Description

A creamy, comforting weeknight meal that combines tender chicken, pasta, and marinara sauce with melted cheese, baked to perfection without the mess of frying.

Ingredients

Scale

1 pound penne or rigatoni pasta
2 large boneless, skinless chicken breasts (about 1.5 lbs) or 2 cups cooked shredded chicken
2 cups marinara sauce
2 cups shredded mozzarella cheese
1 tablespoon Italian seasoning
4 cloves garlic, minced
1 onion, diced
1 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and black pepper to taste
Olive oil for sautéing
1 cup reserved pasta water
Optional: 1/4 cup fresh basil, 1/2 teaspoon red pepper flakes, 1/2 cup panko breadcrumbs

Instructions

Preheat oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook pasta until al dente, reserving 1 cup of pasta water before draining.
While pasta cooks, heat olive oil in a large skillet over medium heat. Sauté diced onion for 2-3 minutes until softened.
Add minced garlic and red pepper flakes (if using) and cook for 1 minute until fragrant.
Pour in chicken broth and let it simmer for 2 minutes.
Add heavy cream and Italian seasoning. Simmer for 3-4 minutes until the sauce thickens slightly.
Remove skillet from heat. Stir in grated Parmesan cheese until melted and smooth.
Add the drained pasta and cooked chicken (if using fresh breasts, ensure they are cooked/shredded) to the sauce. Toss to combine, adding reserved pasta water if the sauce is too thick.
Transfer the mixture to a 9×13 inch baking dish.
Top with shredded mozzarella cheese and optional breadcrumbs.
Bake for 20-25 minutes until the cheese is bubbly and golden brown.
Garnish with fresh basil and serve immediately.

Notes

Save the pasta water; it helps emulsify the sauce. Use freshly grated Parmesan for better melting. If using fresh chicken breasts, they can be baked in the sauce or cooked separately and shredded. This dish does not freeze well due to the dairy content.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 3
Sodium: 380
Fat: 18
Saturated Fat: 10
Carbohydrates: 48
Fiber: 2
Protein: 15

Keywords: chicken parmesan pasta, baked pasta casserole, weeknight dinner, easy chicken recipe, creamy pasta, family friendly meal