Save Pin A comforting, crowd-pleasing pasta bake featuring tender chicken, tangy tomato sauce, and a golden, cheesy topping.
This is my go-to recipe for busy weeknights because it comes together quickly yet feels so satisfying. Whenever I make this pasta bake for friends or family, there are rarely any leftovers—the cheesy golden top is always a hit.
Ingredients
- Chicken: 2 large boneless, skinless chicken breasts (about 500 g), 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon Italian seasoning
- Pasta: 400 g (14 oz) penne or rigatoni pasta
- Sauce: 700 ml (24 oz) marinara or tomato-basil pasta sauce, 2 cloves garlic (minced)
- Cheese: 200 g (2 cups) shredded mozzarella cheese, 60 g (1/2 cup) grated Parmesan cheese, 100 g (1 cup) Italian-style breadcrumbs
- For Serving & Garnish: 2 tablespoons chopped fresh basil or parsley (optional), olive oil spray
Instructions
- Preheat oven:
- Preheat oven to 200°C (400°F). Lightly grease a 22x33 cm (9x13 inch) baking dish.
- Cook pasta:
- Cook pasta in a large pot of salted boiling water until just al dente (about 2 minutes less than package instructions). Drain and set aside.
- Prepare and cook chicken:
- While pasta cooks, season chicken breasts with salt, pepper, and Italian seasoning. In a large skillet over medium-high heat, drizzle a little olive oil and cook chicken breasts 4–5 minutes per side until golden and just cooked through. Transfer to a board, cool slightly, and dice into bite-sized pieces.
- Mix ingredients:
- In a large bowl, combine cooked pasta, diced chicken, marinara sauce, garlic, and half of the mozzarella and Parmesan. Mix well.
- Layer and top:
- Spread the mixture evenly in the baking dish. Sprinkle with remaining mozzarella and Parmesan, then top with breadcrumbs. Lightly spray the top with olive oil.
- Bake:
- Bake for 20–25 minutes until bubbling and the top is golden brown.
- Rest and garnish:
- Let rest for 5 minutes before serving. Garnish with chopped basil or parsley if desired.
Save Pin My kids always get excited when they see this coming out of the oven. It brings back memories of Sunday dinners, and even picky eaters ask for seconds.
Serving Suggestions
Serve with a simple green salad and garlic bread for a complete meal. This bake also pairs well with a medium-bodied red wine like Chianti.
Allergen & Nutrition Information
This recipe contains wheat (pasta, breadcrumbs), milk (cheese), and may contain eggs if using certain breadcrumbs. Each serving provides about 530 calories, 17 g fat, 54 g carbohydrates, and 37 g protein.
Recipe Variations
Try gluten-free pasta and breadcrumbs for allergy-friendly version, or add a pinch of red pepper flakes to the sauce for a little heat.
Save Pin This pasta bake is delicious straight from the oven and makes great leftovers. Enjoy with your favorite side for a cozy meal any night of the week!
Recipe FAQs
- → What type of pasta works best for this dish?
Penne or rigatoni are ideal as they hold the sauce well and maintain their texture after baking.
- → How should the chicken be cooked before baking?
Seasoned chicken breasts are pan-seared until golden and cooked through, then diced before combining with pasta and sauce.
- → Can I add extra flavor to the sauce?
A pinch of red pepper flakes can be added to the tomato sauce for a subtle spicy kick.
- → What is the purpose of the breadcrumb topping?
Breadcrumbs create a crunchy, golden crust that contrasts nicely with the creamy cheese and tender pasta.
- → Are there suitable substitutions for dietary preferences?
Gluten-free pasta and breadcrumbs can be used, and breaded chicken cutlets offer a classic variation.