Italian Baked Chicken and Pasta
 
Prep time
Cook time
Total time
 
This savory, scrumptious dish comes together quickly, so it's perfect for a weeknight meal.
Author:
Recipe type: Main Dish
Cuisine: Italian
Serves: 8 servings
Ingredients
  • 2 C pasta (I use rotini or penne)
  • 2 T olive oil
  • 1-2 C cubed chicken breast (1-inch cubes)
  • ½ C diced onion (about ½ a small onion)
  • 1 clove garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 2 C shredded mozzarella
  • ¼ C chopped fresh flat-leaf parsley (or dried parsley)
  • ½ t salt
  • ¼ t freshly ground black pepper
  • ½ C bread crumbs
  • ½ C grated Parmesan
  • 2 T butter, plus more for buttering the baking dish
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Bring a medium pot of salted water to a boil over high heat.
  3. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. (The pasta will finish cooking in the oven in a bit).
  4. Drain pasta into a large mixing bowl.
  5. Meanwhile, put the olive oil in a medium saute pan over medium heat.
  6. Add the chicken and cook for 3 minutes. (The chicken will finish cooking in the oven in a bit).
  7. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more.
  8. Put the chicken mixture into the bowl with the cooked pasta.
  9. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine.
  10. Place the mixture in a buttered 9 x 13 inch baking dish.
  11. In a small bowl mix together the bread crumbs and the Parmesan cheese.
  12. Sprinkle over the top of the pasta mixture.
  13. Dot the top with small bits of butter.
  14. Bake until the top is golden brown, about 30 minutes.
Recipe by The Gingham Apron at https://www.theginghamapron.com/italian-baked-chicken-and-pasta-and-a-hellofresh-giveaway/