No-Boil Chicken Parmesan Pasta Recipe
No-Boil Chicken Parmesan Pasta Recipe: An Easy Baked Pasta recipe loaded with protein and cheese! Our no-boil baked pasta method is quick and simple.
Easy Baked Pasta Recipe
Parents… We are always on the lookout for a quick and approachable midweek dinner ideas, aren’t we?
I can’t think of a more family-friendly dinner than a classic Baked Pasta Recipe.
Baked Pasta is a dish that is simple enough to tempt even the pickiest eaters.
It’s easy for mom or dad to prep and pop in the oven within 20 minutes of arriving home from work.
Most baked pasta recipes are fairly well-balanced in carbs, protein, and veggies.
You can usually prepare them in advance, so you only need to move one pan, from the fridge to the oven, when it’s time for dinner.
Yet best of all, everyone gets a heaping scoop of steaming comfort, oozing with molten cheese.
Dinner. Is. Served.
No-Boil Chicken Parmesan Pasta Recipe
If I were asked to dream up a comfort dish that everyone, from young to old, would enjoy it would include:
- Pasta
- Chicken
- Cheese
- and Marinara Sauce
So that’s what I’m serving up today!
This super simple no-boil pasta bake has all the flavors of heavy Chicken Parmesan and Pasta. Yet it’s lighter on the hips, and much more user-friendly.
I think we can all appreciate that!
Chicken Parmesan Baked Pasta Recipe Variations
This simple Chicken Parmesan Pasta Bake recipe offers so many options…
- You can boil the pasta, or skip the boiling.
- You can use a baking dish, or make a One-Pot version in a large oven-proof skillet.
- You can use fresh herbs from your garden, or stick with dried herbs.
- You can buy jarred marinara, you use homemade marinara.
- You can use regular wheat pasta, or gluten-free pasta. (And also swap the panko for gluten-free breadcrumbs.)
- You can add additional sauteed veggies. (Add them in when you sauté the onions.)
- You can even omit the chicken.
No matter how you tweak it, this dish still tastes fresh and inviting!
Chicken Parmesan Pasta Bake Ingredients
Here’s what you will need to make our No-Boil Chicken Parmesan Pasta Recipe…
- Small dried pasta (fusilli or rotini)
- Boneless chicken breast, cut into bite-size pieces
- Butter
- Onion
- Garlic
- Italian seasoning
- Marinara sauce (store-bought or homemade)
- Fresh basil (optional)
- Mozzarella cheese
- Parmesan cheese
- Panko breadcrumbs
How to Make Chicken Parmesan Baked Pasta
- No-Boil Method: Place the dried pasta in a large bowl. Add very hot tap water. Stir, then allow the pasta to soak for 20 minutes.
- Sauté. Set a large skillet over medium heat. Add the onions and garlic. Sauté for 2 minutes. Then add in the chicken pieces and
Italian seasoning. Stir and cook the chicken for 3-5 minutes. - Get Saucy. Stir in the marinara sauce and chopped basil.
- Mix. Drain the soaked pasta. Dump the pasta in the baking dish. Then stir in the marinara and shredded mozzarella. Spread the pasta out in an even layer. (This can all be done in a large oven-proof skillet for a One-Pot Recipe.)
- Top. Sprinkle more mozzarella and parmesan cheese over the top of the pasta. Sprinkle with panko breadcrumbs.
- Bake. Place in the oven until bubbly!
Get the Full (Printable) No-Boil Chicken Parmesan Pasta Recipe Below
No-Boil Pasta Bake
The key to any no-boil pasta recipe is to either soak the pasta before baking, or to add water to the baking dish for the pasta to absorb as it bakes.
Personally, I find when you add water to a pasta sauce, sometimes it negatively affects the consistency of the sauce.
However, when you soak the dried pasta in water as you prepare the other ingredients, it softens and is reasy to cook through as it bakes.
If you have to soak it, why not just boil the pasta?
It’s true, boiling the pasta might be just as easy. However, you don’t actually need the extreme heat of boiling to get the pasta to the perfect al dente texture while baking.
You can save energy and keep your kitchen cool by just soaking it!
One-Pot Chicken Parmesan Pasta?
Although I show this recipe in a ceramic baking dish, you can definitely make it in a very large oven-proof skillet.
There’s no need for the baking dish if you happen to have a 14 inch cast iron skillet.
In that case, it can be made as a complete one-pot meal.
Freezing Instructions
You can freeze this Chicken Parmesan Baked Pasta either before or after baking.
Unbaked: Once assembled, cover the top with foil. Then wrap the entire dish in plastic. Freeze for up to 3 months.
When ready to use, remove the plastic (keep the foil on) and bake at 350 degrees F for 1 hour.
Baked: If you are freezing leftovers, let them thaw at room temperature before reheating. Then bake at 350 for 20-30 minutes.
More Baked Pasta Recipe You Will Love
- No-Boil Baked Ziti with Sausage and Ricotta
- Cowboy Chili Lasagna
- Ricotta Stuffed Shells
- Baked Spaghetti Pie
- Supreme Pizza Lasagna
- Chicken Parmesan Stuffed Shells
- One-Pot Chicken Noodles Casserole
- Enchilada-Style Mexican Stuffed Shells
No-Boil Chicken Parmesan Pasta Recipe
Ingredients
- 1 pound small dried pasta (fusilli or rotini)
- 1 pound boneless chicken breast, cut into bite-size pieces
- 4 tablespoons butter, divided
- 1 cup diced onion
- 4 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 48 ounces marinara sauce
- 1/2 cup chopped fresh basil (optional)
- 3 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/2 cup panko breadcrumbs
Instructions
- No-Boil Method: Place the dried pasta in a large bowl. Add a generous spoonful of salt and fill the bowl with very hot tap water. Stir well, then allow the pasta to soak for 20 minutes. (You can also boil the pasta according to package instructions.)
- Meanwhile, preheat the oven to 350 degrees F. Set out a large 9X13 inch baking dish. (Or make a one-pot version, using an XL oven-proof skillet.)
- Set a large skillet over medium heat. Add 2 tablespoons butter. Once melted, add the onions and garlic. Sauté for 2 minutes. Then add in the chicken pieces and Italian seasoning. Sprinkle generously with salt and pepper. Stir and cook the chicken for 3-5 minutes.
- Stir in the marinara sauce and chopped basil. Turn off the heat.
- Drain the pasta. Dump the pasta in the baking dish. Then stir in the marinara and 2 cups of shredded mozzarella. Spread the pasta out in an even layer. (This can all be done in a large oven-proof skillet.)
- Sprinkle the remaining mozzarella and the parmesan over the top of the pasta.
- Melt the remaining 2 tablespoons of butter and toss it with the panko breadcrumbs. Then sprinkle the panko over the top of the pasta dish.
- Bake for 30 minutes, until the edges are bubbly and the top is golden.
These are my favorite kind of recipes to find. Easy and no extra crazy steps. And it was delicious my family loved it.
Love this pasta recipe! Such a hit with the whole family!
This turned out incredible! I love that you didn’t have to boil the pasta, and it saved me a step. Thank you!
Made this last night and boyfriend and I devoured it!! Such a good combo of flavors and the recipe is incredibly forgiving (swaps are easy to make). Reheating the leftovers today for dinner!! Thank you!
This is legit one of my favorite pasta chicken dishes!Â
Oh my goodness, such a great pasta dish!Â