Chicken Parmesan Baked Pasta
User Reviews
4.3
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
8
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Calories
502 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Parmesan Baked Pasta
Description
This recipe begins by cooking penne pasta until tender, then mixing it with cooked chicken, marinara sauce, and a combination of mozzarella and Parmesan cheeses. The mixture is seasoned with salt and black pepper to taste and returned to the pot before transferring to a baking dish.
A skillet is used to sauté minced garlic in butter, then panko breadcrumbs are cooked briefly until golden and combined with remaining Parmesan cheese. This mixture creates a flavorful, crunchy topping that contrasts with the creamy cheese and tender pasta.
The pasta mixture is spread evenly in the prepared dish and topped with shredded mozzarella, followed by the panko-Parmesan breadcrumb topping. Covered with foil, it bakes for 30 minutes until heated through. The foil is then removed for additional baking time to brown the cheese and crisp the topping, delivering a layered texture experience that balances creaminess and crunch.
This casserole works well as a main dish suitable for family dinners and can accommodate using store-bought marinara for convenience. Fresh basil sprinkled on top adds color and a subtle herb note if desired.
Ingredients
- 16 oz. penne pasta
- 2 cups chicken cooked bite-size pieces or shredded
- 4 cups marinara sauce can use store bought sauce
- 3 cups mozzarella cheese divided, shredded
- 1 cup Parmesan Cheese divided
- salt to taste
- black pepper to taste
- 3 tablespoons butter
- 2 cloves garlic minced
- 1 cup panko bread crumbs
- 1/4 cup basil optional, chopped, fresh
Instructions
- Preheat the oven to 350 degrees F.
- Bring a large pot of water to a boil. Salt the water and cook the pasta according to package directions. Rinse and drain the pasta in a colander.
- Pour pasta back into the pot and add the cooked chicken, marinara sauce, 1 1/2 cups mozzarella cheese, and 1/2 cup parmesan cheese. Season with salt and black pepper, to taste.
- In a medium skillet, melt the butter over medium heat. Add the garlic and panko bread crumbs and cook for 3-4 minutes, stirring occasionally. Remove from heat and let cool.
- Spray a 9x13-inch baking dish with nonstick cooking spray. Pour the pasta mixture evenly into the pan. Top with the remaining 1 1/2 cups of mozzarella cheese. Mix the remaining 1/2 cup parmesan cheese into the panko bread crumbs. Sprinkle panko mixture over the top of the pasta. Spray a large piece of foil with nonstick cooking spray and cover the pasta dish.
- Bake for 30 minutes. Carefully remove the foil from the pan and bake until the pasta is bubbly and panko topping is golden brown, about 5-10 minutes. Garnish with fresh basil, if desired.
- Note-if you don't have leftover cooked chicken or shredded chicken, cut 2 boneless, skinless chicken breasts into bite size pieces and cook in olive oil until cooked through. Season with salt and pepper.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 502 kcal
% Daily Value*
| Calories | 502kcal | 25% |
| Carbohydrates | 56g | 19% |
| Protein | 35g | 70% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 83mg | 28% |
| Sodium | 1162mg | 48% |
| Potassium | 644mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1090IU | 22% |
| Vitamin C | 9mg | 10% |
| Calcium | 412mg | 41% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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