Name: Dump and Bake Chicken Parmesan
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 package spaghetti noodles (12 oz, uncooked); 1 jar marinara sauce (24 oz); 2-3 cups water; 1 lb boneless skinless chicken (cut into small pieces); 1/2 teaspoon garlic powder; 2 cups mozzarella cheese (grated and divided); 1/2 cup Parmesan cheese (grated); 1 cup Italian seasoned breadcrumbs; to taste Kosher salt and freshly ground black pepper

The pressure builds and you start counting down minutes until you eat. You remember the sound of the steam cues as the pressure cooker does its job, slowly turning simple ingredients into that comforting dish you’ve been craving. The kitchen smells begin to fill the room and you spot the promise of cheesy goodness waiting for you soon.

Pressure cooker bubbling with Dump and Bake Chicken Parmesan — A comforting bubbling Dump and Bake Chicken Parmesan fresh from the pressure cooker.

You recall the tender pull of the chicken once it’s cooked through, so juicy and soft it almost melts in your mouth. You sense that the broth depth from the marinara and water mix gives this dish its full flavor, all melding together under pressure. Every minute you count down feels like a promise of something delicious coming your way.

There’s that moment when you gotta do the slow release and carefully lift the lid, ready to see that bubbly, golden cheese sitting on top. You know this isn’t just dinner, it’s a warm hug from your pressure cooker, and you can’t wait to dive in.

The Real Reasons You Will Love This Method

You dump all the ingredients together without fuss, easy peasy for busy nights.
The pressure cooker makes the chicken tender pull so effortlessly.
The broth depth from the marinara sauce and water keeps everything juicy and flavorful.

It bakes that perfect cheesy crust on top, just like you want it.
You save time without sacrificing that homemade taste.
Clean up’s a breeze since you use just one dish.
This method works great if you wanna impress but keep it simple.

Your Simple Ingredient Checklist

1 (12 oz) package spaghetti noodles, uncooked
1 (24 oz) jar marinara sauce
2-3 cups water
1 lb boneless skinless chicken, cut into small pieces
½ teaspoon garlic powder
2 cups mozzarella cheese, grated and divided
½ cup Parmesan cheese, grated
1 cup Italian seasoned breadcrumbs
Kosher salt and freshly ground black pepper, to taste

You gotta make sure your chicken’s cut nice and small so it cooks evenly. The spaghetti noodles get to soak up all those sauce flavors perfectly 'cause they cook right there in the mix. Don’t forget to split the mozzarella cheese between the layers and the topping. That Italian seasoned breadcrumbs topping gives it that crunchy, delicious final touch you’ll love.

Ingredients laid out for Dump and Bake Chicken Parmesan including noodles, chicken, cheese, and marinara — Key ingredients ready to go for your Dump and Bake Chicken Parmesan casserole.

Your Complete Cooking Timeline

Step 1: Preheat your oven to 3756F (1906C). This sets the stage for the bake part that finishes off the dish.
Step 2: Grab a 9x13 inch baking dish. Dump in your uncooked spaghetti, marinara sauce, water, cut chicken, garlic powder, and half of the mozzarella cheese.

Step 3: Season with kosher salt and black pepper as you like. Mix it all up real good so the pasta’s submerged in the liquid and coated well.
Step 4: Sprinkle the rest of mozzarella cheese on top, followed by the Parmesan cheese and Italian seasoned breadcrumbs.
Step 5: Cover the dish tightly with aluminum foil to trap the steam cues during baking.

Step 6: Bake for 30 minutes, then carefully remove the foil and bake for an extra 10-15 minutes so the cheese get bubbly and golden.
Step 7: Let it rest for 5 minutes before serving. This slow release lets all the flavors settle nicely and makes it easier to scoop out.

Valve Hacks You Need to Know

Quick Steam Check: Listen for the steam cues early on to know when the pressure builds up, so you can time your slow release perfectly. It helps avoid overcooking.

Natural Release Shortcut: If you’re pressed for time, you can do a quick release but remember the slow release helps keep the chicken tender pull just right.
Lid Swap Hack: When you remove the foil after the initial bake, keep your pressure cooker lid nearby for the slow release if you wanna finish it off with that gentle cooking touch.

Your First Taste After the Wait

You lift your fork and the first bite of this Dump and Bake Chicken Parmesan hits your tongue with that perfect blend of tender chicken and pasta soaked in rich marinara. That cheesy top layer cracks delightfully under your fork, giving a satisfying crunch you weren't even expecting.

The mozzarella melts nicely, mixing with the Parmesan and crumb topping for a creamy, savory finish you’ll remember. You sense how the broth depth from the sauce wraps everything up with a juicy, full mouthfeel.

Every bite feels cozy and warm like you’re getting a hug from your kitchen, and you realize you didn’t even have to spend too long watching it cook. It’s the kinda dinner that makes you wanna come back for seconds real quick.

Final plated Dump and Bake Chicken Parmesan with cheesy golden topping ready to serve — Ready to serve: delicious cheesy Dump and Bake Chicken Parmesan with golden breadcrumb topping.

How to Store This for Later

Fridge: Cover leftovers tightly and keep in the fridge for up to 4 days. Reheat in the microwave or oven for best results.

Freezer: You can freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat Tip: Reheat covered with foil in the oven to keep the cheese from drying out and getting rubbery.
Portion Out: Slice into single servings before storing so you just grab what you want later without extra mess.

Everything Else You Wondered About

Can I use gluten-free pasta? Yeah, you can swap spaghetti for gluten-free noodles but you gotta check cook times since they may change a bit.
What if I don’t have Italian seasoned breadcrumbs? Just mix regular breadcrumbs with some Italian herbs you got on hand. Works just fine.
Can I make this spicier? Totally, toss in some red pepper flakes in the sauce or sprinkle over the top before baking.

Is it okay to use frozen chicken? It’s best with fresh but you can use frozen if you increase cooking time slightly and check steam cues carefully.
Do I need to soak noodles first? Nope, the water and sauce do the job during baking so no soaking needed.
Why cover with foil? Foil traps steam cues and keeps the top moist so your chicken stays tender and the pasta cooks evenly without drying out.

For similar easy pressure cooker comfort food, explore other recipes like Healthy Taco Casserole, Bacon And Egg Empanadas, and Spinach Salad With Bacon And Eggs. These recipes also emphasize broth depth, perfect pressure cooking, and minimal fuss, just like this Dump and Bake Chicken Parmesan.