Dump and Go Creamy Chicken Parmesan Casserole – Easy, Comforting, and Crowd-Pleasing

This is the kind of dinner you can throw together on a busy weeknight and still feel good about. No fussing with frying or layering—just mix, bake, and serve. It’s creamy, cheesy, and full of classic Chicken Parmesan flavor without the mess.

If you love cozy, Italian-inspired casseroles that practically cook themselves, this one will earn a spot in your regular rotation. Leftovers reheat beautifully, so it’s great for meal prep, too.

Dump and Go Creamy Chicken Parmesan Casserole - Easy, Comforting, and Crowd-Pleasing

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 6 servings

Ingredients

  

• 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces (or use thighs for extra tenderness)
• 12 ounces short pasta (penne, ziti, or rotini)
• 24 ounces marinara sauce (store-bought or homemade)
• 1 cup chicken broth
• 3/4 cup heavy cream (or half-and-half for lighter)
• 1 cup ricotta cheese (or cottage cheese, blended smooth)
• 1 1/2 cups shredded mozzarella, divided
• 1/2 cup grated Parmesan cheese, divided
• 2 cloves garlic, minced (or 1 teaspoon garlic powder)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes (optional, for a gentle kick)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 cup seasoned panko breadcrumbs (or regular breadcrumbs)
• 2 tablespoons olive oil (for the topping)
• Fresh basil or parsley, chopped, for garnish (optional)

Instructions

 

• Preheat and prep: Heat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
• Mix the sauce base: In a large bowl, whisk together marinara, chicken broth, heavy cream, ricotta, garlic, Italian seasoning, red pepper flakes, salt, and pepper until smooth.
• Add pasta and chicken: Stir the uncooked pasta and raw chicken pieces into the sauce mixture until everything is well coated.
• Layer the cheeses: Pour the mixture into the baking dish. Sprinkle 1 cup mozzarella and 1/4 cup Parmesan evenly over the top.
• Make the crunchy topping: In a small bowl, toss the panko with olive oil and the remaining 1/4 cup Parmesan. Scatter evenly over the casserole.
• Cover and bake: Cover tightly with foil and bake for 30 minutes.
• Uncover and finish: Remove the foil, sprinkle the remaining 1/2 cup mozzarella on top, and bake uncovered for 15–20 more minutes, until the pasta is tender and the topping is golden and crisp.
• Rest and garnish: Let the casserole rest for 5–10 minutes to set. Garnish with chopped basil or parsley, and serve.

What Makes This Special

This casserole brings the best parts of Chicken Parmesan into a single, simple dish. There’s tender chicken, a rich tomato sauce, a creamy base, and a golden, crunchy topping.

You skip the breading and frying but keep the flavor and the comfort factor. It’s flexible, works with pantry staples, and can be scaled for a crowd without extra work. Best of all, it’s a true dump-and-go recipe—minimal chopping, no pre-cooking, just assemble and bake.

Ingredients

• 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces (or use thighs for extra tenderness)
• 12 ounces short pasta (penne, ziti, or rotini)
• 24 ounces marinara sauce (store-bought or homemade)
• 1 cup chicken broth
• 3/4 cup heavy cream (or half-and-half for lighter)
• 1 cup ricotta cheese (or cottage cheese, blended smooth)
• 1 1/2 cups shredded mozzarella, divided
• 1/2 cup grated Parmesan cheese, divided
• 2 cloves garlic, minced (or 1 teaspoon garlic powder)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes (optional, for a gentle kick)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 cup seasoned panko breadcrumbs (or regular breadcrumbs)
• 2 tablespoons olive oil (for the topping)
• Fresh basil or parsley, chopped, for garnish (optional)

How to Make It

1. Preheat and prep: Heat your oven to 375°F (190°C).

   Lightly grease a 9×13-inch baking dish.

2. Mix the sauce base: In a large bowl, whisk together marinara, chicken broth, heavy cream, ricotta, garlic, Italian seasoning, red pepper flakes, salt, and pepper until smooth.
3. Add pasta and chicken: Stir the uncooked pasta and raw chicken pieces into the sauce mixture until everything is well coated.
4. Layer the cheeses: Pour the mixture into the baking dish. Sprinkle 1 cup mozzarella and 1/4 cup Parmesan evenly over the top.
5. Make the crunchy topping: In a small bowl, toss the panko with olive oil and the remaining 1/4 cup Parmesan. Scatter evenly over the casserole.
6. Cover and bake: Cover tightly with foil and bake for 30 minutes.
7. Uncover and finish: Remove the foil, sprinkle the remaining 1/2 cup mozzarella on top, and bake uncovered for 15–20 more minutes, until the pasta is tender and the topping is golden and crisp.
8. Rest and garnish: Let the casserole rest for 5–10 minutes to set.

   Garnish with chopped basil or parsley, and serve.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
• Freeze: Portion into freezer-safe containers and freeze for up to 3 months. For best texture, freeze before baking; thaw overnight, then bake as directed.
• Reheat: Reheat individual portions in the microwave in 60–90 second bursts, stirring between bursts. For the whole casserole, cover with foil and warm in a 325°F oven for 20–25 minutes.

Health Benefits

• Lean protein: Chicken provides a solid dose of protein for muscle repair and steady energy.
• Calcium and vitamin D: The cheeses and cream add calcium, important for bone health.
• Lycopene from tomatoes: Marinara sauce offers lycopene, an antioxidant linked to heart health.
• Balanced comfort: Pairing protein, carbs, and fat makes this meal satisfying and less likely to cause late-night snacking.
• Easy to lighten: You can trim calories by using half-and-half, part-skim mozzarella, and whole-wheat pasta without sacrificing flavor.

Pitfalls to Watch Out For

• Dry chicken: Cut pieces evenly so they cook at the same rate.

  Thighs are more forgiving if you’re worried about dryness.

• Undercooked pasta: Make sure there’s enough liquid. If your marinara is very thick, add an extra 1/4 cup broth.
• Soggy topping: Bake uncovered at the end so the breadcrumbs crisp. A quick 1–2 minute broil at the end helps if needed—watch closely.
• Bland flavor: Taste your sauce mixture before adding raw chicken.

  Adjust salt, pepper, and Italian seasoning to your liking.

• Curdled dairy: Keep the oven at 375°F and don’t skip the foil step. Gentle heat helps the sauce stay creamy.

Variations You Can Try

• Veggie boost: Stir in 2 cups baby spinach, sliced mushrooms, or roasted peppers before baking.
• Alfredo twist: Swap half the marinara for Alfredo sauce for an ultra-creamy, pink sauce.
• Low-carb: Replace pasta with steamed, well-drained cauliflower florets. Reduce broth by 1/4–1/3 cup.
• Spicy: Add 1–2 teaspoons Calabrian chili paste or extra red pepper flakes.
• Gluten-free: Use gluten-free pasta and gluten-free breadcrumbs; check your marinara label.
• Herb-forward: Add fresh chopped basil and oregano to the sauce and finish with a squeeze of lemon for brightness.
• Crispy prosciutto: Crumble 3–4 slices of crispy prosciutto over the top before serving for salty crunch.

FAQ

Do I need to cook the pasta first?

No.

The pasta cooks in the sauce and absorbs flavor as it bakes. Just make sure there’s enough liquid in the mixture and bake covered for the first portion of the cook time.

Can I use rotisserie or cooked chicken?

Yes. Stir in 3–4 cups of shredded cooked chicken and reduce the covered bake time by about 10 minutes.

Keep an eye on pasta doneness and finish uncovered as directed.

What’s the best pasta shape?

Short, sturdy shapes like penne, ziti, rotini, or rigatoni work best. They hold sauce well and cook evenly in the oven.

Can I make this ahead?

Assemble up to 24 hours in advance, cover, and refrigerate. Add 5–10 minutes to the covered bake time since it will be cold going into the oven.

How do I keep the sauce creamy without heavy cream?

Use half-and-half or whole milk and increase ricotta to 1 1/4 cups.

A tablespoon of cream cheese also adds silkiness without heaviness.

What if my topping browns too fast?

Tent loosely with foil once it’s golden, and continue baking until the pasta is tender. Remove the foil for the last few minutes if you want extra crispness.

Is this freezer-friendly after baking?

Yes, but the texture is best when frozen before baking. If freezing baked leftovers, thaw overnight and reheat covered to keep it moist.

Can I use chicken thighs?

Absolutely.

Thighs stay juicy and are harder to overcook. Trim excess fat and cut into 1-inch pieces.

How do I make it more “Parmesan-forward”?

Increase Parmesan to 3/4 cup total and add a splash of Worcestershire or a squeeze of lemon to brighten the flavors.

What sides go well with this?

A simple green salad with vinaigrette, roasted broccoli, or garlic bread are perfect companions. Keep sides fresh and crisp to balance the creamy casserole.

Wrapping Up

Dump and Go Creamy Chicken Parmesan Casserole gives you all the cozy comfort of the classic with a fraction of the effort.

It’s reliable, flexible, and family-friendly, with a golden top that begs you to grab a second scoop. Keep the ingredients on hand, and you’ll always have an easy win for weeknights, potlucks, or lazy Sundays. Once you try it, you’ll wonder why you ever fussed with breading and frying.