used.

Crushed cornflakes are another crunchy option. Season whichever topping you use to your liking.

How Do I Customize the Flavors?

Add herbs and spices such as Italian seasoning, garlic powder, or red pepper flakes. These give the casserole extra flavor.

You can also swap marinara sauce for Alfredo or pesto. Each sauce changes the flavor profile.

Can I Add Vegetables?

Yes, sautéed bell peppers, zucchini, or spinach can be added. They bring extra nutrition and color.

Add vegetables in a way that keeps the casserole balanced. Sautéing them first helps with texture.

Can I Use a Different Cheese?

Yes, mozzarella can be swapped or mixed with Italian cheese blend. Pepper jack gives a spicy kick, while goat cheese adds tang.

Extra grated Parmesan can be served at the table. Cheese can be adjusted to taste.

Can I Make It Lighter?

Yes, use grilled chicken breast and reduce the cheese. This creates a lighter version.

You can also use whole wheat pasta if desired. The casserole will still be warm and satisfying.

How Should I Store Leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 3 months.

Reheat in the oven for the best texture. Thaw overnight in the refrigerator if frozen.

Why This Recipe Works So Well

Dump-and-Bake Chicken Parmesan Casserole works because it simplifies chicken parmesan flavors into a single baking dish. The pasta, sauce, chicken, cheese, and breadcrumbs all bake together into a warm family dinner.

The uncooked penne absorbs flavor as it bakes. It cooks directly in the marinara sauce and water, which makes the casserole easy and flavorful.

The raw chicken cooks on top under foil. The trapped steam helps it become tender while the pasta softens below.

The cheese layer gives the casserole the classic melted chicken parmesan feeling. Mozzarella or Italian cheese blend creates stretch and creaminess.

Parmesan adds salty depth. It gives the topping a stronger savory flavor.

Panko breadcrumbs bring crunch. That golden topping keeps the casserole from feeling too soft and makes each serving more satisfying.

Final Thoughts

Dump-and-Bake Chicken Parmesan Casserole is warm, saucy, cheesy, and practical in the best possible way. It brings the familiar comfort of chicken parmesan into a simple one-pan meal that is easy enough for busy nights.

I love how little hands-on work it needs. You stir the pasta, sauce, water, and seasoning, place the chicken on top, cover it with foil, bake, add cheese and breadcrumbs, and let the oven do the rest.

Serve it hot with a green salad, garlic bread, extra Parmesan, and fresh basil or parsley if you like. Whether it is a hectic weeknight or a cozy family dinner, this casserole brings bubbling chicken parmesan comfort to the table with very little fuss.

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Dump-and-Bake Chicken Parmesan Casserole

This Dump-and-Bake Chicken Parmesan Casserole is saucy, cheesy, comforting, and made with uncooked penne pasta, diced raw chicken breast, marinara sauce, mozzarella, Parmesan, and crispy Panko breadcrumbs. It is an easy one-pan-style Italian dinner that bakes into a hearty family meal with very little prep.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Course: Dinner
• Cuisine: Italian
• Servings: 6 people
• Calories: 450 kcal

Equipment

• baking dish
• Mixing bowl

Ingredients

For the Pasta

• 3 cups water
• 3 cups marinara sauce about 1 24-ounce jar
• 1 package uncooked penne pasta 16 oz
• 1 teaspoon salt
• to taste Ground black pepper

For the Chicken and Cheese

• 1 cup Panko breadcrumbs
• 0.5 cup grated Parmesan cheese
• 1-2 cups shredded mozzarella cheese or Italian cheese blend
• 1.5 lbs. raw chicken breast diced into bite-sized pieces

Optional Garnish

• Fresh chopped herbs such as basil or parsley

Instructions

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C).

Step 2: Mix the Pasta Base

In a baking dish, combine the uncooked penne pasta, marinara sauce, water, salt, and ground black pepper. Stir well so the pasta is evenly coated.

Step 3: Add the Chicken

Add the diced raw chicken breast on top of the pasta mixture. Do not stir.

Step 4: Cover and Bake

Cover the baking dish with foil and bake for 25 minutes.

Step 5: Add the Cheese and Breadcrumbs

Remove the foil. Sprinkle the shredded mozzarella cheese or Italian cheese blend, grated Parmesan cheese, and Panko breadcrumbs over the top.

Step 6: Bake Uncovered

Bake uncovered for an additional 5-10 minutes, or until the cheese is melted and bubbly.

Step 7: Garnish and Serve

Garnish with fresh chopped herbs such as basil or parsley before serving.

Notes

You can customize this recipe by adding vegetables or using different types of cheese.

Serving Suggestions

• Serve hot with garlic bread or warm dinner rolls.
• Pair with a simple green salad for a balanced Italian-style dinner.
• Add roasted vegetables on the side for extra color and texture.
• Garnish with fresh basil or parsley right before serving for a fresh finish.
• Serve family-style straight from the baking dish for an easy weeknight meal.

Storage

How to Store

Let the casserole cool, then cover the baking dish tightly or transfer leftovers to an airtight container. Refrigerate until ready to reheat.

How to Reheat

Reheat portions until the pasta, chicken, and sauce are hot throughout and the cheese is melty again.

Best Texture Tip

Keep the baking dish covered during the first bake so the uncooked pasta can soften properly in the sauce and water mixture.

Serving Tip

Let the casserole sit for a few minutes after baking so the sauce settles slightly and the portions scoop more cleanly.