Chicken Parmesan Pasta Bake

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Pasta is my number 1, go-to dinner when I need something fast or just don’t know what else to make. And one of my favorite pasta dinners is chicken parmesan. I love chicken parm  – on pasta, on pizza, and on sandwiches! In other words, if it’s chicken parm, I’m in. What I don’t love, though, is the whole egg dip and breading process. It takes me a long time to get through all my chicken, and I end up with half of the breadcrumb mixture on the counter, floor, and everywhere but on the chicken. So, I decided to throw the chicken in with my pasta and make a pasta bake. I didn’t want to miss out on the crunch, though, so I just put the bread crumbs on top, which worked out really well, and most of the breadcrumbs actually made it to where they belonged. Best of all – the pasta bake was a big hit. My three year-old had seconds and even asked for it for lunch the next day, which is practically a miracle. And if you’re looking for a homemade garlic bread recipe to go alongside the pasta, my garlic cheese bread is quick, easy, and delicious.

Chicken Parmesan Pasta Bake

Ingredients

1 T. olive oil
2 lbs. chicken, cut into 1-inch pieces
5 cloves garlic, minced
3 (14.5 oz.) cans diced tomatoes, undrained
1 T. Italian seasoning
1 tsp. dried basil
Salt and pepper to taste
1 (16 oz.) box rigatoni pasta
2 c. shredded mozzarella cheese
1/2 c. Italian panko bread crumbs
1/4 c. grated Parmesan cheese

Directions

  1. Preheat oven to 350 F. Lightly grease a casserole dish (I used a 2.25-qt., and it was full).
  2. In a large skillet, heat olive oil over medium-low heat.
  3. Add chicken to skillet, and cook until chicken is browned.
  4. Add garlic, and cook, stirring occasionally, for 1 minute
  5. Stir in tomatoes with juice, Italian seasoning, dried basil, salt, and pepper.
  6. Meanwhile, cook pasta according to al dente directions.
  7. Drain pasta, and pour half of drained pasta into casserole dish.
  8. Pour about1/3 of the tomato sauce over pasta.
  9. Sprinkle 1 cup of mozzarella cheese over sauce.
  10. Repeat layers (using remaining sauce).
  11. Sprinkle bread crumbs evenly over cheese.
  12. Top bread crumbs with Parmesan cheese.
  13. Bake for about 15 minutes, or until hot, bubbly, and heated through.
http://www.ihearteating.com/2013/02/22/chicken-parmesan-pasta-bake/

 

 

Comments

    • says

      I’ve never tried to freeze this. I don’t make many freezer meals, so I’m afraid I don’t have a lot of experience in that area to even try to make an educated guess.

    • says

      If you would like to print the recipe, there is a row of buttons underneath the recipe. The green button (it’s the 6th button) will bring up a printer-friendly version of the recipe. I’ve also added a second button above the recipe that says “print”. I hope that helps! Let me know if you have any other questions.

    • Shelley says

      I see a print button that worked for me and I am taking this recipe to a work friend who just had her baby tomorrow

  1. Beth says

    Do you know how many this meal will serve? I would like to cook it for a party of 8. Would I need to double the recipe to serve this many? If I did double it, how long would the cooking time be?

    • kateheartseating says

      I would say that it serves 6. If I were cooking for a party of 8, I would double it just to be safe. If you double it, about 10 minutes of extra baking time should be enough. Everything is already cooked once it goes into the oven, so you’re really just letting it get hot and bubbly and letting the cheese melt. I hope that helps!

  2. Valerie says

    This looks really great and easy to make! I’m excited to try it this weekend. I’d kinda like to make it ahead of time though, would it still turn out okay if I make it and stored it in the refrigerator (minus bread crumbs obviously until ready to bake) for an hour or two and then put it in the oven? I’m worried about over-doing it an ruining the whole thing :(

    • kateheartseating says

      Thanks so much! I don’t see any reason why it wouldn’t work. If I make pasta ahead, I just reduce the cooking time on the noodles by 1 minute. You may have to bake it for a few minutes longer (maybe 5?), too. Other than that, I would think it’d be just fine! =)

    • kateheartseating says

      Yay!! I’m so glad you liked it!! Thanks for letting me know that! Knowing that people enjoy my recipes makes my day! =)

  3. Kelly says

    I made this tonight and it is a keeper for sure. Whole family LOVED it!!! Thank you!!! ;-)

    • kateheartseating says

      That’s awesome!! Thank you for coming back to let me know! That totally makes my night! =)

    • kateheartseating says

      Thank you so much for coming back to tell me that!! That just made my night!! =D

  4. says

    Oh this looks so simple and I think I have just enough chicken thawing in my fridge. I was wondering what I would cook with it tomorrow, and now I know. Thanks for sharing…stopping by from Six Sister’s Stuff. I hope you’ll consider adding this to my weekend link up, as it is focusing on casseroles. -Savannah

    • kateheartseating says

      It is simple! I hope you enjoy it!! Thanks so much for stopping by! When is your linkup? I always love finding new link parties! =)

    • kateheartseating says

      Thanks!! Me too! It takes me forever, and I make a huge mess (even more than I usually do). =)

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