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.

Servings: 4

8 ounces raw dry penne pasta

Preheat your oven to 400°F (200°C). Lightly grease a 9x13-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.

Bake the covered pan on the center rack for 30 minutes, until the pasta is mostly tender and the chicken patties are heated through.

Carefully remove the foil (watch for steam), then sprinkle the shredded mozzarella cheese evenly over the tops of the chicken patties and the exposed pasta.

Return the pan to the oven, uncovered, and bake for another 10–15 minutes, until the cheese is melted and bubbly and the pasta is fully cooked to your liking. If you want extra color, you can broil for 1–2 minutes at the end, watching closely.

Let the pan rest for 5 minutes before serving so the sauce thickens slightly. To serve, scoop a portion of pasta and top it with a chicken patty and plenty of melty cheese.

If your family loves extra cheesy pasta, add an extra 1/2 cup of mozzarella or a sprinkle of grated Parmesan on top before the final bake. You can swap marinara for any red pasta sauce you like—tomato basil, arrabbiata for a little heat, or a chunky vegetable marinara for more texture. For more protein, use larger chicken patties or tuck a few frozen meatballs in among the penne before adding the sauce. If you prefer whole wheat pasta, increase the water by about 1/4 cup and check for doneness a few minutes earlier, since different brands cook at different rates. To sneak in veggies, scatter a cup of frozen spinach, peas, or bell pepper strips over the pasta before you pour on the sauce. Make-ahead tip: assemble the pan in the morning (using cold water instead of warm), cover tightly, and refrigerate; when you’re ready to bake, add 5–10 extra minutes to the covered bake time to account for the chill. Leftovers reheat well in the microwave with a splash of water or extra sauce to keep everything saucy.