Chicken Parmesan Pasta Bake

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Rotisserie Chicken is a busy working parent’s time saving hero. It’s versatile and can be transformed into anything from an Asian noodle dish to an Italian one-dish dinner, like this Chicken parmesan Pasta Bake.

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Chicken Parmesan Pasta Bake

  • Author: Roni Proter
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4

Ingredients

Units Scale
  • 4 cups rotisserie chicken, shredded into bite-sized pieces
  • 1/2 cup toasted breadcrumb mixture, recipe to follow
  • 1/4 cup grated Parmesan cheese
  • 5 cups cooked farfalle pasta
  • 1/4 cup pasta water
  • 4 cup marinara, plus more for serving
  • 3 cups shredded mozzarella cheese
  • 3 tbsp fresh basil

Toasted Parmesan Breadcrumbs

  • 1 cup plain breadcrumbs
  • 1 tsp Italian seasoning
  • 1/2 tsp kosher salt
  • 1/2 tbsp unsalted buter

Instructions

  1. In a small sauce pan, add the butter, breadcrumbs, salt and Italian seasoning and cook until the butter is melted and the breadcrumbs are toasty and fragrant. Turn off the heat and set aside
  2. In a medium mixing bowl, add the shredded chicken and half of the breadcrumbs and toss to coat
  3. In a large baking dish, layer half of the cooked pasta, a splash of the pasta cooking water, the shredded chicken, mozzarella  and chopped basil. Top with two cups of marinara and repeat with the remaining layers
  4. For the top layer, add the additional cup of marinara so it covers the entire baking dish and sprinkle with remaining mozzarella and breadcrumbs
  5. Bake for 20 minutes or the cheese bubbles
  6. Sprinkle with remaining basil before serving

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