Chicken Parmesan Casserole
Easy Comfort Food Recipe
Who doesn't love the comfort of a classic Chicken Parmesan Pasta Bake? This Chicken Parmesan Casserole It's the perfect marriage of tender chicken, hearty pasta, gooey cheese, and zesty marinara sauce—all baked to golden perfection. If you're craving a dish that's easy to make and satisfies even the pickiest eaters, look no further
Why You'll Love Chicken Parmesan Pasta Bake
Chicken Parmesan Pasta Bake, also known as Easy Baked Chicken Parmesan, is a winner for several reasons.
It combines two beloved dishes—Chicken Parmesan and pasta—into one delicious meal.
It's incredibly versatile. You can customize it with your favorite pasta shape, cheese blend, or even add veggies for a nutritious twist.
It's a time-saver! Unlike traditional Chicken Parmesan recipes that require separate cooking of chicken and pasta, this dump-and-bake version streamlines the process without compromising on flavor.
The Secret: No Boiling Required!
Yes, you read that right—no need to boil the pasta or cook the chicken separately! One of the best things about Chicken Parmesan Pasta Bake is its simplicity. By using uncooked pasta and raw chicken, you'll save time and effort without sacrificing taste. As the dish bakes in the oven, the pasta cooks to al dente perfection, while the chicken becomes tender and juicy, infused with the flavors of marinara and cheese. It's a hands-off approach that yields fantastic results every time.
FAQ about Chicken Parmesan Pasta Dump Bake
Q: Can I use a different type of pasta?
A: Absolutely! Feel free to swap out the penne or rigatoni for your favorite pasta shape. Just ensure it's uncooked when adding it to the dish and note the cooking times may be a different.
Q: What if my pasta isn’t tender when it comes out of the oven?
Total cooking time will vary depending on the type of pan that you use, the pasta you use, and your oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the pasta. The noodles should be al dente and much of the liquid should be absorbed.
Noodles are undercooked: All ovens are different, so after the allotted cooking time if your pasta is still firm and not cooked thoroughly, see below:
If there is still liquid, cover the casserole and place it back in the oven for 10 more minutes.
If there is no more liquid, add 1/2 cup of hot water, cover tightly, and return to the oven for 15 minutes.
If possible, shred your own cheese; it melts better and is creamier than pre-shredded cheese. But Be careful not to overbake the casserole or the pasta will become mushy.
Chicken Parmesan Pasta Bake is the ultimate comfort food that's both easy to make and incredibly satisfying. With no need to boil the pasta or cook the chicken separately, it's a convenient option for busy weeknights or lazy weekends. So, gather your ingredients and give this recipe a try! Your taste buds will thank you.
Did you try this recipe? I’d love to hear about it!
Chicken Parmesan Casserole
Ingredients
Instructions
- Preheat oven to 425°F. Spray a 13-inch by 9-inch baking dish with nonstick cooking spray.
- In the prepared baking dish, add uncooked pasta, raw chicken, marinara sauce, water, Italian seasoning, garlic powder, salt, and pepper. Mix to combine.
- Cover tightly with aluminum foil. Make sure that your dish is covered tightly so that none of the moisture escapes (the pasta needs to absorb the liquid as it cooks). Bake the covered dish for 35-40 minutes. Don't peek because it will cool the oven and take a lot longer to cook.
- At this point, the pasta will still be firm, and there will still be quite a bit of liquid in the dish.
- Spread mozzarella over the top and sprinkle with Parmesan cheese. Bake uncovered for 10-15 more minutes or until the cheese is melted and the pasta is tender. If the pasta is still not cooked tonight, see the notes below.
Notes
Pick a high-quality, flavorful marinara sauce. A delicious sauce will yield a better-tasting dish. I use Rao’s brand.
Total cooking time will vary depending on the type of pan that you use, the pasta you use, and your oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the pasta. The noodles should be al dente and much of the liquid should be absorbed.
Noodles are undercooked: All ovens are different, so after the allotted cooking time if your pasta is still firm and not cooked thoroughly, see below:
- If there is still liquid, cover the casserole and place it back in the oven for 10 more minutes.
- If there is no more liquid, add 1/2 cup of hot water, cover tightly, and return to the oven for 15 minutes.
- If possible, shred your own cheese; it melts better and is creamier than pre-shredded cheese. But Be careful not to overbake the casserole or the pasta will become mushy.
Storage: This casserole is best enjoyed immediately from the oven.
Leftovers will keep in an airtight container in the refrigerator for 3-4 days. The pasta will dry out a bit as it sits, add a little water and salt before reheating.
I do not recommend freezing this casserole because pasta has a tendency to get gummy and mushy when thawed.
Don’t have rigatoni pasta? You can substitute it with other similar short pasta shapes. Just pick a pasta that has a similar cooking time as the penne (about 11-12 minutes recommended on the package) — otherwise you’ll need to adjust the casserole’s baking time in the oven.
Stir in some veggies. If your kids like peas, zucchini, sliced mushrooms, or frozen broccoli, stir that into the dish as well! If you’re using a larger vegetable with a longer cooking time (like broccoli), you may want to steam the vegetables first before adding to the dish. For something small like frozen peas, you can just add them (still frozen) straight to the baking dish towards the end of the cooking time.
Nutrition varies based on the ingredients used.