Featured Recipe
Chicken Parmesan Pasta Bake
By Kate
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Cooked pasta mixed with double tomato sauces, layered with diced chicken and topped with blended cheeses. Baked until bubbly and melty. Simple, hearty, and reliable. Ideal for busy weeknights or leftovers reimagined. Uses basic pantry staples and adaptable proteins.
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Prep:
18 min
Cook:
33 min
Total:
51 min
Serves:
6 servings
chicken
pasta
bake
casserole
Italian-American
Introduction
Diced chicken, thick sauce, bubbling cheese. Sounds simple but hits like a crowd-pleaser every time. Pasta cooks just shy of tender; heat in oven ties it all together. No soggy bottom if you drain well. Double sauce mix—marinara plus robust crushed tomatoes—gives layers of tang without watery tomato soup sludge. Chicken’s cooked upfront; no guessing if done inside during bake. Sprinkle oregano to swap basic flavor for herb punch. Cheese rules here: Parmesan for sharp bite beneath mozzarella’s gooey wrapper. Bake until cheese drips and bubbles throw tiny brown patches—signals done. Rest before cutting. Warm cheese can run off edges and lose that clingy texture. Leftovers reheat well; no dry crusts, no mush, no complaints. Practical, reliable. Kitchen hack: sous vide chicken beforehand or quick roast with olive oil and thyme. Saves time, adds flavor at once. No need for fancy cuts or pre-made sauces if you know your textures and timing.
Ingredients
About the ingredients
Stick to dried pasta shapes that hold sauce—rigatoni or penne preferred because ridges grab the sauce better than spaghetti or linguini. Marinara should be chunky or textured; smooth sauces can get bland through baking heat. Substitute crushed fire-roasted tomatoes for fresh if fresh aren’t at peak ripeness; the smoky undertone adds depth. Parmesan: buying wedge and grating on demand kills bitterness from pre-grated versions packed with starch. Mozzarella can be swapped with provolone for stronger flavor but melt quality changes—a good mix balances both. Chicken: use leftover poached, rotisserie, or grilled to skip initial cooking time at the baking stage; otherwise, undercooked poultry ruins bake. Nonstick spray essential on casserole; oil thoroughly to prevent sticking under cheese. Using a ceramic or glass baking dish changes heat distribution; expect +/- 5 minutes bake time accordingly.
Method
Cleaning and prepping
- Salt boiling water generously. Keep a rolling boil; this firms pasta better. Cook rigatoni 2 minutes less than package directs to keep al dente under bake heat. Drain well. Do not rinse; starch helps sauce cling.
- Preheat oven to 355 degrees Fahrenheit for a more consistent heat—ambient ovens vary. Spray a 9x13 baking dish with nonstick spray. Toss drained pasta with marinara and crushed tomatoes plus dried oregano. Stir until coated; chunky texture adds welcome contrast.
- Pour mixed pasta and sauce into dish, distribute evenly. Sprinkle Parmesan cheese over surface—fine grating works best to melt seamlessly. Scatter pre-cooked chicken pieces uniformly. Cut breasts formerly grilled or pan-seared; leftover rotisserie is an efficient swap.
- Top with mozzarella cheese in even layer. Freshly shredded melts better than pre-shredded with anti-caking agents—those inhibit melt and cause clumps.
- Place in oven, uncovered. Expect 25 to 35 minutes bake time. Look for bubbling sauce at edges and cheese turning a light golden brown with bubbling spots. Firm texture of chicken also signals doneness; poke with fork to check warmth.
- Rest five minutes out of oven. Allows cheese to set and aromas to concentrate. Garnish basil leaves if desired for color and fresh aroma.
Sauce and pasta assembly
Layering
Baking
Technique Tips
Avoid overcooking pasta before baking; stop cooking it 2 to 3 minutes early. It will finish cooking in the oven with sauce absorption—prevents mush. Salt pasta water well; under-salt results in bland noodles, even with sauce. After mixing sauce and pasta, ensure coating is complete—chunks of dry pasta cause uneven bites. Layer cheese last; distributing mozzarella over chicken ensures coverage and locks moisture under. Baking uncovered develops browned, bubbling cheese surface—don’t cover unless using broil at end for extra color. Watch cheese closely during last 5 minutes; too long under broiler or at high temps leads to burnt spots that taste bitter. Let bake cool slightly before serving; cheese firms up enough to slice cleanly rather than dragging or sticking to edges. For rewarmed portions, microwave in short bursts with a sprinkle of water to prevent drying. Adding dried herbs during mixing gives background notes without overpowering. Fresh herbs reserved for garnish to maintain brightness.
Chef's Notes
- 💡 Watch your pasta. Under-cook by a couple minutes. It keeps texture after baking. Al dente holds sauce without being mush. Don't rinse after draining; starch helps sauce cling.
- 💡 Sauce mix is key. Use chunky marinara rather than smooth. Crushed fire-roasted tomatoes add depth. Opt for fresh herbs only as garnish. Dried herbs mixed in early flavor well.
- 💡 Layering matters. Distribute chicken evenly. Pre-cooked options cut down time; leftover rotisserie is fast. Freshly grating cheese makes a noticeable difference. Avoid pre-packaged.
- 💡 Baking uncovered is crucial. Develop that golden brown surface. Be cautious around the last few minutes; too long can lead to burnt spots. Rest after baking to set the cheese.
- 💡 For reheating, microwave portions with a bit of water. Keeps things moist. Covers help when warming, prevent drying out. Avoid keeping it too long in the fridge; use leftovers fast.
Kitchen Wisdom
How to ensure chicken is done?
Use pre-cooked chunks. Check warmth with a fork. Should feel firm. Skip guessing; cooked ahead helps.
What if pasta is mushy?
Undercook next time. Drain well to avoid excess moisture. Watch closely while baking; consistent temp is important.
Can I use fresh tomatoes?
Yes, but only if they are at peak flavor. Otherwise, fire-roasted canned works better. Depth matters in taste, choose wisely.
How to store leftovers?
Airtight container. Use within three days. Reheat gently, with water if needed. Avoid long fridge stays, keep it fresh.
