Save A comforting, crowd-pleasing pasta bake featuring tender chicken, tangy tomato sauce, and a golden, cheesy topping.
I remember making this dish for a family get-together when I needed something both simple and impressive. Everyone raved about the crispy topping and cheesy layers, and there were no leftovers.
Ingredients
- Chicken: 2 large boneless, skinless chicken breasts (about 500 g), 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon Italian seasoning
- Pasta: 400 g (14 oz) penne or rigatoni pasta
- Sauce: 700 ml (24 oz) marinara or tomato-basil pasta sauce, 2 cloves garlic minced
- Cheese: 200 g (2 cups) shredded mozzarella cheese, 60 g (1/2 cup) grated Parmesan cheese, 100 g (1 cup) Italian-style breadcrumbs
- For Serving & Garnish: 2 tablespoons chopped fresh basil or parsley (optional), Olive oil spray
Instructions
- Prepare Oven & Dish:
- Preheat oven to 200°C (400°F). Lightly grease a 22x33 cm (9x13 inch) baking dish.
- Cook Pasta:
- Cook pasta in a large pot of salted boiling water until just al dente (about 2 minutes less than package instructions). Drain and set aside.
- Cook Chicken:
- While pasta cooks, season chicken breasts with salt, pepper, and Italian seasoning. In a large skillet over medium-high heat, drizzle a little olive oil and cook chicken breasts 4(5 minutes per side until golden and just cooked through. Transfer to a board, cool slightly, and dice into bite-sized pieces.
- Mix Ingredients:
- In a large bowl, combine cooked pasta, diced chicken, marinara sauce, garlic, and half of the mozzarella and Parmesan. Mix well.
- Assemble:
- Spread the mixture evenly in the baking dish. Sprinkle with remaining mozzarella and Parmesan, then top with breadcrumbs.
- Finish & Bake:
- Lightly spray the top with olive oil. Bake for 20(25 minutes until bubbling and the top is golden brown.
- Rest & Serve:
- Let rest for 5 minutes before serving. Garnish with chopped basil or parsley if desired.
Save My kids love scooping out crispy edges from the dish and it always becomes a favorite at potlucks. It is a dinner I end up making again and again.
Required Tools
Large pot, large skillet, baking dish (22x33 cm / 9x13 inch), mixing bowl, knife and cutting board.
Allergen Information
Contains: Wheat (pasta, breadcrumbs), milk (cheese), eggs (may be present in some breadcrumbs). Always check product labels for potential allergens.
Nutritional Information
Per serving: Calories 530, Total Fat 17 g, Carbohydrates 54 g, Protein 37 g.
Save This pasta bake is perfect when you want comfort food with little fuss. Add a green salad and garlic bread, and you will have a wonderful dinner.
Kitchen Guide
- → What pasta works best in this dish?
Penne or rigatoni are ideal choices as they hold the sauce well and provide a nice texture balance.
- → How can I ensure the chicken stays tender?
Cook chicken breasts over medium-high heat until golden and just cooked through, then dice to retain juiciness before mixing with the pasta.
- → Can I prepare this in advance?
Yes, assemble the dish up to the baking step, cover, and refrigerate for up to 24 hours before baking.
- → What alternatives are there for breadcrumbs?
Italian-style breadcrumbs work best for the topping, but gluten-free crumbs or crushed crackers also make good substitutes.
- → How can I add extra flavor?
Add a pinch of red pepper flakes to the sauce or garnish with fresh basil or parsley to enhance the taste.