This super simple No Boil Chicken Parmesan Casserole is an ideal family dinner that’s quick to assemble. There’s no need to pre-boil the pasta — it cooks to a perfect al dente texture while the casserole bakes. Tender chicken coated with breadcrumbs and Parmesan, layered with marinara and plenty of melty cheese. It’s an easy, comforting crowd-pleaser.
Pasta is always a reliable choice for dinner — simple, satisfying, and usually a hit with everyone at the table.
This Chicken Parmesan Casserole delivers all the familiar flavors of classic chicken parmesan without the extra step of boiling noodles first. Everything is combined in one dish and baked, which saves time and reduces cleanup.
Why you will love this recipe:
- One-pan, dump-and-bake dinner. Toss the ingredients together, spread them in a baking dish, cover, and bake. About halfway through you’ll stir to ensure even cooking. It’s a super straightforward weeknight meal.
- Uses pantry-friendly staples. Ingredients like chicken, pasta, marinara, garlic, mozzarella and Parmesan are often on hand. Fresh basil adds brightness if you have it; dried basil works in a pinch.
- Comforting but balanced. Cheesy and cozy without the heaviness of a lasagna — a great balance for family dinners.
- Easy to add vegetables. Use a vegetable-packed marinara, add extra spinach, or fold in roasted zucchini to boost the veggie content.
What you will need:
- Breadcrumbs: If you don’t have Italian breadcrumbs, mix regular breadcrumbs with about 1/2 teaspoon Italian seasoning. Homemade breadcrumbs will work too.
- Marinara: Use your preferred jarred sauce — mild or spicy depending on your family’s taste.
- Egg is optional: Beating an egg and tossing the chicken in it helps the breadcrumb mixture adhere, but the recipe still works without it. You won’t get the crispiness of a pan-fried chicken parmesan, but the casserole is still flavorful.
How to make this recipe:
- Prep the chicken: In a large bowl, combine cubed chicken with minced garlic, salt and pepper. If using, add the beaten egg and mix. Add the breadcrumbs and Parmesan, tossing until the chicken is evenly coated.
- Combine with pasta and cheese: Add uncooked penne, a jar of marinara, the spinach, chopped basil and one cup of shredded mozzarella to the bowl. Stir to combine.
- Add broth: Pour the chicken broth into the mixture and stir so the pasta and chicken are evenly moistened. Adding the broth now keeps things tidy.
- Layer the casserole: Spray a 9×13-inch baking dish with oil. Spread about 1 cup of marinara on the bottom, then add the pasta and chicken mixture in an even layer. Spoon another cup of marinara over the top.
- Cover tightly and bake: Tightly seal the pan with foil so steam can build inside and help cook the pasta. Bake covered for about 40 minutes.
- Stir and finish baking: Remove the foil and stir the casserole well, moving pasta from the bottom to the top and vice versa so it cooks evenly. Return to the oven and bake uncovered another 15–20 minutes until the pasta is al dente and the chicken is cooked through.
- Add cheese and broil: Top with the remaining mozzarella and switch the oven to broil. Broil for about 5 minutes or until the cheese melts and turns golden.
- Rest and serve: Let the casserole rest for about 10 minutes before serving. Garnish with extra chopped basil if desired.
Bake until the pasta is tender: After uncovering and stirring, bake until the pasta reaches al dente. Finish under the broiler for a melty, golden top. Allow about 10 minutes of resting before serving so the casserole sets and is easier to portion.
Notes and Tips:
- Do not skip stirring after removing the foil. Pasta at the bottom cooks faster than pasta on top, so stir thoroughly to redistribute and avoid undercooked sections.
- Seal the pan tightly with foil. Trapping steam is key to cooking the pasta through without boiling it first.
- Cheese options: Shredded mozzarella works well, but fresh mozzarella slices on top create a nice texture and appearance. Mix or swap cheeses to suit your taste.
- Pasta choices: Any short pasta—rotini, fusilli, rigatoni—can replace penne if that’s what you have on hand.
Other recipes you will love:
- Sun-Dried Tomato Pasta with Italian Sausage
- Simple Beef Pasta Skillet
- Creamy Instant Pot Pasta
- Avocado Pesto Pasta
- Easy One Pot Chicken Alfredo
- Pumpkin Ricotta Pasta Bake
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Chicken Parmesan Casserole
This super simple No Boil Chicken Parmesan Casserole is a perfect family dinner that requires so little effort to toss together. Juicy chicken tossed in breadcrumbs and parmesan with plenty of melty cheese.
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour
Servings: 8
Ingredients
- 1 lb chicken breasts, cubed, uncooked
- 3 garlic cloves, minced
- ½ tsp salt
- ½ tsp pepper
- 1 large egg, lightly beaten (optional)
- ½ cup Parmesan, shredded
- ½ cup Italian breadcrumbs
- 2 (24 oz) jars marinara sauce (you won’t use all of the second jar)
- 3 cups penne pasta, uncooked
- 1 ½ cups shredded mozzarella
- 5–7 basil leaves, chopped
- 1 large handful baby spinach
- 2 1/4 cups chicken broth (reduced or low sodium preferred)
Instructions
- Preheat oven to 400°F.
- In a large bowl, toss the chicken with garlic, salt and pepper. If using, add the whisked egg and mix. Add breadcrumbs and Parmesan, tossing to coat.
- Stir in one jar of marinara, the spinach, dry pasta, basil, and one cup mozzarella. Add the chicken broth and combine until evenly moistened.
- Spray a 9×13-inch pan with oil. Spread about one cup of marinara on the bottom. Add the pasta and chicken mixture and spread evenly. Top with another cup of marinara.
- Tightly cover with foil and bake for about 40 minutes. Remove the foil and stir the casserole to redistribute pasta between top and bottom. Bake uncovered another 15–20 minutes until pasta is al dente and chicken is cooked through.
- Sprinkle remaining mozzarella on top, switch the oven to broil, and broil about 5 minutes until the cheese melts and browns slightly.
- Let cool about 10 minutes before serving. Store leftovers in an airtight container for up to 5 days in the refrigerator.
Notes
- Do not skip stirring after removing the foil. Bottom pasta cooks faster than top pasta; stirring ensures even doneness and prevents chewy, undercooked noodles.
- Cover the pan tightly when baking. Trapping steam is essential to cook the pasta without boiling it first.
- Cheese options: Fresh mozzarella slices on top give a lovely texture, though shredded mozzarella works fine. Mix cheeses to taste.
- Pasta swaps: Rotini, fusilli, rigatoni or other short pastas work well in place of penne.
Nutrition
Calories: 409 kcal, Carbohydrates: 45 g, Protein: 29 g, Fat: 9 g
Nutrition information is an approximation.
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