Dump and Bake Chicken Parmesan
This dump and bake chicken Parmesan pasta is the ultimate shortcut to a comforting, cheesy dinner. Everything cooks together in one dish, allowing the pasta to soak up the rich tomato sauce while the chicken becomes tender and flavorful. Finished with a golden, crispy topping of cheese and breadcrumbs, it delivers classic chicken Parmesan flavors with minimal effort.
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Servings: 6
- 1 pound chicken breast cut into small bite-sized pieces
- 1 package whole wheat penne pasta uncooked
- 1 24 oz jar pasta sauce
- 2 cups water
- 2 cups shredded mozzarella cheese divided
- ½ cup grated Parmesan cheese
- 1 cup breadcrumbs
- Salt and black pepper to taste
Preheat oven to 425°F and lightly grease a 9×13-inch baking dish.
Add uncooked pasta, chicken pieces, pasta sauce, water, and ½ cup of the mozzarella cheese to the dish. Season with salt and pepper, then mix until everything is evenly combined.
Cover the dish tightly with aluminum foil and bake for 20 minutes.
Remove the foil and continue baking for another 10 minutes, or until the chicken is fully cooked and the pasta is tender.
Sprinkle breadcrumbs, remaining mozzarella cheese, and Parmesan evenly over the top.
Return the dish to the oven and bake uncovered for 10 minutes, or until the cheese is melted and the topping is golden brown.
Let the casserole rest for a few minutes before serving.
- Cut chicken evenly: Smaller, uniform pieces cook more evenly and quickly.
- Check pasta texture: If pasta isn’t fully tender, add a splash of hot water and bake a bit longer.
- Add flavor: Mix in Italian seasoning or garlic powder for extra depth.
- Make it veggie-packed: Add spinach, mushrooms, or zucchini before baking.
- Storage: Store leftovers in the fridge for up to 3 days and reheat with a splash of water or sauce.