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–+ servings
A white baking dish filled with baked pasta topped with golden breadcrumbs and chopped herbs, with a wooden spoon partially in the dish. Surrounding items include a bowl of salt, crushed red pepper, and parsley.
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Chicken Parmesan Pasta Bake

This Chicken Parmesan Pasta Bake is weeknight comfort at its best—tender chicken, tangy marinara, and layers of melty cheese baked into cozy, golden perfection. It’s easy, family-approved, and smells like someone’s been cooking all day (even if you threw it together in 20 minutes). Serve it with bread and an Italian salad and call it dinner done.
Course Main
Cuisine American, Italian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8
Calories 510kcal
Author Wendy Polisi

Ingredients

  • 16 ounces capatavi pasta or other short pasta
  • 2 tablespoons avocado oil
  • 1 pound boneless skinless chicken cut into cubes
  • 1 teaspoon sea salt
  • 1 teaspoon Italian seasoning
  • 1 tablespoon fresh minced garlic
  • 3 cups marinara sauce about 1 24-ounce jar, divided
  • 8 ounces shredded mozzarella cheese divided
  • 4 ounces grated Parmesan cheese
  • ¾ cup panko bread crumbs
  • 1 tablespoon butter melted
  • ½ teaspoon Italian seasoning

Instructions

  • Bring a large pot of salted water to a boil and cook the pasta according to package directions.
  • Preheat the oven to 350°F.  Spray a 13 x 9 casserole dish with cooking spray.
  • Heat the oil in a large skillet over medium-high heat.  Toss the chicken breast with the salt and Italian seasoning.
  • Cook the chicken in the skillet for 7 to 9 minutes, until lightly browned. Add the garlic and cook for 1 more minute.
  • Drain the cooked pasta and add to the skillet with the chicken.  Add 1 ½ cups of marinara and toss to combine.  Stir in half of the mozzarella cheese.
  • Transfer the chicken and pasta to the prepared baking dish, then top with the remaining 1 ½ cups of marinara sauce.  Sprinkle with the remaining mozzarella and parmesan.
  • In a medium bowl, toss together the panko bread crumbs, butter, and Italian seasoning.  Sprinkle over the casserole.
  • Cook for 30 minutes, until golden and bubbly.
  • Allow to cool for 10 minutes before serving.  Top with fresh parsley or basil and red pepper flakes if desired.

Nutrition

Calories: 510kcal | Carbohydrates: 54g | Protein: 32g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 1274mg | Potassium: 677mg | Fiber: 4g | Sugar: 5g | Vitamin A: 779IU | Vitamin C: 7mg | Calcium: 315mg | Iron: 2mg