Chicken Caprese Pasta Casserole
A comforting baked casserole combining chicken, pasta, marinara, and fresh Caprese flavors in one dish.
Equipment
- 9x13 inch Baking Dish
- Large Pot
- Colander
- Large Mixing Bowl
- Measuring cups and spoons
- Spatula or spoon
Ingredients
- 1 pound cooked chicken chopped (about 2 chicken breasts)
- 1 pound pasta rigatoni or penne
- 2 cups marinara sauce
- 1/4 cup heavy cream
- 1 tablespoon balsamic vinegar
- 1/4 cup grated Parmesan cheese
- 6 ounces mozzarella cut into cubes
- 1 pint grape tomatoes halved, reserve some for garnish
- 1/4 cup fresh basil chopped, plus 1 tablespoon for garnish
- 6 fresh mozzarella rounds for the top
Instructions
- Preheat the oven to 350°F (175°C) and coat a 9x13-inch baking dish with cooking spray.
- Cook the pasta in a large pot of boiling salted water according to package directions until al dente; drain and set aside.
- In a large bowl, whisk together the marinara sauce, heavy cream, balsamic vinegar, and grated Parmesan until smooth.
- Add the cooked pasta, chopped cooked chicken, cubed mozzarella, halved grape tomatoes, and chopped basil to the sauce; toss until everything is evenly coated.
- Transfer the pasta mixture to the prepared baking dish and arrange the fresh mozzarella rounds on top.
- Bake for 25–30 minutes, until the casserole is heated through and the cheese on top is bubbly; remove and let rest a few minutes before serving.
Notes
- Use rotisserie chicken to save time.
- Reserve a few tomatoes and basil leaves for garnish.
- Drain pasta well to avoid a watery casserole.