Italian Chicken Pasta Recipe
A simple baked Italian chicken pasta casserole layered with sauce and melted cheeses.
Equipment
- Large Skillet
- 5-quart baking dish
- Measuring Spoons
- Measuring cup
- Spatula or tongs
- Oven
Ingredients
- 1 tbsp oil
- 2 lb chicken breast (thighs work too) chopped into bite-sized pieces
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 jar pasta sauce
- 3 cups fresh pasta or same amount cooked pasta
- 8 oz mozzarella
- 1/2 cup Parmesan
Instructions
- Preheat the oven to 350°F (175°C).
- Heat 1 tablespoon oil in a large skillet over medium heat until shimmering.
- Add the chopped chicken to the skillet in a single layer and season with 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon Italian seasoning; cook, stirring often, until the chicken is nearly cooked through.
- Remove the skillet from the heat once the chicken is almost done.
- Spoon about 1/3 cup of the pasta sauce into the bottom of a 5-quart baking dish and spread evenly.
- Layer half of the cooked chicken over the sauce, then half of the pasta, followed by half of the mozzarella and half of the Parmesan; repeat to create a second layer so cheese is on top.
- Place the baking dish in the center of the oven and bake until the casserole is bubbling and the cheese is browned, about 25 minutes; check frequently toward the end.
- Remove from the oven and let rest for 5 minutes, then serve hot.
Notes
- Brown the chicken until nearly cooked; it will finish in the oven.
- Cut chicken into bite-sized pieces for easy serving.
- Any pasta type works; fresh or cooked to match the listed amount.
- The casserole is done when bubbling and the cheese is browned.
- Mozzarella and Parmesan provide the classic flavor but other cheeses may be used.