This kid-friendly chicken dish is perfect for busy weeknights and makes amazing leftovers! With minimal prep and just one pan to clean, it’s a no-fuss, crowd-pleasing meal that the whole family will love.
Ingredients
- 2 cups uncooked pasta.
- 1 jar (24 oz) marinara sauce.
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces.
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In a 9×13-inch baking dish, combine the pasta, marinara sauce, water, and Italian seasoning. Add the chicken, top with mozzarella, and finish with breadcrumbs.
Bake at 425°F covered for 35 minutes, then uncover and bake for an additional 10 minutes until golden and bubbly.
Tips for Making the Best Dump-and-Bake Chicken Parmesan:
- Use the right pasta: Penne and rotini work best because they hold the sauce well and cook evenly.
- Don’t skip the foil: Covering the dish ensures the pasta cooks properly without drying out.
- Crispy topping tip: For an extra crispy topping, switch the oven to broil for the last 2-3 minutes of baking (keep a close eye on it to prevent burning).
- Make it your own: Add extra veggies like spinach or mushrooms to boost nutrition.
How to Store and Reheat
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze: Place the cooled casserole in a freezer-safe container and freeze for up to 3 months.
- Reheat: Reheat individual portions in the microwave or reheat the whole dish in the oven at 350°F (175°C) until heated through.
Serving Suggestions
This dump-and-bake chicken parmesan is versatile and pairs well with:
- Garlic bread: Serve with warm garlic bread for a classic Italian-inspired meal.
- Green salad: A simple green salad with a light vinaigrette balances out the rich casserole.
- Steamed vegetables: Try broccoli or green beans as a healthy side dish.
Why This Recipe Works for Busy Families
This ultimate dump-and-bake chicken parmesan is a lifesaver for busy parents because it’s:
- Quick to prep: Only 15 minutes of prep time!
- One-pan magic: Everything cooks together in one dish, making cleanup a breeze.
- Kid-approved: The cheesy, crispy topping is always a hit with kids.
- Perfect for leftovers: It tastes just as good (if not better) the next day.
Let’s Hear from You!
What’s your favorite dump-and-bake recipe? Have you tried adding any twists to this chicken parmesan? Let us know in the comments or share your favorite variation!
Ultimate Dump-and-Bake Chicken Parmesan
Ingredients
- 2 cups uncooked pasta penne or rotini are perfect
- 1 jar 24 ounces marinara sauce
- 2 cups water adjusted from 3 cups to balance the casserole’s consistency
- 1 teaspoon Italian seasoning or a mix of dried basil, oregano, and thyme
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 2 cups shredded mozzarella cheese
- ½ cup breadcrumbs regular or Italian-seasoned
- Optional garnish: Chopped fresh parsley or basil
Instructions
- Preheat your oven to 425°F (220°C). Grab a 9×13-inch baking dish for easy cleanup.
- In the dish, mix together the uncooked pasta, marinara sauce, water, and Italian seasoning until the pasta is well coated. (Note: The water has been reduced from the original 3 cups to 2 cups for a better balance of moisture.)
- Arrange the chicken pieces evenly over the pasta mixture. Sprinkle the shredded mozzarella on top, followed by a layer of breadcrumbs for that crispy texture.
- Cover the dish tightly with aluminum foil and bake for 35 minutes.
- Carefully remove the foil and continue baking uncovered for an additional 10 minutes, or until the pasta is tender and the breadcrumbs are golden.
- Let the casserole cool slightly before serving. Sprinkle with fresh parsley or basil if desired, and enjoy your one-pan dinner!
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