Chicken Parmesan Pasta Casserole

Name: Chicken Parmesan Pasta Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 12 oz short pasta such as penne or rigatoni; 1 1/4 lb boneless, skinless chicken breast, cut into small bite-size pieces; 24 oz marinara sauce; 2 cups low-sodium chicken broth; 1 cup water; 1 tsp Italian seasoning; 1/2 tsp kosher salt; 2 cups shredded low-moisture mozzarella; 1/2 cup grated Parmesan, divided; 3/4 cup panko breadcrumbs; 1 1/2 tbsp olive oil; 1/2 tsp garlic powder; a few leaves fresh basil

A low-prep baked pasta loaded with marinara, tender chicken, mozzarella and Parmesan under a crisp garlic-panko topping.

Total

60 min

Servings

Level

Easy

Ingredients

12 oz short pasta such as penne or rigatoni
1 1/4 lb boneless, skinless chicken breast, cut into small bite-size pieces
24 oz marinara sauce
2 cups low-sodium chicken broth
1 cup water
1 tsp Italian seasoning
1/2 tsp kosher salt
2 cups shredded low-moisture mozzarella
1/2 cup grated Parmesan, divided
3/4 cup panko breadcrumbs
1 tbsp + 1 1/2 tsp olive oil
1/2 tsp garlic powder
a few leaves fresh basil (optional)

Instructions

Preheat oven to 375F.

Add uncooked pasta, chicken, marinara, broth, water, Italian seasoning, salt and 1/4 cup Parmesan to a 9x13-inch baking dish.

Stir extremely well, making sure pasta is mostly submerged.

Cover tightly with foil.

Bake 30 minutes.

30 min

Carefully uncover and stir thoroughly.

If pasta remains quite firm and dish appears dry, add approximately 1/4 cup hot water.

Cover and bake another 5-10 minutes until pasta is al dente and chicken reaches 165F.

7 min

Combine panko, olive oil, garlic powder and remaining Parmesan.

Sprinkle mozzarella over casserole followed by panko mixture.

Bake uncovered 8-10 minutes until cheese is melted and topping is golden.

9 min

Rest 5 minutes and finish with basil if desired.

Nutrition per serving

580

Calories

34g

Protein

58g

Carbs

24g

Fat

Chef's Notes & Storage

The foil must seal well because trapped steam helps cook the pasta. SCALING CRITICAL: Pasta, marinara, broth and water must remain proportionally scaled. Do not allow a 2x batch to become twice as deep in one dish. Split between two dishes.

Part of:Dump Casseroles