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 weeknight family dinner and it quickly became an instant favorite. Even picky eaters come back for seconds!
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 & 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 Pasta Bake:
- In a large bowl combine cooked pasta diced chicken marinara sauce garlic and half of the mozzarella and Parmesan. Mix well.
- Assembly:
- 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 dish is always a hit at our family gatherings and disappears fast when served with a simple salad. Everyone loves the crispy cheesy topping!
Required Tools
Large pot large skillet baking dish (22x33 cm / 9x13 inch) mixing bowl knife and cutting board.
Allergen Information
Contains wheat (pasta breadcrumbs) milk (cheese) eggs (may be present in some breadcrumbs). Always check product labels for potential allergens.
Nutritional Information (per serving)
Calories 530 Total Fat 17 g Carbohydrates 54 g Protein 37 g
Save Let the pasta bake rest briefly before serving for best results. Enjoy leftovers reheated for a fast delicious meal next day.
Recipe FAQ
- → What type of pasta works best for this dish?
Penne or rigatoni are ideal choices as they hold the sauce well and bake evenly.
- → Can I prepare this dish ahead of time?
Yes, you can assemble it in advance and bake just before serving to maintain freshness and texture.
- → How do I achieve a crispy topping?
Sprinkle Italian-style breadcrumbs and extra cheese on top, then lightly spray with olive oil before baking.
- → Is it possible to add extra heat to the flavor?
Adding a pinch of red pepper flakes to the sauce enhances the dish with a subtle spicy kick.
- → What are good garnishes for this pasta bake?
Freshly chopped basil or parsley adds color and a fresh herbal aroma to the finished dish.