Oven Baked 5-Ingredient Chicken Parmesan Pasta

This oven baked 5-ingredient chicken parmesan pasta is exactly the kind of weeknight dinner I lean on when work runs late and everyone’s already asking what’s for dinner. You simply place breaded frozen chicken patties on top of raw penne, add just three more pantry-friendly ingredients, and let the oven do all the work in one baking dish. It delivers all the comforting flavors of classic chicken parmesan—crispy chicken, rich tomato sauce, tender pasta, and gooey melted cheese—without boiling noodles or frying anything.

Servings: 4

Ingredients

• 8 ounces dry penne pasta
• 3 cups jarred marinara sauce
• 1½ cups water
• 4 breaded frozen chicken patties
• 1½ cups shredded mozzarella cheese

Instructions

1. Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish with cooking spray or a thin coating of oil.
2. Spread the dry penne evenly across the bottom of the prepared baking dish.
3. In a large measuring cup or bowl, stir together the marinara sauce and water until fully combined.
4. Pour the sauce mixture evenly over the pasta, making sure most of the noodles are covered with liquid.
5. Arrange the frozen chicken patties on top of the sauced pasta, spacing them evenly across the dish.
6. Cover the dish tightly with aluminum foil, sealing the edges well to trap steam.
7. Bake for 30 minutes.
8. Carefully remove the foil and sprinkle the mozzarella cheese evenly over the chicken patties and pasta.
9. Return the dish to the oven uncovered and bake for an additional 10 to 15 minutes, or until the cheese is melted and bubbly and the pasta is tender.
10. For extra browning, broil for 1 to 2 minutes at the end, watching carefully.
11. Let the casserole rest for 5 minutes before serving. Spoon pasta onto plates and top each serving with a chicken patty and plenty of melted cheese.

Variations & Tips

• Add an extra ½ cup mozzarella or a sprinkle of grated Parmesan for an even cheesier dish.
• Use your favorite pasta sauce, such as tomato basil, roasted garlic, or spicy arrabbiata.
• Add frozen meatballs alongside the pasta for extra protein.
• If using whole wheat pasta, add an extra ¼ cup water and begin checking for doneness a few minutes early.
• For added vegetables, stir in frozen spinach, peas, or sliced bell peppers before adding the sauce mixture.
• To make ahead, assemble the casserole, cover tightly, and refrigerate for up to 24 hours. Add 5 to 10 minutes to the covered baking time when cooking from cold.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or extra marinara sauce to keep the pasta moist.

Serving Suggestions

Serve with a crisp green salad tossed in Italian dressing and warm garlic bread or a crusty baguette. Steamed green beans, roasted broccoli, or a simple side of sautéed vegetables make excellent accompaniments. For lunch leftovers, pair with fresh spinach or arugula and a little extra Parmesan cheese.