Dump-and-Bake Chicken Parmesan (No Boiling Required!)
There are certain dinners that just feel like a hug — and Chicken Parmesan is one of them.
However, traditional chicken parm can feel like a production. You’re breading, frying, boiling pasta, layering, baking… and suddenly it’s a whole thing. And while I love a from-scratch Sunday dinner, sometimes weeknights call for something simpler.
That’s exactly why this Dump-and-Bake Chicken Parmesan has become a staple in our house.
There’s no boiling pasta. No stovetop. No complicated prep. Instead, everything goes straight into one baking dish and the oven does the work. The pasta cooks right in the marinara, the crispy breaded chicken bakes into the sauce, and everything gets finished with a generous layer of melty mozzarella and freshly grated Parmesan.
It tastes like you worked all afternoon — but you absolutely did not.
Why You’ll Love This Dump-and-Bake Chicken Parmesan
First and foremost, it’s easy. Truly easy.
Because the rigatoni cooks directly in the sauce and water, you skip the extra pot and the draining step. In addition, using breaded chicken fillets saves time while still giving you that classic chicken parm texture and flavor.
It’s also incredibly family-friendly. The pasta absorbs the marinara as it bakes, creating a rich, cozy base that isn’t watery or dry. Meanwhile, the cheese melts into a bubbly, golden layer on top that pulls everything together.
Even better? Leftovers reheat beautifully — which makes this perfect for busy weeks.
The Secret to Perfect Dump-and-Bake Chicken Parmesan
When making any dump-and-bake pasta recipe, balance is everything.
First, make sure the pasta is mostly submerged in liquid before baking. This ensures it cooks evenly and doesn’t dry out. If needed, gently press the pasta down into the sauce mixture before covering.
Second, cover the dish tightly with foil during the first bake. This traps steam and allows the pasta to soften properly.
Finally, let the casserole rest for at least 10 minutes before serving. Although it may look slightly loose at first, it will thicken beautifully as it sits.
These small steps make all the difference.
Frequently Asked Questions
Can I use a different pasta shape?
Yes, but choose a sturdy pasta like penne or ziti. Avoid thin pasta, which can overcook.
Can I use homemade breaded chicken?
Absolutely. If you prefer homemade, just make sure it’s fully cooked before chopping and adding.
Can I make this ahead of time?
You can assemble it earlier in the day and refrigerate. When ready to bake, add a few extra minutes to the covered bake time.
Dump- and- Bake Chicken Parmesan
Ingredients
- 12 oz uncooked Rigatoni
- 1 jar Rao's Marinara sauce 24oz
- 2-2.25 cup water fill the empty Rao's jar 3/4
- 3-4 frozen breaded chicken filets thawed
- 2.5 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 tsp italian seasoning
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 400°F.
- Add the uncooked rigatoni, marinara sauce, water, Italian seasoning, garlic powder, onion powder, black pepper, and red pepper flakes (if using) directly to the baking dish. Stir well to combine, ensuring the pasta is evenly coated and mostly submerged in liquid
- Add the thawed breaded chicken and nestle them evenly on top of the pasta mixture.
- Cover the dish tightly with aluminum foil and bake for 35–40 minutes, or until the pasta is tender.
- Remove the foil and gently stir the casserole. Sprinkle mozzarella evenly over the top, followed by freshly grated Parmesan.
- Return to the oven, uncovered, and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly. Broil for 1–2 minutes if you prefer a golden top.
- Allow the casserole to rest for 10 minutes before serving. Garnish with fresh basil or parsley if desired.
