Save A comforting, crowd-pleasing pasta bake featuring tender chicken, tangy tomato sauce, and a golden, cheesy topping.
The first time I made this baked chicken parmesan pasta, everyone went back for seconds. It comes together so easily, yet always impresses with its bubbling, golden top and the way the flavors meld together.
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 & Pan:
- 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.
- Season & 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 Components:
- 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.
- Top & Bake:
- Lightly spray the top with olive oil. Bake for 20–25 minutes until bubbling and the top is golden brown.
- Finish & Serve:
- Let rest for 5 minutes before serving. Garnish with chopped basil or parsley if desired.
Save This casserole is a hit for Sunday dinners and brings everyone around the table. My kids love helping sprinkle on the cheesy topping!
Tips for Success
Cut the chicken into even pieces for consistent cooking. Letting the pasta cool slightly before adding cheese helps prevent clumping.
Serving Suggestions
Pair this hearty bake with a crisp green salad and some garlic bread. For a classic touch, finish with a sprinkle of fresh basil.
Storage & Leftovers
Leftovers reheat beautifully. Store covered in the refrigerator for up to three days. Reheat in the oven to maintain the crispy topping.
Save With its bubbly cheese and tender chicken, this pasta bake is pure comfort. Enjoy an easy, delicious, and satisfying meal with little fuss.
Recipe FAQ
- → What pasta types work best in this bake?
Penne and rigatoni hold sauce well and maintain texture through baking, making them ideal choices.
- → How can I ensure the chicken stays tender?
Season and quickly sear chicken breasts until just cooked before dicing; this prevents dryness after baking.
- → Can I add extra spice to the sauce?
Yes, a pinch of red pepper flakes added to the sauce enhances the dish with mild heat.
- → What cheese combination is recommended?
Mozzarella offers a creamy melt, while Parmesan adds sharpness and depth to the topping.
- → How do I get a crispy topping?
Sprinkle the final layer with Italian-style breadcrumbs and a light olive oil spray before baking.