Classic Dump-and-Bake Chicken Parmesan Pasta
This easy dump-and-bake recipe combines chicken, pasta, and marinara in a cheesy, saucy casserole for a delicious and convenient meal.
Equipment
- 9x13-inch baking dish
- aluminum foil
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch pieces
- 16 oz uncooked penne, ziti, or rotini pasta
- 24 oz marinara sauce good quality jarred or homemade
- 2 cups chicken broth
- 1/2 cup grated Parmesan cheese plus more for topping
- 1.5 cups shredded mozzarella cheese
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1/2 tsp salt to taste
- 1/4 tsp black pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- Place the diced chicken pieces evenly in the bottom of the prepared baking dish.
- Sprinkle the uncooked pasta over the chicken and season generously with Italian seasoning, garlic powder, salt, and black pepper.
- Pour the marinara sauce and chicken broth over the pasta and chicken.
- Gently stir to ensure the pasta is mostly submerged and the chicken is well coated.
- Cover the baking dish tightly with aluminum foil and bake for 35-40 minutes, or until the pasta is tender and chicken is cooked.
- Carefully remove the foil, then sprinkle Parmesan and mozzarella cheeses evenly over the top.
- Return the dish to the oven, uncovered, and bake for another 10-15 minutes, or until cheese is melted, bubbly, and lightly golden brown.
- Let the casserole rest for 5-10 minutes before serving, and garnish with fresh basil or parsley if desired.
Notes
For extra flavor, you can brown the chicken slightly before adding it to the baking dish. If you prefer a richer sauce, use a full-fat marinara and chicken broth. Adjust seasoning to your preference.