No-Boil Chicken Penne

Comfort food doesn’t have to be complicated. This No-Boil Chicken Penne is a weeknight superhero: cheesy, saucy, and ready with minimal hands-on time. I love dishes like this because they feel indulgent while still being approachable—perfect for busy evenings when you want something cozy without standing over the stove for ages. The recipe calls for a single jar of pasta sauce, ricotta for creaminess, shredded mozzarella and parmesan for that melty, golden finish, plus cooked chicken and penne that absorb all the flavor. It’s the kind of casserole you can toss together, slide into the oven, and come back to a bubbling, comforting meal.

This version keeps things simple and flexible. Use shredded chicken you already have on hand—rotisserie-style or poached—and pick a pasta sauce you love. The ricotta blends into the sauce to create a silky texture, while the mozzarella provides stretchy, gooey pulls and the parmesan layers in a savory, nutty note. Fresh basil sprinkled at the end brightens the entire dish with a herbaceous pop.

Why You’ll Love This No-Boil Chicken Penne

• One-pan ease: No need to boil pasta separately—that’s less mess, less fuss.
• Speedy assembly: If your chicken is pre-cooked, this comes together in under 15 minutes before baking.
• Comforting and creamy: Ricotta and mozzarella make a luxuriously creamy interior without heavy cream.
• Family-friendly: A crowd-pleaser for kids and adults alike, and easy to adapt with additions like veggies or different cheeses.

Ingredients

• 1 (26-oz) jar pasta sauce
• 1-1/2 cups water
• 1 (15-oz) container ricotta cheese
• 2 cups shredded mozzarella, divided
• 1/4 cup parmesan cheese
• 3 cups cooked chicken, chopped
• 8-oz uncooked penne pasta
• 2 Tbsp chopped fresh basil

Taste and Texture Notes

The sauce-to-pasta ratio in this dish is carefully balanced so the penne becomes tender right in the baking dish, absorbing flavor while staying saucy rather than soupy. Ricotta lends a creamy, slightly tangy layer that prevents the casserole from drying out, and the divided mozzarella ensures both melty interior cheese and a golden, bubbly top. Parmesan is used sparingly to give just enough salty, umami bite. Chopped cooked chicken adds lean protein and heartiness without changing the quick prep time.

Equipment

• Large mixing bowl
• 9×13-inch baking dish (or similar)
• Spoon or rubber spatula
• Aluminum foil (optional, for covering while baking)

Step-by-Step Instructions

Below is a clear, stepwise set of directions that follow the ingredient list exactly and keep the original order of assembly. Read through once, then assemble and bake.

1. Preheat your oven to 375°F (190°C). Prepare a 9×13-inch baking dish by lightly greasing it or spraying it with nonstick spray.
2. In a large mixing bowl, combine the entire jar of pasta sauce with 1-1/2 cups water. Stir until the sauce and water are evenly mixed and slightly thinned.
3. Add the 15-oz container of ricotta cheese to the sauce mixture. Use a spoon or spatula to stir until the ricotta is evenly incorporated and the sauce appears creamy and uniform.
4. Stir in 1/2 cup of the shredded mozzarella (reserve the remaining cheese for topping). Mix until the mozzarella is evenly distributed in the sauce and begins to melt slightly from the warmth of the sauce.
5. Add the 3 cups of chopped, cooked chicken to the bowl. Fold the chicken into the sauce and ricotta mixture so the pieces are well coated.
6. Pour the 8-oz uncooked penne pasta into the bowl with the sauce, ricotta, and chicken. Stir thoroughly so each pasta piece is coated and submerged as much as possible in the sauce mixture.
7. Transfer the entire mixture to the prepared 9×13-inch baking dish, spreading it into an even layer so the pasta sits level and the sauce is distributed across the surface.
8. Sprinkle the remaining 1-1/2 cups of shredded mozzarella evenly over the top of the pasta mixture. Then, evenly sprinkle 1/4 cup parmesan cheese across the surface to add a savory finish.
9. Cover the baking dish tightly with aluminum foil. Place it in the preheated oven and bake for 25 minutes. This covered baking allows the penne to cook through by steaming in the sauce without needing a separate pot.
10. After 25 minutes, carefully remove the foil. Continue baking, uncovered, for an additional 10–15 minutes, or until the pasta is tender and the cheese on top is melted and bubbly with slight browning where it touches the hot edges.
11. Remove the dish from the oven and let it rest for 5 minutes to set. Sprinkle 2 Tbsp chopped fresh basil over the top right before serving for a bright, fresh finish.

Serving Suggestions

Serve generous scoops right from the baking dish alongside a simple green salad dressed with lemon vinaigrette to cut through the richness. Garlic bread or a crusty loaf rounds out the meal perfectly and gives you something to scrape up every last cheesy bite. Leftovers reheat well—cover and warm in a 350°F oven until heated through, or microwave individual portions for a quick lunch.

Substitutions and Add-Ins

• If you prefer a different cheese profile, swap part of the mozzarella for provolone or fontina for a deeper, nuttier flavor.
• Stir in 1–2 cups of chopped vegetables such as spinach, bell pepper, or mushrooms with the cooked chicken for added color and nutrients. If the veg are raw and high-moisture (like mushrooms), sauté briefly first to avoid excess liquid.
• For a spicy kick, add 1/2 teaspoon red pepper flakes to the sauce mixture or choose a spicy jarred pasta sauce.
• Use whole-wheat penne for a heartier texture or a gluten-free penne if you need a gluten-free option—cook times in the oven remain the same since the pasta cooks in the sauce.

Make-Ahead Tips

This dish is forgiving for make-ahead plans. Assemble it in the baking dish, cover tightly, and refrigerate up to 24 hours before baking. If chilled, you may need to add 5–10 minutes to the baking time and ensure it reaches a hot, bubbly center before serving. For freezing, prepare up to the point of baking, wrap tightly with plastic, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, and increase bake time as needed.

Recipe Card

Here’s a quick glance at the ingredient list and method—perfect to screenshot or jot down on a grocery list:

• 1 (26-oz) jar pasta sauce
• 1-1/2 cups water
• 1 (15-oz) container ricotta cheese
• 2 cups shredded mozzarella, divided
• 1/4 cup parmesan cheese
• 3 cups cooked chicken, chopped
• 8-oz uncooked penne pasta
• 2 Tbsp chopped fresh basil

Method: Preheat oven to 375°F. Mix sauce + water, add ricotta, half the mozzarella, and chicken. Stir in penne. Transfer to greased 9×13 dish, top with remaining mozzarella and parmesan. Cover and bake 25 minutes. Uncover and bake 10–15 more minutes until bubbly. Rest 5 minutes and top with basil.

Notes on Ingredients

This recipe relies on cooked chicken, which you can make yourself by roasting, poaching, or using a store-bought cooked option. If you roast or poach chicken at home, chop it into bite-size pieces so it warms quickly in the casserole. Choose a pasta sauce that matches your flavor preference—herb-forward, spicy arrabbiata, or a smooth marinara all work well.

Final Thoughts

No-Boil Chicken Penne is the kind of dinner that wins on simplicity and comfort. The one-dish method saves time and clean-up, while ricotta and melted cheeses make every forkful creamy and satisfying. It’s reliably delicious for weeknights, potlucks, or when you need a fuss-free crowd-pleaser. Make it your own with mix-ins or let it shine as written—the results are always cozy and comforting.

If you try it, let the aroma fill your kitchen and plan for seconds—this one disappears fast.