No-Boil Chicken Penne

Comfort food that feels like a warm hug—this No-Boil Chicken Penne is exactly that. Think creamy ricotta, melty mozzarella, and tender shredded chicken, all married together with jarred pasta sauce and oven-baked penne. The best part? You never have to pre-cook the pasta. It’s a weeknight lifesaver that looks and tastes like you spent hours in the kitchen, but it’s simple enough for a busy evening. This recipe is written so you can follow it with confidence: organized steps, clear ingredient calls, and a few tips to get the best texture and flavor every time.

Why this recipe works: the jarred pasta sauce provides a flavorful base and enough acidity to balance the rich cheeses; ricotta keeps the finished dish creamy rather than heavy; a little extra water allows the undeclared pasta to absorb moisture and finish perfectly while baking; and topping with extra mozzarella gives you that irresistibly browned, bubbly surface. Use cooked chicken—rotisserie-style, poached, or leftover roasted chicken all work beautifully—and fresh basil at the end to brighten each bite.

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

Notes on ingredients and swaps

This list is streamlined on purpose. The jarred sauce gives consistent flavor and saves time—pick a style you love, like marinara or tomato basil. If you prefer a more herby sauce, one with added garlic or oregano will deepen the final dish. Make sure your chicken is cooked and chopped into bite-sized pieces so it heats through evenly while the pasta cooks in the sauce.

Ricotta is the secret to a silky, tender bake. Whole-milk ricotta adds richness, but low-fat versions work if you prefer. The recipe uses two cups of mozzarella total: one mixed into the sauce for creaminess and one reserved for a bubbling, golden topping. Parmesan brings a salty, nutty lift—freshly grated if possible.

Equipment

• 9×13-inch baking dish or similar casserole dish
• Mixing bowl and spoon or spatula
• Aluminum foil
• Measuring cups and spoons
• Oven preheated to 375°F (190°C)

Step-by-step Directions

Follow these rewritten, clear steps to assemble and bake your No-Boil Chicken Penne. The method preserves the original order of tasks while clarifying timing and technique so the uncooked penne hydrates and cooks fully during the bake.

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a thin coating of oil to prevent sticking.
2. Pour the entire jar of pasta sauce into a large mixing bowl. Add 1-1/2 cups water and stir until well combined. This diluted sauce will provide the cooking liquid the uncooked penne needs to soften in the oven.
3. Add the 15-oz container of ricotta cheese to the sauce mixture. Stir or fold gently until the ricotta is evenly distributed and the sauce is creamy. A few small lumps of ricotta are fine; they’ll melt as the dish bakes.
4. Stir in 1 cup of the shredded mozzarella and the 1/4 cup parmesan cheese to the sauce-ricotta mixture. Mixing part of the mozzarella into the sauce ensures the casserole will be creamy throughout.
5. Add the 3 cups of chopped, fully cooked chicken to the bowl and fold it into the sauce so each piece is coated. Use chicken that is already cooked through; the bake will only reheat it and allow the flavors to meld.
6. Fold the 8 oz of uncooked penne pasta into the sauce mixture. Make sure most of the pasta is submerged in the liquid; if necessary, press pieces down so they’re evenly coated. The uncooked penne will absorb the sauce and water while baking.
7. Transfer the entire mixture into the prepared 9×13-inch baking dish, spreading it into an even layer so the pasta cooks uniformly.
8. Sprinkle the remaining 1 cup of shredded mozzarella evenly over the top of the pasta mixture. This layer will create a golden, bubbling crust as the dish bakes.
9. Cover the baking dish tightly with aluminum foil. A secure tent of foil traps steam and helps the penne cook through without drying out the top layer of cheese.
10. Bake the covered dish in the preheated oven for 25 minutes. After 25 minutes, remove the foil and continue baking for an additional 10–15 minutes, or until the pasta is tender and the cheese on top is melted and bubbly with light browning. If the top browns too quickly, loosely tent it with foil for the remaining time.
11. When the bake is done, remove the dish from the oven and let it rest for 5 minutes. This brief rest allows the sauce to set slightly and makes it easier to serve neat portions.
12. Sprinkle the 2 Tbsp chopped fresh basil over the top just before serving to add a bright, herbal contrast to the rich, cheesy casserole. Serve warm with a simple green salad or garlicky bread.

Timing and make-ahead tips

Total active time is minimal—about 15–20 minutes to assemble—followed by about 35–40 minutes of oven time. If you want to prepare this ahead, assemble the dish in the baking dish, cover it tightly with plastic wrap, and refrigerate for up to 24 hours. When you’re ready to bake, remove the plastic, cover with foil, and add 5–10 minutes to the covered baking time since the dish will be cold from the fridge.

Serving suggestions

This No-Boil Chicken Penne is a stand-alone meal, but it pairs beautifully with crisp, simple sides. Try a green salad with lemon vinaigrette, roasted broccoli, or sautéed spinach. For a heartier spread, serve with warm garlic bread to mop up every last bit of creamy sauce.

Storage and reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until hot throughout, or warm a full tray in a 350°F (175°C) oven covered with foil for 15–20 minutes. If the bake has thickened in the fridge, add a splash of water or sauce before reheating to loosen the texture.

Flavor variations and add-ins

Want to customize? Here are a few easy, complementary add-ins that won’t derail the balance of the dish:

• Add a handful of baby spinach or chopped kale into the sauce mixture for extra greens. Fold them in raw—they’ll wilt as the dish bakes.
• Stir in 1/2 cup olives or artichoke hearts for a Mediterranean twist.
• For a smoky element, use shredded smoked chicken or toss in a few teaspoons of smoked paprika to the sauce.
• Boost the herb profile with 1 tsp dried oregano or 1 tsp dried basil mixed into the sauce before adding the pasta.

Troubleshooting

If the pasta seems undercooked after the initial covered bake, return the dish to the oven covered and bake in 5–10 minute increments until tender. If the top browns too quickly before the pasta is done, tent it loosely with foil to prevent burning. If the finished casserole feels too saucy, let it rest uncovered for a few more minutes to thicken; if it feels dry, spoon a little extra warm pasta sauce or a splash of water over the top before serving.

Why this is a weeknight hero

This recipe hits the sweet spot between convenience and comfort. You don’t need to boil pasta, which saves a pot and time. Using jarred sauce keeps seasoning simple without sacrificing flavor, while the combination of ricotta, mozzarella, and parmesan produces that luxurious, oven-baked creaminess everyone loves. It’s forgiving, family-friendly, and easy to scale up for company or down for two.

Final thoughts

No-fuss, satisfying, and reliably delicious—this No-Boil Chicken Penne will become one of those recipes you reach for again and again. It’s perfect for busy nights, easy to customize, and excellent for using up leftover chicken. Follow the straightforward steps above to achieve a rich, cheesy pasta bake with minimal effort and maximum comfort.

Happy cooking, and enjoy every bubbling, cheesy forkful.