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–+ servings

Easy Dump and Bake Chicken Parmesan Casserole with Pasta

This dump and bake chicken parmesan casserole pairs tender chicken, pasta, marinara, and melted cheese for a fuss-free weeknight dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 1
Course: Chicken, Main Course
Cuisine: Italian
Calories: 375
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless skinless chicken breasts cut into bite-size cubes
  • 8 oz dry penne or rotini pasta uncooked
  • 2 cups prepared marinara sauce
  • 1 cup shredded mozzarella cheese freshly shredded recommended
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • to taste salt and freshly ground black pepper
  • 2 cups water

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large baking dish, combine the dry pasta, cubed chicken, marinara sauce, water, garlic powder, Italian seasoning, salt, and pepper. Stir until everything is evenly distributed.
  3. Cover the dish snugly with aluminum foil to lock in the steam.
  4. Bake for 25 minutes in the preheated oven.
  5. Carefully remove the foil and give the casserole a thorough stir.
  6. Sprinkle the mozzarella and Parmesan evenly over the top, then bake uncovered for 15 to 20 minutes, until the sauce is bubbly and the cheese is melted and lightly golden.
  7. Let the casserole rest for about 5 minutes before scooping and serving.

Nutrition

Calories: 375kcalCarbohydrates: 36gProtein: 32gFat: 9gSaturated Fat: 4gCholesterol: 70mgSodium: 500mgFiber: 3gSugar: 7g

Notes

Swap the penne or rotini for another short pasta like rigatoni or farfalle; any shape works as long as it is dry and uncooked.
For a gluten-free version, use your favorite dry gluten-free pasta and check it a couple of minutes early so it does not turn mushy.
Use a 9x13-inch baking dish so the liquid covers the pasta evenly before baking.
Leftovers keep in an airtight container in the refrigerator for up to 3 days; add a splash of water when reheating to keep the casserole moist.
Assemble the whole dish the night before, cover, and refrigerate; add about 5 minutes to the covered baking time if baking straight from the fridge.
Serve with a crisp green salad and warm crusty sourdough or garlic bread for a complete meal.
Freshly shredded mozzarella and freshly grated Parmesan melt more smoothly than pre-shredded alternatives.

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