Best Cheesy Chicken Parmesan Spaghetti Bake Recipe

Best Cheesy Chicken Parmesan Spaghetti Bake Recipe: Baked Pasta with Chicken Parmesan and Cheesy Top Layer—made in just one pan! The family loves this simple cheese baked spaghetti dish!

 

Best Cheesy Chicken Parmesan Spaghetti Bake Recipe

 

Ingredients

  • 16 oz. penne pasta
  • 2 cups cooked bite-size chicken pieces or shredded chicken
  • 4 cups marinara sauce, can use store bought sauce
  • 3 cups shredded mozzarella cheese, divided
  • 1 cup Parmesan cheese, divided
  • Salt and pepper, to taste
  • 3 tablespoons butter
  • 2 cloves garlic minced
  • 1 cup panko bread crumbs
  • 1/4 cup chopped fresh basil, optional

 

 

Instructions

Set the oven’s temperature to 350°F.

Heat up a big saucepan of water until it boils. As directed on the package, boil the pasta in salted water. Using a colander, rinse and drain the pasta.

 

Re-add the pasta to the saucepan along with the marinara sauce, cooked chicken, ½ cup mozzarella cheese, and ½ cup parmesan cheese. Season to taste with salt and black pepper.

Melt the butter in a medium-sized skillet over medium heat. Stirring periodically, saute the garlic and panko bread crumbs for 3–4 minutes. Take off the heat and allow to cool.

 

Grease a nine-by-thirteen-inch baking pan with nonstick cooking spray. Evenly transfer the pasta mixture to the pan. Cover with the leftover ½ cup of mozzarella cheese. Combine the panko bread crumbs with the leftover ½ cup of parmesan Parmesan. Over the noodles, scatter the panko mixture. Cover the pasta dish with a wide sheet of foil sprayed with nonstick cooking spray.

For thirty minutes, bake. After carefully removing the foil from the pan, bake for 5 to 10 minutes, or until the pasta is bubbling and the panko coating is golden brown. If desired, garnish with fresh basil.

 

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Note

Cut two boneless, skinless chicken breasts into bite-sized pieces and fry them in olive oil until they are thoroughly done if you don’t have any leftover cooked or shredded chicken. W salt and pepper, season.

 

Nutrition

  • Calories: 502kcal
  • Carbohydrates: 56g
  • Protein: 35g
  • Fat: 20g
  • Saturated Fat: 10g
  • Polyunsaturated Fat: 1g
  • Monounsaturated Fat: 5g
  • Cholesterol: 83mg
  • Sodium: 1162mg
  • Potassium: 644mg
  • Fiber: 4g
  • Sugar: 7g
  • Vitamin A: 1090IU
  • Vitamin C: 9mg
  • Calcium: 412mg
  • Iron: 3mg

 

 

A few tips for this easy baked pasta recipe:

For this dish, you will need two cups of cooked chicken. This recipe works well for repurposing leftover chicken. You may quickly fry some chicken in a skillet if you don’t have any leftovers. PRO TIP: To save time, use shredded rotisserie chicken. In this recipe, diced or shredded chicken both work well.

Josh uses penne, but fuisilli, ziti, or farfalle would also work well. Whatever pasta you have on hand works well.

 

Although you can use your preferred canned spaghetti sauce, Josh prefers to use my homemade Slow Cooker Marinara Sauce.

This baked pasta can be prepared ahead of time. When you’re ready to bake, place everything in the pan, cover it with foil, and store it in the refrigerator. The boys enjoy eating the leftover spaghetti dish, which reheats nicely. It’s a terrific dinner to bring to hungry friends and family as well.

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