Classic Dump-and-Bake Chicken Parmesan Pasta
This easy dump-and-bake recipe combines uncooked pasta, chicken, and marinara sauce for a delicious and hassle-free chicken parmesan dinner. Perfect for a weeknight meal!
Equipment
- 9x13 inch baking dish
- Whisk
- Aluminum foil
Ingredients
Pasta & Chicken
- 12-16 oz Uncooked Pasta such as penne, ziti, or rotini
- 1.5 lbs Boneless, Skinless Chicken Breast cut into 1-inch cubes
Sauce & Seasoning
- 24-28 oz Marinara Sauce your favorite brand
- 1.5 - 2 cups Chicken Broth or Water
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Dried Oregano
- Salt & Black Pepper to taste
Cheese & Garnish
- 2 cups Shredded Mozzarella Cheese
- 0.5 cup Grated Parmesan Cheese plus extra for serving
- Fresh Parsley for garnish (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
Assemble
- Spread the uncooked pasta evenly in the baking dish, then scatter the cubed chicken over the pasta.
- In a separate bowl, whisk together the marinara sauce, chicken broth or water, garlic powder, onion powder, oregano, salt, and pepper. Pour this mixture over the pasta and chicken, ensuring the pasta is mostly submerged.
Bake
- Cover the baking dish tightly with aluminum foil and bake for 30 minutes at 375°F (190°C).
- Carefully remove the foil, stir the pasta and chicken, then re-cover and bake for another 15-20 minutes until the pasta is tender and chicken is cooked through.
- Remove the foil, sprinkle with mozzarella and Parmesan cheeses.
- Return to the oven, uncovered, for 10-15 minutes until the cheese is melted and golden. Let it rest for a few minutes before serving.
Notes
For extra flavor, you can sauté the chicken briefly before adding it to the dish. If you prefer a spicier kick, add a pinch of red pepper flakes to the sauce. This dish reheats well for leftovers.