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

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 literally place breaded frozen chicken patties on top of raw dry penne, add just three more pantry-friendly ingredients, and let the oven do all the work in one rectangular baking pan. It has all the cozy chicken parm flavors—crispy chicken, saucy pasta, and melty cheese—without the fuss of boiling noodles or frying anything on the stove.
I like to serve this chicken parmesan pasta with a simple green salad tossed in Italian dressing and some garlic bread or a baguette to scoop up any extra sauce. Steamed green beans or roasted broccoli are easy veggie sides that cook while the pasta bakes. If you’re packing leftovers for lunch, add a handful of fresh spinach or arugula on the side and a little extra grated Parmesan to sprinkle over the top when you reheat.
Oven Baked 5-Ingredient Chicken Parmesan Pasta
Ingredients
8 ounces raw dry penne pasta
3 cups jarred marinara sauce
1 1/2 cups water
4 breaded frozen chicken patties
1 1/2 cups shredded mozzarella cheese
Directions
Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch rectangular baking pan with cooking spray or a thin swipe of oil for easier cleanup.
Pour the raw dry penne pasta evenly into the bottom of the rectangular baking pan, spreading it into a flat, even layer so the noodles cook uniformly.
In a large measuring cup or bowl, stir together the jarred marinara sauce and the water until well combined. This extra liquid helps the dry pasta cook right in the pan.
Pour the marinara and water mixture evenly over the dry penne in the pan, gently shaking the pan or using a spoon to make sure most of the pasta is submerged in the sauce.
Place the breaded frozen chicken patties directly on top of the saucy raw penne, spacing them out so each portion of pasta has a patty on top. This is the key step: the patties sit right over the uncooked pasta in the rectangular baking pan.
Cover the pan tightly with aluminum foil, making sure to crimp the edges so steam can’t easily escape. This helps the pasta cook through and keeps the chicken from drying out.