Dump and Bake Chicken Parmesan

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This recipe for Dump and Bake Chicken Parmesan is an easy, cheesy dinner where everything bakes together in one dish.  Just dump and bake and your dinner is ready!

Dump and Bake Chicken Parmesan

Dump and Bake Chicken Parmesan

Oh my goodness – I have one of the easiest dinner recipes ever to share with you all today!  And guess what?  You can’t mess it up.  This Dump and Bake Chicken Parmesan is fool proof and DELICIOUS!

This is definitely my kind of recipe!  It’s quick, easy, and only takes about 5 minutes to throw together – or should i say dump together.

Dump and Bake Chicken Parmesan

I’m not sure what I love most about this recipe – the fact that the chicken doesn’t have to be pre-cooked, all the cheese that you get with every bite or the fact that it’s super easy to just dump and bake.

Ingredients needed to make Dump and Bake Chicken Parmesan

  • Penne pasta – I always use whole wheat pasta but you can use your favorite type of pasta
  • Your favorite pasta sauce
  • Water
  • Chicken (cut into small pieces)
  • Shredded mozzarella cheese
  • Parmesan cheese
  • Bread crumbs
  • Salt and pepper

How to make Dump and Bake Chicken Parmesan

Want to know how easy this dinner is to make?  Just dump the uncooked noodles, pasta sauce, water, chicken and mozzarella cheese in baking dish. Mix ingredients together in baking dish and cover with aluminum foil.

That’s how easy this dinner is to make!  No need to cook the pasta or chicken ahead of time.  It all bakes at the same time in one baking dish.

Dump and Bake Chicken Parmesan

Looking for more easy dinner recipes?

If you love easy dinners as much as I do, you’re going to love these easy dinner recipes:

Dump and Bake Mexican Chicken is an easy dinner recipe the entire family will love!

And if you love this recipe, you’ll love this Dump and Bake Mexican Chicken recipe.

Dump and Bake Chicken Parmesan

Dump and Bake Chicken Parmesan

Kara
Dump and Bake Chicken Parmesan - An easy, cheesy dinner where everything bakes together in one dish.  Just dump and bake and your dinner is ready!
No ratings yet
Prep Time 5 minutes
Cook Time 40 minutes
Servings 6 servings

Ingredients
  

  • 1 12 ounce package whole wheat penne pasta
  • 1 24 ounce jar pasta sauce
  • 2-3 cups water
  • 1 pound of chicken cut into small pieces
  • 2 cups shredded mozzarella cheese
  • 1/2 cup Parmesan cheese
  • 1 cup bread crumbs
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 425 degrees. Spray 9 x 13 baking dish with cooking spray.
  • Dump uncooked noodles, pasta sauce, water, chicken and 1/2 cup mozzarella in baking dish. Add salt and pepper. Mix ingredients together. Make sure liquid covers pasta and chicken.
  • Cover dish with aluminum foil and bake for 20 minutes.
  • Uncover and bake for an additional 10 minutes or until chicken is cooked all the way through.
  • Spread breadcrumbs, mozzarella cheese, and Parmesan cheese over pasta dish. Bake uncovered for 10 minutes or until cheese is melted and bread crumbs are golden brown.
Did you make this recipe? Tag @karacreatesblog on Instagram and Facebook!

What’s your favorite dump and bake recipe? Please share because you know I’m all about the easy recipes.

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99 Comments

  1. I made this today. I doubled and cooked in 2 separate dishes. 3 cups of water. Cooked it 30 minutes covered. Then 5 minutes with Parmesan and mozzarella. Didn’t use bread crumbs. Taking to a friend who has a new baby and 10 others kids😊

  2. wow…I’ve never seen such sad reviews of anything…really rude and ungrateful…I made this following your instructions and it was perfect following your lovely, very easy to understand instructions…THANK YOU and God Bless!

  3. Thanks for a great recipe! I did make a few modifications based on our personal preferences (used veggie rotini, precooked the noodles a little bit and omitted the water, used more sauce), but this was a great recipe to use as a starting point. My husband and I loved it. We will definitely make it again!

  4. I made this for dinner last night, added more water than was suggested to cover the pasta and meat, and baked it for 20 more minutes than suggested… and it was still inedible. The meat was no where near cooked (even though it was cut into small pieces), the noodles we about 70% cooked, with the ones at the top rock hard and the whole dish was still very watery. Those of you that did this right must have magical ovens, because I don’t see any circumstances where this would work for me. I should have read these comments first, because I wouldn’t have wasted my time. To be fair, I do plan on trying this again with cooking the pasta and meat first (listen to your instincts, people), but as far as “dump and go”… dump it in the trash and go pack your kids up in the car, because it’s going to be fast food tonight, folks!

  5. Went on Pinterest to find a delicious easy meal for my family and I to have after working all day. I used a 16oz box of pasta because that was all I had so I added in an extra can of tomato sauce and added some basil and oregano. I took the dish out every so often to stir it up for an even cook of the ingredients. This dish came put delicious and perfect! Thank you for an easy quick meal!!

  6. Sorry to hear all the drama with this recipe usually people who don’t know much about cooking have such concerns .

  7. I cooked this last night with 3 cups water and give or take 12 oz of penne noodles. My foil wasn’t on tight. At the 20 minute mark, I opened it and noticed the noodles were almost cooked. I used chicken thighs so the small chunks were already cooked. I put the timer on for another 6-8 minutes and it was done. I layered it with about two handfuls or mozzarella, sprinkle of grated, and ruffle chips smashed (no bread crumbs). I put it back in for another 5 minutes and it was all done. Wasn’t runny, wasn’t dry, no hard noodles…. it didn’t look as eye appetizing as yours but it served up well for dinner.

    I was sweating reading the comments while I was cooking. It came out as I hoped for.

    Thanks for a quick and easy dinner meal.

  8. I’m making it currently. I really hope it turns out because I used 4 cups of water by mistake but the pan is slightly bigger so fingers crossed!

  9. I don’t know how people can screw up such an easy recipe to the point of throwing it away! The recipe called for 2-3 cups of water so I used 2 1/2. At 20 minutes I checked it and the pasta needed more time so I covered it back up and put it in for an additional 15 minutes. Done. I sprinkled on some panko crumbs, the cheeses and back in the oven for a few minutes and it was perfect. It even looks exactly like her photo. For the chicken I used some Costco rotisserie I had left over. Everything else was the same. I wish I could post a picture to prove it.
    For those who said it had no flavor did you use plain tomato sauce instead of the pasta/spaghetti sauce called for?
    For those who had rock hard noodles did you add enough sauce and water to cover it all?
    For those who said it took forever to bake, is your oven heating to the right temperature?
    There are so many variables in cooking! We like a spicier sauce so I added extra seasonings to our taste at the beginning. I also checked on it while it was cooking.
    Instead of trashing a recipe just say….didn’t work for me but thanks.
    Geez, people are unbelievable these days.
    Kara, why don’t you adjust the recipe to say – at 20 minutes check pasta for doneness and add more time in 10 minute increments till cooked? Might help.

  10. I made this for dinner tonight. So easy! I cut the chicken into 1 to 2 inch pieces and used half a box of penne instead of a whole box. I bake my lasagna with uncooked noodles, so I am very familiar with this method. I agree that the trick is to make sure there is plenty of liquid, all the noodles are covered, and the aluminum foil is on right. I had to cook it about 15 minutes longer – no big deal. I used more chicken than the recipe called for so I expected some differences. I also agree that one of the keys is using a pasta sauce that you really like. I always add garlic and oregano to the sauces according to my family’s tastes. I made some garlic bread from leftover rolls and added a salad. Voila! Super easy after getting home later than normal. Thanks for the recipe!

  11. IMy pasta cooked but I ended up with a ton of liquid that I had to pour off and it made the meal bland. I only covered the chicken and pasta with sauce and liquid. I cooked it twice as long as suggested and it was soup. Never again. Next time, like you, I will cook the past first

  12. Hi Kara, Well let me start by telling you I am a proud 57 year old Nana of one beautiful Granddaughter, and a beautiful Daughter and Son. I was raised with this ingrained!!! “ If you have nothing nice to say, don’t say anything at all!” So, that being said, I have plenty to say! Kara!!!! In this current life of quarantine, and so much uncertainty, just getting groceries are a challenge. Babe, from a Jersey girl, this recipe is “banging “. I followed your recipe , only difference, I didn’t know how accurate your oven was or my own, so, like some of the other super sweet people out there after 30min. I checked and stirred as recommended and then topped it as you said and let me tell you!!! Loved it , Times are hard, everyone needs to slow down and appreciate, simple. “ It’s nice, to be nice!”

  13. Thank you!!!! It’s great! I used leftover chicken thigh meat and 16 ounce package of thin spaghetti broken up. I also used 1/2 salted boiling water and 1/2 chicken stock. I reduced the breadcrumbs by 1/2. And did make sure the water and stock covered the noodles and meat. I put the Parmesan on top right before serving. I added 5 mn to the 2nd bake. Otherwise I baked it according to your directions. Thank you for a great recipe!!!!

  14. Awful, had no flavor. It turned out to be a mush pile of noodles and so bland we just threw it out.

  15. Made this tonight! Awesome it was loved by everyone. I was reading the comments while it was baking. I was in shock and scared. It came out perfect will be making it again! Thanks for the recipe.

  16. I would like to double it, but what size pan would I have to use? Maybe I’ll just make 2, I have 2 13×9 dishes. When you say you had to add an extra cup of water, was it 3 or 4 cups then? I have a 2lb box of elbows, should I use the whole thing? 1/2 in each pan?

  17. My pasta did not cook so I also added more water. Still did not cook. Pretty disappointed in this recipe.