Easy Chicken Parmesan Casserole Fast Dinner For The Weeknight
Protein-packed pasta, chicken breast, marinara, and two kinds of cheese — all in one pan, on the table in under an hour. One of those easy dinner recipes that a busy single parent actually keeps in regular rotation because it works every single time.
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Servings: 4
Notes
Ingredients
- 1 (14.5 oz) box Barilla ProteinPlus Penne pasta (or any penne)
- 1 (24 oz) jar marinara sauce
- 2 cups water
- 1½ lbs thin boneless skinless chicken breasts
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup Panko breadcrumbs
- Garlic salt, to taste
- Fresh parsley, to garnish
Instructions
- Preheat your oven to 425°F.
- Pour the water and dry penne pasta directly into a 9x13-inch casserole dish. Add the marinara sauce and stir to combine.
- Trim any excess fat from the chicken breasts if needed and place them directly on top of the pasta and sauce mixture — no need to cut them up.
- Cover the dish tightly with aluminum foil to trap moisture. This is what cooks the pasta and chicken together in the oven.
- Bake covered for 30–45 minutes until the pasta is tender and the chicken is cooked through. Start checking at 30 minutes — the chicken should reach 165°F internally.
- Remove from the oven. Scatter the mozzarella, Parmesan, and Panko breadcrumbs evenly over the top. Sprinkle with garlic salt.
- Return to the oven uncovered for 5 minutes until the cheese is melted and the breadcrumbs are lightly browned.
- Garnish with fresh parsley and serve straight from the dish.
- Thin chicken breasts are key: Thick breasts take longer to cook and the pasta ends up overdone by the time the chicken catches up. Buy thin-sliced breasts or butterfly your own. This is the single most important tip for getting this dump and bake chicken parmesan casserole right.
- Check at 30 minutes: Every oven runs differently. Start checking the pasta at 30 minutes — taste a noodle. It should be nearly al dente. The chicken should register 165°F on a meat thermometer.
- Protein boost: Barilla ProteinPlus pasta adds more protein per serving than standard penne. If you're tracking macros or feeding active kids, it's a straightforward upgrade that doesn't change the flavor or the method.
- Storage: Leftovers keep in an airtight container in the fridge for up to 3 days. For longer storage, freeze for up to 30 days. Reheat covered in a 350°F oven for about 10 minutes.
- Reheating tip: Cover with foil before putting back in the oven — it keeps the pasta from drying out while the cheese re-melts.