This post may contain affiliate links. Please see our disclosure policy.
You know those recipes that practically make themselves? This is one of them. This No-Boil Spring Chicken Pasta Casserole is a true dump-and-bake dinner– meaning you don’t boil the pasta, you don’t pre-cook the chicken, and you don’t dirty a single extra pan. Everything goes straight into one baking dish, gets covered in the most incredible creamy Boursin and cottage cheese sauce, and the oven does all the work for you! Easy, high protein, and family approved.
My readers absolutely love dump-and-bake recipes, and honestly, I do too. On busy weeknights when everyone is hungry and I have zero energy left, knowing I can have a hot, hearty, protein-packed dinner on the table with barely any effort is a total lifesaver. Similar to my Meditteranean Chicken Orzo Casserole, this one has quickly become a springtime staple in our house.
The flavor combination here is something special: garlicky Boursin cheese and creamy blended cottage cheese create a sauce that tastes incredibly indulgent but is actually packed with protein. As a nutritionist, these are my favorite meals to make! Toss in tender peas, savory artichoke hearts, and a bright squeeze of lemon, and you’ve got a spring dinner that the whole family will be requesting on repeat!
Why You’ll Love this Dump and Bake Casserole!
- Zero pre-cooking. Raw chicken and uncooked pasta go straight into the baking dish. The oven handles everything… no boiling, no browning, no extra steps.
- One pan, easy cleanup. Everything bakes in a single 9×13 dish. Less mess, less stress.
- Incredibly creamy, but lightened up. The Boursin and cottage cheese sauce tastes rich and decadent but skips the heavy cream entirely. You get all the flavor with a serious protein boost.
- High protein. With chicken breast and cottage cheese, each serving clocks in around 42 grams of protein. This is a dinner that actually keeps your family full.
- Great for meal prep. Leftovers reheat beautifully and keep in the fridge for up to 4 days. Make it Sunday, eat it all week.
- Kid approved. Creamy pasta + chicken is a universally loved combo. Even picky eaters tend to go back for seconds with this one!
How to Make this Pasta Bake
- Preheat your oven to 400°F and lightly grease a 9×13 baking dish.
- Gather up your ingredients: chicken breast, pasta, Boursin, cottage cheese, lemon juice, garlic, peas (fresh or frozen), artichoke hearts, and parmesan cheese.
- Blend the sauce. Add the cottage cheese, Boursin, garlic, lemon juice, lemon zest, Italian seasoning, salt, and pepper to a blender. Blend until completely smooth, then pour in the chicken broth and pulse to combine. This step takes about 60 seconds and creates the most luscious, creamy sauce.
- Dump and assemble. Pour the uncooked penne into your baking dish in an even layer. Scatter the raw cubed chicken breast over the pasta, followed by the drained artichoke hearts and frozen peas.
- Pour the sauce. Pour the blended sauce evenly over everything, making sure all the pasta is submerged. Give it a gentle press with a spoon if any pasta pieces are sticking up above the liquid.
- Cover the casserole dish tightly with foil. The foil is essential, it traps the steam that cooks the pasta from the inside out.
- Bake covered for 40 minutes, then remove the foil. Add freshly grated Parmesan cheese and bake for another 5-10 minutes if needed.
- Rest for 5–10 minutes before serving. This helps the sauce thicken up beautifully. Finish with fresh parsley and an extra squeeze of lemon — so good!
Helpful Tips
- Make sure all pasta is submerged. This is the most important tip for a no-boil casserole! Any pasta sticking up above the sauce won’t cook properly. Press everything down before covering with foil.
- Cover tightly with foil. A loose foil cover won’t trap enough steam to cook the pasta. Seal it snugly around the edges of the dish.
- Check the casserole at 40 minutes! Different brands of pasta may be done as early as 40 minutes, some may take longer. You want it to be al dente at 40 minutes as the pasta will continue to get softer. Don’t overcook!
- Don’t skip the rest time. Letting the casserole sit for 5–10 minutes after baking allows the sauce to thicken and set. It’s worth the wait!
- Use freshly grated parmesan. Pre-shredded parmesan contains anti-caking agents that prevent it from melting smoothly. Freshly grated makes a noticeable difference in the golden, bubbly topping.
- Gluten-free option. Swap the penne for your favorite gluten-free penne pasta. Just double-check that your chicken broth is GF as well.
- Reheating leftovers. Add a splash of chicken broth before microwaving to bring the sauce back to life. The pasta absorbs liquid as it sits, so a little extra moisture goes a long way.
I hope this becomes one of those go-to weeknight dinners your family asks for again and again! If you give it a try, leave a comment below and let me know what you think. And don’t forget to tag me on Instagram, I absolutely love seeing your creations!
No-Boil Chicken Pasta Casserole with Artichokes and Peas
Ingredients
- 12 oz uncooked penne pasta
- 1.5 lbs raw chicken breast, , cut into 1 inch cubes
- 2.5 cups chicken broth
- 16 oz cottage cheese*
- 1 5.2 oz package of Boursin cheese, (Garlic and Fine Herbs)
- 1 cup fresh or frozen peas
- 14 oz canned artichoke hearts, , drained and roughly chopped
- 1 clove garlic, , minced
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp sea salt
- 1 cup freshly grated parmesan cheese
- 3 tbsp fresh parsley or basil, , for garnish
Instructions
- Preheat oven to 400 degrees F. Lightly grease a 9×13 casserole dish and set aside.
- Make the creamy sauce in a blender or food processor. Combine cottage cheese, Boursin cheese, garlic clove, fresh lemon juice, lemon zest, and salt. Mix until smooth, then add the chicken broth. Continue to blend until sauce is completely incorporated and smooth. It will be very thin!
- Dump and assemble the casserole. Place the penne pasta on the bottom, then scatter with the chicken breast pieces, peas, and artichoke hearts. Pour the blended cottage cheese over the entire dish, making sure the pasta is completely submerged.
- Cover the dish tightly with foil and transfer to the oven. Bake for 40 minutes and remove from oven. Take off the foil and give the dish a good stir. You want the pasta to be slightly undercooked at this point. Top with parmesan cheese and place back in the oven for another 5-10 minutes (you can bump up the temperature to get it nice and golden). If it's al-dente or feels done, top with parmesan and let rest for at least 10 minutes before serving.
- After removing from the oven, rest for 10 minutes before topping with optional parsley or basil, and then serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
