Dump and Bake Chicken Parmesan
This dump and bake chicken parmesan comes together effortlessly with minimal cleanup. Tender chicken, cheesy layers, and a golden breadcrumb topping make this a crave-worthy weeknight meal.
Equipment
- 1 Baking dish 9x13-inch greased
- 1 Foil To cover the dish before baking
Ingredients
Main ingredients
- 12 oz uncooked spaghetti noodles 1 package
- 24 oz marinara sauce 1 jar
- 2-3 cups water
- 1 lb boneless skinless chicken cut into bite-size pieces
- ½ teaspoon garlic powder
- 2 cups shredded mozzarella cheese divided
- ½ cup grated Parmesan cheese
- 1 cup Italian seasoned breadcrumbs
- Kosher salt and freshly ground black pepper to taste
Instructions
Instructions
- Preheat your oven to 425°F. Lightly grease a 9x13-inch baking dish so nothing sticks when you bake.
- Pour the uncooked spaghetti noodles into the dish. Try to spread them out evenly for good coverage.
- Add marinara sauce and water. Stir gently so noodles get coated but remain evenly spread.
- Distribute your chicken pieces all over noodles. Sprinkle garlic powder, salt, and pepper evenly on top for flavor.
- Add 1 cup mozzarella and all the Parmesan cheese over everything.
- Cover tightly with foil and bake for 30 minutes so chicken can get tender while flavors mingle.
- Remove foil. Stir pasta and chicken a bit to make sure it's cooking evenly.
- Sprinkle the remaining 1 cup mozzarella and breadcrumbs on top.
- Bake uncovered for 10–15 more minutes until golden, bubbly, and chicken is tender.
- Let it sit 5 minutes before serving.
Notes
Let leftovers cool before storing. Reheat in oven or air fryer for best breadcrumb texture.