Chicken Marinara
Tender baked chicken topped with marinara and melted cheese served over spaghetti.
Equipment
- 9x13 inch baking pan
- Large Pot
- Colander
- Oven-safe spatula or tongs
Ingredients
- 32 oz marinara sauce divided (about 1 jar)
- 12 boneless skinless chicken tenders
- 16 oz dry spaghetti about 1 box, or any long-shaped pasta
- 2-3 cups freshly shredded mozzarella cheese
- 1/4 cup freshly grated Parmesan cheese plus more for garnish
- fresh basil leaves chopped, optional for garnish
Instructions
- Adjust an oven rack to the middle position and preheat the oven to 350°F (175°C). Spray a 9×13-inch baking pan with nonstick spray.
- Pour about 1 cup of the marinara sauce into the bottom of the prepared pan and spread into an even layer.
- Arrange the 12 chicken tenders in a single layer on top of the sauce in the pan.
- Pour the remaining marinara sauce evenly over the chicken.
- Bake the chicken at 350°F for 30–45 minutes, until the internal temperature reaches 155°F (use an instant-read thermometer). Baking time varies with tender size.
- While the chicken bakes, bring a large pot of salted water to a boil and cook the 16 oz spaghetti according to package directions; drain in a colander.
- When the chicken reaches 155°F, remove the pan from the oven and switch the oven to Broil. Top each piece of chicken with a mound of shredded mozzarella and a sprinkle of grated Parmesan.
- Return the pan to the oven and broil, watching closely, until the cheese melts and the chicken reaches 160–165°F.
- Transfer the chicken to a rack and let rest for 5 minutes.
- Serve the baked chicken and sauce over the cooked spaghetti and garnish with chopped fresh basil and extra grated Parmesan if desired.
Notes
- Use a meat thermometer to ensure chicken reaches safe temperature.
- Watch carefully while broiling to prevent burning the cheese.
- You can use any long pasta if you prefer over spaghetti.
- Shred mozzarella fresh for best melting.