There’s something delightfully comforting about a one-dish pasta bake that comes together with minimal fuss and maximum flavor. This No-Boil Chicken Penne recipe is just that: creamy, cheesy, and loaded with tender chicken, all made using a single jar of pasta sauce and no pre-cooking of the pasta. It’s the kind of weeknight dinner that feels like a warm hug, yet looks impressive enough for guests. If you love straightforward, reliable recipes that don’t skimp on taste, you’re going to cherish this one.

Why this recipe works

Shortcuts that actually improve a dish are rare, but this No-Boil Chicken Penne nails it. Using a jar of pasta sauce plus water gives the uncooked penne time to absorb flavor as it bakes, while the ricotta and cheeses create a lush, creamy texture that holds everything together. There’s no standing over a boiling pot, no frantic timing to keep pasta al dente, and no long list of steps. It’s practically effortless, but it delivers those cozy, cheesy vibes you crave.

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

Use a good-quality pasta sauce you enjoy on its own; its flavor will carry through the entire dish. The ricotta brings creaminess and helps bind the sauce to the pasta, while mozzarella gives stretch and that irresistible cheesy pull. Parmesan adds a salty, nutty finish. For the chicken, leftover roasted or poached chicken works beautifully; just chop it into bite-sized pieces. Fresh basil stirred in after baking brightens the whole dish.

Equipment

9×13-inch baking dish or similar
Mixing bowl and spoon or spatula
Aluminum foil (optional)
Measuring cups and spoons

Step-by-step instructions

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with a light coating of oil or nonstick spray so the pasta won’t stick.
In a large mixing bowl, pour the 26-ounce jar of pasta sauce and add 1-1/2 cups water. Stir until the mixture is smooth and evenly combined. This thinned sauce will provide the liquid the uncooked penne needs to cook through in the oven.
Add the 15-ounce container of ricotta cheese to the sauce mixture. Stir until the ricotta is fully incorporated and the sauce turns creamy and slightly lighter in color. Make sure there are no large ricotta lumps remaining.
Fold in 3 cups of chopped cooked chicken to the sauce and ricotta mixture, distributing the chicken evenly throughout so every portion gets some protein.
Add the 8 ounces of uncooked penne pasta to the bowl and toss gently to coat the pasta with the sauce. Ensure most pieces are submerged or well-coated; this helps them absorb moisture and cook evenly in the oven.
Pour the pasta, sauce, chicken, and ricotta mixture into the prepared baking dish, spreading it into an even layer so the pasta will bake uniformly.
Sprinkle 1 cup of the shredded mozzarella evenly across the top of the pasta mixture. Reserve the remaining 1 cup of mozzarella for a second cheese layer after baking or for a golden finish near the end of cooking.
Sprinkle the 1/4 cup of parmesan cheese evenly over the mozzarella layer to add salty, savory depth.
Cover the baking dish tightly with aluminum foil to trap steam. Bake in the preheated 375°F oven for 25 minutes. This covered time lets the uncooked penne absorb liquid and begin to soften without drying out the top.
After 25 minutes, remove the foil and sprinkle the remaining 1 cup of shredded mozzarella over the top. Return the dish to the oven, uncovered, and bake an additional 10 to 12 minutes, or until the cheese is melted, bubbly, and lightly golden.
When baking is complete, remove the dish from the oven and let it rest for 5 minutes. This short rest helps the sauce thicken slightly and makes the casserole easier to portion.
Stir in 2 tablespoons of chopped fresh basil just before serving, or scatter it on top for a fresh, fragrant finish.

Tips for success

If you like extra saucy pasta, use a little more water—up to 1/4 cup—especially if your sauce is very thick. Too much liquid will make the pasta soupy, so stick close to the recipe and adjust only slightly.
Use a high-sided dish if you have one; it prevents bubbling sauce from spilling in the oven.
For a flavor boost, stir a teaspoon of Italian seasoning or a pinch of red pepper flakes into the sauce before mixing with ricotta.
If your cooked chicken is cold from the fridge, let it come closer to room temperature or warm it briefly before mixing so the dish heats evenly while baking.
Want a crispier top? After the uncovered bake, switch the oven to broil for 1–2 minutes, watching carefully so the cheese does not burn.

Make-ahead and storage

This No-Boil Chicken Penne is a great candidate for meal prep. Assemble the dish up to the point of the first covered bake, then cover and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if the casserole is cold from the fridge. Leftovers keep well in an airtight container for 3–4 days and reheat in the oven or microwave until warmed through.

Variations

Vegetable boost: Stir in a cup or two of quick-cooking vegetables such as chopped spinach, frozen peas, or diced zucchini into the sauce before baking.
Spicy kick: Add crushed red pepper flakes or a splash of hot sauce to the sauce mixture for heat.
Cheese swap: Swap part of the mozzarella for provolone or fontina for a slightly different melty character.
Herb upgrade: Finish with a sprinkle of chopped parsley or a drizzle of good olive oil instead of or in addition to basil.

Serving suggestions

Serve this pasta with a crisp green salad, garlic bread, or a side of roasted vegetables to make a complete meal. A simple lemony arugula salad cuts through the richness beautifully, while warm, crusty bread is perfect for scooping up any remaining sauce.

Final thoughts

This No-Boil Chicken Penne is proof that convenience and comfort can coexist beautifully. It takes pantry-friendly ingredients and turns them into a cozy, crowd-pleasing meal with minimal hands-on time. The combination of creamy ricotta, melty mozzarella, parmesan brightness, and tender chicken makes each bite satisfyingly balanced. When you need a straightforward dish that feels like a little celebration at the dinner table, this recipe delivers every time.

No-Boil Chicken Penne

A comforting baked pasta casserole that layers chicken, ricotta, and three cheeses for an easy weeknight meal.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

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

Equipment

9x13 inch Baking Dish
Mixing Bowl
foil
Measuring cups and spoons
Spoon or spatula

Method

Preheat the oven to 400°F and lightly grease a 9×13-inch baking dish.
In a large mixing bowl, combine the pasta sauce, water, ricotta, 1 cup of the shredded mozzarella, chopped cooked chicken, grated Parmesan, and the uncooked penne; stir until evenly mixed.
Transfer the mixture to the prepared baking dish and spread into an even layer; cover the dish tightly with foil.
Bake covered for 55 minutes, until the pasta is tender when tested with a fork.
Remove the foil, sprinkle the remaining 1 cup shredded mozzarella over the top, and return to the oven; bake uncovered for an additional 5–10 minutes until the cheese is melted and bubbly.
Remove from the oven, sprinkle with chopped fresh basil, and let rest a few minutes before serving.