Description
This easy baked pasta with chicken features tender pasta, seasoned chicken pieces, and a creamy tomato sauce all topped with melted mozzarella and Parmesan cheese. It’s the ultimate comfort food casserole that’s perfect for family dinners and meal prep.
Ingredients
Scale
Main Components:
- 1 pound penne pasta (or rigatoni/ziti)
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 24 ounces marinara sauce (about 3 cups)
- 1 cup heavy cream (or 1 cup Alfredo sauce)
- ½ cup chicken broth
- 2 teaspoons Italian seasoning
- 1 teaspoon salt (divided)
- ½ teaspoon black pepper (divided)
- ¼ teaspoon red pepper flakes (optional)
Cheese:
- 2 cups shredded mozzarella cheese (divided)
- 1 cup freshly grated Parmesan cheese (divided)
- ½ cup ricotta cheese (optional, for extra creaminess)
For Garnish:
- Fresh basil leaves, chopped
- Additional Parmesan cheese
- Fresh parsley (optional)
Instructions
- Preheat Oven and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter. Set aside.
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente (about 1-2 minutes less than package directions). You want it slightly undercooked since it will finish cooking in the oven. Drain in a colander and set aside. Do not rinse the pasta.
- Season and Cook Chicken: While pasta cooks, season the chicken pieces with ½ teaspoon salt, ¼ teaspoon pepper, and 1 teaspoon Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces in a single layer (work in batches if needed to avoid overcrowding). Cook for 5-6 minutes, stirring occasionally, until chicken is golden brown and cooked through (internal temperature should reach 165°F). Remove chicken to a plate and set aside.
- Sauté Aromatics: In the same skillet, add diced onion. Sauté for 3-4 minutes until softened and translucent. Add minced garlic and cook for 1 minute more until fragrant. The brown bits on the bottom of the pan add incredible flavor!
- Build the Sauce: Pour in the marinara sauce, heavy cream, and chicken broth. Stir to combine. Add remaining Italian seasoning, salt, pepper, and red pepper flakes if using. Bring to a gentle simmer and let cook for 3-4 minutes, allowing flavors to meld together. Taste and adjust seasonings as needed.
- Combine Everything: Return the cooked chicken to the skillet with the sauce. Add the drained pasta and stir everything together until the pasta is well coated. Add 1 cup of mozzarella cheese and ½ cup Parmesan cheese, stirring until the cheese begins to melt into the sauce. If using ricotta, dollop it throughout and gently fold it in.
- Transfer to Baking Dish: Pour the entire pasta mixture into your prepared baking dish. Spread it out evenly. If it seems dry, add a splash more chicken broth.
- Add Cheese Topping: Sprinkle the remaining 1 cup of mozzarella and ½ cup of Parmesan evenly over the top. This creates that irresistible golden, bubbly cheese layer.
- Bake Covered: Cover the baking dish tightly with aluminum foil. Bake for 20 minutes. This allows the pasta to absorb moisture and finish cooking without the top burning.
- Bake Uncovered: Remove the foil and continue baking for an additional 15-20 minutes, until the cheese is golden brown and bubbling, and the edges are slightly crispy. For extra browning, turn on the broiler for the last 2-3 minutes, watching carefully to prevent burning.
- Rest and Serve: Remove from oven and let the dish rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and makes serving easier. Garnish with fresh basil, parsley, and extra Parmesan cheese.
- Serve: Use a large serving spoon to scoop generous portions. The layers should hold together nicely after resting.
Notes
- Pasta Doneness: Cooking the pasta al dente is crucial—it will continue cooking in the oven. Overcooked pasta becomes mushy in the final dish.
- Chicken Alternatives: Use 3 cups of shredded rotisserie chicken to save time. Skip steps 3 and just add the chicken to the sauce mixture.
- Sauce Consistency: If your sauce seems too thick, add more chicken broth a few tablespoons at a time. If it’s too thin, let it simmer longer before combining with pasta.
- Cheese Options: Try adding fontina, provolone, or Gruyère for different flavor profiles. A mix of cheeses creates the most complex flavor.
- Make It Spicier: Add more red pepper flakes, use spicy Italian sausage instead of some chicken, or stir in diced jalapeños.
- Vegetable Additions: Fold in 2 cups of fresh spinach, sautéed mushrooms, diced bell peppers, or sun-dried tomatoes before baking.
- Gluten-Free Version: Use gluten-free pasta and ensure all other ingredients are certified gluten-free.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/8 of recipe (approximately 1.5 cups)
- Calories: 485
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg