Save A comforting, crowd-pleasing pasta bake featuring tender chicken, tangy tomato sauce, and a golden, cheesy topping.
I first made this Baked Chicken Parmesan Pasta for a weekend get-together, and it quickly became a staple in our dinner rotation. It&s simple enough for busy weeknights, yet feels special for sharing at the table.
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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
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Instructions
- Prep Oven & Dish:
- 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 Ingredients:
- In a large bowl, combine cooked pasta, diced chicken, marinara sauce, garlic, and half of the mozzarella and Parmesan. Mix well.
- Layer & Top:
- Spread the mixture evenly in the baking dish. Sprinkle with remaining mozzarella and Parmesan, then top with breadcrumbs. Lightly spray the top with olive oil.
- Bake:
- Bake for 20–25 minutes until bubbling and the top is golden brown.
- Rest & Serve:
- Let rest for 5 minutes before serving. Garnish with chopped basil or parsley if desired.
Save This cheesy pasta bake is always a hit at my family dinners & even the kids ask for seconds. Leftovers reheat well for next-day lunches, making it a true winner in our house.
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Required Tools
Large pot, large skillet, 22x33 cm baking dish, mixing bowl, knife, cutting board
Allergen Information
Contains wheat (pasta, breadcrumbs), milk (cheese), eggs (may be present in some breadcrumbs)
Nutritional Information
Per serving: 530 calories, 17 g total fat, 54 g carbohydrates, 37 g protein
Save 
Serve with a green salad and garlic bread, and enjoy the comfort of this hearty dish. It&s a sure way to bring everyone together at the table.
Recipe FAQ
- → What type of chicken works best?
Boneless, skinless chicken breasts are ideal for even cooking and easy slicing in this dish.
- → Can I substitute the pasta type?
Penne or rigatoni work well due to their shape, holding sauce nicely, but other short pasta may be used.
- → How do I achieve a crispy topping?
Topping with a mixture of grated Parmesan, shredded mozzarella, and Italian-style breadcrumbs, then baking until golden, creates a crunchy finish.
- → Is it possible to add extra flavor?
Adding red pepper flakes to the sauce or garnishing with fresh basil or parsley enhances the depth of flavor.
- → How can this dish be adapted for dietary needs?
Gluten-free pasta and breadcrumbs can be substituted to accommodate gluten sensitivities without compromising taste.
