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

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

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)

Method
 

  1. Preheat and prep: Heat your oven to 375°F (190°C). Lightly grease a 9x13-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.