No-Boil Chicken Parmesan Pasta Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
8
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Calories
546 kcal
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Course
Main Course
No-Boil Chicken Parmesan Pasta Recipe
Description
This recipe uses a no-boil method by soaking dried pasta in hot tap water to soften it, avoiding the need to boil. While pasta softens, chicken pieces sautéed with onions, garlic, and Italian seasoning in butter develop flavor and tenderness. Marinara sauce and optional fresh basil are stirred in to complete the sauce.
Drain the soaked pasta and mix it with most of the mozzarella and the sauce in a baking dish or oven-safe skillet. The casserole is layered evenly, then topped with remaining mozzarella, grated Parmesan, and panko breadcrumbs for a crunchy topping. Baking at moderate heat melts cheese, firms sauce, and adds color to the breadcrumb crust.
This dish serves as a comforting main course with familiar Chicken Parmesan flavors combined with a pasta bake's ease. For variations, chicken can be replaced or omitted according to preference without affecting the core recipe.
Using the soaking method offers a practical alternative to boiling pasta and speeds preparation when time or kitchen setup is limited.
Ingredients
- 1 pound pasta fusilli or rotini, small, dried
- 1 pound chicken breast cut into bite-size pieces, boneless
- 4 tablespoons butter divided
- 1 cup onion diced
- 4 cloves garlic minced
- 1 tablespoon Italian seasoning
- 48 ounces marinara sauce
- 1/2 cup basil optional, chopped, fresh
- 3 cups mozzarella cheese shredded
- 1/2 cup Parmesan Cheese grated
- 1/2 cup panko breadcrumbs
Instructions
- No-Boil Method: Place the dried pasta in a large bowl. Add a generous spoonful of salt and fill the bowl with very hot tap water. Stir well, then allow the pasta to soak for 20 minutes. (You can also boil the pasta according to package instructions.)
- Meanwhile, preheat the oven to 350 degrees F. Set out a large 9X13 inch baking dish. (Or make a one-pot version, using an XL oven-proof skillet.)
- Set a large skillet over medium heat. Add 2 tablespoons butter. Once melted, add the onions and garlic. Sauté for 2 minutes. Then add in the chicken pieces and Italian seasoning. Sprinkle generously with salt and pepper. Stir and cook the chicken for 3-5 minutes.
- Stir in the marinara sauce and chopped basil. Turn off the heat.
- Drain the pasta. Dump the pasta in the baking dish. Then stir in the marinara and 2 cups of shredded mozzarella. Spread the pasta out in an even layer. (This can all be done in a large oven-proof skillet.)
- Sprinkle the remaining mozzarella and the parmesan over the top of the pasta.
- Melt the remaining 2 tablespoons of butter and toss it with the panko breadcrumbs. Then sprinkle the panko over the top of the pasta dish.
- Bake for 30 minutes, until the edges are bubbly and the top is golden.
Notes
- Chicken can be omitted or replaced with ground Italian sausage for variation.
- No-boil pasta soaking accelerates prep but traditional boiling can be used if preferred.
- Fresh basil is optional but adds bright, herbal notes to the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 546 kcal
% Daily Value*
| Serving | 1.25cups | |
| Calories | 546kcal | 27% |
| Carbohydrates | 58g | 19% |
| Protein | 34g | 68% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 90mg | 30% |
| Sodium | 1398mg | 58% |
| Potassium | 994mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 1356IU | 27% |
| Vitamin C | 15mg | 17% |
| Calcium | 347mg | 35% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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