Ingredients

• 1 (12 oz) package whole wheat penne pasta (or regular penne)
• 1 (24 oz) jar pasta sauce
• 2–3 cups water
• 1 lb raw chicken breast, cut into small pieces
• ½ cup shredded mozzarella cheese
• Salt and pepper, to taste

• 1½ cups remaining shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 cup breadcrumbs

Instructions

1. Preheat your oven to 425°F. Spray a 9x13-inch baking dish with cooking spray.
2. Dump the uncooked penne, pasta sauce, water, raw chicken pieces, and ½ cup mozzarella directly into the baking dish. Season with salt and pepper and stir everything together. Make sure the liquid covers the pasta and chicken — add a splash more water if needed.
3. Cover the dish tightly with aluminum foil. Bake covered for 20 minutes.
4. Uncover and bake for an additional 10 minutes until the chicken is cooked all the way through (165°F internally).
5. Spread the breadcrumbs, remaining mozzarella, and Parmesan evenly over the top of the casserole.
6. Return to the oven uncovered and bake for 10 minutes until the cheese is melted and the breadcrumbs are golden brown.
7. Rest for 5 minutes before serving.

• Whole wheat pasta: The recipe was developed with whole wheat penne, which is heartier and slightly nuttier than regular pasta. It cooks through in the same time window and holds its texture well during the bake. Regular penne works perfectly too.
• Liquid coverage is essential: Before the foil goes on, make sure the pasta and chicken are submerged in liquid. If you can see dry pasta sticking above the sauce, add a little more water. This is the single most important step for even cooking.
• Check chicken at the 30-minute mark: After the second uncovered bake, confirm the chicken has reached 165°F before adding the topping. If it needs more time, cover and return for 5–10 minutes before proceeding.
• Pasta sauce vs marinara: This recipe calls for pasta sauce rather than marinara — a slightly thicker, more seasoned option that gives the dump and bake chicken parmesan more body and depth without any additional seasoning steps.
• Storage: Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat covered at 350°F for 10–15 minutes.