Easy Dump and Bake Chicken Parmesan
Easy Dump and Bake Chicken Parmesan is a simple baked pasta casserole with uncooked bowtie pasta, cubed chicken, marinara, mozzarella, Parmesan, and a buttery breadcrumb topping. It’s worth making because the pasta cooks right in the sauce while the chicken bakes, so you get a hearty chicken Parmesan-style dinner without breading chicken or boiling pasta first. The crispy breadcrumb topping gives it that classic chicken parm finish, which is very helpful since baked pasta without a little crunch can get boring fast.
Before You Get Started
Cut the chicken into small ½ inch pieces so it cooks evenly in the same amount of time as the pasta. Larger pieces may need extra baking time, and nobody wants to play chicken roulette at dinner.
Use the full amount of water with the marinara sauce. It may look like too much liquid at first, but the dry pasta needs it to cook properly in the oven.
Cover the dish tightly with aluminum foil for the first bake. This traps the steam and helps the pasta soften. After that, the foil comes off so the cheese can melt and the breadcrumb topping can turn golden.
What You Need To Make Dump and Bake Chicken Parmesan
All exact amounts are listed in the recipe card below. Here’s what you’ll be working with:
- Bowtie pasta for the base of the casserole. It goes in uncooked and bakes right in the sauce.
- Marinara sauce to cook the pasta and bring in that classic chicken Parmesan flavor.
- Water to give the pasta enough liquid to soften in the oven.
- Chicken cut into small cubes so it cooks evenly with the pasta.
- Italian seasoning, garlic powder, salt, and pepper for easy flavor throughout the casserole.
- Grated Parmesan cheese for salty, savory flavor.
- Mozzarella cheese for the melted cheesy topping.
- Italian breadcrumbs for the crispy top layer.
- Melted butter to help the breadcrumbs brown.
- Fresh parsley for a fresh finish before serving.
You’ll also need measuring cups and spoons, a 9×13 inch casserole dish, aluminum foil, and a small bowl.
How To Make Dump and Bake Chicken Parmesan
Preheat the oven to 425 degrees.
Add the uncooked bowtie pasta, marinara sauce, water, cubed chicken, Italian seasoning, garlic powder, pepper, and salt to a 9×13 inch casserole dish. Stir everything together until the pasta and chicken are evenly coated.
Cover the dish tightly with aluminum foil and bake for 30 minutes.
💡 Tip: Keep the foil sealed tightly around the edges of the dish. The pasta needs that trapped steam to cook through properly.
Remove the dish from the oven and carefully stir the pasta and chicken mixture.
Top evenly with Parmesan cheese and mozzarella cheese.
Stir the breadcrumbs and melted butter together in a small bowl, then sprinkle the mixture over the cheese.
Return the dish to the oven, uncovered, and bake for 10 to 15 minutes, until the topping is golden and the chicken is cooked through.
Sprinkle with fresh parsley before serving.
Commonly Asked Questions
Do I need to cook the pasta first?
No. The pasta goes into the casserole dish uncooked. It bakes in the marinara sauce and water, which saves a step and keeps everything simple.
Can I use a different pasta shape?
Yes. Penne, rotini, ziti, or medium shells should all work well. Try to use a pasta shape with a similar cook time and size so it bakes evenly.
Can I use chicken thighs instead of chicken breast?
Yes. Boneless, skinless chicken thighs work too. Cut them into small ½ inch pieces so they cook through evenly with the pasta.
Can I use a different cheese?
Yes. Mozzarella and Parmesan give this the most classic chicken Parmesan flavor, but provolone, Italian blend, or shredded Monterey Jack can also work if that’s what you have.
How do I know when it’s done?
The pasta should be tender, the sauce should be mostly absorbed, the cheese should be melted, and the breadcrumb topping should be golden. The chicken should be cooked through with no pink in the center.
Can I add vegetables?
Yes. Small pieces of bell pepper, spinach, mushrooms, or zucchini would work well. Avoid adding too much, since extra vegetables can release liquid and make the casserole softer.
Dump and Bake Chicken Parmesan
Equipment
- Measuring cups and spoons
- 9×13 inch casserole dish
- Aluminum foil
- Small bowl
Ingredients
- 1 lb bowtie pasta uncooked
- 24 oz marinara sauce
- 24 oz water
- 1 1/2 lb chicken cut into ½ inch cubes
- 1 tbsp italian seasoning
- 1 tbsp garlic powder
- 1 tsp pepper
- ½ tsp salt
- ½ cup grated parmesan cheese
- 1 ½ cups mozzarella cheese
- 1 cup Italian bread crumbs
- 2 tbsp melted butter
- Fresh parsley to top
Instructions
- Preheat the oven to 425 degrees.
- Add uncooked pasta, pasta sauce, water, chicken and seasonings to a 9×13-inch casserole dish. Stir, then cover with aluminum foil and bake for 30 minutes.
- Remove from the oven, and stir.
- Top with cheeses, then breadcrumbs. Drizzle melted butter over the top.
- Return to the oven and bake for 10-15 minutes uncovered, until golden.
- Sprinkle with fresh parsley to serve.