Chicken Parmesan Pasta Bake

A delightful one-pan pasta bake featuring tender chicken, savory marinara, and a blend of cheeses, all baked to golden perfection.

• Prep: 20 min
• Cook: 35 min
• Total: 55 min
• Servings: 6
• Cuisine: Italian
• Difficulty: Easy
• Cost: $2.94/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• comfort food
• one-pot
• bake
• kid-friendly
• savory

Ingredients

• 1.5 pound boneless, skinless chicken breast (cut into 1-inch pieces)
• 1 tablespoon olive oil
• 1 yellow onion (medium, chopped)
• 2 clove garlic (minced)
• 2.5 cup short pasta (uncooked)
• 1 jar marinara sauce
• 1 cup chicken broth
• 1 teaspoon Italian seasoning
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1.5 cup shredded mozzarella cheese
• 0.5 cup grated Parmesan cheese
• 0.25 cup panko breadcrumbs

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large 9x13-inch baking dish, combine the cubed chicken breast, olive oil, chopped yellow onion, and minced garlic.
3. Add the uncooked short pasta, marinara sauce, chicken broth, Italian seasoning, salt, and black pepper. Stir well to combine, ensuring the pasta is mostly submerged in the liquid.
4. Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
5. Remove the foil, stir gently, and sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top. Then, sprinkle with panko breadcrumbs for a crispy crust.
6. Return the dish to the oven, uncovered, and bake for another 10-15 minutes, or until the pasta is tender, the chicken is cooked through, and the cheese is melted and golden brown.
7. Let rest for 5 minutes before serving.

Notes

This recipe holds up well for reheating, perfect for Friday's dinner. Store in an airtight container in the refrigerator for up to 3 days.

Nutrition (per serving)

• Calories: 520
• Protein: 45.1 g
• Carbohydrates: 49.8 g
• Fat: 19.3 g
• Fiber: 4.5 g
• Sodium: 1150 mg
• Saturated Fat: 9.5 g
• Sugar: 7 g
• Cholesterol: 110 mg