Chicken Parmesan Pasta Bake
Chicken parmesan baked instead of fried. Chicken Parmesan bake makes is a mess free, one pot, weeknight dinner. This baked chicken parmesan casserole combines classic flavors with minimal effort.
Servings: 8
Calories: 394kcal
Equipment
Ingredients
- 16 ounces Dry Rigatoni noodles
- 1- ½ pound skinless chicken breasts cut into bite-size cubes
- 1 24 ounce jar of store-bought marinara sauce (I use Raos)
- 3 chicken stock or 3 cups of water
- ½ teaspoon Italian seasoning
- 1 teaspoon garlic powder or 3 garlic cloves
- 1 teaspoon salt
- Pepper to taste
- Red pepper flakes to taste optional
- 8 ounces mozzarella cheese shredded (about 2 cups or more if desired)*
Instructions
- Preheat oven to 425°F. Spray a 13-inch by 9-inch baking dish with nonstick cooking spray.
- In the prepared baking dish, add uncooked pasta, raw chicken, marinara sauce, water, Italian seasoning, garlic powder, salt, and pepper. Mix to combine.
- Cover tightly with aluminum foil. Make sure that your dish is covered tightly so that none of the moisture escapes (the pasta needs to absorb the liquid as it cooks). Bake the covered dish for 35-40 minutes. Don't peek because it will cool the oven and take a lot longer to cook.
- At this point, the pasta will still be firm, and there will still be quite a bit of liquid in the dish.
- Spread mozzarella over the top and sprinkle with Parmesan cheese. Bake uncovered for 10-15 more minutes or until the cheese is melted and the pasta is tender. If the pasta is still not cooked through, see the notes below.
- ½ cup freshly grated Parmesan cheese, plus more for serving
- Fresh chopped basil, optional but delicious
Notes
Use a sturdy short pasta such as penne, ziti, rigatoni, rotini, cavatappi, or medium shells.
Cover the dish tightly with foil during the first part of baking so the pasta can steam and soften.
Cut the chicken into small, even pieces so it cooks at the same rate as the pasta.
Chicken is done when it reaches 165°F or no longer pink.
If the pasta is still firm, cover and bake 5–10 minutes longer.
If the dish looks dry before the pasta is tender, add a splash of water, cover and continue to cook.
Nutrition
Calories: 394kcal | Carbohydrates: 43g | Protein: 32g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 571mg | Potassium: 469mg | Fiber: 2g | Sugar: 2g | Vitamin A: 220IU | Vitamin C: 1mg | Calcium: 162mg | Iron: 1mg
