Chicken Parmesan Baked Pasta – easy baked pasta with chicken, tomato sauce, mozzarella, and Parmesan. My kids love this!
I had the most disappointing Pinterest fail this week.
It was a breadstick recipe to go with this pasta and I swear, it was one of the first things I ever pinned. So for years, whenever I’ve gone digging through my Pinterest bread board for inspiration, I saw those breadsticks and thought “THOSE LOOK SO GOOD! But they aren’t right for this week.”
So when I finally decided that it was time for those breadsticks, I was more than a little excited about them.
And they were awful.
Years! Years of looking at these stupid breadsticks and then they just fail me like that.
So send me twisty, Parmesan-y breadstick recipes. Please. I need some really awesome breadsticks in my life.
How To Make Chicken Parmesan Baked Pasta
- Chop fresh tomatoes
- Cook oil, garlic, oregano, red pepper flakes, and salt until fragrant
- Add tomatoes, water, chicken broth, and pasta
- Bring to a simmer and cook until pasta is tender
- Stir in ¾ of the Parmesan cheese and chicken
- Sprinkle mozzarella and remaining Parmesan on top
- Bake until cheese is melted and bubbly
- Garnish with fresh basil
Can You Freeze It?
Yes! You can freeze it in an airtight container for up to 3 months. I would defrost in the refrigerator overnight and then reheat in the oven. The baking time will probably increase since it will be cold and/or bits may still be frozen.
Can You Make It Ahead?
Yes! If you want to do the bulk of the work the night before, stop right before baking and let it cool to room temperature. Put it in the fridge overnight (I like using this dutch oven because I can just put the top on and pop the whole thing in the fridge – then it goes straight to the oven the next day) and then you can pop it in the oven after work the next day.
The bake time will probably be longer since everything will be cold – probably around 20 minutes bake time.
More Chicken Pasta Recipes
- Cheesy Chicken Noodle Casserole
- One Pot Cheesy Barbecue Chicken Pasta
- Spicy Bacon Ranch Pasta
- One Pot Lemon Chicken with Orzo
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Chicken Parmesan Baked Pasta
Ingredients
- 1 28 ounce can whole peeled tomatoes
- 1 tablespoon olive oil
- 6 garlic cloves, minced
- ¼ teaspoon dried oregano
- ⅛ teaspoon crushed red pepper flakes
- ¼ teaspoon kosher salt
- 2 cups water
- 1 – 1 ½ cups low-sodium chicken broth
- 12 ounces pasta
- 1 cup grated Parmesan, divided
- ¼ teaspoon black pepper
- 1 cup shredded mozzarella
- 1 pound boneless, skinless chicken breasts, cooked and cut into bite-sized pieces
- 2 tablespoons chopped fresh basil
Instructions
- Preheat the oven to 400F.
- Add the tomatoes to the bowl of your food processor and pulse until coarsely chopped, about 10 pulses.
- Set an oven-safe 12-inch skillet over medium-high heat. Add the oil, garlic, oregano, red pepper flakes, and salt and cook just until fragrant, about 1 minute. Add the chopped tomatoes, the water, 1 cup of the chicken broth, and the pasta to the pan, stirring to combine. Bring the mixture to a vigorous simmer, then cover the pan and continue simmering (you may need to reduce the heat slightly) until the pasta is tender, about 16-18 minutes. Stir the pasta frequently as it cooks.
- Once tender, remove the cover and stir in ¾ cup of the Parmesan cheese, the pepper, and the chicken. Season to taste with additional salt and pepper if necessary. If the mixture seems dry, mix in as much of the remaining ½ cup of chicken broth as needed to loosen it up. Sprinkle the top evenly with the mozzarella cheese and the remaining Parmesan cheese.
- Transfer the pan to the oven and bake for 5-10 minutes, or until the cheese has melted and bubbles around the edges. Garnish with the basil before serving.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 386Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 88mgSodium: 571mgCarbohydrates: 28gFiber: 3gSugar: 4gProtein: 37g
STACY RHODES says
You don’t say in the directions when to cook the chicken before adding it at the end. Do you throw it in the mix to cook with everything else before baking it or cook it seperate?
amanda says
No, it should already be cooked when you add it in. You can use a store-bought rotisserie chicken or I always cook a few breasts in the slow cooker – they shred up really nicely that way!
Judith Simpson says
I made this with a large jar of tomato and garlic pasta sauce instead of the tinned tomatoes etc, as that’s what I had to hand. It was so easy and thoroughly enjoyed by the whole family. Definitely a keeper.
Diane Kuma says
This looks great! Will give it a try this week. I think I’ll sneak some spinach in as well, stir it in just before it goes into the oven. Kids love chicken parmesan so this should go over big. Thank you!!
Sarah says
So pasta is uncooked before adding to pan? I want to get this right so making this tonight
amanda says
Yeah, the pasta will cook in all the water, broth, and the liquid from the tomatoes. :)
Lori says
Oh this looks amazing. I have to cook for 16 goals and would like to make this in advance and freeze it. Do you know if it freezes well?
pam (Sidewalk Shoes) says
I love pasta dishes like this!
Amber says
How did you prepare your chicken? Boiled? Skillet cooked? Breaded?
Kathy E. says
Someone posted this on Facebook today and I made it for tonight’s dinner! I made a few changes using crushed tomatoes, part of a rotisserie chicken, several fresh basil leaves and a small can of tomato sauce. It was delicious and with whole wheat pasta, pretty healthy too! I loved how it all prepared in one pan. Thanks for sharing!
amanda says
Did you drain the crushed tomatoes?
amanda says
Nope, no need to drain them! :)
Lynna says
I love chunks of tomatoes! LOL. Chicken parmesan is always comforting for dinner. Especially, with pasta!
nicole @ I am a Honey Bee says
yum! I love chicken parm. This sound like the perfect kind of dinner as it’s all combined!
Paula says
I love pasta and this looks fantastic! Thanks for sharing. Pinned.
Stephanie @ Macaroni and Cheesecake says
Bummer about the Pinterest Fail! That is so frustrating! Looks like this pasta saved the day though!! It looks incredible!!
Averie @ Averie Cooks says
This looks like it would be an instant hit with anyone! Love those gooey cheese shots! pinned! :) And thanks for the pin on my butterscotch bars the other day! Have a great weekend!
Chelsea @chelseasmessyapron says
Oh that is no fun being so excited about a recipe and then it being a total flop! Totally wish I had a good breadstick recipe to send to you! This pasta looks amazing thought – I don’t even think I would have room for a breadstick after having a few servings of this!
Julie @ Lovely Little Kitchen says
This looks so easy – adding it to the list for dinner next week! Hoping my boys will be as cool about the tomatoes as your kids were!
Serena | Serena Bakes Simply From Scratch says
Such a gorgeous photo! I love chicken parmesan and your recipe looks so easy! I have 2 really good breadstick recipes on my site one for Garlic and Herb Breadsticks and then a pizzeria style super cheesy breadstick.. Pinning this recipe for later.
Cookbook Queen says
Girl, you are killing me softly with this one. My husband LOOOVES Chicken Parmesan, and they always complain about chunks of tomatoes. What is it about watching everyone pick them out that just gets under your skin and annoys the ever loving life out of a person?
Fabulous. Totally trying.
Holly @ Life in the Lofthouse says
Haha! I can SO relate to those damn Pinterest fails :/ ugh. They’re definitely more annoying when the pics have been staring at you all that time, and once you finally decide to make it, it totally sucks…
Well, this pasta looks amazing! Gorgeous photos!!