Pin A comforting, crowd-pleasing pasta bake featuring tender chicken, tangy tomato sauce, and a golden, cheesy topping.
I first made this dish for a birthday dinner, and everyone loved how each layer had plenty of flavor and that crispy cheesy topping was the first thing gone at the table.
Ingredients
- Chicken: 2 large boneless skinless chicken breasts (about 500 g), 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon Italian seasoning
- Pasta: 400 g (14 oz) penne or rigatoni pasta
- Sauce: 700 ml (24 oz) marinara or tomato-basil pasta sauce, 2 cloves garlic minced
- Cheese: 200 g (2 cups) shredded mozzarella cheese, 60 g (1/2 cup) grated Parmesan cheese, 100 g (1 cup) Italian-style breadcrumbs
- For Serving & Garnish: 2 tablespoons chopped fresh basil or parsley (optional), olive oil spray
Instructions
- Prep & Oven:
- Preheat oven to 200°C (400°F). Lightly grease a 22x33 cm (9x13 inch) baking dish.
- Boil Pasta:
- Cook pasta in a large pot of salted boiling water until just al dente (about 2 minutes less than package instructions). Drain and set aside.
- Season Chicken:
- While pasta cooks, season chicken breasts with salt, pepper, and Italian seasoning.
- Cook Chicken:
- In a large skillet over medium-high heat, drizzle olive oil and cook chicken 4–5 minutes per side until golden and just cooked through. Transfer to a board, cool slightly, dice into bite-sized pieces.
- Mix & Combine:
- In a large bowl, combine cooked pasta, diced chicken, marinara sauce, garlic, and half mozzarella and Parmesan. Mix well.
- Assemble:
- Spread mixture evenly in baking dish. Sprinkle with remaining mozzarella and Parmesan, then top with breadcrumbs.
- Top & Bake:
- Lightly spray top with olive oil. Bake 20–25 minutes until bubbling and the top is golden brown.
- Finish:
- Let rest 5 minutes before serving. Garnish with chopped basil or parsley if desired.
Pin This is one of the recipes my kids ask for when their friends come over, especially on cozy weekends. The leftovers are even better the next day.
Required Tools
Large pot, large skillet, baking dish (22x33 cm / 9x13 inch), mixing bowl, knife and cutting board
Allergen Information
Contains wheat (pasta, breadcrumbs) and milk (cheese). Eggs may be present in breadcrumbs, so check labels if needed.
Nutritional Information (per serving)
Calories: 530, Total Fat: 17 g, Carbohydrates: 54 g, Protein: 37 g
Pin Bake and serve this pasta hot for the best texture and flavor. Leftovers reheat well—make a double batch if you want extra!
Recipe Q&A
- → What type of pasta works best?
Penne or rigatoni are ideal as they hold sauce well and maintain texture after baking.
- → How do I ensure the chicken stays tender?
Cook the chicken breasts until just golden and no longer pink inside, then dice to mix evenly.
- → Can I substitute the cheese?
Mozzarella and Parmesan provide a balanced melt and flavor, but using similar melting cheeses can work.
- → How do I get a crispy topping?
Sprinkle Italian-style breadcrumbs over the cheese and lightly spray with olive oil before baking.
- → Is it possible to prepare ahead?
Yes, assemble the dish and refrigerate before baking; add extra bake time if cold from the fridge.
- → What side dishes complement this bake?
A crisp green salad and garlic bread enhance the comforting flavors and texture contrasts.