Chicken Parmesan Pasta Bake Recipes

CHICKEN PARMESAN PASTA CASSEROLE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C), and preheat an oven to 350 degrees F (175 degrees C).
• Place the flour, egg, and bread crumbs in 3 separate bowls. Mix the garlic powder into the bread crumbs. Working in batches, coat the chicken breast in the flour, then dip them in the egg, and finally coat with the bread crumbs. Carefully fry the coated chicken in the hot oil in small batches until golden brown and no longer pink in the center, 3 to 4 minutes. Drain the fried chicken over paper towels.
• Combine cooked pasta, fried chicken, 1/2 package of mozzarella cheese, and 1/2 cup grated Parmesan cheese in a large bowl. Stir in the marinara sauce. Pour the red wine into the empty marinara sauce jar; cover and shake the jar, and empty the contents into the bowl of pasta. Stir to combine. Spread pasta mixture in a large casserole dish, and cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove the aluminum foil and sprinkle with the remaining 1/2 package of mozzarella cheese and 1/2 cup of Parmesan cheese. Return to the oven, and continue baking until the cheese has melted, about 30 minutes. Remove from the oven, and allow to rest for 5 minutes before serving. Serve hot.

CHICKEN PARMESAN PASTA CASSEROLE RECIPE

Steps:

• Preheat oven to 375 degrees. Spray a deep 9 x 13 inch baking dish with non-stick cooking spray. Set dish aside.
• Cook pasta al dente, as directed on package.
• Drain pasta and place in a large bowl.
• Add in shredded chicken and marinara sauce (add more sauce if needed).
• Mix well.
• Dump half of the pasta/chicken mixture into the bottom of the prepared pan.
• Top with half of the mozzarella cheese, half of the Parmesan cheese and half of the basil.
• Repeat layers with remaining items.
• Place casserole in the preheated oven and bake for 25 minutes or until cheese is bubbly and casserole is heated through.

SKINNY CHICKEN PARMESAN PASTA BAKE

Steps:

• Heat oven to 425°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In large bowl, mix pasta sauce and water; stir in pasta. Pour into baking dish.
• Rub chicken tenders with pepper flakes and salt. Place chicken in single layer on top of pasta mixture in baking dish. Top with mozzarella cheese and 1/2 cup of the Parmesan cheese. Cover tightly with foil. Bake 40 to 45 minutes or until pasta is tender and most of sauce is absorbed. Remove foil; let stand 5 minutes.
• Meanwhile, melt butter in 8-inch skillet over medium heat. Add bread crumbs; stir to coat in butter. Cook 1 to 3 minutes, stirring frequently, until toasted. Pour mixture into medium bowl; stir in remaining 1/4 cup Parmesan cheese. Sprinkle over baked pasta. Top with basil.

GARLIC PARMESAN CHICKEN PASTA BAKE RECIPE BY TASTY

Steps:

• Melt butter, add garlic, thyme, sage and rosemary. Sauté until fragrant. Remove the thyme, sage and rosemary.
• Add flour and stir.
• Add the milk, a little bit at a time, and whisk after each addition. Repeat until all the milk is gone. Keep whisking until it has thickened and coats the back of a spoon.
• Grease a 9×13 inch (22 x33 cm) pan. Cover bottom with a layer of pasta, half of the chicken, half of the peas, a ⅓ of the parmesan, a ⅓ water and ⅓ of the sauce.
• Repeat once. Top with noodles, remaining water and cheese.
• Cover with foil and bake for 40 minutes at 400°F (200°C).
• Remove the foil, sprinkle the top with breadcrumbs.
• Broil for 5-10 minutes or until golden brown.
• Serve with chopped parsley as garnish.
• Enjoy!

CHICKEN PARMESAN PASTA BAKE

Steps:

• Bring a large pot of lightly salted water to a boil. Preheat oven to 350 degrees F. Spray a 9 x 13" baking dish with cooking spray.
• Cook pasta according to package directions, and drain.
• While pasta cooks, spray a 12" skillet or dutch oven with cooking spray, and heat over medium-high heat. Add onion, chicken, salt, a few grinds of pepper, and garlic. Saute until onion is tender and chicken is cooked through. Stir in marinara sauce, and bring to a simmer.
• Meanwhile, heat butter in a glass bowl in the microwave until melted. Stir bread crumbs and basil into the melted butter, and set aside.
• Turn off heat on the sauce. Stir in cooked pasta and mozzarella cubes, and transfer pasta mixture to prepared baking dish. Sprinkle buttery bread crumbs over the pasta, and sprinkle parmesan cheese over that.
• Bake uncovered for 20 minutes or until topping is golden brown.

CHICKEN PARMESAN CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
• Stir together the rotini, chicken, and mozzarella cheese in a large casserole dish. Pour the marinara sauce over the pasta mixture; sprinkle with bread crumbs. Cover the dish with aluminum foil.
• Bake in the preheated oven until the cheese is entirely melted, about 35 minutes.

CHICKEN PARMESAN BAKED PASTA

Steps:

• Preheat the oven to 450 degrees.
• Pulse the tomatoes and their juices in the food processor until coarsely chopped, about 12 pulses.
• Cook the oil, garlic, red pepper flakes and 1/4 teaspoon of salt in a 12-inch skillet over medium-high heat until fragrant, about 1 minute. Stir in the tomatoes, water, 1 cup of the broth, oregano and the pasta. Bring to a vigorous simmer, cover and cook until pasta is tender, 15 to 18 minutes, stirring often.
• Stir in 3/4 cup of the Parmesan, 1/4 teaspoon of pepper and the chopped chicken. Taste and adjust the seasonings if needed. If the pasta seems dry, stir in the remaining 1/2 cup of broth.
• Transfer to a buttered oven-proof baking dish and sprinkle with mozzarella and remaining Parmesan. Bake 5 to 10 minutes or until the cheese is melted and bubbly. Sprinkle with basil and serve.