Description
A comforting baked pasta casserole with tender chicken, a rich tomato-based sauce, fragrant tarragon, olives, and melted cheese baked until golden and bubbly.
Ingredients
4 boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon extra virgin olive oil
2 cloves garlic, minced
2 yellow onions, diced
1/2 lb mushrooms, sliced
3 cups pasta sauce
1/4 cup half-and-half cream
2 tablespoons balsamic vinegar
1/2 teaspoon cayenne pepper
1/2 teaspoon red chile pepper flakes
1/2 cup fresh parsley, minced
1 tablespoon fresh tarragon, minced
3 cups fusilli pasta
1 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, shredded
15 Kalamata olives, pitted and finely chopped
Instructions
- Heat olive oil in a large pot over medium-high heat. Add onions, garlic, and chicken, and sauté until the chicken is cooked through.
- Add mushrooms, pasta sauce, and cream. Stir well, bring to a boil, then reduce to a simmer and cook for 10 minutes.
- Stir in balsamic vinegar, olives, cayenne pepper, red chile flakes, parsley, and tarragon. Cook for an additional 5 minutes.
- Preheat the oven to 450°F (230°C).
- Cook the fusilli pasta according to package instructions until al dente, then drain.
- Stir the cooked pasta into the sauce until fully combined.
- Spray a large casserole dish with cooking spray and spread the pasta mixture evenly inside.
- Top with mozzarella and Parmesan cheese.
- Bake for 15 minutes, or until the cheese is melted and lightly golden.
- Serve hot.
Notes
Can be assembled ahead and baked just before serving.
Adjust cayenne and chili flakes to control spice level.
Other short pastas like penne or rotini work well.
Spinach or roasted red peppers make great additions.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 9 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 5 g
- Protein: 34 g
- Cholesterol: 95 mg
