Chicken and Four-Cheese Baked Pasta
This Chicken and Four-Cheese Baked Pasta is SO EASY! Creamy cheeses, tender chicken, and savory marinara baked with a crunchy breadcrumb topping.
Equipment
- Large Pot
- Colander
- Mixing Bowl
- Baking dish (approx. 9x13 inches)
- Wooden Spoon or Spatula
- Grater
- Measuring cups and spoons
Ingredients
- 8 oz penne pasta
- 2 tablespoons olive oil
- 2 cups cooked chicken shredded
- 1 cup ricotta cheese
- 1 cup mozzarella cheese shredded
- 1 cup fontina cheese shredded
- 0.5 cup parmesan cheese grated
- 2 cups marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- 0.5 cup breadcrumbs
- fresh basil leaves for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease your baking dish with olive oil or non-stick spray.
- Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, about 1-2 minutes less than package instructions. Drain well and set aside.
- In a large mixing bowl, combine the shredded chicken, ricotta, mozzarella, fontina, and parmesan cheeses. Add garlic powder, Italian seasoning, salt, and pepper. Pour in marinara sauce and stir gently until evenly coated.
- Add the cooked penne pasta to the cheese and chicken mixture. Fold together carefully until pasta is fully coated with sauce and cheese.
- Transfer the pasta mixture into the prepared baking dish. Spread evenly. Sprinkle breadcrumbs evenly over the top.
- Bake for 20-25 minutes, or until cheese is melted and bubbly and breadcrumbs are golden brown.
- Remove from oven and let rest for 5 minutes. Garnish with fresh basil leaves if desired. Serve warm.
Notes
- Use freshly grated parmesan cheese for better melting and flavor.
- Do not overcook pasta during boiling to avoid mushy texture after baking.
- Add extra mozzarella or fontina cheese on top before breadcrumbs for extra cheesiness.