Description
A cozy, one-pot chicken Parmesan–style pasta bake made with tender short pasta, marinara sauce, melted cheese, and crispy sliced breaded chicken on top.
Ingredients
Kosher salt
12 oz store-bought cooked frozen breaded chicken cutlets
1 lb cavatappi or other short pasta
1 Tbsp extra-virgin olive oil
1 small yellow onion, finely chopped
2 garlic cloves, finely chopped
4 cups store-bought or homemade marinara sauce
2 oz Parmesan, finely grated (about 1 cup), divided, plus more for serving
3/4 cup shredded mozzarella
Freshly ground black pepper
Torn fresh basil, for serving
Instructions
- Cook the frozen chicken cutlets according to package directions. Once crisp, let cool slightly and slice crosswise into strips.
- Preheat the oven to 400°F. Cook the pasta in a large pot of boiling salted water until al dente, then drain.
- Heat olive oil in a large ovenproof skillet over medium-high heat. Add the onion and cook until translucent, about 7 minutes. Stir in the garlic and cook until fragrant.
- Add the marinara sauce and a pinch of salt. Bring to a low simmer.
- Add the cooked pasta and toss to coat. Stir in 1/2 cup Parmesan until melted. Top with the remaining 1/2 cup Parmesan and sprinkle with mozzarella. Arrange the sliced chicken on top.
- Bake for 10–12 minutes, until the cheese is melted and the chicken is warmed through.
- Season with black pepper, garnish with basil and more Parmesan, and serve.
Notes
Swap cavatappi for rigatoni, penne, or fusilli.
Add red pepper flakes for heat.
Stir in sun-dried tomatoes or mushrooms for extra flavor.
Mix ricotta into the pasta for added creaminess.
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 8g
- Sodium: 980mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
