This Baked Chicken Parm pasta gives you the flavor of chicken parmesan without the time, hassle, and cleanup. If you need a chicken parmesan pasta bake recipe that skips boiling and frying, and uses one pan, this is the one I make.
It tastes like chicken parmesan and baked pasta had a very delicious baby - but without boiling noodles, breading chicken, or dirtying extra pans.
Everything goes into one baking dish, the pasta cooks right in the sauce, and the top gets bubbly and golden. It feels homemade and comforting, but still works on a busy night when nobody wants a sink full of dishes.
Quick Look: Chicken Parmesan Pasta Bake
- ⏱ Prep Time: 10 minutes
- 🔥 Cook Time: 45 minutes
- 🍽️ Servings: 8
- ❤️ Main Ingredients: Pasta, chicken, marinara, chicken broth, mozzarella, Parmesan
- 🧑🍳 Method: No-boil, dump-and-bake
- ✅ Best Pasta Shapes: Penne, ziti, rigatoni, rotini, cavatappi, or medium shells
- 👌 Difficulty: Easy
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Jump to:
- Quick Look: Chicken Parmesan Pasta Bake
- Why I make it this way:
- Why You'll Love this Recipe
- Chicken Parmesan Pasta Bake vs. Chicken Parmesan Casserole
- ❤️ Key Ingredients
- How to Make Chicken Parm Pasta Bake
- How to Know When It's Done
- Expert Tip
- Shortcut Options
- How to Store Leftovers
- How to Reheat
- Troubleshooting No-Boil Pasta Bakes
- FAQ about Chicken Parmesan Pasta
- What to Serve with Chicken Parmesan Pasta Bake
- Chicken Parmesan Pasta Bake
When you want more easy chicken casserole recipes, try this one-pan Boursin chicken, Creamy Parmesan Chicken, and the Old Fashioned Chicken and Rice Casserole.
Why I make it this way:
I tested this as a true no-boil pasta bake because I wanted the flavor of chicken parmesan without boiling pasta, breading chicken, or washing three pans.
The key is using enough liquid, covering the dish tightly, and checking the pasta near the end instead of relying only on the timer.
Why You'll Love this Recipe
- I like this method because the pasta absorbs the marinara and broth as it bakes, so the flavor is built into the noodles instead of just sitting on top. Covering the dish tightly is what makes the no-boil method work.
- It uses uncooked pasta.
- The chicken does not need to be cooked first.
- Everything bakes in one dish.
- The mozzarella melts into a bubbly, golden topping.
- It gives you the comfort of a casserole with the flavor of chicken parmesan.
- It's a true dump-and-bake dinner, which is exactly why I love it. The prep is simple, the ingredients are familiar, and dinner comes out of the oven cheesy, saucy, and ready to scoop.
You may also like my Ragú alla Bolognese, Gorgonzola Cream sauce for gnocchi, ground beef or chicken stroganoff, or my Italian Pastina soup recipe.
Chicken Parmesan Pasta Bake vs. Chicken Parmesan Casserole
This recipe could honestly go by either name.
I call it Chicken Parmesan Pasta Bake because the pasta bakes right in the sauce, but it also works as a chicken parmesan casserole with pasta.
That's what makes this a true dump-and-bake chicken parmesan pasta recipe. The difference is that this version skips the extra prep. You do not need to boil the noodles first, and you do not need to fry or bread the chicken.
Classic chicken parmesan usually means breaded chicken, marinara, mozzarella, and Parmesan. This recipe keeps those same flavors but turns them into a simple baked pasta dinner.
❤️ Key Ingredients
- Pasta: After testing this style of no-boil pasta bake, I prefer sturdy short pasta like penne, ziti, rotini, rigatoni, cavatappi, or medium shells. Delicate noodles can soften too quickly, and long pasta is harder to keep covered in liquid.
- Chicken: Use boneless, skinless chicken breasts or chicken tenders cut into small, even pieces. The chicken goes into the dish raw and cooks while the pasta bakes. Cutting it into bite-size pieces helps everything cook at the same rate.
- Marinara Sauce: Use a marinara sauce you already love. Since this recipe uses simple ingredients, the sauce makes a big difference.
- I usually choose a marinara with good tomato flavor and enough seasoning so the pasta bake does not taste flat.
- Chicken Broth or water: Chicken broth gives the pasta enough liquid to soften in the oven. As the dish bakes, the pasta absorbs the broth and marinara sauce, which makes the whole thing more flavorful.
- Mozzarella Cheese: Mozzarella gives this dish that classic melted chicken parmesan topping.
- Parmesan Cheese: Parmesan adds salty, nutty flavor and makes the recipe taste more like traditional chicken parm.
How to Make Chicken Parm Pasta Bake
- Prep: Add the uncooked pasta, chicken, marinara, broth, and seasonings to a greased baking dish. Stir well.
- Cover Tightly: Cover the dish tightly with foil and bake until the pasta is almost tender and the chicken is cooked through.
- Add Cheese
Remove the foil, stir, and check for doneness. Top with mozzarella and Parmesan.
- Bake Uncovered: Bake uncovered until the cheese is melted, bubbly, and lightly golden.
How to Know When It's Done
- This is the same idea as my oven ribs method: don't only trust the clock. Look for the signs.
- The pasta should be tender.
- The chicken should reach 165°F with no pink inside.
- The cheese should be melted and bubbly.
- The sauce should look slightly thickened, not watery.
- If the pasta still has too much bite, cover the dish again and keep baking for a few more minutes. If it looks dry, add a splash of broth before returning it to the oven.
Expert Tip
- If possible, shred your own cheese. It usually melts better and gives the top a creamier, smoother finish than pre-shredded cheese.
- Also, be careful not to overbake the casserole. Once the pasta is tender and the chicken is cooked through, add the cheese and finish it uncovered.
Shortcut Options
- Rotisserie Chicken: You can use chopped rotisserie chicken if you have it. Since the chicken is already cooked, you are mainly baking the dish long enough for the pasta to soften and the cheese to melt.
- Chicken Tenders or Nuggets: For a shortcut version, use chopped cooked chicken tenders or nuggets.
How to Store Leftovers
Store leftovers in an airtight container in the refrigerator for 3-4 days.
The pasta will continue to absorb sauce as it sits, so leftovers may be thicker the next day.
How to Reheat
Reheat individual portions in the microwave until hot.
For a larger amount, place the leftovers in a covered baking dish with a splash of broth, water, or marinara. Bake until warmed through.
Troubleshooting No-Boil Pasta Bakes
Why is my pasta still firm?
It probably needs more covered baking time. Cover the dish tightly again and bake another 5-10 minutes. If it looks dry, add a splash of broth or water.
Why did my pasta turn mushy?
It may have baked too long or used too delicate a pasta. Start checking near the end of the baking time, and once the pasta is tender, add the cheese and finish uncovered.
FAQ about Chicken Parmesan Pasta
Yes. This is a no-boil pasta bake. The uncooked pasta cooks directly in the marinara sauce and chicken broth.
The key is keeping the dish tightly covered during the first part of baking so the steam can soften the noodles.
No. The chicken goes in raw and cooks with the pasta.
Just be sure to cut the chicken into small, even pieces and check that it reaches 165°F before serving.
That's what makes this a true dump-and-bake chicken parmesan pasta recipe.
Short, sturdy pasta shapes work best. Good options include penne, ziti, rigatoni, rotini, cavatappi, and medium shells.
Avoid delicate noodles or very small pasta shapes because they can overcook.
Yes. This recipe calls for garlic powder, but if you want more garlic flavor, increase it slightly or add fresh minced garlic.
For a garlic parmesan chicken and pasta flavor, use 1 ¼ teaspoons garlic powder or about 3-4 minced garlic cloves.
It probably needs a little more covered baking time. Cover the dish tightly again and bake another 5-10 minutes.
If the dish looks dry, add a splash of broth or water before returning it to the oven.
Yes. Rotisserie chicken, cooked chicken tenders, or cooked chicken nuggets all work as shortcuts. Since they are already cooked, you are mainly baking the dish until the pasta is tender and the cheese is melted.
What to Serve with Chicken Parmesan Pasta Bake
This dish is cheesy and saucy, so I like to serve it with something fresh or simple on the side.
- Mixed Greens Salad
- Garlic Bread or Rolls
- Crostini
- Lemon Cake or Easy Dessert
A crisp green salad is especially good here because it balances the richness of the baked pasta.
This Chicken Parmesan Pasta Bake is the kind of comfort food dinner I love: familiar ingredients, very little prep, and a bubbly cheesy top that makes everyone want to grab a spoon.
No boiling pasta, no cooking the chicken separately, no frying - just one baking dish and dinner that feels like you tried harder than you did.
If you make it, I'd love for you to leave a comment and let me know how it turned out.
Chicken Parmesan Pasta Bake
Equipment
Ingredients
- 16 ounces Dry Rigatoni noodles
- 1- ½ pound skinless chicken breasts cut into bite-size cubes
- 1 24 ounce jar of store-bought marinara sauce (I use Raos)
- 3 chicken stock or 3 cups of water
- ½ teaspoon Italian seasoning
- 1 teaspoon garlic powder or 3 garlic cloves
- 1 teaspoon salt
- Pepper to taste
- Red pepper flakes to taste optional
- 8 ounces mozzarella cheese shredded (about 2 cups or more if desired)*
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 through, see the notes below.
- ½ cup freshly grated Parmesan cheese, plus more for serving
- Fresh chopped basil, optional but delicious
Scott says
Looks like the recipe got mixed up with another one from your page somehow, would love to see the correct one.
Lauren Lane says
Thanks so much for letting me know! It's fixed now. I hope you love it!
Lauren Lane says
One of my most popular recipes because it's just a dump bake. Take all the ingredients and pop it in a casserole dish. A real crowd, pleaser and endlessly customizable. I hope you love it. Tell me what you think!