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Chicken Parmesan Pasta Bake

This Chicken Parmesan Pasta Bake is a family favorite dish that is easy to whip up and is the perfect make-ahead meal for when you're short on time.Yield: 1 (9x13) baking dish. (Half the recipe to fill an 8x8 baking dish.)

Prep Time
25 mins
Cook Time
25 mins
Total Time
55 mins
Servings: 12 people
Calories: 379 kcal
Course: Dinner
Cuisine: Italian

Ingredients

  • ½ tsp oil or melted butter
  • 1 lb chicken breast, cut into chunks
  • ¼ tsp salt
  • ¼ tsp ground black pepper
For the Sauce
  • 2 (14 oz) cans diced tomatoes, un-drained
  • 2 (6 oz) cans tomato paste
  • 1 ½ Tbsp onion powder
  • 1 Tbsp + 2 tsp garlic powder
  • 2 tsp oregano
  • 2 tsp marjoram
  • 2 tsp basil
  • 1 tsp thyme
  • ½ tsp salt
  • 2 c water
  • 2 c chicken broth (we prefer low sodium)
Putting It All Together
  • 1 lb pasta (small shapes like Farfalle), dry
  • ¾ c Parmesan cheese, grated
  • ¼ c whole wheat breadcrumbs

Instructions

    Cup of Yum
  1. Preheat your oven to 400F.
  2. Heat oil in a medium sauté pan. Toss chicken chunks with salt and pepper and brown, 3-5 minutes, until the outside is golden. (They will not be cooked through.) Remove from heat.
  3. In a medium saucepan, mix tomatoes, tomato paste, and spices. Add water and broth, and bring to a simmer. Simmer, uncovered, over medium heat for 5 minutes.
  4. Grease a 9x13 casserole dish. Place the dry pasta in the bottom of the dish. Sprinkle ½ c of Parmesan over the pasta. Pour the sauce over the pasta and cheese. Nestle the browned chicken pieces evenly over the sauce.
  5. Cover the dish with aluminum foil and bake for 20 minutes, until you start to see bubbles forming around the edges.*
  6. Remove the dish from the oven and top the pasta with the remaining ¼ c of Parmesan cheese and bread crumbs.
  7. Return the dish to the oven and bake, uncovered, 5-10 minutes, or until the cheese is melted and the crumbs are golden.
  8. Remove the dish from the oven. Tent it loosely with aluminum foil and let it stand for 10 minutes before serving.

Notes

  • *To make ahead: Cover the dish with aluminum foil and refrigerate up to 24 hours. When you are ready to bake the pasta (roughly 1 hour before you would like to eat), place the covered dish from the fridge into the oven as it preheats to 400?F. Bake, covered, for 30 minutes, until the edges are bubbly. Continue with the recipe as directed above.

Nutrition Information

Calories 379kcal (19%) Carbohydrates 48.2g (16%) Protein 32.8g (66%) Fat 6.9g (11%) Saturated Fat 2g (10%) Cholesterol 98mg (33%) Sodium 665mg (28%) Fiber 3.5g (14%) Sugar 8.9g (18%)

Nutrition Facts

Serving: 12people

Amount Per Serving

Calories 379

% Daily Value*

Calories 379kcal 19%
Carbohydrates 48.2g 16%
Protein 32.8g 66%
Fat 6.9g 11%
Saturated Fat 2g 10%
Cholesterol 98mg 33%
Sodium 665mg 28%
Fiber 3.5g 14%
Sugar 8.9g 18%

* Percent Daily Values are based on a 2,000 calorie diet.