Place breaded frozen chicken patties atop raw dry penne, along with 3 ingredients, into a rectangular baking pan for a weeknight dinner that’s alway

This Oven-Baked 5-Ingredient Chicken Parmesan Pasta is a high-efficiency “dump-and-bake” meal that utilizes direct-hydration to cook the pasta in the oven. By combining raw penne with a precisely measured ratio of marinara sauce and water, you create a poaching liquid that softens the noodles as the frozen chicken patties bake on top. The chicken acts as a “lid” for the pasta while its breading absorbs the savory steam from the sauce, resulting in a cohesive, single-pan version of the classic Italian-American staple.

Oven Baked 5-Ingredient Chicken Parmesan Pasta

Ingredients:

Step-by-Step Directions:

Step 1: The Noodle Layer: Preheat your oven to 400°F. Grease a 9×13-inch rectangular pan. Spread the dry penne into a flat, even layer at the bottom.

Tip: An even spread is a vital mechanical step. Because the pasta is uncooked, it relies on being submerged to hydrate. If the noodles are mounded in the center, the ones on top will stay hard while the ones on the bottom become overcooked.

Step 2: The Hydration Pour: Whisk the marinara and water together. Pour it over the pasta and shake the pan to ensure the liquid settles into all the gaps.

Step 3: The Patty Placement: Place the frozen chicken patties directly on top of the saucy pasta.

Tip: The patties act as a “thermal buffer.” They absorb the initial high heat of the oven, protecting the sauce from scorching while slowly releasing moisture back into the pan as they thaw and cook.

Step 4: The Sealed Steam Bake: Cover tightly with foil and bake for 30 minutes.

Tip: Crimp the edges of the foil firmly. This is a structural necessity; you are essentially creating a makeshift pressure cooker. If steam escapes, the water level will drop, and your penne will remain “crunchy” in the center.

Step 5: The Cheesy Finish: Remove the foil and top with mozzarella. Bake uncovered for 10/15 minutes.

The Visual Cue: The dish is ready when the cheese is bubbling and the sauce has reduced into a thick, clingy glaze around the penne.

Step 6: The Viscosity Rest: Let the pan sit for 5 minutes before serving.

Tip: This rest is a “structural” necessity. The residual heat will finish the pasta’s hydration, while the sauce “sets” so it doesn’t run when you scoop out a portion.