5-Ingredient Chicken Parmesan
A simple, family-friendly baked chicken parmesan casserole made with rigatoni, chicken, and two cheeses.
Equipment
- Large Pot
- Colander
- Mixing Bowl
- deep-dish baking pan
- Measuring cups and spoons
- Oven
Ingredients
- 8 ounces whole-wheat rigatoni cooked al dente
- 24 ounces spaghetti sauce jar, sugar-free, divided
- 3/4 cup mozzarella cheese part-skim, shredded
- 4 each boneless skinless chicken breasts cut into cubes, if preferred
- 1/4 cup Parmesan shredded
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the whole-wheat rigatoni in a large pot of salted boiling water until al dente; drain and return to the pot.
- Stir together the drained rigatoni, 3/4 of the jar of spaghetti sauce, shredded mozzarella, and salt and pepper to taste in a mixing bowl until evenly combined.
- Spread the pasta mixture evenly in the bottom of a deep-dish baking pan.
- Arrange the cubed (or whole) chicken breasts on top of the pasta in the pan.
- Pour the remaining spaghetti sauce over the chicken, then sprinkle the shredded Parmesan evenly on top.
- Bake in the preheated oven for 30 minutes, or until the chicken is cooked through and reaches 165°F (74°C).
- Remove from the oven and let rest a few minutes before serving.
Notes
- Use part-skim cheeses to reduce fat if desired.
- Cutting chicken into cubes shortens baking time slightly.
- Make sure pasta is al dente so it doesn't become mushy after baking.