Italianbakedchickenandpasta Recipes

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EASY ITALIAN BAKED CHICKEN BREAST RECIPE



Easy Italian Baked Chicken Breast Recipe image

Easy Italian baked chicken breast, flavored with a simple spice mixture along with fresh garlic and olive oil, and finished with parsley and fresh basil. Be sure to read the tips for best results.

Provided by Suzy Karadsheh

Categories     Dinner

Number Of Ingredients 12

2 lb boneless skinless chicken breast
Salt and pepper
2 tsp dry oregano
1 tsp fresh thyme
1 tsp Sweet paprika
4 garlic cloves, (minced)
3 tbsp Extra virgin olive oil ()
Juice of 1/2 lemon
1 medium red onion, (halved and thinly sliced)
5 to 6 Campari tomatoes, (or small Roma tomatoes, halved)
Handful chopped fresh parsley for garnish
Fresh basil leaves for garnish

Steps:

  • Preheat oven to 425 degrees F.
  • Pat chicken dry. Place a chicken breast in a large zip-top bag and zip the top (make sure to release any air in the bag first), then place it on your poultry cutting board. Using a meat mallet like this one, pound to flatten the chicken. Repeat the process with the remaining chicken breast pieces.
  • Season the chicken with kosher salt and pepper on both sides and place in a large mixing bowl or dish. Add spices, minced garlic, extra virgin olive oil, and lemon juice. Combine to make sure the chicken is evenly coated with the spices and garlic.
  • In a large lightly oiled baking dish or pan, spread the onion slices on the bottom. Arrange seasoned chicken on top, and add the tomatoes.
  • Cover the baking dish tightly with foil and bake for 10 minutes covered, then uncover and bake for another 8 to 10 minutes or so. Watch carefully. This can take less or more time depending on the thickness of your chicken breasts. To be sure the chicken is cooked through, use an instant digital cooking thermometer. It should register 165 degrees F.
  • Remove from the heat. Let the chicken breasts rest (cover with foil or another pan) for 5 to 10 minutes or so before serving. Uncover and garnish with fresh parsley and basil. Enjoy!

Nutrition Facts : Calories 191.8 kcal, Sodium 177.5 mg, Fat 4.5 g, SaturatedFat 1 g, TransFat 0.1 g, Carbohydrate 3.4 g, Fiber 0.8 g, Protein 32.6 g, Cholesterol 96.8 mg, ServingSize 1 serving

ITALIAN BAKED CHICKEN AND PASTINA



Italian Baked Chicken and Pastina image

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 13

1 cup pastina pasta (or any small pasta)
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish

Steps:

  • Preheat the oven to 400 degrees F.
  • Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
  • Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

Nutrition Facts : Calories 432 calorie, Fat 19 grams, SaturatedFat 8 grams, Cholesterol 49 milligrams, Sodium 674 milligrams, Carbohydrate 44 grams, Fiber 3 grams, Protein 21 grams, Sugar 6 grams

ITALIAN BAKED PASTA



Italian Baked Pasta image

Our five-ingredient Italian baked pasta is super easy to make and includes layers of your choice of pasta, three cheeses and marinara sauce.

Provided by Arlene Cummings

Categories     Entree

Time 1h20m

Yield 10

Number Of Ingredients 5

1 package (16 oz) uncooked pasta (such as penne, ziti, rotini or rigatoni)
4 cups marinara sauce (homemade or purchased)
1/2 cup grated Parmesan or Romano cheese
1 container (15 oz) ricotta cheese
2 cups shredded mozzarella cheese (8 oz)

Steps:

  • Cook pasta in generously salted water 3 minutes less than recommended on package. Drain.
  • Meanwhile, heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Pour 2 cups of the marinara sauce into dish. Add half of cooked pasta; toss well. Sprinkle with 1/4 cup Parmesan cheese. Spoon half of the ricotta cheese in dollops over top. Sprinkle with 1 cup of the mozzarella cheese. Repeat layers ending with mozzarella cheese. Cover lightly with foil, making sure foil is not resting on cheese.
  • Bake 35 minutes. Uncover; bake 10 to 15 minutes longer or until center is bubbly and thoroughly heated. Cool 10 to 15 minutes before serving.

Nutrition Facts : Calories 410, Carbohydrate 54 g, Cholesterol 30 mg, Fiber 4 g, Protein 21 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 9 g, TransFat 0 g

ITALIAN CHICKEN-PASTA SKILLET



Italian Chicken-Pasta Skillet image

Bring on the cheesy heartiness you adore with an Italian Chicken-Pasta Skillet! This better-for-you Italian Chicken-Pasta Skillet is full of flavor.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings

Number Of Ingredients 6

1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 green pepper, chopped
1 small onion, cut into thin wedges
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
2 cups mostaccioli, cooked
1 pkg. (8 oz.) KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

Steps:

  • Cook and stir chicken in large skillet sprayed with cooking spray on medium heat 5 min. Add vegetables; cook 5 min. or until chicken is done and vegetables are crisp-tender, stirring frequently.
  • Add sauce and pasta; cook 5 min. or until heated through, stirring occasionally.
  • Stir in 1 cup cheese; top with remaining cheese. Remove from heat; cover. Let stand 2 min. or until cheese is melted.

Nutrition Facts : Calories 360, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 31 g

ITALIAN HERB BAKED CHICKEN & PASTA RECIPE - (4.4/5)



Italian Herb Baked Chicken & Pasta Recipe - (4.4/5) image

Provided by dkanon

Number Of Ingredients 6

2 cups uncooked medium pasta, such as rotini, penne or ziti
1 pound uncooked boneless skinless chicken breasts, cut into 1-inch cubes
2 cups shredded mozzarella cheese, divided
1 1/2 cups water
1 package McCormick® Italian Chicken and Pasta Bake Seasoning Mix
1 (14 1/2 ounce) can petite diced tomatoes, undrained

Steps:

  • Preheat oven to 375ºF. Place pasta, chicken and 1 cup of the cheese in 13x9-inch baking dish. Mix water, seasoning mix and tomatoes until well blended. Pour over pasta and chicken. Stir to coat well, making sure most of the pasta is covered with sauce. Cover with foil. Bake 45 minutes or until chicken is cooked through. Remove foil and stir. Sprinkle with remaining 1 cup cheese. Bake, uncovered, 5 minutes longer or until cheese is melted. Let stand 5 minutes. (Sauce will continue to thicken upon standing.)

ITALIAN BAKED CHICKEN



Italian Baked Chicken image

This recipe is great for those of us who suffer from 'picky kid syndrome.' You can slice the chicken into strips for even more dinner time fun. Serve with scalloped potatoes and green beans for a wholesome meal. Enjoy!

Provided by Amy Valiante

Categories     World Cuisine Recipes     European     Italian

Time 1h5m

Yield 6

Number Of Ingredients 8

1 tablespoon butter
¾ cup Italian seasoned bread crumbs
¼ cup flax seed meal
3 tablespoons grated Romano cheese
1 tablespoon dried parsley
3 eggs, beaten
½ cup all-purpose flour
6 skinless, boneless chicken breast halves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly coat a medium baking dish with the butter.
  • In a shallow dish, mix the bread crumbs, flax seed, Romano cheese, and parsley. Place the beaten eggs and flour in 2 separate shallow bowls. Dredge chicken in the flour, dip in eggs, and press into the bread crumb mixture to coat. Arrange coated chicken in the prepared baking dish.
  • Cover, and bake 40 minutes in the preheated oven, or until chicken juices run clear. Turn on the oven broiler. Remove cover, and broil chicken 5 minutes, until coating is lightly browned.

Nutrition Facts : Calories 315.4 calories, Carbohydrate 19.7 g, Cholesterol 170.4 mg, Fat 9.7 g, Fiber 2.1 g, Protein 35.6 g, SaturatedFat 3.2 g, Sodium 387.6 mg, Sugar 0.8 g

TENDER ITALIAN BAKED CHICKEN



Tender Italian Baked Chicken image

Flavorful and moist baked chicken.

Provided by Barb Eisel

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 5

¾ cup mayonnaise
½ cup grated Parmesan cheese
¾ teaspoon garlic powder
¾ cup Italian seasoned bread crumbs
4 skinless, boneless chicken breast halves

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a bowl, mix the mayonnaise, Parmesan cheese, and garlic powder. Place bread crumbs in a separate bowl. Dip chicken into the mayonnaise mixture, then into the bread crumbs to coat. Arrange coated chicken on a baking sheet.
  • Bake 20 minutes in the preheated oven, or until chicken juices run clear and coating is golden brown.

Nutrition Facts : Calories 553.9 calories, Carbohydrate 17.1 g, Cholesterol 91.6 mg, Fat 39.6 g, Fiber 0.8 g, Protein 31.8 g, SaturatedFat 7.4 g, Sodium 768.3 mg, Sugar 1.4 g

ITALIAN CHICKEN AND PASTA BAKE



Italian Chicken and Pasta Bake image

Main casserole dish, great for preparing ahead of time and freezing. Special note, to save time , buy a rotisserie chicken and jarred minced garlic to speed up prep time.Or buy a family pack of chicken and boil , then de bone and chop.

Provided by NaijaCookingMama

Categories     One Dish Meal

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 13

1/4 cup butter
1 cup chopped onion
4 garlic cloves, minced
1/4 cup all-purpose flour
1 cup milk
2 (14 1/2 ounce) cans diced tomatoes with basil, oregano, and garlic
1 (15 ounce) can tomato sauce
3 cups cupped cooked chicken
4 cups shredded mozzarella cheese, divided
1 1/2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon sugar
1 (16 ounce) box bow tie pasta, cooked and kept warm

Steps:

  • Preheat oven to 350. Spray a large baking or casserold dish with nonstick cooking spray.
  • In a large skillet, melt butter over medium high heat and cook for 5 to 6 minutes or until is tender. Add flour and cook for 2 minutes. Stirring constantly. stir in milk, diced tomatoes,and tomato sauce, cook for 5 to 6 minutes or until slightly thickened. Similar to making gravy from scratch.
  • Stir in chicken, 3 cups cheese,salt, pepper and sugar. Stir in pasta. Spoon mixture into baking dish, then sprinkle with remaining 1 cup cheese.
  • bake for 30 minutes or until hot and bubbly.

Nutrition Facts : Calories 584, Fat 25.6, SaturatedFat 13.4, Cholesterol 151, Sodium 1186, Carbohydrate 52, Fiber 3.2, Sugar 5.1, Protein 36.1

ITALIAN BAKED CHICKEN AND PASTA



Italian Baked Chicken and Pasta image

Courtesy of Giada DeLaurentiis! I made this today after sitting on the recipe for quite some time. I am sorry I held on to it. It will be in my regular rotation from now on, it was easy, quick and very tasty. I will change a few things though...I will use tomatoes with Italian seasoning and maybe a little more cheese next time! I even think it would be good if you added some ricotta to the mix. There are a lot of possibilities, but it was good as it is written. I doubled the recipe and it was fine. Enjoy!

Provided by PeytonandKaylansMama

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

1 cup Italian pastina (or any small pasta, I used small shells)
2 tablespoons olive oil
1/2 cup cubed chicken breast
1/2 cup diced onion
1 garlic clove, minced
1 (14 1/2 ounce) can diced tomatoes with juice (I recommend using the ones with Italian seasoning)
1 cup shredded mozzarella cheese
1/4 cup chopped fresh flat leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/4 cup breadcrumbs
1/4 cup grated parmesan cheese
1 tablespoon butter, plus more
butter, for baking dish

Steps:

  • Preheat oven to 400 degrees F.
  • Bring medium pot of salted water to boil.
  • Add pasta and cook until just tender about 5 minutes. Drain into large bowl.
  • Meanwhile heat olive oil in medium sautee pan over med heat.
  • Add chicken and cook about 3 minutes.
  • Add onions and garlic combine and cook about 5 minutes more or until chicken is done and onions soft.
  • Add chicken to pasta in bowl, stir in canned tomatoes, mozzarella, parsley, salt, and pepper. Stir until combined.
  • Place in buttered 8x8x2 dish.
  • In small bowl combine bread crumbs and Parmesan.
  • Spread over pasta mixture.
  • Dot the top with butter.
  • Bake until golden brown, about 30 minutes.

Nutrition Facts : Calories 251, Fat 18.2, SaturatedFat 7.6, Cholesterol 35.2, Sodium 605, Carbohydrate 12.3, Fiber 1.9, Sugar 4.1, Protein 10.7

CREAMY ITALIAN PASTA WITH CHICKEN



Creamy Italian Pasta with Chicken image

I created this recipe one night when I was too tired to wander around the grocery store figuring out what to make. This is even more delicious when topped with Parmesan or mozzarella cheese. To give it a little kick, add some red pepper flakes.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 5 servings.

Number Of Ingredients 5

3 cups uncooked bow tie pasta
2 packages (6 ounces each) ready-to-use grilled chicken breast strips
1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
1 jar (15 ounces) Alfredo sauce
3 cups fresh baby spinach, coarsely chopped

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, combine the chicken, tomatoes and Alfredo sauce; heat through. Add spinach; cook and stir until wilted., Drain pasta; toss with chicken mixture.

Nutrition Facts : Calories 401 calories, Fat 13g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 1376mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 3g fiber), Protein 27g protein.

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